Spiced Pumpkin Walnut Cookies

Spiced Pumpkin Walnut Cookies

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From: Diabetic Living Magazine

These spiced cookies are a wonderful treat in the fall or winter. Each bite offers delicious pumpkin flavor with chewy raisins and crunchy walnuts. Make and freeze an extra batch to keep on hand for up to a month.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 6 tablespoons packed brown sugar (see Tip)
  • 6 tablespoons canned pumpkin
  • 3 tablespoons refrigerated or frozen egg product, thawed
  • 2 tablespoons olive oil
  • 2 tablespoons mild-flavor molasses
  • 1 cup white whole-wheat flour
  • 1½ teaspoons pumpkin pie spice
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 6 tablespoons raisins
  • ¼ cup chopped walnuts


  • Prep

  • Ready In

  1. Line a cookie sheet with a silicone baking mat or parchment paper. Combine brown sugar, pumpkin, egg, olive oil, and molasses in a medium bowl.
  2. Stir together flour, pumpkin pie spice, baking soda, and salt in a small bowl. Add flour mixture to egg mixture; stir until combined. Stir in raisins and walnuts. Cover and freeze 10 minutes.
  3. Preheat oven to 350°F. Drop dough into 12 mounds (about 2 tablespoons each) onto prepared cookie sheet. Flatten slightly.
  4. Bake 12 to 14 minutes or until edges are set. Cool on cookie sheet for 5 minutes. Remove; cool on a wire rack (see Tip).
  • Tip: We do not recommend using a sugar substitute for this recipe.
  • To Store: After cooling, layer cookies between waxed paper in an airtight container. Store at room temperature up to 2 days or freeze up to 1 month.
  • Equipment: Silicone baking mat or parchment paper

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 124 calories; 4 g fat(0 g sat); 1 g fiber; 21 g carbohydrates; 2 g protein; 4 mcg folate; 0 mg cholesterol; 12 g sugars; 1,239 IU vitamin A; 1 mg vitamin C; 22 mg calcium; 1 mg iron; 182 mg sodium; 139 mg potassium
  • Nutrition Bonus: Vitamin A (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fat, ½ starch

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