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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

09/22/2009
Anonymous

These cookies have a good blend of spice and pumpkin flavors. However, their texture is soft and breadlike. If you like your cookies crisp, these are not for you. If you have IBS, the spices may trigger symptoms.

Anonymous, Bellingham, WA

Comments
09/22/2009
Anonymous

I was looking for a seasonal cookie using pumpkin. My family and I thought they were so yummy that I made a second batch right away!

Anonymous, Madison, WI

Comments
09/22/2009
Anonymous

Sadly, this recipe was a disappointment. For a healthy recipe, I suppose it is ok. More spice would help, I think.

Anonymous, Abilene, Tx

Comments
09/22/2009
Anonymous

Tasty, but sadly not as good as the non-wholesome variety. The raisins definitely help and shouldn't be left out. Would probably be better with a powdered sugar icing, but then wouldn't be as wholesome.

Anonymous

Comments
09/18/2009
Anonymous

These were not great, and I don't think I'll make them again. They don't have any pumpkin flavor because the molasses overpowers what little flavor the pumpkin has. They really just taste like gingerbread. I tried both with and without raisins, and the raisins are definitely needed. I also tried adding some chopped white chocolate to the raising mixture and this made them a lot more interesting, but also a lot less healthy. I made them with whole wheat pastry flour and would suggest others try regular whole wheat flower for more texture. Note that the "dough" is very runny - almost like cake batter.

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