Ingredients:

• 2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 cup granulated sugar
• 1/2 cup (1 stick) 70% vegetable oil spread
• 1 cup canned pumpkin
• 2 egg whites or 1 egg
• 1 teaspoon grated orange peel
• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice or ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup finely chopped, pitted prunes
• 1/4 cup finely chopped walnuts
• 1/2 cup powdered sugar
• 1 tablespoon Tropicana Pure Premium^® orange juice

How to make it:

1. Heat oven to 350°F. Lightly spray cookie sheets with non‑stick cooking spray.
2. For cookies, beat sugar and vegetable oil spread with electric mixer in large bowl until well blended. Add pumpkin, egg whites and orange peel; beat well. (Mixture will look curdled.)
3. Add combined oats, flour, pumpkin pie spice, baking soda and salt, mix well. Stir in prunes and walnuts.
4. Drop dough by rounded measuring tablespoonfuls about 2 inches apart on cookie sheets.
5. Bake 11 to 13 minutes or until lightly browned. (Do not overbake. Centres of cookies will be soft.) Cool 1 minute on cookie sheets; remove to wire racks. Cool completely.
6. For glaze, combine powdered sugar and orange juice in small bowl; mix well. Drizzle glaze over cooled cookies. Let cookies stand until glaze sets. Store tightly covered.