These cookies combine warm pumpkin pie spice with sweet pumpkin puree for a soft, melt‑in‑your‑mouth texture. Semi‑sweet chocolate chips add extra richness, making them a fall favorite. With no added salt, they fit a heart‑healthy lifestyle and are simple to make — no special equipment required.

Ingredients Needed

½ cup unsalted butter: melted for easy mixing.
½ cup granulated sugar: adds sweetness.
½ cup brown sugar: for deeper flavor and moisture.
⅓ cup pure pumpkin puree: not pumpkin pie filling.
1 large egg: at room temperature.
1 ¾ cups all-purpose flour: unbleached if available.
1 ½ teaspoons sodium-free baking powder: for rise without salt.
1 tablespoon pumpkin pie spice: warm seasonal flavor.
1 cup semi-sweet chocolate chips: adds richness (choose low sodium brand).
2 teaspoons vanilla extract: for balance and warmth.

How To Make Low Sodium Pumpkin Cookies

Mix Wet Ingredients:
Combine melted unsalted butter, granulated sugar, and brown sugar. Whisk until smooth. Add pumpkin puree, egg, and vanilla; stir until fully combined.

Combine Dry Ingredients:
Whisk flour, sodium‑free baking powder, and pumpkin pie spice in a separate bowl.

Make Dough and Chill:
Gradually mix dry ingredients into wet ingredients until soft dough forms. Stir in chocolate chips. Cover and chill dough for 1 hour to firm up.

Shape and Bake:
Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheet. Add a few extra chocolate chips on top for appearance. Bake 10–12 minutes until edges set but centers remain soft. Rotate pans halfway through baking for even cooking.

Recipe Tips

Use pure pumpkin puree, not sweetened pie filling.
Room temperature egg blends better for smooth dough.
Spray scoop with cooking spray to prevent sticking.
Extra chocolate chips on top make cookies look bakery‑style.
Rotate baking sheets for even browning and texture.

How to Store & Reheat

Room Temperature: Store in airtight container up to 3 days.
Fridge: Keep up to 1 week; bring to room temperature before eating.
Freezer: Freeze up to 2 months; thaw at room temperature or warm briefly at 300°F.

Nutrition Facts (per cookie)

Calories: ~115
Sodium: ~5 mg
Protein: 1 g
Fat: 5 g
Carbs: 17 g
Fibre: 1 g
Sugar: 10 g

FAQs

Are pumpkin cookies good for low sodium diets?
Yes. Using unsalted butter and sodium‑free baking powder keeps these cookies very low in salt, safe for heart‑healthy and kidney‑friendly eating.

Can I use fresh pumpkin instead of canned?
Yes. Cook and puree fresh pumpkin, then drain excess water before measuring.

How do I keep pumpkin cookies soft?
Chill dough before baking and store cookies in an airtight container to keep them moist and cake‑like.

Can I freeze pumpkin cookie dough?
Yes. Scoop dough onto a tray, freeze until solid, then store in freezer bags. Bake from frozen, adding 1–2 minutes extra.

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