Pumpkin Cookies
Drool-worthy photos of my favorite pumpkin cookies. They're easy to make and healthy—perfect holiday treats! Pretty, tasty and easy cookies.
Updated by Kathryne Taylor on September 19, 2024
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Craving some sweet pumpkin flavored treats this weekend, I made pumpkin cookies. They weren’t just any pumpkin cookie, though—these were crazy delicious, easy, practically-healthy-for-a-cookie pumpkin cookies. Yum!
I made a few adjustments to this pumpkin cookie recipe:
- I substituted whole wheat pastry flour for the regular all-purpose flour. I ended up with delicious, fluffy, whole wheat cookies.
- Added more spice than is called for. Trust me! I didn’t measure the amounts, but I added lots of cinnamon, nutmeg and allspice.
- Skipped the icing. I skimped on effort and reduced the overall sugar content by simply sprinkling powdered sugar on top instead. Pretty, right? Actually, if I were to ice these cookies, I would go all in with cream cheese frosting.
I brought the cookies to a party this weekend, and they were a hit! I hope you’ll give them a try. The only ingredient you probably don’t already have in your kitchen is a can of pumpkin puree.
PrintWhole Wheat Pumpkin Cookies Recipe
These pumpkin cookies are easy to make and healthier than most. They’re perfect holiday treats! Recipe yields around 30 to 36 cookies.
Ingredients
- 2 ½ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- ½ teaspoon fine salt
- ½ cup butter, softened
- 1 ½ cups raw (turbinado) sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt).
- In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla; beat until creamy. Mix in dry ingredients and stir just until combined. Use a cookie dough scoop or two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly.
- Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool.
Notes
Adapted from Gina’s recipe on Allrecipes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Have you made any seasonal treats yet? I’m on a pumpkin kick. I want to make pumpkin muffins, pies, pancakes and all. What have you been craving lately?
I used white whole wheat flour and it turned out perfectly tender! I also added 1/3 cup raisins and 1/3 cup chopped walnuts, which gave them a yummy toothsome texture and added fall flavor! Thank you so much for this awesome recipe!
You’re welcome, Paula! I appreciate your review.
Hi can I use.maple or honey as the sweetener?
Hi Amanda, these are best as written. I hope you try them!
I couldn’t resist adding raisins and I am so glad I did!!
Also…I always use a variety of different flours. Right now the mix in my canister is a combination of sorghum, quinoa, spelt, and buckwheat. I usually make a recipe with half whole wheat pastry and half mixed. It tastes great and is extra healthy. There are so many new flours to choose from….
My husband named these delicious cookies “pumpkin pillows” because they are so soft and fluffy(!). Many thanks for a wonderful recipe!!
Glad this recipe showed up in your fall recommendations this weekend. Didn’t have pumpkin but used organic sweet potato puree. Also had no nutmeg but added a touch of all spice. Not the prettiest cookies I’ve made but they will still be eaten :)
Made them twice already and were a big hit. I did mix whole wheat and regular flour. I made them into a sandwich cookie as they were soft enough to cut the top off and slather with a homemade pumpkinspiced cream cheese spread. They were delicous and not too sweet! third batch tomorrow!
That’s great, Marisa! I appreciate your review.
Hi! I want to try these but do you think I could sub canned pumpkin for fresh grated? And also turbinato sugar for brown sugar ? Thank you! I love the picture of Cookie staring at a pumpkin cookie lol!
Hi Kate – what size can of pumpkin puree do you use for a single batch?
Thanks!
The pumpkin comes in 15 ounce cans. Use as directed.
Has anyone tried substituting whole wheat flour for semolina? Just curious how that’d turn out but don’t want to waste a bunch of ingredients.
We have been making these for several years now when we first get snow fall that sticks. Thus they have accrued the affectionate name, “snow cookies” in our home. Realized we never said thanks for sharing, so… Thanks!
The whole family enjoyed these cookies! Thanks for sharing the recipe.
You’re welcome, Sherrie!
I like to add some maple flavoring too…just a little more ‘fall’ flavor …
Have you ever reduced the pumpkin to get a chewier cookie rather than cakier? I saw a recipe on King Arthur and planned on modifying to coconut sugar and spelt flour but then found your recipe! I believe they reduced the pumpkin on the stove with the sugar to reduce the moisture… may take trial and error!