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Pumpkin Spice Cake Cookies

The onset of fall brings pumpkin flavors into focus and this sweet treat is both delicious and healthy using both veggie and fruit ingredients.

Nutrition (per 1 cookie, makes 16 cookies): 54 calories, 0.5g total fat (<0.5g sat fat), 85mg sodium, 11g carbs, 0.5g fiber, 6.5g sugars, 1g protein

– 1 1/4 cups spice cake mix
– 1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
– 1/4 cup canned pure pumpkin
– 1/4 cup raisins, chopped, (feel free to be creative and use dark chocolate chips, dried, chopped apricots, currants, etc.)
– 1/4 tsp. pumpkin pie spice (if you are all out, use a dash of cinnamon + dash clove + dash nutmeg)

– Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
– In a large bowl, combine cake mix, egg, pumpkin, and pumpkin pie spice. Mix until mostly smooth and uniform. (Batter will be thick.) Fold in half of the chopped raisins.
– Evenly distribute mixture into 16 mounds on the baking sheet, about 1 tbsp. each. Use the back of a spoon to spread and flatten into 1 1/2-inch circles.
– Sprinkle with remaining raisins, lightly pressing to adhere. Bake until a toothpick inserted into the center of a cookie comes out mostly clean, about 8 minutes.

Looking for more ideas and for support with healthy eating? Contact the dietitians at Waverley Oaks to schedule an appointment today! All major health insurance plans are accepted, which often cover the full cost of sessions. Email to learn more.

Content submitted by Jessica Roy MS, RD, LDN Registered Dietitian & Nutrition Counselor