Spiced Pumpkin Cookies

From EatingWell: The EatingWell Diabetes Cookbook (2005)

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.

READER'S COMMENT:

"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! "

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27 Reviews for Spiced Pumpkin Cookies

10/12/2009

Angelgurly12

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.

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10/11/2009

Anonymous

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!

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10/03/2009

abgreene83

I thought these were great! I agree about the molasses and will use less next time but the texture is taste is really yummy!

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09/22/2009

Anonymous

My family loved this recipe. Soft, moist cookies that left everyone very happy!

Barb, Boise, ID

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09/22/2009

Anonymous

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.

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