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# Pumpkin Spice Cookies
- URL: https://www.foodconsumer.org/pumpkin_spice_cookies_0224110718/
- Published: 2011-02-24T20:17:00.000Z
- Updated: 2026-09-22T15:56:54.000Z
- Description: Canned pumpkin, molasses, sugar and non-dairy milk bind whole-wheat pastry flour and spices into 36 raisin-studded drop cookies at 84 calories each, from Neal Barnard's Turn Off the Fat Genes.
- Author: Food Consumer
- Tags: Baked Goods, Recipes & Dining, #vivvo-import

Makes 36 3-inch cookies

These plump, moist cookies are easy to make and delicious.

3 cups whole-wheat pastry flour  
4 teaspoons sodium-free baking powder  
1 teaspoon baking soda  
1 teaspoon salt  
2 teaspoons cinnamon  
1/2 teaspoon nutmeg  
1 15-ounce can solid-pack pumpkin (about 2 cups)  
3/4 cup sugar  
1/2 cup molasses  
1 cup soymilk, rice milk, or water  
1 cup raisins  
vegetable oil spray

Preheat oven to 350ºF.

Mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine pumpkin, sugar, molasses, and non-dairy milk or water. Combine the two mixtures, then stir in raisins. Drop by tablespoonfuls onto a vegetable oil sprayed baking sheet. Bake 15 minutes, or until lightly browned. Remove from baking sheet with a spatula and place on a rack to cool. Once cool, store in an airtight container in the refrigerator.

| Per cookie: 84 calories0.4 g fat0.1 g saturated fat 4% calories from fat0 mg cholesterol | 1.9 g protein19.9 g carbohydrate9.7 g sugar1.9 g fiber | 108 mg sodium52 mg calcium1 mg iron0.7 mg vitamin C820 mcg beta-carotene0.3 mg vitamin E |
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Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

*Originally published on PCRM.org and republished with permission*