Low fat pumpkin cookies
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pumpkin |
| ½ | cup | Fat-free plain yogurt |
| 2 | tablespoons | Fat-free plain yogurt |
| 1 | teaspoon | Vanilla |
| 2 | cups | Unbleached flour |
| 1 | cup | Raisins |
| ¾ | cup | Brown sugar -- packed |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Nutmeg |
Directions
Preheat oven at 350. Prepare baking sheets with cooking spray. In a mixing bowl, combine pumpkin, yogurt, and vanilla. In another mixing bowl, combine flour, raisins, brown sugar, cinnamon, ginger, baking soda, salt, allspice, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2" apart. Bake for 15 minutes, until they seem firm.
Storage: Since these cookies have no added fat they don't store well.
They become stale quickly and stick together if stacked. As soon as they cool, wrap in layers separated by wax paper and freeze. To serve, simply let them thaw to room temperature.
Recipe By : Anita A. Matejka