Pumpkin Cookies

Pumpkin Cookies

5 Reviews
From: EatingWell Magazine, September/October 1992

Cinnamon, ginger, allspice and nutmeg add lots of flavor to these rich pumpkin cookies.

Ingredients 42 servings

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Original recipe yields 42 servings
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  • ¾ cup canned pumpkin puree
  • ¾ cup packed brown sugar
  • ½ cup nonfat plain yogurt
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 cup raisins
  • 2 cups sifted cake flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg


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  1. Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
  2. Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
  3. Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1½ inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 59 calories; 1 g fat(0 g sat); 0 g fiber; 12 g carbohydrates; 1 g protein; 19 mcg folate; 0 mg cholesterol; 6 g sugars; 681 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 57 mg sodium; 55 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 5

November 17, 2012
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By: EatingWell User
Kinda weird I thought these cookies were super easy to make, but the result wasn't quite what I was looking for. The cookies were really cakey and dense and didn't end up being that flavourful. Pros: Super easy! Cons: Cakey, dense.
November 17, 2010
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By: mlmark4454
These make a nice snack or light breakfast. I added chopped fresh cranberries to my batch which tasted great!
October 21, 2010
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By: EatingWell User
I enjoyed the cookies, but I used cranberries instead of raisins and it gave it a nice sweet/tart taste.
October 15, 2010
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By: EatingWell User
Super quick and easy recipe! These cookies are delicious, a perfect fall treat.
October 15, 2009
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By: EatingWell User
These cookies were very good. They were more cakey in texture than cookie-like, and I wound up rolling my second pan in cinnamon and sugar which greatly improved them.
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