Friday, 5 November 2010

Light Pumpkin Raisin Cookies

Pumpkin Raisin Cookies1


1/2 cup light butter or light margarine
1/4 cup brown sugar
1 1/2 cup sweetener
2 eggs
1 cup canned pumpkin puree
2 cups flour
1 tbsp baking soda
1 tbsp cinnamon
1 tsp clover
1 tsp ginger
1/2 tsp nutmeg
1 1/2 cup raisins


1.Preheat oven to 160C. Grease cookie sheets with non-stick cooking spray.

2. In a stand mixer or mixing bowl, combine the butter, brown sugar, sweetener, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, clover, nutmeg, and ginger. Stir until dough forms. Fold in the raisins.

3. Spoon batter onto greased cookie sheets. Bake in a preheated oven for 15 minutes. Let cool on cooling rack before serving.

Pumpkin Raisin Cookies2

Pumpkin Raisin Cookies

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