Spiced Pumpkin Cookies

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (114 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


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!


Add more spice, lose the raisins and add some chopped that's a yummy fall cakish-cookie!


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!


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.


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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