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. 3/4 cup canned plain pumpkin puree (See Ingredient notes)

  11. 3/4 cup packed light brown sugar or 1/3 cup 2 large eggs

  12. 1/4 cup canola oil

  13. 1/4 cup dark molasses

  14. 1 cup raisins Tip: Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.


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