Ingredients Jump to Instructions ↓

  1. 2/3 cup whole-wheat pastry flour

  2. 2/3 cup all-purpose flour

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon ground ginger

  8. 1/4 teaspoon ground allspice

  9. 1/4 teaspoon freshly grated nutmeg

  10. 2 large eggs

  11. 3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking (see Tips)

  12. 3/4 cup canned unseasoned pumpkin puree

  13. 1/4 cup canola oil

  14. 1/4 cup dark molasses

  15. 1 cup raisins

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk eggs, brown sugar (or Splenda), pumpkin, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.

  3. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

  4. Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool.


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