Spiced Pumpkin Cookies

October 28, 2016

 

 

 

 

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.

 

 

 

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
  • 2 large eggs
  • 3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking (see Tips)
  • 3/4 cup canned unseasoned pumpkin puree
  • 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 eggs, brown sugar (or Splenda), pumpkin, oil and molasses in a second bowl until well combined.
  • Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.
  • Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1½ inches apart.
  • Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes.
  • Transfer 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.