Pumpkin Harvest Cookies

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Click here to view and print the PDF version of this recipe. 

Yield: 28 cookies

Serving Size: 2 cookies

Ingredients

1 tablespoon Flaxseed
3 tablespoons Water
¾ cup Granulated sugar
¼ cup Light brown sugar
½ cup Non-dairy margarine
1 teaspoon Vanilla flavoring
1 cup Pumpkin, canned
2 cups All-purpose flour
½ teaspoon Cinnamon
¼ teaspoon Cloves
1 teaspoon Baking soda
½ teaspoon Salt

Optional
1 cup Raisins
1 cup Walnuts

Preparation

1. Mix flaxseed and water in a small bowl until well combined and let set for five minutes.
2. Using a mixer, blend granulated sugar, light brown sugar, margarine, flaxseed mixture, vanilla and pumpkin.
3. Add the flour, cinnamon, cloves, soda and salt. Blend well.
4. Stir in raisins and nuts. If desired.
5. On parchment lined sheet pans, portion out cookie dough to yield 28 cookies.
6. Bake at 375 degrees Fahrenheit for 12-15 minutes or until done. These are soft cookies.

Nutrition information for 2 cookies without raisins and walnuts

Calories: 104 Total Fat: 3g Saturated Fat: 1g Monounsaturated Fat: 2g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 17g Fiber: 3g Total Sugar: 8g Protein: 1g Sodium: 148mg Vitamin A: 79μg Vitamin C: 0mg Calcium: 7mg Iron: 1mg Folate: 32μg 2

Nutrition information for cookies with raisins and walnuts

Calories: 155 Total Fat: 7g Saturated Fat: 1g Monounsaturated Fat: 2g Polyunsaturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 22g Fiber: 3g Total Sugar: 12g Protein: 2g Sodium: 148mg Vitamin A: 79μg Vitamin Iron: 1mg Folate: 37μgIron: 1mg Folate: 37μg