This article discusses the nutritional benefits of whole-wheat pastry flour and pumpkin in a pumpkin cookie recipe. Whole-wheat pastry flour is milled from soft white wheat and contains the germ and bran, providing nutrition and fiber. Pumpkin is packed with carotenoids that benefit eye health and reduce the risk of developing dementia. The recipe contains 12 grams of added sugar per serving, which is within the recommended limit. Canned pumpkin puree is the same as pumpkin puree and not pumpkin pie filling. Meringue powder is used for frosting stability. To prevent cookies from spreading, refrigerate the dough before baking.
