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  • 45minutes
  • 58calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA
MineralsZinc, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup canned pumpkin puree

  2. 3/4 cup packed brown sugar

  3. 1/2 cup nonfat plain yogurt

  4. 2 tablespoons canola oil

  5. 1 teaspoon vanilla

  6. 1 cup raisins

  7. 2 cups sifted cake flour

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon ground ginger

  10. 1/2 teaspoon baking soda

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon ground allspice

  13. 1/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.

  2. Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.

  3. Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

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