Source: dLife

Delicious low-fat pumpkin-molasses cookies.

Servings

0.67 cup Flour, pastry, whole wheat, stone ground
0.67 cup white all purpose flour
1 tsp low sodium baking powder
0.5 tsp baking soda
0.5 tsp salt
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground allspice
0.25 tsp ground nutmeg (freshly grated, preferred)
0.75 cup Pumpkin, canned, unsalted
0.75 cup packed brown sugar , or 1/3 cup Splenda Sugar Blend for Baking
2 eggs
0.25 cup canola oil
0.25 cup Molasses, dark
8 oz seedless raisins (1 cup)

1 Preheat oven to 350 degrees F. Coat 3 baking sheets with cooking spray.
2 Whisk pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg in a large bowl.
3 Whisk pumpkin, brown sugar (or Splenda), eggs, oil, and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain.
4 Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
5 Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

You may want to experiment with a brown sugar substitute and the Splenda Sugar blend to see which works best for you.