Bitsy's Kitchen
Pumpkin Cookies
3/4 Cup canned pumpkin puree
3/4 Cup packed brown sugar
1/2 Cup plus 2 Tbsp. nonfat plain yogurt
1 tsp. vanilla extract
1 Cup raisins
2 Cups cake flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
Preheat oven: 350° F. Line 2 baking sheets with parchment or coat with non-stick spray.
In a large bowl, whisk together pumpkin, sugar, yogurt, and vanilla. Stir in raisins. In a medium bowl, stir together remaining (dry) ingredients. Add the dry ingredients to the wet and mix just until blended. Drop the dough by tablespoonfuls onto prepared baking sheets, spacing cookies about 1-1/2 inches apart. Bake for 15 minutes, until they seem firm. Transfer cookies to a wire rack to cool.
Makes 3 dozen cookies.
Storage: no-fat-added cookies do not store well. They become stale quickly and stick together if stacked. As soon as they are cool, wrap the cookies, layers separated by waxed paper, and freeze. To serve, simply let them thaw to room temperature.
Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy. These look a little funny (and don't really brown because there is no fat) but they taste very good.