Pumpkin Raisin Cookies

-Tasty but healthy! Only 2 grams of fat and 68 calories in each cookie! (of course this all depends on how big you make the cookies :)


  • 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
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup dark molasses
  • 1 cup raisins


  1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.
  3. Whisk pumpkin, brown sugar, eggs, oil and molasses in a second bowl until well combined.
  4. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain.
  5. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
  6. Bake the cookies until firm to the touch and lightly golden on top, 15 to 20 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.


-The cookies won't completely harden like regular cookies, as pumpkin is more soft and doughy


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