Low Fat Pumpkin Cookies
Perfect for Halloween, these scrumptious pumpkin cookies can also be topped off with orange frosting.
Yield
36 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cups | pumpkin |
|
| ½ | cup |
yogurt, plain
fat-free plain + 2 tb |
|
| 1 | teaspoon | vanilla extract |
|
| 2 | cups | unbleached all-purpose flour |
|
| 1 | cup | raisins, seedless |
|
| ¾ | cups |
brown sugar
packed |
*
|
| 2 | teaspoons | cinnamon |
|
| 1 | teaspoon | ginger |
|
| ½ | teaspoon | baking soda |
|
| ¼ | teaspoon | salt |
|
| ½ | teaspoon | allspice |
|
| ½ | teaspoon | nutmeg |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Directions
Preheat oven to 350℉ (180℃).
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 inches apart.
Bake for 15 minutes, until they seem firm.
Comments
I substituted fat free sweetened condensed milk for the yogurt (I had some left over and didn't have any plain yogurt around the house). I also added chocolate chips instead. They taste great! The batter was very sticky but they turned out well.