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Whole Wheat Pumpkin Sugar Cookies

These Whole Wheat Pumpkin Sugar Cookies may just blow your mind! In the cookie there is NO refined sugar! Not only that, they are DELICIOUS! Of course, I did top them with a classic cream cheese and together they are a match made in heaven! Added some pumpkin flare to make them great all fall long!

Course Dessert
Cuisine American
Keyword Whole Wheat Pumpkin Sugar Cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 36
Calories 334 kcal
Author Yvonne


  • c. + 2 tbsp. whole wheat pastry flour
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. cream of tarter
  • 1 c. 2 sticks butter, room temperature
  • c. coconut sugar + ¼ c.
  • ¾ c. powdered coconut sugar
  • 1/2 c. pumpkin puree
  • 1/4 c. organic canola
  • 1 tsp. vanilla
  • 2 eggs

Pumpkin Cream Cheese Frosting

  • 8 oz. Philadelphia cream cheese softened
  • 2 tbsp. heavy whipping cream
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla
  • 3 c. powdered sugar


  1. Preheat oven to 350 degrees F.     

  2. In a medium-sized mixing bowl, mix together flour, salt, baking soda, and cream of tarter; set aside.

  3. In the bowl of a standing mixer, cream butter and both granulated & powdered sugars together for 2 minutes until fluffy. Add pumpkin puree and slowly stream in the oil while beating. Add vanilla and then beat in the eggs one at a time until well combined. Slowly add the flour mixture to the wet ingredients, mixing until combined (scrape down the sides of the bowl as needed).

  4. Roll dough into 2 inch balls to make approx. 36 cookies. Place ¼ cup coconut sugar in a small dish. Place rolled dough on a baking sheet about 3 inches apart. Using a drinking glass (or something that is 2.5 inches in diameter), dip into sugar. Press the glass into a ball of dough until it is ½ inch thick. Repeat the process of dipping the glass into sugar and pressing it into a ball of dough.

  5. Bake for 8 minutes only. Gently remove cookies from pan onto a cooling rack and let them cool completely.

  6. For your frosting, in the bowl of a stand mixer, beat softened cream cheese. Add heavy whipping cream, pumpkin pie spice, & vanilla. Slowly add powdered sugar until you reach your desired consistency. Add more powdered sugar as needed. Add additional heavy whipping cream 1 tbsp. at a time as needed. Frost cooled sugar cookies.

Recipe Notes

For powdered coconut sugar I simply put my granulated coconut sugar in my blender and blended until fine powdery consistency.

Nutrition Facts
Whole Wheat Pumpkin Sugar Cookies
Amount Per Serving
Calories 334 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 31mg10%
Sodium 169mg7%
Potassium 162mg5%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 28g31%
Protein 5g10%
Vitamin A 790IU16%
Vitamin C 0.2mg0%
Calcium 23mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.