Pumpkin Spice Cookies

Makes 36 3-inch cookies

These plump, moist cookies are easy to make and delicious.

3 cups whole-wheat pastry flour
4 teaspoons sodium-free baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 15-ounce can solid-pack pumpkin (about 2 cups)
3/4 cup sugar
1/2 cup molasses
1 cup soymilk, rice milk, or water
1 cup raisins
vegetable oil spray

Preheat oven to 350ºF.

Mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine pumpkin, sugar, molasses, and non-dairy milk or water. Combine the two mixtures, then stir in raisins. Drop by tablespoonfuls onto a vegetable oil sprayed baking sheet. Bake 15 minutes, or until lightly browned. Remove from baking sheet with a spatula and place on a rack to cool. Once cool, store in an airtight container in the refrigerator.

Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

Originally published on PCRM.org and republished with permission