1/4 cup plus 2 tablespoons reduced-calorie margarine, softened
2/3 cup sugar
1/4 cup molasses
1 egg white
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 3/4 teaspoons ground cinnamon
3/4 teaspoon pumpkin pie spice
Vegetable cooking spray
1 tablespoon sugar
How to Make It
Beat margarine at medium speed of an electric mixer until creamy; gradually add 2/3 cup sugar, beating well. Add molasses and egg white; mix well.
Combine flour and next 4 ingredients, stirring well. Gradually add flour mixture to creamed mixture, mixing well. Shape into a ball; cover and chill at least 1 hour.
Divide dough into 2 portions. Roll 1 portion between 2 sheets of heavy-duty plastic wrap to 1/4-inch thickness. Remove top sheet of plastic wrap; cut with a 2-inch heart-shaped cookie cutter. Place on a cookie sheet coated with cooking spray. Repeat procedure with remaining dough. Sprinkle cookies evenly with 1 tablespoon sugar. Bake at 350° for 10 to 12 minutes or until golden. Cool on wire racks.