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Whole Grain Pumpkin Filled Cookies- Made with whole wheat, oatmeal, honey, and a filling that tastes like pumpkin pie!

Whole Wheat Pumpkin-Filled Cookies




  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup brown sugar (or for a healthier choice, try sucanat which you can buy here)
  • 1 ½ cups butter
  • 2 eggs
  • ½ cups honey
  • 2 cups rolled oats


  • 1 cup pumpkin
  • ½ cup sugar (or for a healthier choice, try evaporated cane juice which you can buy here)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg


  1. Preheat your oven to 375 degrees.
  2. In a small bowl, measure out all of the ingredients for the filling and stir them together.
  3. In a separate bowl, whisk together both of the flours, salt, and the baking soda.
  4. To a large mixing bowl add the brown sugar (or sucanat), butter, eggs, and honey, stirring it all together until it’s smooth.
  5. Stir in the flour mixture and then the oats.
  6. Roll the dough to 1/8″ thick on a lightly floured surface.
  7. Cut into rounds with a 2 1/2″ cookie or biscuit cutter. (I just use these.)
  8. Place half of the rounds on a baking sheet.
  9. Spread a teaspoon or so of the filling on each round.
  10. In the remaining half of the rounds, cut two slits in a cross and then sandwich them onto the filled rounds.
  11. Seal the edges using the tines of a fork.
  12. Bake for 12-15 minutes until they are set and brown.
  13. Transfer to a wire rack to cool and then dust with a bit of powdered sugar if you’d like before serving.
  • Author: Quinn