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Spiced Pumpkin Cookies

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (90 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 Recipe

29 Reviews for Spiced Pumpkin Cookies

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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