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Whole Wheat Pumpkin Cookies Recipe

This healthy and delectable whole wheat pumpkin cookies recipe is a perfect treat for the fall season. With the robustness of whole wheat and the delightful aroma of pumpkin, these cookies are sure to delight your taste buds and fill your home with the comforting scents of autumn. The spices such as cinnamon, nutmeg and cloves add a warm, comforting flavor and aroma that's reminiscent of the holiday season.

Whole Wheat Pumpkin Cookies Recipe
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The main ingredient that might not be commonly found in your pantry is whole wheat pastry flour. This is a finely ground flour made from soft wheat that adds a light, delicate texture to baked goods. It can be found in the baking aisle of most supermarkets. Pumpkin puree is another ingredient that you might need to buy. You can either purchase canned pumpkin puree or make your own by cooking and pureeing a pumpkin.

Whole Wheat Pumpkin Cookies Ingredients

Whole wheat pastry flour: This flour is milled from low-protein soft wheat, providing a tender crumb structure to your cookies.

Baking powder and Baking soda: These leavening agents help the cookies rise.

Ground cinnamon, nutmeg, and cloves: These spices add warmth and depth to the cookies' flavor.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds flavor and provides a tender texture.

Sugar: Sweetens the cookies.

Pumpkin puree: Adds moisture and a distinctive pumpkin flavor.

Egg: Binds the ingredients together and provides structure.

Vanilla extract: Enhances the flavor of the other ingredients.

Powdered sugar: Used for dusting the baked cookies, adding a sweet finish.

One reader, Collete Colley says:

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These whole wheat pumpkin cookies are a game-changer! The perfect blend of spices and the wholesome goodness of whole wheat flour make them a guilt-free treat. They're soft, chewy, and bursting with pumpkin flavor. A must-try for anyone looking for a healthier cookie option without sacrificing taste.

Collete Colley

Baking Techniques for Perfect Pumpkin Cookies

How to prepare the cookie dough: Combine the dry ingredients in a medium bowl and whisk together. In a separate bowl, cream together the butter and sugar, then add the pumpkin, egg, and vanilla. Beat until creamy, then mix in the dry ingredients until just combined.

How to scoop the cookie dough: 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.

How to bake the cookies: Preheat the oven to 350 degrees F and bake the cookies for 15 to 20 minutes, or until they are lightly golden.

How to finish the cookies: Sprinkle the baked cookies with a light dusting of powdered sugar and transfer them to a rack to cool.

How To Make Whole Wheat Pumpkin Cookies

These starchy pumpkin cookies are sweet and made flavorful with a handful of spices that makes this a perfect autumn treat. Serve it with hot chocolate!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • cupswhole wheat pastry flour
  • 1tspbaking powder
  • 1tspbaking soda
  • 2tspground cinnamon
  • ¾tspground nutmeg
  • ¾tspground cloves
  • ½tspsalt
  • ½cupbutter,softened
  • cupssugar,raw turbinado
  • 1cuppumpkin puree,canned
  • 1egg
  • 1tspvanilla extract
  • powdered sugar,for dusting

Instructions

  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together your dry ingredients.

  2. In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and vanilla. Beat until creamy. Mix in dry ingredients and stir just until combined.

  3. 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.

  4. 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.

Nutrition

  • Calories: 106.51kcal
  • Fat: 3.45g
  • Saturated Fat: 2.06g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 0.88g
  • Polyunsaturated Fat: 0.26g
  • Carbohydrates: 18.72g
  • Fiber: 1.66g
  • Sugar: 10.78g
  • Protein: 1.27g
  • Cholesterol: 13.47mg
  • Sodium: 80.08mg
  • Calcium: 20.70mg
  • Potassium: 60.68mg
  • Iron: 0.55mg
  • Vitamin A: 91.74µg
  • Vitamin C: 0.35mg

Crucial Technique for Successful Whole Wheat Pumpkin Cookies

When creaming together the butter and sugar, make sure the butter is at room temperature. This will ensure a smoother and more even mixture. Also, when adding the dry ingredients to the wet, avoid overmixing. Overmixing can lead to a tougher texture in the final cookies. Instead, stir just until the flour is incorporated. This will help keep your whole wheat pumpkin cookies light and tender.

Time-Saving Tips for Making Whole Wheat Pumpkin Cookies

Use premade pumpkin puree: Save time by using store-bought pumpkin puree instead of making it from scratch.

Double the batch: Make a larger batch of cookies and freeze the extra dough for future use.

Use an ice cream scoop: Use an ice cream scoop to quickly and evenly portion out the cookie dough onto the baking sheet.

Pre-measure ingredients: Pre-measure all the ingredients before starting to streamline the baking process.

Bake multiple sheets: If your oven allows, bake multiple sheets of cookies at the same time to speed up the process.

Invest in quality tools: Quality tools such as a good mixer and sturdy baking sheets can make the process more efficient.

Set up a baking station: Organize all your ingredients and tools in one place to minimize time spent searching for items.

Substitute Ingredients For Whole Wheat Pumpkin Cookies Recipe

  • whole wheat pastry flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for whole wheat pastry flour, but it may result in a slightly lighter texture and milder flavor in the cookies.

  • baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder, but it is important to use less of it and to include an acidic ingredient such as buttermilk or yogurt to activate its leavening properties.

  • baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but it may result in a slightly different texture and flavor in the cookies.

  • ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for ground cinnamon, providing a warm and aromatic flavor with a blend of spices such as cinnamon, nutmeg, ginger, and allspice.

  • ground nutmeg - Substitute with ground allspice: Ground allspice can be used as a substitute for ground nutmeg, offering a warm and slightly peppery flavor with hints of cinnamon, cloves, and nutmeg.

  • ground cloves - Substitute with ground cinnamon: Ground cinnamon can be used as a substitute for ground cloves, providing a warm and sweet flavor with a hint of spiciness.

  • butter - Substitute with coconut oil: Coconut oil can be used as a substitute for butter, adding a subtle coconut flavor and moisture to the cookies.

  • sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for sugar, offering a slightly caramel-like flavor and lower glycemic index.

  • pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, providing a similar sweet and nutty flavor with a creamy texture.

  • egg - Substitute with applesauce: Applesauce can be used as a substitute for eggs, adding moisture and binding properties to the cookie dough.

  • vanilla extract - Substitute with maple syrup: Maple syrup can be used as a substitute for vanilla extract, adding a rich and sweet flavor to the cookies.

Creative Ways to Serve Pumpkin Cookies

  1. Elevate the plating: Arrange the cookies in a visually appealing manner on a pristine white plate, ensuring they are evenly spaced and the powdered sugar is delicately dusted on top.
  2. Incorporate seasonal elements: Garnish the plate with a sprig of fresh rosemary or a dusting of cinnamon to add a touch of seasonal charm.
  3. Pair with a complementary beverage: Serve alongside a warm cup of spiced chai or a velvety pumpkin latte to enhance the overall dining experience.

Essential Kitchen Tools for Baking Cookies

  • Medium bowl: A medium-sized bowl is ideal for mixing and combining ingredients without spilling.
  • Whisk: A whisk is used for blending and aerating ingredients, ensuring a smooth and uniform mixture.
  • Cookie dough scoop: This tool helps to portion the cookie dough evenly, resulting in uniformly sized cookies.
  • Parchment paper: Parchment paper is used to line the baking sheet, preventing the cookies from sticking and making cleanup easier.
  • Cookie sheet: A cookie sheet provides a flat surface for baking the cookies and allows for even heat distribution.
  • Rack: A rack is used for cooling the baked cookies, allowing air to circulate around them and preventing sogginess.

Storing and Freezing Homemade Pumpkin Cookies

  • Allow the whole wheat pumpkin cookies to cool completely before storing them. This will prevent them from becoming soggy or sticking together.

  • Store the cooled cookies in an airtight container or resealable plastic bag at room temperature for up to 5 days. To maintain their freshness, place a piece of bread in the container, which will absorb any excess moisture.

  • If you want to keep the cookies for a longer period, freezing is an excellent option:

    • Arrange the cooled cookies in a single layer on a baking sheet and place them in the freezer for about an hour, or until they are frozen solid. This step prevents the cookies from sticking together when stored.
    • Transfer the frozen cookies to a freezer-safe container or resealable plastic bag, separating layers with parchment paper or wax paper to prevent sticking.
    • Label the container or bag with the date and contents for easy reference.
    • Frozen whole wheat pumpkin cookies can be stored for up to 3 months.
  • To thaw the frozen cookies, remove them from the freezer and let them sit at room temperature for about an hour. If you prefer a slightly warmed cookie, you can microwave them for a few seconds or heat them in a preheated oven at 350°F (175°C) for 5-7 minutes.

  • For optimal flavor and texture, consume the thawed cookies within 2-3 days. Keep in mind that the cookies may lose some of their crispness after being frozen and thawed, but their flavor will still be delicious.

How To Reheat Leftover Cookies

  • Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until they are warmed through and slightly crisp around the edges. This method will restore some of the original texture and flavor of the cookies.

  • If you prefer a softer texture, wrap the cookies in aluminum foil before placing them in the preheated oven. This will help to retain moisture and prevent them from becoming too crispy. Bake for 8-10 minutes, or until they are heated through.

  • For a quick and easy method, place the cookies on a microwave-safe plate and heat them in the microwave for 10-15 seconds. This will soften the cookies and make them warm and gooey. Be careful not to overheat them, as this can cause them to become tough and rubbery.

  • If you have an air fryer, you can use it to reheat your whole wheat pumpkin cookies. Preheat the air fryer to 350°F (175°C) and place the cookies in the basket. Cook for 2-3 minutes, or until they are heated through and slightly crisp.

  • For a unique twist, try crumbling the leftover cookies over a bowl of vanilla ice cream or yogurt. The combination of warm, spiced cookies and cool, creamy ice cream is sure to be a hit with your taste buds.

Interesting Fact About Pumpkin Cookies

The pumpkin in this recipe is a rich source of vitamin A, which is essential for good vision, a healthy immune system, and cell growth. Additionally, the whole wheat pastry flour used in these cookies provides more fiber and nutrients compared to regular all-purpose flour, making them a healthier treat option.

Is Making Pumpkin Cookies at Home Cost-Effective?

The cost-effectiveness of this whole wheat pumpkin cookies recipe is quite high. The main ingredients, such as whole wheat pastry flour, pumpkin puree, and spices, are relatively inexpensive and commonly found in households. The recipe yields a large batch of cookies, making it suitable for a family of four. The approximate cost for the entire batch is around $8, making it a budget-friendly treat. The overall verdict for this recipe is 9/10, considering its affordability, nutritional value, and delightful taste.

Are Whole Wheat Pumpkin Cookies Healthy?

This whole wheat pumpkin cookie recipe has some healthy elements, but there's room for improvement. On the positive side, using whole wheat pastry flour adds fiber and nutrients compared to refined white flour. Pumpkin puree is also a good source of vitamin A and other beneficial compounds. However, the recipe is quite high in sugar and butter, which can contribute to excessive calorie intake and potential health issues if consumed in large quantities.

To make this recipe healthier, consider the following suggestions:

  • Reduce the amount of sugar by 1/3 to 1/2 cup, as the pumpkin puree and spices will still provide plenty of flavor
  • Replace half the butter with a healthier fat source, such as coconut oil or Greek yogurt
  • Incorporate additional nutrient-dense ingredients, such as chopped nuts, seeds, or dried fruit, to boost the nutritional profile
  • Experiment with natural sweeteners like maple syrup or honey as a partial replacement for the sugar
  • Reduce the portion size of each cookie to help control calorie intake

By making these adjustments, you can create a more balanced and nutritious treat that still satisfies your sweet tooth. Remember, moderation is key, and even healthier versions of desserts should be enjoyed as part of a well-rounded diet.

Editor's Opinion on This Pumpkin Cookie Recipe

This whole wheat pumpkin cookies recipe is a delightful twist on a classic treat. The use of whole wheat pastry flour adds a nutty flavor and a hearty texture, while the combination of spices and pumpkin puree creates a warm and comforting taste. The cookies are perfectly sweetened and have a lovely balance of flavors. The addition of a light dusting of powdered sugar adds a touch of elegance. Overall, this recipe is a wonderful way to enjoy the flavors of fall in a healthier, yet still delicious, cookie.

Enhance Your Whole Wheat Pumpkin Cookies Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful side dish by adding roasted garlic to your mashed potatoes. The roasted garlic adds a delicious depth of flavor to the classic dish.
Grilled Vegetable Skewers: Elevate your meal with colorful and flavorful grilled vegetable skewers. The charred veggies add a smoky and delicious element to your plate.
Cranberry Orange Quinoa Salad: Whip up a refreshing and nutritious side dish with a cranberry orange quinoa salad. The combination of sweet and tangy flavors will complement the pumpkin cookies perfectly.

Similar Cookie Recipes to Try

Roasted Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. The roasted butternut squash adds a depth of flavor that will have you coming back for seconds.
Grilled Lemon Herb Chicken: Marinated in a zesty lemon herb mixture, this grilled chicken is juicy and flavorful. It's the perfect dish for a summer barbecue or a quick weeknight dinner.
Mixed Berry Crisp: This mixed berry crisp is a delightful combination of sweet and tart berries topped with a crunchy oat crumble. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Appetizers and Entrées to Serve with Pumpkin Cookies

Appetizers:
Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly for a delicious start to any meal.
Caprese Skewers: Impress your guests with these elegant and refreshing skewers. Alternate cherry tomatoes, fresh mozzarella, and basil leaves on toothpicks, then drizzle with balsamic glaze for a simple yet sophisticated appetizer.
Main Courses:
Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over fettuccine for a classic and comforting meal.
Beef Stir Fry: Whip up a quick and delicious stir fry using thinly sliced beef and a colorful array of vegetables. Toss everything in a savory sauce and serve over steamed rice for a satisfying and nutritious dinner.

Why trust this Whole Wheat Pumpkin Cookies Recipe:

This wholesome whole wheat pumpkin cookie recipe is a delightful treat for those seeking a healthier indulgence. The use of whole wheat pastry flour provides a nutritious twist, while the aromatic blend of cinnamon, nutmeg, and cloves infuses rich seasonal flavors. The inclusion of pumpkin puree not only adds a luscious texture but also offers a dose of fiber and essential nutrients. With a perfect balance of sweetness and warmth, these cookies are a comforting delight for the autumn season. Trust in this recipe for a wholesome and delicious baking experience.

Want to share your experience making these whole wheat pumpkin cookies or have any tips to perfect the recipe? Head over to the Baking and Desserts section of the forum and join the discussion!
FAQ:
Can I use regular all-purpose flour instead of whole wheat pastry flour?
Yes, you can use all-purpose flour as a substitute for whole wheat pastry flour. The texture and flavor may vary slightly, but it will still work well for the recipe.
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Using fresh pumpkin puree will give the cookies a more vibrant flavor. Just make sure to cook and puree the fresh pumpkin until it's smooth before using it in the recipe.
Can I reduce the amount of sugar in the recipe?
Yes, you can adjust the amount of sugar to suit your preference. However, keep in mind that sugar not only adds sweetness but also affects the texture and moisture of the cookies.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Simply scoop the dough onto a baking sheet and freeze until solid. Then transfer the dough balls to a freezer bag. When ready to bake, simply place the frozen dough on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
How should I store the baked cookies?
Store the baked cookies in an airtight container at room temperature. If you want to keep them fresh for a longer period, you can also store them in the refrigerator.

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