Spiced Pumpkin Cookies

Spiced Pumpkin Cookies

30 Reviews
From the EatingWell Kitchen

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.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • ⅔ cup whole-wheat pastry flour
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • 2 large eggs
  • ¾ cup packed light brown sugar or ⅓ cup Splenda Sugar Blend for Baking (see Tips)
  • ¾ cup canned unseasoned pumpkin puree
  • ¼ cup canola oil
  • ¼ cup dark molasses
  • 1 cup raisins


  • Active

  • Ready In

  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 1½ 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.
  • Make Ahead Tip: Store cookies in an airtight container, with wax paper between the layers, for up to 2 days or freeze for longer storage.
  • Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
  • In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes ( ½ cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 72 calories; 2 g fat(0 g sat); 1 g fiber; 13 g carbohydrates; 1 g protein; 9 mcg folate; 10 mg cholesterol; 9 g sugars; 7 g added sugars; 810 IU vitamin A; 0 mg vitamin C; 22 mg calcium; 0 mg iron; 70 mg sodium; 87 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 30

October 05, 2014
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By: siobhanchandler09
Delicious Fall Pumpkin These were very a very delicious cake-like, soft cookie. We doubled the recipe, however the dry ingredient proportions weren't quite right. With a doubled recipe we added and additional: 1 1/3 C flour and 1 1/3 C oats. Also we added walnuts and chocolate chips for texture and crunch. Pros: Delicious healthy cookie. It was not really sweet but it was just perfect. Cons: The recipe needs more dry ingredients
February 10, 2014
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By: EatingWell User
Cakey but delicious I actually ran out of eggs as I was making this, so I substituted the eggs and canola oil for 1 mashed banana and 1/3 cup of coconut oil. I used brown sugar, no molasses, and added some flax seed meal. Turned out great! Does anyone know how I could keep this flavor but have the consistency more crunchy like a cookie? Pros: Healthy and surprisingly tasty Cons: Not really like cookies
September 25, 2013
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By: EatingWell User
Yummy! These turned out great! I did 1 cup whole-what pastry flour and 1/3 cup oats, substituted coconut sugar for the sugar and coconut oil for the canola, and used black strap molasses for added health benefits. These turned out fantastic and super healthy! I can't wait to bring them to my son's school for snack. Pros: Easy to substitute other ingredients
April 03, 2013
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By: EatingWell User
Thin batter Other than using slightly less than 1/4 cup fancy molasses, I made this as written. The batter would have spread out on the cookie sheets, so I put it in a 9x13 inch greased pan and baked it for a half hour. Tasty cake. Pros: fine as cake Cons: too thin for cookies
December 19, 2012
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By: EatingWell User
Cake like Cookie. Yum! I will definitely be making these again. Didn't have molasses on hand so substituted honey which was totally fine. Also, used dark chocolate chunks instead of raisins. Had a cake like consistency and wasn't super sweet. Next time will try cranberries and add some ground flax seed!
October 20, 2012
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By: EatingWell User
Amazing!! They are super super moist, fluffy, and taste fantastic. Next time I will try and make them as a bundt cake, because they had the perfect bread/cake consistency for it.
September 12, 2012
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By: EatingWell User
Good, but not a cookie As others have stated, this is not really a cookie, it's more of a muffin/quick bread type of treat. I made exactly as written. They are fairly sweet, could probably cut down on the sugar a bit. I also added walnuts to the last of the batter and I thought it greatly improved the flavor and texture. Not sure I'll make again since they are not the texture that I want in a cookie. My boyfriend likened them to a Little Debbie-style snack and was surprised that they were a healthier alternative.
November 13, 2011
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By: EatingWell User
strong molasses flavor As has been stated in other reviews, these are more cake-like than cookie. I loved the soft texture. The only thing I didn't care for was the molasses/pumpkin flavor combination. Nobody else in the house did either, so we threw them away. I will have to adjust the recipe and try them again someday.
November 13, 2011
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By: colinandbecky
ended up with a flat gross cookie followed the directions exactly and got a very runny batter and flat cookies. threw them away.
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