Spiced Pumpkin Cookies

By pearlita

NUTRITION
Per cookie: 68 calories; 2 g fat ( 0 g sat , 1 g mono ); 12 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 67 mg sodium; 76 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).

Ingredients

• View Our Nutrition Guidelines » INGREDIENTS
• 2/3 cup whole-wheat pastry 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 freshly grated nutmeg
• 3/4 cup canned plain pumpkin puree, (See Ingredient notes)
• 3/4 cup packed light brown sugar, or 1/3 cup
• 2 large eggs
• 1/4 cup canola oil
• 1/4 cup dark molasses
• 1 cup raisins

Details

Adapted from eatingwell.com

Preparation

Step 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.