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Pumpkin cookies

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    Pumpkin cookies Heart Smart Low Sodium

    The potassium in pumpkin can help to lower blood pressure and keep your heart healthy.


    3/4 cup whole-wheat flour
    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 1/4 teaspoons ground cinnamon
    1 teaspoon ground nutmeg
    1 cup sugar
    1/2 cup brown sugar
    1/2 cup butter (salted)
    1 15-ounce can pure pumpkin
    1 large egg
    1 1/4 teaspoons vanilla
    nonstick cooking spray


    1. Set out butter at room temperature to soften. (You can cut the butter into tablespoon-size cubes to speed softening.)
    2. Preheat oven to 350 F.
    3. In a medium bowl, combine first 6 ingredients. Set aside.
    4. In a large bowl, combine sugars and softened butter. Mix. Add pumpkin, egg and vanilla. Mix well.
    5. Stir in flour mixture gradually.
    6. Spray a baking sheet with nonstick cooking spray. Drop rounded tablespoons of cookie dough onto baking sheet, leaving about 2 inches between each cookie.
    7. Bake for 15 to 20 minutes or until set. Let cookies rest on baking sheet for about 2 minutes and then transfer to a cooling rack to cool completely.
    8. Store in an air-tight container at room temperature. (You can also put cookies in the freezer to enjoy later. Frozen cookies will stay fresh for about 3 months.)

    Makes 36 servings

    Recipe contains: wheat, milk, egg

    *Option not included in nutrition facts.

    Nutrition Facts