Readers, Digest: Pumpkin Cookies


Some days, it’s fun to look into your pantry, pull out ingredients that have been laying around for a while, and create your own recipe by mixing it all together.

I haven’t made sugar cookies in a while, and since pumpkin is in season, I wondered what would happen when I added pumpkin puree to an existing cookie mix.

I was hoping for a more biscuit-like consistency, but these fluffy cookies turned out quite delicious. No added sugar was necessary, since I used a sugar cookie mix, and the pumpkin puree gave the cookies a nice seasonal orange tint.

Pumpkin cookies fresh out of the oven Photo credit: Christina Saschin

Total Time: 25 minutes

Yield: 7 cookies


  • 1/2 cup sugar cookie mix
  • 1 1/2 tablespoon egg beaters or 1 egg
  • 2 tablespoon pumpkin puree
  • 1 teaspoon unsalted butter
  • 1 tablespoon all-purpose flour


  1. Preheat oven to 350 F.
  2. In a medium-sized bowl, stir the cookie mix, butter, egg and pumpkin puree.
  3. Add all-purpose flour to make the mix less sticky.
  4. Using a spatula and spoon, put 7 dollops of dough onto a baking sheet.
  5. Place cookies in oven for 13 minutes.
  6. The cookies should be fluffy but not too soft in the middle and golden brown on the bottom.


Nutrition Facts

  • One Serving: 16g
  • Calories: 41
  • Fat: 1g
  • Cholesterol: 1mg
  • Sodium: 29mg
  • Potassium: 16mg
  • Carbohydrates: 8g
  • Fiber: 0g
  • Sugar: 4g
  • Protein: 1g


Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.