Pumpkin Cookies

Whole Wheat Pumpkin Cookie by Cookie and Kate
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!

pumpkin cookie dough

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 fat by sprinkling powdered sugar on top instead. Pretty, right? Actually, if I were to ice these cookies, I would forget about fat and make cream cheese frosting. All the way.

pumpkin cookies ready to go in the oven

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 that you probably don’t already have in your kitchen would be a can of pumpkin puree. Scroll down for the recipe!

Whole Wheat Pumpkin Cookies Recipe
5.0 from 1 reviews
Recipe type: Cookie
  • 2½ 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 salt
  • ½ cup butter, softened
  • 1½ cups raw (turbinado) sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  1. 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).
  2. 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.
  3. 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.
  • Adapted from Gina’s recipe on Allrecipes.
  • Yields around 30 to 36 cookies.


baked pumpkin cookies topped with powdered sugar

pumpkin cookies in vintage candy dish

dog and pumpkin cookie

a Cookie thief caught in the act!

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?



  1. says

    i love pumpkin anything and these cookies look deeeelish! especially with the powdered sugar sprinkled on top. the last pic seriously made me chuckle…the expression on cookie’s face is classic! :D amazing photos btw.

  2. Sarah says

    I just made these cookies today and since it’s all I had, used whole-wheat flour. We think they are very good. They’d be even better with cream cheese frosting. :)

  3. Emily Furlong says

    If you are excited about pumpkin (as I always am this time of year) TRUST ME and make this “Pumpkin Walnut Cheesecake.” A serious crowd pleaser:
    1 1/2 c. graham crumbs
    1/4 c. granulated sugar
    1/4 c. walnuts, crushed
    1/2 c. butter, melted

    Mix all and press into bottom and slightly up sides of lightly coated 10” springform pan. Bake at 350 degrees for 5 minutes, and cool.

    1 1/2 lbs. Cream cheese, softened
    3/4 c. light brown sugar, packed
    3/4 c. granulated sugar
    5 large eggs
    1 14 oz. Can pumpkin
    1 3/4 tsp. Pumpkin pie spice
    1/4 c. whipping cream

    Beat cheese and sugars together until well-blended; beat in eggs, one at a time, until light. Add pumpkin and spice, mixing well. Beat in cream until smooth. Pour into cooled crust; bake at 325 degrees for 1 hour and 35 minutes, or until firm to touch. (Make topping, below, during the last 5 minutes of this baking cycle).


    6 tbsp. Butter, melted
    1 c. light brown sugar, packed
    1 c. walnuts, coarsely chopped

    Combine all and mix until crumbly. When cake is baked as above and removed from oven, immediately sprikle with topping and bake for 10 minutes more.

    Cool, then refrigerate for at least 6 hours, or overnight. Garnish with freshly whipped cream just before serving.

    • says

      I’m sorry, Vivi. They are “cakey” cookies, but I’m not sure why they would end up like bread unless you overmixed them. I mixed mine by hand.

  4. says

    Oh my goodness, just made these and they are the best pumpkin cookies ever! Thank you so much for the recipe, it will be a staple! So soft and chock full of flavor. Delicious!

    • says

      Yes, that should work! I used whole wheat pastry flour because it’s milled more finely than regular whole wheat but I think they will be very good with plain whole wheat flour, too.

  5. Rachel says

    After making your pumpkin scones twice last week I decided to adapt this recipe with that one and see what I got. Oh my… so incredibly good. I used whole wheat flour, subbed coconut oil, and reduced the sugar to about 1/3 cup, then poured on the maple glaze. Oh, the maple glaze! These are lightest, most delicious cookies !

    This is my first time to comment, but over the last 18 months I’ve taught myself to cook, using many of your recipes along the way. Thank you for writing and allowing us to cook along!

    • says

      Rachel! Your comment made my day. I’m sorry I didn’t say thank you sooner! Thank you. I’m just delighted that you are enjoying the recipes and learning to cook. My cooking skills have grown along with this blog so it’s fun to look back on older posts. I think it’s time for me to make another batch of pumpkin cookies (this time, with maple glaze)! Have a happy Thanksgiving!

  6. says

    Thank you so much for this recipe! We used whole wheat flour (couldn’t find pastry flour!) and these were awesome cookies! My daughter has a strange white flour sensitivity so these were perfect (she does not usually get to eat cookies). She is almost 4 and says thank you and Happy Thanksgiving! We will be making these every Thanksgiving :)

    • says

      I’m so glad you enjoyed the cookies, Rachel! All of my cookie recipes call for whole grain flours, so you might find some other gems in the archives. Please tell your daughter hello for me!

  7. Amanda says

    I made these yesterday, using half wholegrain spelt flour and half whole wheat flour, used half the sugar amount called for, and used Splenda brown sugar. Everyone loved them! They were sweet enough, cakey, moist and half my batch went off with my sister-in-law for the nieces and nephews! These are definitely a keeper recipe! The only complaint was that I should have added raisins, but that came from my raisin-fanatic stepdad, who would prefer raisins to be in every baked good every baked.

Leave a comment below:

Your comments make my day. Thank you!

Note: Your email is never published or shared. Required fields are marked *

Rate this recipe: