I actually ran out of eggs as I was making this, so I substituted the eggs and canola oil for 1 mashed banana and 1/3 cup of coconut oil. I used brown sugar, no molasses, and added some flax seed meal. Turned out great! Does anyone know how I could keep this flavor but have the consistency more crunchy like a cookie?
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.
29 Reviews for Spiced Pumpkin Cookies
These turned out great! I did 1 cup whole-what pastry flour and 1/3 cup oats, substituted coconut sugar for the sugar and coconut oil for the canola, and used black strap molasses for added health benefits. These turned out fantastic and super healthy! I can't wait to bring them to my son's school for snack.
Other than using slightly less than 1/4 cup fancy molasses, I made this as written. The batter would have spread out on the cookie sheets, so I put it in a 9x13 inch greased pan and baked it for a half hour. Tasty cake.
I will definitely be making these again. Didn't have molasses on hand so substituted honey which was totally fine. Also, used dark chocolate chunks instead of raisins. Had a cake like consistency and wasn't super sweet. Next time will try cranberries and add some ground flax seed!
They are super super moist, fluffy, and taste fantastic. Next time I will try and make them as a bundt cake, because they had the perfect bread/cake consistency for it.