Pumpkin Cookies

Welcome to The Daily Dish 2nd Annual Holiday Bake-Off!

The second winner in this year’s Bake-Off is my dear friend Hayden T. Her prize-winning recipe comes from The Joy of Cooking, but Hayden tweaked it just a smidgen to make the cookies even more cake like & delicious. The result? Light, ethereal cookies with a distinctive pumpkin flavor, a hint of spice and just the right subtle sweetness. In sum? Perfection. Hayden recommends eating these warm from the oven with some whipped cream. But be careful. Once you start, it’s hard to hold back and you may wind up having to make a second batch. Either way, don’t worry. These babies are so low in sodium, feel free to indulge!

Yields about 4 dozen cookies.

SODIUM CONTENT: 3 mg per cookie


1 c. unsalted butter
1 c. sugar
1 c. pumpkin puree
1 egg
1 t. pure vanilla extract
2 c. sifted all purpose flour
2 t. Featherweight sodium free baking powder
1 t. Ener-G sodium free baking soda
1 t. ground cinnamon
1/2 t. ground allspice


Preheat the oven to 375 degrees. Get out a couple baking sheets, grease lightly and set aside.

In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla, and mix well.

In another bowl, sift together the flour, baking powder, baking soda and spices. Add the dry mixture gradually to the wet, beating well until completely incorporated.

Drop cookies onto greased cookie sheet, place sheet on middle rack in oven and bake about 15 minutes. Remove from oven and transfer cookies to a wire rack to cool. Store in an airtight container.

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