Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 42 servings

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Pumpkin Cookies

This recipe serves:  42
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
1. Heat the oven to 350F. Spray two baking sheets with vegetable cooking spray.

2. In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and vanilla extract until smooth.

3. 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.

4. Drop the batter by tablespoonfuls onto the baking sheets, leaving 1 1/2 inches between cookies. Bake until lightly golden, about 15 minutes.

5. 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.

Serving Size: 2 cookies

Nutritional Information

Number of Servings: 42

Per Serving

  • Calories
  • 103
  • Carbohydrate
  • 22 g
  • Fat
  • 1 g
  • Fiber
  • 1 g
  • Protein
  • 2 g
  • Saturated Fat
  • 0 g
  • Sodium
  • 83 mg

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