Pumpkin Cookies
Recipe #4 in my November Pumpkin Series.
Original Source: FoodFit.com
This recipe makes: 42 cookies
Preparation time : 15 minutes
Cooking time : 15 minutes
Ingredients:
vegetable cooking spray
3/4 cup canned pumpkin puree
3/4 cup light brown sugar, packed
1/2 cup plain low-fat yogurt
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup golden raisins
Cooking Instructions
- Heat the oven to 350°F. Spray two baking sheets with vegetable cooking spray.
- In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and vanilla extract until smooth.
- In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda and salt. Stir the dry ingredients into the wet and mix until just blended. Fold in the raisins.
- Drop the batter by tablespoonfuls onto the baking sheets, leaving 1 1/2 inches between cookies. Bake until lightly golden, about 15 minutes.
- Place the baking sheets on wire racks to cool. Remove the cookies with a spatula and cool completely.
This recipe can be made ahead and the cookies stored in an airtight container for up to two weeks.
About Janne
