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Crisp Pumpkin Cookies
Source: Vegetable Desserts ~ Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer & Jeannette L. Miller RD.

Very thin, light, fragrant cookies made with pumpkin and applesauce.

Prep Time: 6 hours
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 108 servings
Amount Per Serving
Calories 43.6
Total Carbs 8.5 g
Dietary Fiber 0.7 g
Sugars 3.0 g
Total Fat 0.9 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 24.2 mg
Protein 1.1 g
Sodium 18.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 cup  sugar
1 cup  unsweetened applesauce
2 each  eggs
4 cup  white all purpose flour
2 cup  whole wheat flour
0 1/4 tsp  salt
1 tsp  baking soda
3 tbsp  pumpkin pie spice
2 cup  canned solid pack pumpkin
1 cup  chopped hazelnuts
  1. Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
  2. Using an electric mixer, blend sugar and applesauce; add eggs.
  3. In a separate bowl, stir together flours, salt, baking soda, and spice; mix dry ingredients into creamed mixture alternately with the pumpkin. Add in nuts.
  4. Form dough into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
  5. Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp.

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