Low Fat Pumpkin Cookies Recipe

Name: Low Fat Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups pumpkin; 1/2 cup yogurt, plain fat-free plain + 2 tb; 1 teaspoon vanilla extract; 2 cups flour, unbleached all-purpose; 1 cup raisins, seedless; 3/4 cups brown sugar packed; 2 teaspoons cinnamon; 1 teaspoon ginger; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg

Servings: persons

3/4 cups pumpkin
1/2 cup yogurt, plain fat-free plain + 2 tb
1 teaspoon vanilla extract
2 cups flour, unbleached all-purpose
1 cup raisins, seedless
3/4 cups brown sugar packed
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg

1
Preheat oven to 350F (180C).
2
Prepare baking sheets with cooking spray.
3
In a mixing bowl, combine pumpkin, yogurt, and vanilla.
4
In another mixing bowl, combine flour, raisins, brown sugar, cinnamon, ginger, baking soda, salt, allspice, and nutmeg.
5
Mix wet ingredients with dry ingredients just until moistened.
6
Drop by tablespoonfuls onto prepared baking sheet, 2 inches apart.
7
Bake for 15 minutes, until they seem firm.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups pumpkin, 1/2 cup yogurt, plain fat-free plain + 2 tb, 1 teaspoon vanilla extract, 2 cups flour, unbleached all-purpose, and more.

Yes, Low Fat Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Pumpkin Cookies

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