Healthy Harvest Pumpkin Drop Cookies Recipe

Name: Healthy Harvest Pumpkin Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pastry flour, whole wheat or 1/2 white and 1/2 whole wheat flour; 1 teaspoon baking powder; 1 teaspoon cinnamon ground; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon allspice ground; 1/4 cup butter softened; 1/2 cup canola oil; 1/2 cup brown sugar; 1/2 cup sugar substitute eg. splenda or use white sugar; 1 cup pumpkin puree (canned); 1 large eggs; 1 teaspoon vanilla extract; 1 cup pecans chopped; 1 cup cranberries, dried optional; 36 each pecan halves + or -

Servings: persons

2 cups pastry flour, whole wheat or 1/2 white and 1/2 whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice ground
1/4 cup butter softened
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup sugar substitute eg. splenda or use white sugar
1 cup pumpkin puree (canned)
1 large eggs
1 teaspoon vanilla extract
1 cup pecans chopped
1 cup cranberries, dried optional
36 each pecan halves + or -

1
Preheat oven to 375F (190C).
2
Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.
3
Beat using a stand or hand mixer the butter, oil, brown sugar and sugar replacement in large bowl with electric mixer at medium speed until light and fluffy.
4
Beat in pumpkin, egg and vanilla.
5
Gradually add flour mixture.
6
Beat at low speed until well blended.
7
Stir in chopped pecans and cranberries with spoon.
8
Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
9
Flatten slightly with back of spoon.
10
Press one pecan half into center of each cookie and push down slightly.
11
Bake for 10 to 12 minutes or until golden brown.
12
Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
13
Store tightly covered at room temperature or freeze up to 3 months.
14
Makes about 36 cookies Note: If dried cranberries are not available, substitute raisins or currants.

7223

kcal

Calories

713

Fat

227

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 16 ingredients. The key ingredients include: 2 cups pastry flour, whole wheat or 1/2 white and 1/2 whole wheat flour, 1 teaspoon baking powder, 1 teaspoon cinnamon ground, 1/2 teaspoon baking soda, and more.

Yes, Healthy Harvest Pumpkin Drop 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!

Healthy Harvest Pumpkin Drop Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions