dish
Pumpkin Cookies

42
Serves
103
Calories
10
Nutrients
2
Vitamins

Ingredients

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 350°F. 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

Nutrition Information

Number of Servings: 42
Serving Size
0
Calories
103
Protein
2 g
Total Carbohydrate
22 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
11 g
Total Fat
1 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
85 %
Percent Calories from Fat
8 %
Vitamin A
400 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
0 mg
Vitamin D
0 IU
Folate
0 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
0 mg
Iron
0 mg
Phosphorus
0 mg
Potassium
0 mg
Sodium
83 mg
Zinc
0 mg