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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Ingredients

Directions

  • 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; 1.9 g total fat; 0.2 g saturated fat; 10 mg cholesterol; 70 mg sodium. 87 mg potassium; 13.3 g carbohydrates; 0.6 g fiber; 9 g sugar; 1 g protein; 810 IU vitamin a iu; 9 mcg folate; 22 mg calcium; 9 mg magnesium; 7 g added sugar;

Reviews (30)

Read More Reviews
30 Ratings
  • 5 star values: 4
  • 4 star values: 22
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/05/2014
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 Read More
Rating: 4 stars
02/10/2014
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 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: 2 stars
04/04/2013
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 Read More
Rating: 5 stars
12/19/2012
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! Read More
Rating: 5 stars
10/20/2012
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. Read More
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Rating: 3 stars
09/12/2012
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. Read More
Rating: 2 stars
11/14/2011
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. 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
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: 4 stars
10/31/2011
My family loved this recipe. Soft moist cookies that left everyone very happy! Barb Boise ID Read More
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
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
Rating: 4 stars
10/31/2011
These cookies are great! I added more spices because I love ginger and cinnamon and they were really good. Easy to make and I have made them from the extra I had stored in the freezer and they still came out well. Jessica Naples FL 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 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
10/31/2011
Sadly this recipe was a disappointment. For a healthy recipe I suppose it is ok. More spice would help I think. Anonymous Abilene Tx Read More
Rating: 4 stars
10/31/2011
Tasty but sadly not as good as the non-wholesome variety. The raisins definitely help and shouldn't be left out. Would probably be better with a powdered sugar icing but then wouldn't be as wholesome. Anonymous Read More
Rating: 4 stars
10/30/2011
I thought these were great! I agree about the molasses and will use less next time but the texture is taste is really yummy! Read More
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
10/30/2011
These cookies were soft and cake-like - my friends and I referred to them as muffin tops. Definitely not what I'd call a "cookie" but they were definitely good flavor wise. Very addicting. Read More
Rating: 4 stars
10/30/2011
Mmmm! These were awesome I was craving gingerbread but didn't want all the calories and these were a good substitute somewhere between a cake and a cookie. Somehow I only ended up with 22 cookies so perhaps I need to make them a little smaller? I am doing Weight Watchers program and if you make 36 they are only 1 point a piece. My mom took two cookies and put a small scoop of vanilla frozen yogurt between them-a fall icecream sandwich! I am making more to take to the family cabin this weekend. Satisfying! Read More
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
10/30/2011
FABULOUS!!!! I used the new splenda brown sugar and substituted applesauce for canola oil. they turned out great- my kids love them and they are vitually fat and sugar free!!! A keeper! Read More
Rating: 4 stars
10/30/2011
notes for Spiced Pumpkin Cookies date: f 2/26 taste: spices came together well; all-spice was left out. i liked the addition of chocolate chips as opposed to raisins. texture: not combined very well not really on probably because of absence of butter! overall: didn't take like cookies tasted like health snacks w/spices. repeat: maybe Read More
Rating: 4 stars
10/30/2011
Delicious! Before making these cookies Libby's pumpkin cookies were my go-to recipe. However in the past 1/2 a year or so I've been really concentrating on eating better so when I went to make the Libbys cookies tonight for a school party tomorrow and saw the amount of sugar and butter I did a double take. Luckily I found this easy and at least as tasty recipe! Yum! Followed exactly (except instead of "light brown sugar" made 1/2 of the total amount dark brown and 1/2 of the total white--same thing) and they came out as perfect moist but not soggy flavorful cakey/muffin-top-but-better cookies! Highly recommended. Read More
Rating: 4 stars
10/29/2011
If you like soft/cake like cookies you will love these. I added dried cranberries instead of raisins. Wasn't sure what to do with the rest of the canned pumpkin until the family ate all the cookies. So I can make more cookies! Read More
Rating: 4 stars
10/29/2011
"To the person who posted on 9/18/2009....these are "cake-like" cookies therefore it will be like a cake batter...THESE ARE YUMMYYYYY!!!! I have made them with raisins and other times have made them with chocolate cookies...will keep this recipe as a favorite Read More
Rating: 4 stars
10/29/2011
I like the flavor of these and they're pretty easy to make. I decided to just double the recipe since I thought it would use up one can of pumpkin. The final result reminds me of a muffin top. Top of the muffin to you! Read More
Rating: 5 stars
10/29/2011
Excellent This is a great cookie. Now for those you want a crispy crunchy cookie this recipe is not for you. This recipe creates a soft cake-like cookie that - as one reviewer has already stated - is kind of like the top of a muffin. The flavor is excellent and reminds me of a cross between a gingersnap and pumpkin pie. I used a light molasses so I didn't have an overpowering molasses taste but I would wager that if blackstrap was used then you'd probably get more molasses flavor than you might want. I cooked these in a convection oven for about 10 minutes and they came out perfect. There weren't many left the next day but those that remained were still as moist as the first day. This is a keeper! Pros: Quick easy great flavor Read More