15 min prep time
45 min cook time
Makes 36 cookies
2/3 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
3/4 cup canned plain pumpkin puree
3/4 cup packed light brown sugar
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
Preheat oven to 350F. Coat 3 baking sheets with cooking spray.
Whisk flours, baking powder, baking soda, salt, and spices in a large bowl.
Whisk pumpkin, brown sugar, eggs, oil, and molasses in a separate bowl until well combined.
Stir the wet ingredients into the dry ingredients until combined. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1.5" apart.
Bake the cookies until firm to the touch and lightly golden on top, 10-12 min, switching the pans back to front and top to bottom halfway through. Transfer a wire rack for cooling.
Splenda Sugar Blend for Baking is an adequate substitute for the brown sugar at a 1:1 ratio.
