This post was written by Emily Rubin, RD, a Clinical Dietitian in the Jefferson Department of Gastroenterology and Hepatology.
Before you reach for that box of pumpkin cookies you should know that many pumpkin flavored products offer little to no pumpkin or pumpkin spice. This cookie recipe contains 100% real pumpkin, making them high in vitamin A, fiber and low fat without sacrificing on taste.
Makes 24 servings
- 2 cups all-purpose flour*
- 1 cup sugar
- 1 cup canned pumpkin puree
- ½ cup (1 stick) softened butter
- 2 eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp pumpkin pie spice
- ½ tsp salt
*For gluten-free cookies, use gluten-free baking flour
- Heat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, beat together the sugar, pumpkin, softened butter, egg and vanilla until well blended.
- Sift flour, baking powder, baking soda, pumpkin spice and salt into the wet mixture.
- Beat all ingredients until well blended.
- Drop a spoonful of cookie dough onto the lined cookie sheets, spacing them two inches apart. Bake until light brown on top for about 13 to 15 minutes.
- Remove from the oven and immediately put the cookies on wire rack to cool.
Low-Fat Cream Cheese Icing
- 8 oz. 1/3 fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Beat together cream cheese, powdered sugar and vanilla until smooth.
Tip: Put icing in a small zip lock bag and cut the corner to use as a pipping bag. Use to create even lines of icing on cookies.
NUTRITION FACTS (1 cookie)
Total Fat 4g Carbohydrates 12g