Pumpkin Cookies

From EatingWell: September/October 1992 — Subscribe Now!

Cinnamon, ginger, allspice and nutmeg add lots of flavor to these rich pumpkin cookies.

READER'S COMMENT:

"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. "

3 1/2 dozen cookies

Active Time: 20 minutes

Total Time: 45 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

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

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.
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

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