Fall Pumpkin Cookie Recipe

By Erica D'Arcangelo,

  Recipes    0

pumpkin cookies

At Fresh, Healthy & Fit we think that every now and again it’s okay to have a treat. And in honor of our favorite season, fall, we are sharing one of our most delicious recipes.

Note that while this recipe is a healthier, organic version of my original family recipe, these cookies do contain sugar and flour. For those who are Paleo or grain-free, you may want to try to substitute the flour for almond or coconut and see how they come out.

A Healthier Pumpkin Cookie Recipe

As a kid my mom made these delicious pumpkin cookies every year. I started making them a few years ago for my daughter, and now I can’t wait until October rolls around so I can make them again. They are one of my favorite desserts of all time. Here’s what you do:

Mix together all the dry ingredients, then add the wet ingredients and beat everything together for several minutes.

Using a mini ice cream scooper spoon I drop them onto a greased (or sprayed) flat pan. I can usually fit 16-20 on a pan.

Cook them at 350 for 14-15 minutes.

Pumpkin Cookie Frosting (optional)

You can frost these cookies, but again, remember you are adding sugar and calories. But, if it’s treat day, then by all means….

Fall Pumpkin Cookies

Here is the frosting recipe:

½ cup coconut oil

2 tablespoons of plain almond milk

½ cup Earth Balance Buttery Spread (soy free)

1 teaspoon vanilla

2 cups of powdered sugar

Wait until the cookies cool and then dip the tops of them into the icing. Happy Fall! Enjoy!!


Pumpkin Cookie Recipe

 Cook Time: 15 mins

 Servings: 30 Cookies


4 Cups of flour (try organic pastry flour)
1 Teaspoon of baking soda
1 Teaspoon of baking powder
1 Cup of organic pumpkin
1 Cup of organic sugar
1 Teaspoon of cinnamon
1 Cup of coconut oil (try Spectrum Expeller Pressed
Organic Coconut Oil)
1 Teaspoon organic vanilla
2 Organic eggs
1 Pinch of salt

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