3/4 Cup canned pumpkin puree
3/4 Cup packed brown sugar
1/2 Cup
+ 2 Tbsp nonfat plain yogurt
1 tsp vanilla extract
1 Cup raisins
2 Cups cake flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray
In a large bowl, whisk together pumpkin, sugar, yogurt,
and vanilla. Stir in raisins. In a medium bowl, stir together
remaining (dry) ingredients. Add the dry ingredients to the wet
and mix just until blended.
Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
cookies about 4 cm apart. Bake for 15 minutes, until they seem
firm. Transfer cookies to a wire rack to cool. Makes 3 dozen
cookies.
Storage: no-fat-added cookies do not store well. They become stale
quickly and stick together if stacked. As soon as they are cool, wrap
the cookies, layers separated by waxed 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 kind of lumpy. These look a little funny (and don't really brown
because there is no fat) but they taste very good.
