Double Pumpkin Cookies Recipe

Name: Double Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. flaxseeds; 1 cup packed light brown sugar; ⅓ cup sunflower oil; 1 cup canned solid pack pumpkin; 1 tsp. vanilla extract; 1 1/2 cups unbleached all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. ground allspice; 1/2 tsp. salt; 1/2 cup hulled pumpkin seeds, coarsely chopped; 1/2 cup chopped dates

Servings: persons

1 Tbs. flaxseeds
1 cup packed light brown sugar
⅓ cup sunflower oil
1 cup canned solid pack pumpkin
1 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
1/2 cup hulled pumpkin seeds, coarsely chopped
1/2 cup chopped dates

1
In blender, grind flaxseeds to fine powder.
2
Add 3 tablespoons water and blend until frothy.
3
Set aside.
4
Preheat oven to 375F.
5
In large bowl, combine sugar and oil.
6
Beat with electric mixture on medium speed until well blended.
7
Beat in pumpkin, flax mixture and vanilla until well blended, scraping down sides of bowl as needed.
8
On low speed, beat in flour, baking powder, baking soda, cinnamon, allspice and salt and mix until combined.
9
Stir in pumpkin seeds and dates until blended.
10
Drop batter by tablespoonfuls onto greased baking sheets, spacing about 2 inches apart.
11
Using fork, press cookies to flatten slightly.
12
Bake until lightly browned, 15 minutes.
13
Transfer cookies to wire rack and let cool completely.

630

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. flaxseeds, 1 cup packed light brown sugar, ⅓ cup sunflower oil, 1 cup canned solid pack pumpkin, and more.

Yes, Double Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Pumpkin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions