"Low Fat Pumpkin Cookies"
| Ingredients | | | 3/4 | cup | pumpkin | | | 1/2 | cup | yogurt, fat-free plain + 2 tb | | | 1 | teaspoon | vanilla | | | 2 | cup | flour, unbleached | | | 1 | cup | raisins | | | 3/4 | cup | brown sugar, packed | | | 2 | teaspoon | cinnamon | | | 1 | teaspoon | ginger | | | 1/2 | teaspoon | baking soda | | | 1/4 | teaspoon | salt | | | 1/2 | teaspoon | allspice | | | 1/2 | teaspoon | nutmeg | | | | | |
Directions:
| Preheat oven to 350 degrees. 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 inches apart. Bake for 15 minutes, until they seem firm.
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