Saturday, November 6, 2010
Healthy and tasty pumpkin cookies. . . Thanks to canned pumpkin and Greek-style non-fat yogurt to keep these moist and delicious, and cake flour to make them tender. Try these tricks with all your holiday cookies.
Pumpkin Double-Ginger Cookies
¾ cup canned pumpkin puree
¾ cup packed light-brown sugar
½ cup non-fat plain Greek-style yogurt
2 tablespoons canola oil
1 teaspoon vanilla
½ cup finely chopped crystallized ginger
2 cups sifted cake flour
1 teaspoon cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
Position a rack in the center of the oven and heat to 350 degrees. Coat two baking sheets with cooking spray or line with parchment.
In a large bowl, combine the pumpkin, brown sugar, yogurt, oil and vanilla. Whisk until smooth. Stir in the crystallized ginger.
In a medium bowl, stir together the flour, cinnamon, ground ginger, baking soda, salt and nutmeg. Stir the dry ingredients into the wet, mixing until just blended.
Drop tablespoons of the batter onto the prepared baking sheets, spacing cookies about 1 ½ inches apart. Bake in 2 bathes if necessary, until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
Makes 40 cookies.
Nutrition information per cookie (without frosting): 54 calories, 1 g fat, 0 cholesterol, 11 g carbohydrates, 1 g protein, 1 g fiber, 38 mg sodium, 13 percent of calories from fat.