Close
Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:36Yield:3 dozen cookiesJump to Nutrition Facts
Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:36Yield:3 dozen cookies
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:36
Servings:
36
Yield:3 dozen cookies
Yield:
3 dozen cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2/3 cup whole-wheat pastry flour⅔cupall-purpose flour1teaspoonbaking powder½teaspoonbaking soda½teaspoonsalt1teaspoonground cinnamon½teaspoonground ginger¼teaspoonground allspice1/4 teaspoon freshly grated nutmeg2large eggs3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking (see Tips)3/4 cup canned unseasoned pumpkin puree¼cupcanola oil¼cupdark molasses1cupraisins
Cook Mode(Keep screen awake)
Ingredients
2/3 cup whole-wheat pastry flour
⅔cupall-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground allspice
1/4 teaspoon freshly grated nutmeg
2large 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
¼cupcanola oil
¼cupdark molasses
1cupraisins
Directions
Preheat oven to 350 degrees F. Coat 3 baking sheets with cooking spray.
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. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.
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
Make Ahead Tip: Store cookies in an airtight container, with wax paper between the layers, for up to 2 days or freeze for longer storage.
Tips:Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
Rate ItPrint
Nutrition Facts(per serving)72Calories2gFat13gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
