Perfect Pumpkin Cookies
- 2/3 cup whole-wheat pastry flour (this contains less gluten than regular whole-wheat flour)
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup packed light brown sugar (or brown sugar Splenda)
- 3/4 cup canned unseasoned pumpkin puree
- 1/4 cup canola oil
- 1/4 cup dark molasses
- 1 cup raisins
Serves: 3 dozen (36 servings)
Preheat oven to 350 degrees. Coat 3 baking sheets with cooking spray.
Whisk the two flours, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. In a separate bowl, whisk together the eggs, brown sugar (or Splenda), pumpkin, oil and molasses. Stir the wet ingredients and the raisins into the dry ingredients until combined.
Drop the batter by level tablespoonfuls onto the prepared baking sheets, about 1 1/2 inches apart.
Bake until firm to the touch and lightly golden on top, about 10 to 12 minutes. If you are baking more than one pan at a time, switch the pans from back to front and top to bottom halfway through. Transfer to a wire rack to cool.
Additional serving option: make a sandwich cookie using a low-fat sweetened cream cheese frosting between two cookies.
Storage tip: Store cookies in an airtight container, with wax paper between the layers, for up to 2 days. Or, you can freeze for longer storage.
Nutrition Facts (1 serving):
Calories: 72 kcal
Carbs: 13 g
Protein: 1 g
Sodium: 70 mg
Recipe courtesy of EatingWell.com
