Low-Fat Pumpkin Cookies
Contributed by Diane S.

Recipe By     : Eating Well  (Christina Hulbe)
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies & Bars                   Vegetarian
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  C             Pumpkin Pie Filling -- canned
     3/4  C             Brown Sugar -- Packed
     1/2  C             Nonfat plain yogurt
   2      tablespoons   nonfat plain yogurt
   1      Tsp           Vanilla Extract
   1      C             Raisins
   2      C             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 min, 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.