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Pumpkin Cookies

September/October 1992

Your rating: None Average: 3.6 (41 votes)

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



READER'S COMMENT:
"These make a nice snack or light breakfast. I added chopped fresh cranberries to my batch which tasted great! "
Pumpkin Cookies Recipe

Makes: 3 1/2 dozen cookies

Active Time:

Total Time:

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.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate



More From EatingWell

Recipe Categories

Meal/Course
Snack
Dessert
Servings
8 or more
Preparation/ Technique
Bake
Season
Fall
Winter
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
Total Time
45 minutes or less

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