The warm flavors of cinnamon, nutmeg, ginger, and molasses are essential in fall baking. These cookies are bursting with fall flavors and they’re soft and moist, thanks to the addition of pumpkin puree, raisins, and heart-healthy vegetable oil.
Baking with white whole-wheat flour results in a delicate cookie that is filled with the nutritional benefits of whole grains. You can find this ingredient, along with the others in this recipe, in any large supermarket or natural-food store.
Give these festive cookies to your kids for a yummy and healthy (no need to tell them) after school snack or drop them in their lunchbox for their sweet treat.
Happy Fall!
1 1/3 cup white whole-wheat 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 freshly grated nutmeg 2 large eggs 3/4 cup packed brown sugar 3/4 cup canned unsweetened pumpkin puree 1/4 cup canola oil 1/4 cup dark molasses 1 cup raisins 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. On a Sweet Note: You can sprinkle these with powdered sugar but for a real treat, frost them with a light cream cheese frosting made from softened low-fat cream cheese (like Neufchatel), powdered sugar and a splash of vanilla. Mix everything in a bowl until smooth and creamy and spread on top of the cookies. Here’s an easy cream cheese frosting recipe from my blog. Adapted from EatingWell Test Kitchen judymatusky.comPumpkin and Spice Cookies
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Directions
Judy Matusky, RDN, LDN 
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