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.
- 2/3 cup whole-wheat pastry flour
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs
- 3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking (see Tips)
- 3/4 cup canned unseasoned pumpkin puree
- 1/4 cup canola oil
- 1/4 cup dark molasses
- 1 cup raisins
- Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk eggs, brown sugar (or Splenda), pumpkin, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.
- Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
- Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool.
Tips & Notes
- Make Ahead Tip: Store cookies in an airtight container, with wax paper between the layers, for up to 2 days or freeze for longer storage.
- Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
- In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1⁄2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
Per cookie: 72 calories; 2 g fat (0 g sat, 1 g mono); 10 mg cholesterol; 13 g carbohydrates; 7 g added sugars; 1 g protein; 1 g fiber; 70 mg sodium; 87 mg potassium.
Nutrition Bonus: Vitamin A (17% daily value).
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- The EatingWell Diabetes Cookbook (2005)