This weekend, I had a strong desire for some sweet pumpkin-flavored goodies, so I decided to whip up some pumpkin cookies. But these weren’t your ordinary cookies—they were incredibly tasty, simple to make, and almost healthy for a cookie! Delicious!
I made some tweaks to the pumpkin cookie recipe:
I swapped out the regular all-purpose flour for whole wheat pastry flour, resulting in tasty, fluffy cookies made with whole wheat.
I also increased the spice levels beyond what the recipe suggested. I didn’t measure, but I generously added cinnamon, nutmeg, and allspice.
Instead of icing, I opted for a simpler approach by just dusting powdered sugar on top, which looks lovely! If I were to frost these cookies, I would definitely choose a rich cream cheese frosting.
I took some cookies to a party this weekend, and they were a huge success! I really hope you decide to make them. The only ingredient you might not have on hand is a can of pumpkin puree.
Pumpkin Cookies
Ingredients:
- 2 ½ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- ½ teaspoon fine salt
- ½ cup butter
- softened
- 1 ½ cups raw (turbinado) sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar
- for dusting
Instructions:
- 1. Preheat oven to 350°F (175°C). In a medium bowl
- whisk together the dry ingredients (flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- ground cloves
- and salt). 2. In another medium bowl
- cream together butter and sugar. Add pumpkin
- egg
- and vanilla extract; beat until creamy. 3. Mix in dry ingredients and stir just until combined. 4. Use a cookie dough scoop or two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly. 5. Bake for 15 to 20 minutes. 6. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer to a rack to cool.