Soft Pumpkin Cookies

Soft Pumpkin Cookies

Quick look

  • prep 15min    cook 15min


These cookies are loaded with beta-carotene and fiber.


  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 cup packed light-brown sugar
  • 3 tablespoons honey
  • 1/4 cup vegetable oil
  • 1 large egg white
  • 1 cup canned solid-pack pumpkin puree
  • 1/2 cup dried sweetened cranberries or dark seedless raisins
  • 1/3 cup walnuts, chopped (optional)

    How to make it  30minutes

  • 1

    Preheat oven to 350°F. Coat baking sheet with nonstick cooking spray. In medium bowl, sift together flours, cinnamon, salt, baking soda, and allspice.

  • 2

    In large bowl, beat together brown sugar, honey, oil, and egg white. Stir in pumpkin. Stir in flour mixture just until evenly moistened. Fold in dried cranberries, and walnuts, if using.

  • 3

    For each cookie, drop 1 heaping teaspoon of dough onto baking sheet, spacing about 1 inch apart.

  • 4

    Bake until pick inserted in cookie comes out clean, about 15 minutes. Let cookies stand on sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Store in airtight container up to a week.

  • Nutritional Information(per serving)

    • Calories: 63
    • Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 17mg
    • Carbs: 11g
    • Protein: 1g
    • Fiber: 1g

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