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Spiced Pumpkin Cookies

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  1 Hour
  36 cookies
The deep flavors of molasses, pumpkin and spices make these wholesome cookies delicious without the addition of butter--and they lend themselves beautifully to the inclusion of whole-wheat flour.

Make Ahead Tip: Store in an airtight container, with wax paper between the layers, for up to 2 days or freeze for longer storage.
RECIPE 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

Tip: 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.
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   36 cookies
Calories: 68
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 12g
Sodium: 67mg
% Cal. from Fat: 26%
Cholesterol: 12mg
Protein: 1g
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