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.

EatingWell Test Kitchen

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Recipe Summary

total:
1 hr 15 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 3 baking sheets with cooking spray.

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  • 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.

  • Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

  • 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.

Tips

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 (1/2 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 Facts

72 calories; protein 1g 2% DV; carbohydrates 13.3g 4% DV; dietary fiber 0.6g 3% DV; sugars 8.7g; fat 1.9g 3% DV; saturated fat 0.2g 1% DV; cholesterol 10.3mg 3% DV; vitamin a iu 809.7IU 16% DV; vitamin c 0.3mg 1% DV; folate 8.9mcg 2% DV; calcium 22mg 2% DV; iron 0.5mg 3% DV; magnesium 9.3mg 3% DV; potassium 86.5mg 2% DV; sodium 70.2mg 3% DV; thiaminmg 3% DV; added sugar 7g.

Reviews (30)

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30 Ratings
  • 5 star values: 4
  • 4 star values: 22
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
10/30/2011
I thought these were amazing! I altered the recipe as well in that I reduced the molasses and doubled the spices. The result was a delicious soft spicy cookie/bun! Definitely will keep this one! Read More
Rating: 4 stars
10/31/2011
I was looking for a seasonal cookie using pumpkin. My family and I thought they were so yummy that I made a second batch right away! Anonymous Madison WI Read More
Rating: 4 stars
09/25/2013
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 Read More
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Rating: 4 stars
10/30/2011
Add more spice lose the raisins and add some chopped crystallized-ginger.....now that's a yummy fall cakish-cookie! Read More
Rating: 4 stars
10/31/2011
These were not great and I don't think I'll make them again. They don't have any pumpkin flavor because the molasses overpowers what little flavor the pumpkin has. They really just taste like gingerbread. I tried both with and without raisins and the raisins are definitely needed. I also tried adding some chopped white chocolate to the raising mixture and this made them a lot more interesting but also a lot less healthy. I made them with whole wheat pastry flour and would suggest others try regular whole wheat flower for more texture. Note that the "dough" is very runny - almost like cake batter. Read More
Rating: 1 stars
11/13/2011
ended up with a flat gross cookie followed the directions exactly and got a very runny batter and flat cookies. threw them away. Read More
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Rating: 4 stars
10/31/2011
I want to tweak the recipe more but i think they taste like pumpkin pie with almost the same consistency in the middle. i want to find a way to make them heartier. i excluded the molasses and raisens and substituted the wheat flour with soy protein flour. I also used a mixture of sugar Equal and Stevia but it wasn't quite sweet enough i think the Equal broke down in the cooking process. sk Read More
Rating: 4 stars
10/31/2011
These cookies have a good blend of spice and pumpkin flavors. However their texture is soft and breadlike. If you like your cookies crisp these are not for you. If you have IBS the spices may trigger symptoms. Anonymous Bellingham WA Read More
Rating: 4 stars
10/31/2011
I subed maple syrup for the molassas and added choc chips instead of raisins. I also added a cream cheese frosing. Whipped cream cheese cinnamin a little pumpkin little vanilla and a little sugar. Jaime Chicago IL Read More