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pumpkin carrot cookies recipe A side-angle macro shot of a single Fiber-Packed Pumpkin Carrot Cookie, showcasing its thick, chewy texture and golden-brown edges, dusted with powdered sugar, on a light ceramic plate

Fiber-Packed Pumpkin Carrot Cookies

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Discover a delightful blend of earthy pumpkin and sweet carrots in these wholesome, fiber-rich cookies. Perfectly spiced and wonderfully chewy, they’re an irresistible treat that’s both comforting and good for you. A fantastic way to sneak in extra veggies!

  • Total Time: 32 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup pumpkin puree (not pie filling)
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Beat in the egg and vanilla extract until well combined. Then, add the pumpkin puree and grated carrots, mixing on low speed until just incorporated. Don't overmix at this stage; a few streaks are fine.
  4. In a separate medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until thoroughly combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks of flour remain. If using, fold in the chopped walnuts or pecans.
  6. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These cookies will spread slightly, so give them room.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They may still look a little soft in the middle, but they will firm up as they cool. Do not overbake.
  8. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

For an extra touch, drizzle cooled cookies with a simple cream cheese glaze (powdered sugar, milk, and a touch of vanilla). Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months. To boost fiber even more, swap half the all-purpose flour for whole wheat pastry flour. Ensure your pumpkin puree is 100% pumpkin, not pie filling, for the best flavor and texture.

  • Author: Fork Haven
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://forkhaven.com/pumpkin-carrot-cookies-recipe/

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