Pumpkin oatmeal cookies provide a nutritious way to use leftover pumpkin from the garden. Pumpkins contain beta-carotene, an important nutrient that the body uses to make vitamin A. In addition, the fruit also offers large amounts of vitamin A, potassium and magnesium. Combined with oatmeal, nuts and dried fruit, these cookies are healthy and relatively low in fat and calories. Serve with milk or yogurt for a tasty late-night snack.
Preheat oven to 350 degrees Fahrenheit.
Combine the pumpkin and egg whites in a large mixing bowl, and then add the brown sugar, baking soda, nutmeg, cinnamon and cloves. Beat with an electric mixer on medium speed until well mixed.
Add the flour and oatmeal to the pumpkin mixture, a half cup at a time, while beating constantly on low speed. Continue until the ingredients are well combined.
Turn off the mixer, add the raisins, dried apricots and chopped nuts if desired, and stir to combine. If the mixture seems too dry at this point, add 1 to 2 tbsp. milk as needed.
Spray the cookie sheet lightly with vegetable oil cooking spray. Drop batter by the tablespoon onto the cookie sheet, spacing about 2 inches apart.
Bake in the preheated oven for about 15 minutes, or until the cookies begin to firm and turn golden brown in color.
Remove the pan from the oven and transfer the cookies to a cooling rack. Allow to cool completely before serving. Store leftovers in an airtight container for up to five days.