Bake: Pumpkin Cookies

Pumpkin Cookies on The Sentimentalist

I love eating seasonally. Fall calls for pumpkins and apples, both ripe and pickable this time of year. These pumpkin cookies are relatively healthy, packed with beta-carotene, fiber, and vitamins A, C and E. In my opinion they are perfectly acceptable for breakfast too. In truth they have more of a muffin consistency than a cookie one. My girls adore them – Sophie prefers them without dark chocolate chips and Emma likes them with chocolate chips so I make a half batch of each. They are nut free and dairy free so relatively safe for school snacks on Halloween too!


  • 1 cup Canola Oil
  • 2 cups Pureed Pumpkin
  • 1/2 cup Sugar
  • 1 cup Light Brown Sugar
  • 2 Eggs
  • 2 tsps. Vanilla
  • 2 tsps. Baking Soda
  • 2 tsps. Milk
  • 4 tsps. Cinnamon
  • 4 tsps. Baking Powder
  • ½ tsp. Salt
  • 4 cups Flour

How to make Cookies:

  • Preheat oven to 350 degrees.
  • Mix Canola Oil, Pumpkin, Sugars, Eggs, and Vanilla in a large bowl.
  • In a separate small bowl mix Baking Soda and Milk.
  • In a third bowl mix Cinnamon, Baking Powder, Salt, and Flour.
  • Add Baking Soda mixture to wet ingredients.
  • Stir dry ingredients into wet ingredient 1 cup at a time.
  • Scoop 1/3 cup of dough onto Parchment Paper lined cookie sheet, leaving space for cookies to rise and grow.
  • Bake for 12-15 minutes or until cookies start to look golden brown on top.

*Do not stack cookies on plates. They are so moist they will stick together!


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