Who says you can’t make a heart-healthy cookie? Bring out the taste of the holidays with these Figure Friendly Spiced Pumpkin Cookies. It uses whole-wheat flour, no butter, and a whole lot of “Mmmmmmm.”

Figure Friendly Spiced Pumpkin Cookies

Make the most of fall flavors with these pumpkin cookies with hints of molasses, cinnamon, ginger, allspice and nutmeg. This heart-healthy recipe uses whole-wheat flour and no butter.

Serving size: 1 cookie
Calories per serving: 72

Ingredients

• ⅔ cup whole-wheat pastry flour
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • 2 large eggs
  • ¾ cup packed light brown sugar or ⅓ cup Splenda Sugar Blend for Baking
  • ¾ cup canned unseasoned pumpkin puree
  • ¼ cup canola oil
  • ¼ cup dark molasses
  • 1 cup raisins

Preparation

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. 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.
3. Drop the 1 tablespoon of batter onto the prepared baking sheets, spacing the cookies 1½ inches apart.
4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes. Transfer to a wire rack to cool.