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20 minute dinner recipes

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Spiced Pumpkin Cookies

http://www.eatingwell.com/recipes/spiced_pumpkin_cookies.html

From EatingWell:  The EatingWell Diabetes Cookbook (2005)

The deep flavors of molasses, cinnamon, ginger, allspice and nutmeg make these wholesome pumpkin cookies delicious without the addition of butter—and they lend themselves beautifully to the inclusion of whole-wheat flour. They are also the perfect texture for a sandwich cookie—fill them with a slightly sweetened cream cheese frosting.

3 dozen cookies | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk eggs, brown sugar (or Splenda), pumpkin, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.
  3. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
  4. Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool.

Nutrition

Per cookie : 72 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 10 mg Cholesterol; 13 g Carbohydrates; 1 g Protein; 1 g Fiber; 70 mg Sodium; 87 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

Tips & Notes