Breakfast Pumpkin Cookies

Oct 26 2016

Grab a cookie, a piece of fruit, and some low-fat yogurt for a tasty and quick breakfast.
Recipe adapted from OSU Extension Service,

Serves 48 

Dietitian's Tip: 

You can substitute raisins with golden raisins, unsweetened dried cranberries or cherries. These cookies are a great way to add a little extra fruit and nuts to your day while enjoying a DASH friendly treat.


1 ¾ cups cooked, pureed pumpkin (15 ounce can)
1 ½ cups brown sugar
2 eggs
½ cup vegetable oil
1 ½ cups flour
1 ¼ cups whole wheat flour
1 tablespoon baking powder
1 ½ teaspoons pumpkin pie spice mix
½ teaspoon salt
1 cup raisins
1 cup walnuts or hazelnuts, chopped 


Preheat oven to 400 degrees F.

Mix pumpkin, brown sugar, eggs, and oil thoroughly. Blend dry ingredients and add to pumpkin mixture. Add raisins and nuts.

Drop by teaspoonful’s on greased cookie sheet, 1 inch apart. Gently flatten each cookie (use a spoon, bottom of glass, or palm of your hand). Bake 10-12 minutes until golden brown.

Note: If you do not have pumpkin pie spice, use 2 teaspoons cinnamon, 1 teaspoon nutmeg, and ¼ teaspoon ground ginger. 

Nutrition Information: 

Per serving: 93 calories, 4 g total fat, 0 g saturated fat, 13 g carbohydrates, 2 g protein, 1 g fiber, 60 mg sodium, 64 mg potassium, 10 mg magnesium, 30 mg calcium