1/2 c. butter
1/2 c. dark brown sugar
1 c. granulated sugar
2 egg whites (or 1 whole egg or Egg Beaters = 2 egg whites)
1 c. puree pumpkin
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1 1/2 c. sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. quick cooking oatmeal
1/3 c. dates, chopped, or raisins

In mixing bowl cream butter, sugar; beat in eggs. Add pumpkin, vanilla, lemon; blend well. Sift together flour, soda, cinnamon and oatmeal. Gradually blend them into batter. Stir in fruit. Cover and refrigerate for 30 minutes.

Preheat oven to 375 degrees. Drop the batter in level tablespoons onto baking sheet sprayed with non-stick spray. Bake until firm approximately 12 minutes and lightly brown. Cool on racks. Store in airtight containers, separating layers with wax paper.