Pumpkin and Spice Cookies

The warm flavors of cinnamon, nutmeg, ginger, and molasses are essential in fall baking. These cookies are bursting with fall flavors and they’re soft and moist, thanks to the addition of pumpkin puree, raisins, and heart-healthy vegetable oil.

Baking with white whole-wheat flour results in a delicate cookie that is filled with the nutritional benefits of whole grains. You can find this ingredient, along with the others in this recipe, in any large supermarket or natural-food store.

Give these festive cookies to your kids for a yummy and healthy (no need to tell them) after school snack or drop them in their lunchbox for their sweet treat.

Happy Fall!

Pumpkin and Spice Cookies


1 1/3 cup white whole-wheat 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 freshly grated nutmeg

2 large eggs

3/4 cup packed brown sugar

3/4 cup canned unsweetened pumpkin puree

1/4 cup canola oil

1/4 cup dark molasses

1 cup raisins


  1. Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Whisk eggs, brown sugar, pumpkin, oil, and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.
  3. Drop one tablespoon of batter onto the prepared baking sheet, spacing the cookies 1 1/2 inches apart.
  4. Bake the cookies until firm to the touch, switching the pans halfway through,  for about 10 to 14 minutes. Move cookies to a wire rack to cool.

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.

On a Sweet Note: You can sprinkle these with powdered sugar but for a real treat, frost them with a light cream cheese frosting made from softened low-fat cream cheese (like Neufchatel), powdered sugar and a splash of vanilla. Mix everything in a bowl until smooth and creamy and spread on top of the cookies. Here’s an easy cream cheese frosting recipe from my blog.

Adapted from EatingWell Test Kitchen






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