Spiced Pumpkin Cookies

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (114 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.

"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

Delicious Fall Pumpkin

These were very a very delicious cake-like, soft cookie. We doubled the recipe, however the dry ingredient proportions weren't quite right. With a doubled recipe we added and additional: 1 1/3 C flour and 1 1/3 C oats. Also we added walnuts and chocolate chips for texture and crunch.

Delicious healthy cookie. It was not really sweet but it was just perfect.
Cakey but delicious

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?

Healthy and surprisingly tasty
Comments (1)


Anonymous wrote 1 year 39 weeks ago

The way to make it crunchier

The way to make it crunchier is by substituting some of the brown sugar for raw sugar and baking it in a low oven like 200degrees for 30-45min
That's what i always do to crisp up my 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.

Easy to substitute other ingredients
Thin batter

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.

fine as cake
Comments (1)


Anonymous wrote 2 years 39 weeks ago

Used 1/2 C honey instead of

Used 1/2 C honey instead of sugar, 2/3 almond flour instead of all purpose. Use the whole can of pumpkin. 9x13 pan lined with parchment paper. 40 mins. Nice bars. Thin batter.

Cake like Cookie. Yum!

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!


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