3-1/2 cups all-purpose flour 1-1/2 cups firmly packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1/2 cup mashed canned pumpkin 1/2 cup eggbeaters (or 2 egg whites) 1 tablespoon vanilla extract Butter flavored non-stick cooking spray 1-1/4 cup macadamia nuts, coarsely chopped
Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Spray Butter flavored non-stick cooking spray in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.
After making the Gingerbread ones... for sure I will be trying these too!!