Pumpkin is a wonderful vegetable that is too often limited to the fall months. With the advent of commercial canning, home cooks everywhere can enjoy the wonders of pumpkin-y baked goods any month of the year. Which actually makes more sense, since pumpkin is low in fat, high in nutrition, and gives baked goods tons of moisture without needing to add a ton of oil or butter. Tons of deliciousness, and even better the next day, as the spices blend together.

This cookie is a moist, cake-like cookie that brings together this wonderful vegetable inside a healthy (shh, don’t tell) snack. Happy healthy baking!

Soft Pumpkin Cookies

1 1/2 cups all-purpose flour
1 tablespoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola or vegetable oil
1 1/2 cups chilled pumpkin puree (canned pumpkin)
1 egg
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.


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  • Cathy


    If I had pumpkin in the house I would make these right now!

  • I can eat pumpkin all year long. I love it and I always make sure to buy a few extra cans of it during the fall months to last me the rest of the year. These cookies sound soooo good!

  • Made these last night…wow, they are soooo good!!!!

  • Glad to hear it Katie! They’re also really good with cream cheese icing…yum. 🙂

  • […] saw this recipe a few days back and bookmarked it, even though I’m generally not nuts about pumpkin-flavored […]

  • […] we found a healthy recipe for soft, comforting, pillow-like pumpkin cookies over during a food blog Honey Butter, and we positively can’t wait to make them! Recipe […]

  • […] I call musicians names and stuff. I do what I want. And I want to make pumpkin cookies. When I saw this recipe for them, I knew I had the ok. Plus, the weather here has been deeeeepressingly cold and wet, so my […]

  • I made these last night. They were delicious! I was calling them pumpkin pillows because that’s what they remind me of. Just as good today, too (albeit more moist). Pumpkin cookies in the summer? Don’t mind if I do!

  • I love that you use pumpkin in May. And I love that these are ‘healthy’ cookies. NICE!

  • These things converted beautifully to my gluten and egg free diet (GF flours and flax gel)! I’d probably use less cinnamon next time (reduce to 1/2 tbsp) but this is a great recipe. Thanks a bunch! I think I’ll make another batch today 🙂

  • Would love to make these. Any chance you know the calories per serving? Thanks!

  • Glad you liked them Elle, awesome that it converted so well!

  • Hi Angela,
    Sorry, don’t have that info 🙂

  • i just made these last night for my family and they were amazing! tasted exactly like pumpkin pie. we were dipping them in whipped cream.

  • […] when touched. Remove from the oven and let the cookies cool completely on a cooling rack. Source: Honey and Butter GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

  • I just made these tonight and they turned out amazing! Since I’m gluten free I changed up the flour, I used a mix of 3/4 cup tapioca flour, 1/4 cup almond flour, 1/4 cup oat flour, and 1/4 cup sorghum flour. This one is a keeper, thank you!

  • Mmmm pumpkin cookies are one of my favorite types and these look divine!! I love that you use oil in these instead of butter.

  • […] Pumpkin Cookies Source: Honey & Butter These little moist pillows of pumpkin are the perfect harbinger of autumn. They are cute vehicles […]

  • I used 1 tsp of cinnamon and 2 tsp of pumpkin pie spice. Then I topped them with a cinnamon glaze. My boys loved them as did I. Definitely a keeper!

  • Thanks Lori!
    I’m so glad you enjoyed this recipe. It’s definitely my go-to holiday cookie!

  • making these now

  • hi, the ingredients list only 1 egg, but tsp 3 in the instructions say to add ‘eggs’, wondering which is correct? would love to bring these for a halloween dessert potluck at work thurs!

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