Spiced Pumpkin Cookies

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (92 votes)

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.

"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! "
Spiced Pumpkin Cookies Recipe

29 Reviews for Spiced Pumpkin Cookies

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?

Healthy and surprisingly tasty

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.

Easy to substitute other ingredients
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.

fine as cake
Comments (1)


Anonymous wrote 49 weeks 3 days ago

Used 1/2 C honey instead of

Used 1/2 C honey instead of sugar, 2/3 almond flour instead of all purpose. Use the whole can of pumpkin. 9x13 pan lined with parchment paper. 40 mins. Nice bars. Thin batter.

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!


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.


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