3/4 cup canned pumpkin puree

3/4 cup packed light brown sugar

1/2 cup nonfat plain Greek-style yogurt

2 tablespoons canola oil

1 teaspoon vanilla

1/2 cup finely chopped crystallized ginger

2 cups sifted cake flour

1 teaspoon cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Position a rack in the center of the oven and heat it to 350 F. Coat 2 baking sheets with cooking spray or line with parchment.

In a large bowl combine the pumpkin, brown sugar, yogurt, oil and vanilla. Whisk until smooth. Stir in the crystallized ginger.

In a medium bowl, stir together the flour, cinnamon, ground ginger, baking soda, salt and nutmeg. Stir the dry ingredients into the wet, mixing until just blended.

Drop tablespoons of the batter onto the prepared baking sheets, spacing cookies about 1 1/2 inches apart. Bake, in 2 batches if necessary, until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.