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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.



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! "
Spiced Pumpkin Cookies

30 Reviews for Spiced Pumpkin Cookies

10/03/2009

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

Comments
09/22/2009
Anonymous

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

Barb, Boise, ID

Comments
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.

sk

Comments
09/22/2009
Anonymous

I subed maple syrup for the molassas and added choc chips instead of raisins. I also added a cream cheese frosing. Whipped cream cheese, cinnamin, a little pumpkin, little vanilla, and a little sugar.

Jaime, Chicago, IL

Comments
09/22/2009
Anonymous

These cookies are great! I added more spices because I love ginger and cinnamon and they were really good. Easy to make and I have made them from the extra I had stored in the freezer and they still came out well.

Jessica, Naples, FL

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