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Readers, Digest: Pumpkin Cookies

Christina Saschin

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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.

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

Total Time: 25 minutes

Yield: 7 cookies

Ingredients

  • 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

Directions

  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.

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Nutrition Facts

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

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

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Readers, Digest: Pumpkin Cookies