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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 42 servings
Nutrition per serving may change if servings are adjusted.
  • 3/4 cup canned pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 cup raisins
  • 2 cups sifted cake flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg


  • Active

  • Ready In

  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 1 1/2 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
profile image
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
profile image
By: mlmark4454
These make a nice snack or light breakfast. I added chopped fresh cranberries to my batch which tasted great!
October 21, 2010
profile image
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
profile image
By: EatingWell User
Super quick and easy recipe! These cookies are delicious, a perfect fall treat.
October 15, 2009
profile image
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.

More You'll Love