Pumpkin Cookies

Ingredients


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
 
Preparation


1.Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.

2.Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together 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.

3.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 cookies to a wire rack and let cool.

Nutrition

Per cookie: 58 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 57 mg sodium; 56 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate