Pumpkin Cookies

We’re serious when we say that fall is our season to roll out the pumpkin recipes. These cookies are soft and fluffy with a delightfully subtle pumpkin flavor.

STEP ONE – Preparations

  1. Take a stick of unsalted butter out of the refrigerator to soften.
  2. Lightly spray two large baking sheets with canola spray.
  3. Get out a medium mixing bowl and a stand mixer.
  4. Set up two cooling racks.

STEP TWO – Make the Dough


1 stick of unsalted butter
1 cup of white sugar
1 cup of pureed pumpkin
1 egg
1 teaspoon of vanilla extract
2 ½ cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
½ teaspoon of fine sea salt


  1. In the stand mixer, beat the butter and sugar until they’re light and fluffy.
  2. Add the pureed pumpkin, egg, and vanilla and mix to completely incorporate.
  3. In the medium bowl, stir to combine the flour, soda, powder, spices, and salt.
  4. Add the dry ingredients to the mixer and combine by hand.
  5. Spoon the dough into the medium bowl, cover with plastic wrap, and put it in the refrigerator for 1 hour.

STEP THREE – Assemble and Bake


½ cup of powdered sugar


  1. Preheat the oven to 375°F with 2 oven racks in the middle.
  2. Using your hands, roll the dough into 24 balls.
  3. Roll the balls in the powdered sugar and place them on the baking sheets.
  4. Press the balls down partway with the back of a fork.
  5. Bake for 10-12 minutes until the cookies are lightly browned around the edges.
  6. Transfer the cookies to the cooling racks and let them completely before eating.

Recommended serving size: 2 cookies

Exchanges: 1 starch, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

17 thoughts on “Pumpkin Cookies

  1. Every new post of yours presents an access problem for me. Sometimes a matter of waiting, sometimes of letting the reader catch up – bad links, etc. This a delightful post. There’s a “pie” pumpkin on the bar targeted for (non-vegan) stuffed pumpkin. I may dicker with the Boss to see if we can’t swap out. We’re baking eggplant tonight so that would be a good time to also bake the pumpkin in prep for this. Hmm… What bargaining chips do I have? Thankee, ladies.

    Liked by 1 person

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