Pumpkin Double-Ginger Cookies
Happy fall, everyone! I love both pumpkin and ginger, and when I found this recipe, I had to try it. I clipped it from a newspaper but didn't jot down which paper or a date, so I can't credit whoever created this lovely cookie. These freeze well, too-- if you don't eat them all first. :-)

• 3/4 cup canned pumpkin puree (I may substitute sweet potatoes next time, just to see how that tastes)
• 3/4 cup packed light brown sugar
• 1/2 cup nonfat plain Greek-style yogurt
• 2 Tbs canola oil
• 1 tsp vanilla
• 1/2 cup finely chopped crystallized ginger
• 2 cups sifted cake flour (I didn't sift)
• 1 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg

Preheat oven to 350. Coat cookie sheet with cooking spray or line with parchment or Silpat.
In a large bowl, combine pumpkin, brown sugar, yogurt, oil, vanilla and crystallized ginger. Set aside.

In another bowl stir together flour, baking soda and and spices. Stir dry ingredients into wet, mixing until just blended.

Drop by Tbs onto prepared cookie sheets, spacing about 1 1/2 inches apart. Bake 15 minutes (less if you prefer chewier cookies), or until lightly browned. Transfer cookies to wire rack and let cool.

September 2011