Low Fat Pumpkin Cookies

Title: Low Fat Pumpkin Cookies

Categories: Cookies

Yield: 36 servings

3/4 c Pumpkin

1/2 c Fat-free plain yogurt

2 tb Fat-free plain yogurt

1 ts Vanilla

2 c Unbleached flour

1 c Raisins

3/4 c Brown sugar; packed

2 ts Cinnamon

1 ts Ginger

1/2 ts Baking soda

1/4 ts Salt

1/2 ts Allspice

1/2 ts Nutmeg

Recipe by: Anita A. Matejka Preparation Time : 0:20

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. NOTES

: Because there is no fat to help them spread, the cookies will be lumpy.

These look funny and don't brown but they taste very good. --