By EatingWell Test Kitchen, Reviewed by Sylvia Geiger, M.S., RD

Ingredients (36 cookies), Cook time: 30 mins.

  • 2/3 cup whole-wheat pastry flour
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking (see Tips)
  • 3/4 cup canned unseasoned pumpkin puree
  • ¼ cup neutral oil, such as canola or avocado
  • ¼ cup dark molasses
  • 1 cup raisins

Directions

  1. Preheat oven to 350 degrees 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. Whisk eggs, brown sugar (or Splenda), pumpkin, oil and molasses in a second bowl until well combined.
  3. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.
  4. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
  5. Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool.

Tips

Store cookies in an airtight container, with wax paper between the layers, for up to 2 days, or freeze. For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep odors from seeping into the food.

Nutrition Facts: Serving Size 1 cookie

Calories 71, total fat 2g, saturated fat 0g, total fat 2g, saturated fat 0g, cholesterol 10mg, sodium 70mg, total carbohydrate 13g, dietary fiber 1g, total sugars 9g, added sugars 7g, protein 1g, vitamin C, 0mg, calcium 22mg,
iron 1mg, potassium 87mg