• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
GreenLiteBites
  • About
  • Recipes
  • Favs
  • Macros
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Dinner
  • Vegetarian
  • Snacks
  • Lunch
  • Appetizers
  • Breakfast
  • Cakes
  • Chili-like
  • Desserts
  • Drinks
  • Entree
  • Gluten-Free
  • Healthy Recipes
  • High Protein
  • Kid Friendly
  • Cooking Videos
  • Leftover Ideas
  • Low Carb
  • Main Dishes
  • Muffins
  • Paleo
  • Party
  • Pasta
  • Pizza
  • Quick Recipes
  • Salads
  • Sandwich
  • Side Dishes
  • Soups
  • Tacos
  • The Laughing Cow
  • Whole30
  • Tips & Reviews
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Dinner
    • Vegetarian
    • Snacks
    • Lunch
    • Appetizers
    • Breakfast
    • Cakes
    • Chili-like
    • Desserts
    • Drinks
    • Entree
    • Gluten-Free
    • Healthy Recipes
    • High Protein
    • Kid Friendly
    • Cooking Videos
    • Leftover Ideas
    • Low Carb
    • Main Dishes
    • Muffins
    • Paleo
    • Party
    • Pasta
    • Pizza
    • Quick Recipes
    • Salads
    • Sandwich
    • Side Dishes
    • Soups
    • Tacos
    • The Laughing Cow
    • Whole30
    • Tips & Reviews
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Cakes » Ryan's Pumpkin Cookies

    Ryan's Pumpkin Cookies

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 6 Comments

    pumpkin cookies pin

    "Mom, can you call these Ryan's Pumpkin Cookies?"

    That's a quote from The 9-year-Old on Sunday while licking the batter of his new favorite cookies.

    Much to The Husband's dismay I've been reducing store-bought snack foods over time. The kids have noticed too but they are more opt to simply choose one of my healthy option whereas The Husband will actually make a store run just to pick up something to munch on. That's fine with with me, as long as it's not in stock and the kids don't have access to it.

    I've learned that the kids will pretty much eat any snack that's accessible. That's why I always keep a variety of nuts and fruit available, but with the holidays coming I thought it would be nice to have some festive home-baked goodness in the cookie jar.

    So I took a shot at a pumpkin cookie idea I had and then refined it Sunday before sharing it with you.

    The first time I made them the 9-Year-Old couldn't keep his fingers out of the batter.

    I took that as a good sign.

    This was his reaction after they were baked.

    He LOVES them and so does The 3-Year-Old.  Frankly, I'm surprised, they aren't the most amazing cookies I've ever had. The batter has a great flavor but they come out more soft and cake-like than a gooey chocolate chip or crunchy sugar cookie. That was my intention as I'm using the smallest amount of butter possible. I'm just surprised the kids like them so much. I actually had to cut them off yesterday or they would have eaten the whole batch easily.

    I tried to keep the ingredients super simple and even though my goal is to always use the full can of pumpkin, I would have had to make too many to do that.

    So I do that dreaded half cup of pumpkin thing. If you are unsure what to do with the leftover pumpkin you can always freeze it for these amazing smoothies or use it for lots of other recipes.

    Here's what I did...

    Ingredients

    • 1 ½ cups white whole wheat flour (180g)
    • 1 teaspoon baking powder
    • 1 teaspoon cornstarch
    • 1 teaspoon pumpkin pie spice
    • â…› teaspoon salt
    • ½ stick of butter at room temperature (¼ cup)
    • ½ cup Sugar in the Raw (regular would be fine, this is just what I has in stock)
    • 1 large egg
    • 1 teaspoon vanilla
    • ½ cup canned pumpkin (120g)

    Optional Sugar Topping

    • 1 teaspoon Sugar in the Raw
    • ¼ teaspoon cinnamon

    Instructions

    Preheat the oven to 375 degrees and pull out all the ingredients. As you use an ingredient put it away. That's a little trick my mom taught me so the kitchen doesn't look like a bomb went off when you're done.

    Whisk together the flour, baking powder, cornstarch, pumpkin pie spice and salt and set aside.

    In case you are wondering, I was reading about cornstarch and how it makes cookies more tender. That's why I used it in the recipe considering I'm using 100 percent whole wheat flour -- it seemed like a good idea.

    In a separate bowl, beat the butter and sugar together on high for a good 3-4 minutes. If you have a standing mixer, by all means use it. I don't and frankly I don't want one. I have no desire for more overhead in my kitchen. I'm a low-tech kind of girl. 

    Add the egg and continue beating.

    Another 2 minutes on high should do it. The batter should be nice and creamy.

    Beat in the pumpkin and vanilla.

    Once the pumpkin is mixed in slowly beat in the flour mixture. I add about ¼ at a time.

    Stop beating as soon as all the flour is incorporated.

    Dollop batter on a prepared cookie sheet by the tablespoon. These won't spread too much so they can be close but you should pat them down a bit.  I decided to do this with a little sprinkle of cinnamon sugar on the top to help it from sticking to my fingers. Plus, with only ½ cup of sugar in the cookies these aren't overly sweet (on purpose) so the little bit of sugar on the outside helps trick the kids' taste buds.

    I'm sneaky like that.

    Mix together the sugar and cinnamon for the topping and sprinkle a small pinch on top of each cookie flattening slightly.

    Bake for 8-10 minutes.

    Let cool and fill your favorite cookie jar!

    With keeping batter tasting to a minimum we made exactly 48 small cookies. I don't know about you but I'd rather make small cookies so I can eat more. It's like a mind trick. If I make large cookies I still eat tons, so at least when they are small I'm saving myself some calories.

    📖 Recipe

    pumpkin cookies featured

    Ryan's Pumpkin Cookies

    Nothing says fall like pumpkin desserts. These Pumpkin Cookies are easy to make and are sure to be a crowd-pleaser.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Appetizer
    Cuisine American
    Servings 16 Cakes
    Calories 72 kcal

    Ingredients
      

    • 1 ½ cups white whole wheat flour 180g
    • 1 teaspoon baking powder
    • 1 teaspoon cornstarch
    • 1 teaspoon pumpkin pie spice
    • â…› teaspoon salt
    • ½ stick of butter at room temperature ¼ cup
    • ½ cup Sugar in the Raw regular would be fine, this is just what I has in stock
    • 1 large egg
    • 1 teaspoon vanilla
    • ½ cup canned pumpkin 120g

    Optional Sugar Topping

    • 1 teaspoon Sugar in the Raw
    • ¼ teaspoon cinnamon

    Instructions
     

    • Preheat the oven to 375 degrees and pull out all the ingredients. As you use an ingredient put it away. That's a little trick my mom taught me so the kitchen doesn't look like a bomb went off when you're done.
    • Whisk together the flour, baking powder, cornstarch, pumpkin pie spice and salt and set aside. (In case you are wondering, I was reading about cornstarch and how it makes cookies more tender. That's why I used it in the recipe, considering I'm using 100 percent whole wheat flour - it seemed like a good idea.)
      1 ½ cups white whole wheat flour, 1 teaspoon baking powder, 1 teaspoon cornstarch, 1 teaspoon pumpkin pie spice, ⅛ teaspoon salt
    • In a separate bowl, beat the butter and sugar together on high for a good 3-4 minutes. If you have a standing mixer, by all means use it. I don't and frankly I don't want one. I have no desire for more overhead in my kitchen. I'm a low-tech kind of girl.
    • Add the egg and continue beating. Another 2 minutes on high should do it. The batter should be nice and creamy.
      ½ stick of butter at room temperature
    • Beat in the pumpkin and vanilla.
      ½ cup canned pumpkin, 1 teaspoon vanilla
    • Once the pumpkin is mixed in slowly beat in the flour mixture. I add about ¼ at a time.
    • Stop beating as soon as all the flour is incorporated.
    • Dollop batter on a prepared cookie sheet by the tablespoon. These won't spread too much so they can be close but you should pat them down a bit. I decided to do this with a little sprinkle of cinnamon sugar on the top to help it from sticking to my fingers. Plus, with only ½ cup of sugar in the cookies these aren't overly sweet (on purpose) so the little bit of sugar on the outside helps trick the kids' taste buds.
      ¼ teaspoon cinnamon, 1 teaspoon Sugar in the Raw
    • Mix together the sugar and cinnamon for the topping and sprinkle a small pinch on top of each cookie flattening slightly.
      ½ cup Sugar in the Raw
    • Bake for 8-10 minutes.
    • Let cool and fill your favorite cookie jar!

    Nutrition

    Calories: 72kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 10mgSodium: 49mgPotassium: 35mgFiber: 1gSugar: 7gVitamin A: 1208IUVitamin C: 0.4mgCalcium: 28mgIron: 0.5mg
    Keyword Cookies, pumpkin
    Tried this recipe?Let us know how it was!

    Other Recipes:

    • 39 irresistible cocoa powder recipes featured
      39 Irresistible Cocoa Powder Recipes
    • seed bars featured
      Pumpkin, Oat and Seed Bars
    • chocolate cranberry thumbprints featured
      No-Bake Chocolate Cranberry Thumbprints
    • apple bran muffins featured
      Apple Bran Muffins

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. gabbe

      November 04, 2014 at 3:10 pm

      thank you for sharing the recipe- I've been waiting for this one too!! Hope my kiddo will enjoy them as much as yours do & I'm so with you on less store bought snacks- so much better for everyone!!

      Reply
    2. Debbie

      November 04, 2014 at 1:08 pm

      Great recipe! I subbed coconut oil for butter because my daughter is allergic to dairy. My only question... When you measured, did you measure out a teaspoon or tablespoon? I could only get ~45 cookies when I measured each cookie at approximately a teaspoon.

      Reply
      • roni

        November 05, 2014 at 10:25 am

        Oh I'm so happy to know coconut oil works!

        I actually use a tablespoon but not a measuring cup one, just a "soup spoon" and load the batter on the tip and plop down. I just don't know how to articulate that in the recipe. That being said they were still approximates a traditional tablespoon in size.

        The coconut oil may have contributed or even how long you beat in the sugar. The whole point in doing that is to aerate and it does increase the volume. That's why I give approximate times too. When you beat the egg in you can actually see the batter getting fluffier.

        Hope that helps!

        Reply
    3. Rebecca

      November 04, 2014 at 8:29 am

      I saw your post about these this weekend and have been waiting for the recipe, as I can't wait to try them! Thank you for sharing!

      Do you notice any differences between baking with white whole wheat flour vs. regular ole whole wheat flour?

      Reply
      • roni

        November 04, 2014 at 8:32 am

        I do but really, for recipes like this you should be fine. You aren't trying to bake the most perfect, delicate cookie for some french bistro. You are trying to make a homemade fun snack for yourself or your kids. I'd totally try these with regular 100% whole wheat if that's what I had. I just tend to only by the white whole wheat and use it for everything anymore as it is closer to the bleached white stuff.

        Reply
      • Rebecca

        November 06, 2014 at 11:20 am

        Thanks! I ended up in a huge hurry and just dumped the ingredients in and mixed, and while my cookies aren't nearly as pretty as yours are, they taste great! This is a keeper!

        Reply

    Primary Sidebar

    Roni in kitchen

    Hi, I'm Roni!

    GreenLiteBites is a complete creative outlet for me. I post what I'm eating and feeding my family. I photograph every recipe.

    More about me →

    Popular

    • roasted featured
      Roasted (Wish They Were Grilled) Cabbage
    • Homemade teething Biscuit in 60 seconds!
    • colorful roasted potatoes featured
      Colorful Roasted Potatoes with Carrots and Rosemary (Plus a Tasteful Selections Giveaway!)
    • favorite green smoothie featured
      Our New Favorite Green Smoothie the Video

    Recent Recipes:

    • Wacky Watermelon - Video Post
    • Pepper and Corn Soup with Fresh Cilantro
    • simple cheesy salsa featured
      Simple Cheesy Salsa
    • No Go on the Yo

    Important Pages

    • Privacy Policy
    • Macros (With calculator)
    • Disclaimer
    • Contatct

    Categories

    • Cooking Videos (167)
    • Recipe Collections (20)
    • Recipes (1,223)
      • Appetizers (93)
      • Breakfast (203)
      • Cakes (38)
      • Chili-like (41)
      • Desserts (132)
      • Dinner (440)
      • Drinks (69)
      • Entree (45)
      • Gluten-Free (75)
      • Healthy Recipes (94)
      • High Protein (50)
      • Kid Friendly (399)
      • Leftover Ideas (33)
      • Low Carb (31)
      • Lunch (350)
      • Main Dishes (150)
      • Muffins (32)
      • Paleo (36)
      • Party (91)
      • Pasta (36)
      • Pizza (35)
      • Quick Recipes (43)
      • Salads (171)
      • Sandwich (83)
      • Side Dishes (171)
      • Snacks (192)
      • Soups (100)
      • Tacos (9)
      • The Laughing Cow (65)
      • Vegetarian (387)
      • Whole30 (22)
    • Tips & Reviews (132)
    Roni in kitchen

    Hi, I'm Roni!

    GreenLiteBites is a complete creative outlet for me. I post what I'm eating and feeding my family. I photograph every recipe.

    More about me →

    Popular

    • pumpkin oatmeal cups featured
      Pumpkin Oatmeal Cups
    • Banana Soft Serve (It's Homemade One Ingredient Ice Cream, SERIOUSLY!)
    • roasted broccoli & cauliflower featured
      Roasted Broccoli & Cauliflower with Mushrooms and an Olive Oil Giveaway!
    • homemade almond milk take featured
      Homemade Almond Milk Take 1

    Recent Recipes:

    • My Cute Halloween Cheese Didn't Work. :(
    • Beans, Beans, They're Good for Your Heart...
    • A Quick Summer Lunch
    • School Lunch Idea 1

    Important Pages

    • Privacy Policy
    • Macros (With calculator)
    • Disclaimer
    • Contatct

    Categories

    • Cooking Videos (167)
    • Recipe Collections (20)
    • Recipes (1,223)
      • Appetizers (93)
      • Breakfast (203)
      • Cakes (38)
      • Chili-like (41)
      • Desserts (132)
      • Dinner (440)
      • Drinks (69)
      • Entree (45)
      • Gluten-Free (75)
      • Healthy Recipes (94)
      • High Protein (50)
      • Kid Friendly (399)
      • Leftover Ideas (33)
      • Low Carb (31)
      • Lunch (350)
      • Main Dishes (150)
      • Muffins (32)
      • Paleo (36)
      • Party (91)
      • Pasta (36)
      • Pizza (35)
      • Quick Recipes (43)
      • Salads (171)
      • Sandwich (83)
      • Side Dishes (171)
      • Snacks (192)
      • Soups (100)
      • Tacos (9)
      • The Laughing Cow (65)
      • Vegetarian (387)
      • Whole30 (22)
    • Tips & Reviews (132)

    Copyright © 2025 · Greenlitebites LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required