Cinnamon, ginger, allspice and nutmeg add lots of flavor to these rich pumpkin cookies. Source: EatingWell Magazine, September/October 1992

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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.

  • 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 Facts

59 calories; 0.8 g total fat; 57 mg sodium. 12.4 g carbohydrates; 0.9 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
11/17/2012
Kinda weird I thought these cookies were super easy to make but the result wasn't quite what I was looking for. The cookies were really cakey and dense and didn't end up being that flavourful. Pros: Super easy! Cons: Cakey dense. Read More
Rating: 4 stars
10/30/2011
These cookies were very good. They were more cakey in texture than cookie-like and I wound up rolling my second pan in cinnamon and sugar which greatly improved them. Read More
Rating: 4 stars
10/29/2011
Super quick and easy recipe! These cookies are delicious a perfect fall treat. Read More
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Rating: 4 stars
10/29/2011
I enjoyed the cookies but I used cranberries instead of raisins and it gave it a nice sweet/tart taste. Read More
Rating: 4 stars
10/29/2011
These make a nice snack or light breakfast. I added chopped fresh cranberries to my batch which tasted great! Read More