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.

First Published: 10/03/2013
Last Reviewed: 10/03/2013

Make this cookie a little bit sweeter by drizzling with glaze or covering with your favorite frosting.*

pumpkin cookies