Spiced Pumpkin Cookies

Recipe courtesy EatingWell.com

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
45 min
Level:
Easy
Yield:
36 cookies

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Ingredients

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
3/4 cup canned plain pumpkin puree (See Ingredient notes)
3/4 cup packed light brown sugar or 1/3 cup
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Directions

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 pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. 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, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

Substituting with Splenda: 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. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

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Comments & Reviews

recipe Spiced Pumpkin Cookies
Kathleen Steamboat Springs, CO 10-13-2009
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Good flavor, but not the best....
Rated: 3 stars out of 5

They had great flavor, although I did add some extra spice (1/2 t. allspice instead and 1 cup of pumpkin). But they were more... like cake or bread. Would be better used as such instead of a cookie. Read more
recipe Spiced Pumpkin Cookies
Anna Anderson, IN 10-07-2009
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Great seasonal, cake-like cookies!
Rated: 5 stars out of 5

I took "Nancy"s advice by adding to those specific ingredients and they turned out great! I'm glad I made the additions... because otherwise they probably would have been pretty bland. I also used applesauce instead of oil and honey instead of molasses in an attempt to make the recipe a little healthier. My husband (a picky dessert man) loved them!Read more
recipe Spiced Pumpkin Cookies
DANIELLE MONTGOMERY, AL 01-14-2009
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Could pumpkin mix be used instead of plain/pure pumpkin?
Rated: 4 stars out of 5

Could pumpkin mix be used? i paln to bake them soon. The comments sound right on!
recipe Spiced Pumpkin Cookies
Shevaun Duluth, MN 11-23-2008
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The recipe is a good starting point, but does need more spice
Rated: 4 stars out of 5

First - it is just fine to use regular whole wheat flour for this recipe (as another reviewer mentioned, I did add a little... extra flour - about 1 1/2 tablespoons) - you don't need to find whole wheat pastry flour. Second, the cookie is incredibly cake like - and wonderful! A very nice, different texture for a cookie that everyone raved about. And the aroma the fills the house as they bake is so wonderful! Finally, it could use extra spice - I wouldn't add more cinnamon but would double the ginger, allspice, and nutmeg.Read more
recipe Spiced Pumpkin Cookies
WeekendFood Cupertino, CA 11-19-2008
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more like little cakes than cookies
Rated: 3 stars out of 5

These are like miniature pumpkin breads in the shape of cookies. Very moist and bready. I took the advice of previous posts... and added some extra spice. Also added raw pumpkin seeds but did not add the chocolate - this is supposed to be a healthy recipe after all, ha ha! For a crisper cookie I would use no trans-fat vegetable shortening or butter, and scale down the leavening a bit- like leave out the baking powder and just use the baking soda. I did not have whole wheat pastry flour, just regular WW, which worked fine - maybe add an extra TB or so to make up the weight-by-volume problem. The batter was very loose - like muffin batter. Read more
recipe Spiced Pumpkin Cookies
Nancy Chicago, IL 10-14-2008
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Good, but needs extra spices
Rated: 4 stars out of 5

These cookies are very cakelike or breadlike. I liked the addition of chocolate chips suggested by the previous reviewer. I... doubled the ginger, added an extra 1/2 t. cinnamon, and added about 1/8 t. ground cloves. That seemed to do the trick of spicing them up a bit.Read more