- Active Time 20m
- Total Time 45m
3 1/2 dozen cookies
Cinnamon, ginger, allspice and nutmeg add lots of flavor to these rich pumpkin cookies.
- 3/4 cup canned pumpkin puree
- 3/4 cup packed brown sugar
- 1/2 cup nonfat plain yogurt
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 1 cup raisins
- 2 cups sifted cake flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or coat with cooking spray.
Whisk together the pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in the raisins. Stir together the flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer the cookies to a wire rack and let cool.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
58 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 57mg sodium; 12g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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