Spiced Pumpkin Cookies

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (103 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

30 Reviews for Spiced Pumpkin Cookies


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.

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.

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.

ended up with a flat gross cookie

followed the directions exactly and got a very runny batter and flat cookies. threw them away.


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!

Quick, easy, great flavor

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