Pumpkin Double-Ginger Cookies

Ran across this recipe in the Northern Virginia Daily. Sounds perfect for this time of year.

Pumpkin Double-Ginger Cookies

3/4 cup canned pumpkin puree
3/4 cup packed light brown sugar
1/2 plain non-fat Greek yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1/2 cup finely chopped crystallized ginger
2 cups sifted cake flour
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg

Position rack in the center of the oven and heat it to 350 degrees. Coat 2 baking sheets with cooking spray or line with parchment.
In a large bowl combine the pumpkin, brown sugar, yogurt, oil and vanilla.
Whisk until smooth. Stir in the crystallized ginger. (Make sure it is super-finely chopped!)
In a medium bowl, stir together the flour, cinnamon, ground ginger, baking soda, salt and nutmeg. Stir the dry ingredients into the wet, mixing until just blended.
Drop tablespoons of the batter onto the prepared baking sheets, spacing cookies about 1 1/2 inches apart. Bake, in 2 batches if necessary, until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition information per cookie (values are rounded to the nearest whole number): 54 calories; 7 from fat; 1g fat; 0 trans fat; 0 cholesterol; 11g carbohydrate; 1g protein; 1g fiber

While I have not tried these, I’m going out on a limb and recommending them anyway!  Always feel free to double-up on the spices a bit if you like some added zing. Let me know what you think.


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