3/4 c. canned pumpkin puree
3/4 c. packed brown sugar
1/2 c. nonfat plain yogurt
2 tbsp. Canola oil
1 tsp. vanilla
1 c. raisins
2 c. sifted cake flour
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg

Preheat oven to 350 degrees. Spray baking sheets with vegetable oil spray. Whisk together pumpkin, sugar, yogurt, oil and vanilla until smooth. Stir in raisins. In separate bowl mix flour, cinnamon, ginger, soda, allspice and nutmeg. Using a wooden spoon stir into wet mixture until just blended. Drop by tablespoons on baking sheets 1 1/2 inches apart. Bake about 15 minutes or until lightly browned. Cool on wire rack.