Healthful Pumpkin Cookies

My little guys are on their second round of colds since Thanksgiving. In an effort to relieve their misery and strengthen their immune systems, we're doing things like extra hand-washing, vitamin C smoothies and a sugar fast. That's right, the week before Christmas you'll find no sugary treats in my house--no peppermint hot chocolate, no gingerbread men, no sugar cookies cut by sticky little hands using my huge collection of cookie cutters...


But my boys love baking and we all love a sweet treat, so out came my cookbooks. I found the following recipe in Vegan Homestyle by Kay Hansen. The cookies are sweetened with honey. (Yes, I know that's ironic since most definitions of 'vegan' include not eating honey as it is an animal product.) Though these cookies aren't very sweet, they were easy to make and my boys really enjoyed the baking session and the little treat! 

Pumpkin Cookies


1 1/4 c. whole wheat pastry flour
1 c. unbleached flour
1 t. lemon rind
1/2 t. coriander
2 t. Rumford baking powder
1/4 t. salt


1 (15 oz.) can pumpkin puree
1/4 c. light oil
1 c. honey
1/2 c. chopped pecans or walnuts


In a mixing bowl, mix together dry ingredients. In a separate bowl beat with an electric mixer the honey and oil until smooth. Then beat in pumpkin. Add pumpkin mixture all at once to dry ingredients. Stir just until mixed and no dry flour appears. Drop onto cookie sheets sprayed with non-stick spray using a heaping tablespoon. Bake at 350 degrees for 15 minutes or until lightly browned on the bottom. makes approximately 2 1/2 dozen.


1 cookie: 104 calories; 3 grams fat; 49 mg. sodium; 18 grams carbohydrate; 1 gram fiber; 10 grams sugar; 1 gram protein, 190 mg. Omega-3.