Pumpkin Cookies 
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 3/4  Cup    canned pumpkin puree
 3/4  Cup    packed brown sugar
 1/2  Cup
   + 2 Tbsp  nonfat plain yogurt
 1    tsp    vanilla extract
 1    Cup    raisins
 2    Cups   cake flour
 1    tsp    ground cinnamon
 1/2  tsp    ground ginger
 1/2  tsp    baking soda
 1/2  tsp    salt
 1/4  tsp    ground allspice
 1/4  tsp    ground nutmeg
 
 oven: 350 F
 line 2 baking sheets with parchment or coat with non-stick spray
 
 In a large bowl, whisk together pumpkin, sugar, yogurt,
 and vanilla.  Stir in raisins.  In a medium bowl, stir together
 remaining (dry) ingredients.  Add the dry ingredients to the wet
 and mix just until blended.
 
 Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
 cookies about 4 cm apart.  Bake for 15 minutes, until they seem
 firm.  Transfer cookies to a wire rack to cool.  Makes 3 dozen
 cookies.
 
 Storage:  no-fat-added cookies do not store well.  They become stale
 quickly and stick together if stacked. As soon as they are cool, wrap
 the cookies, layers separated by waxed paper, and freeze.  To serve,
 simply let them thaw to room temperature.
 
 Notes: Because there is no fat to help them spread, the cookies will
 be kind of lumpy.  These look a little funny (and don't really brown
 because there is no fat) but they taste very good.