The deep flavors of molasses, cinnamon, ginger, allspice and nutmeg make these wholesome pumpkin cookies delicious without the addition of butter -- and they lend themselves beautifully to the inclusion of whole-wheat flour. They are also the perfect texture for a sandwich cookie -- fill them with a slightly sweetened cream cheese frosting.
- 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
- 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
- 1/4 cup canola oil
- 1/4 cup dark molasses
- 1 cup raisins
- Preheat oven to 350 °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.
- Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1½ inches apart.
- 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.
Make Ahead Tip: Store cookies in an airtight container, with wax paper between the layers, for up to 2 days.