Pumpkin Cookies

1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup canned pumpkin
3/4 cup firmly packed brown sugar OR 1/3 cup Splenda Sugar Blend For Baking
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins (optional)

Preheat oven to 350 degrees. Spray PAM on 3 cookie sheets.

Whisk together the flour, baking powder and soda, salt, cinnamon, ginger, allspice and nutmeg in a large mixing bowl.

In a smaller bowl, blend the pumpkin, brown sugar (or Splenda), eggs, oil and molasses until well mixed. Add this mixture into the dry ingredients in the larger bowl. Add the raisins. Once you have mixed these ingredients together well, there should be no dry ingredients left.

Place a level tablespoon of batter onto the cookie sheets 1 1/2" apart.

Bake until cookies are firm to the touch and are lightly golden on top, 10-12 minutes. Transfer to a wire rack to cool.

These can be baked and frozen now and taken out for Thanksgiving, Christmas, etc. These cookies will be one thing that you do not have to bake at the last minute. Your family and friends will love them!!!

VLE-B