1 C. granulated sugar
1/2 C. (1 stick) 70% vegetable oil spread
1 C. canned pumpkin
2 large egg whites OR 1 large egg
1 tsp. grated orange peel
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 tsp. pumpkin pie spice or cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup pitted prunes, finely chopped
1/4 cup finely chopped walnuts
1/2 cup powdered sugar
1 Tbsp. orange juice

Preheat oven to 350º F. Lightly spray baking sheets with cooking spray.

COOKIES:

Beat sugar and vegetable oil spread in large bowl with electric mixer until well blended.  Add pumpkin, egg whites and orange peel; beat well.  (Mixture will look curdled.)

Combine oats, flour, pumpkin pie spice, baking soda and salt; add to to wet ingredients and mix well. Stir in prunes and walnuts.

Drop dough by rounded measuring tablespoonfuls about 2 inches apart on baking sheets.  Bake for 11 to 13 minutes or until lightly browned. (Do not over-bake). Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

GLAZE:

Combine powdered sugar and orange juice in small bowl; mix well. Drizzle glaze over cooled cookies. Let stand until glaze sets. Store tightly covered.