Name: Low Sodium Pumpkin Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ cup unsalted butter, melted; ½ cup granulated sugar; ½ cup brown sugar; ⅓ cup pure pumpkin puree; 1 egg; 1¾ cups all-purpose flour; 1½ tsp sodium-free baking powder; 1 tbsp pumpkin pie spice; 1 cup semisweet chocolate chips (low sodium); 2 tsp vanilla extract

These low sodium pumpkin cookies are light, cake-like, and warmly spiced. Made with pure pumpkin puree, sodium-free baking powder, and unsalted butter, they’re a sweet seasonal treat perfect for a salt-sensitive diet. A handful of chocolate chips adds richness without overwhelming the pumpkin flavor. They’re soft, easy to make, and a better-for-you dessert option.

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Table of Contents

Ingredients Needed

½ cup unsalted butter: melted.
½ cup granulated sugar: white sugar for sweetness.
½ cup brown sugar: adds depth and moisture.
⅓ cup pure pumpkin puree: not pumpkin pie filling.
1 egg: adds structure.
1¾ cups all-purpose flour: spooned and leveled.
1½ tsp sodium-free baking powder: helps cookies rise.
1 tbsp pumpkin pie spice: warm seasonal flavor.
1 cup semisweet chocolate chips: choose low sodium or salt-free brand.
2 tsp vanilla extract: adds depth of flavor.

How To Make Low Sodium Pumpkin Cookies

Mix Wet Ingredients:
In a large bowl, whisk melted butter with granulated and brown sugar until smooth and lump-free. Add pumpkin puree, egg, and vanilla. Whisk until fully combined.

Mix Dry Ingredients:
In a separate bowl, whisk together flour, sodium-free baking powder, pumpkin pie spice, and chocolate chips. This helps evenly coat chips and prevents clumping.

Combine & Fold Dough:
Add dry ingredients into the wet mixture. Use a spatula to fold everything together until a soft dough forms.

Chill the Dough:
Cover bowl with plastic wrap and refrigerate for 1 hour. This helps the dough firm up for better baking.

Preheat Oven & Prep Pans:
Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

Shape & Bake:
Scoop dough using a small ice cream scoop or tablespoon. Place cookies a few inches apart. Bake for 10 minutes or until edges are light golden brown.

Cool Before Serving:
Let cookies cool on the pan before transferring to a rack. This helps them firm up without falling apart.

Recipe Tips

Always use unsalted butter to keep sodium low.
Choose sodium-free baking powder for a heart-healthy result.
Chill dough for best texture and less spreading.
Use pure pumpkin only—not sweetened pumpkin pie filling.

How to Store & Reheat

Room Temperature: Store in airtight container for up to 4 days.
Fridge: Optional—keeps cookies extra moist.
Freezer: Freeze cooled cookies up to 2 months. Thaw before serving.

Nutrition Facts (Approx. per cookie)

Calories: 105
Sodium: 10–20 mg
Protein: 1.5 g
Fat: 5 g
Carbs: 15 g
Fibre: 1 g
Sugar: 9 g

FAQs

Are pumpkin cookies normally high in sodium?
They can be, due to salted butter and regular baking powder. This version uses unsalted butter and sodium-free leavening to stay low sodium.

Can I skip the chocolate chips?
Yes. These cookies are flavorful enough without them, or you can add unsalted chopped nuts instead.

Why chill the dough?
Chilling thickens the dough and prevents cookies from spreading too much while baking.

Is pumpkin puree low sodium?
Yes. Just make sure it’s 100% pure pumpkin, not pie filling with added ingredients.

Are these cookies kidney-friendly?
Yes, when made with sodium-free baking powder and unsalted butter, they’re suitable for many kidney-friendly plans.

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