Craving some sweet pumpkin flavored treats this weekend, I made pumpkin cookies. They weren’t just any pumpkin cookie, though—these were crazy delicious, easy, practically-healthy-for-a-cookie pumpkin cookies. Yum!
I made a few adjustments to this pumpkin cookie recipe:
- I substituted whole wheat pastry flour for the regular all-purpose flour. I ended up with delicious, fluffy, whole wheat cookies.
- Added more spice than is called for. Trust me! I didn’t measure the amounts, but I added lots of cinnamon, nutmeg and allspice.
- Skipped the icing. I skimped on effort and fat by sprinkling powdered sugar on top instead. Pretty, right? Actually, if I were to ice these cookies, I would forget about fat and make cream cheese frosting. All the way.
I brought the cookies to a party this weekend and they were a hit! I hope you’ll give them a try. The only ingredient that you probably don’t already have in your kitchen would be a can of pumpkin puree. Scroll down for the recipe!
Whole Wheat Pumpkin Cookie Recipe
Author: Cookie and Kate
Recipe type: Cookie
Ingredients
- 2 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups raw (turbinado) sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt).
- In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla; beat until creamy. Mix in dry ingredients and stir just until combined. 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.
- Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool.
Notes
- Adapted from Gina’s recipe on Allrecipes.
- Yields around 30 to 36 cookies.
a Cookie thief caught in the act!
Have you made any seasonal treats yet? I’m on a pumpkin kick. I want to make pumpkin muffins, pies, pancakes and all. What have you been craving lately?
11 Comments
I might even try these this weekend. Sound yummy for sure! Thanks for sharing. L, M
i love pumpkin anything and these cookies look deeeelish! especially with the powdered sugar sprinkled on top. the last pic seriously made me chuckle…the expression on cookie’s face is classic! :D amazing photos btw.
http://style-haus.blogspot.com/
Love these cookies. Thanks for sharing.
Keep in touch
xx
Sahi
I hope you’ll try these cookies soon, Sarah and Style-Haus! My friends and coworkers have raved over them… They’re addictive!
mmm…those pictures make me hungry! I definitely want to try those cookies
looks delicious! and your dog is adorable :)
http://carlandtheprepster.blogspot.com/
I definitely tried these last night. SO tasty!! Thanks for sharing the recipe!
xo
Jean
http://www.fadedoldjeans.com
I just made these cookies today and since it’s all I had, used whole-wheat flour. We think they are very good. They’d be even better with cream cheese frosting. :)
looks amazing… love whole wheat pastry flour!! thank you!
If you are excited about pumpkin (as I always am this time of year) TRUST ME and make this “Pumpkin Walnut Cheesecake.” A serious crowd pleaser:
Crust
1 1/2 c. graham crumbs
1/4 c. granulated sugar
1/4 c. walnuts, crushed
1/2 c. butter, melted
Mix all and press into bottom and slightly up sides of lightly coated 10” springform pan. Bake at 350 degrees for 5 minutes, and cool.
FILLING
1 1/2 lbs. Cream cheese, softened
3/4 c. light brown sugar, packed
3/4 c. granulated sugar
5 large eggs
1 14 oz. Can pumpkin
1 3/4 tsp. Pumpkin pie spice
1/4 c. whipping cream
Beat cheese and sugars together until well-blended; beat in eggs, one at a time, until light. Add pumpkin and spice, mixing well. Beat in cream until smooth. Pour into cooled crust; bake at 325 degrees for 1 hour and 35 minutes, or until firm to touch. (Make topping, below, during the last 5 minutes of this baking cycle).
Topping
6 tbsp. Butter, melted
1 c. light brown sugar, packed
1 c. walnuts, coarsely chopped
Combine all and mix until crumbly. When cake is baked as above and removed from oven, immediately sprikle with topping and bake for 10 minutes more.
Cool, then refrigerate for at least 6 hours, or overnight. Garnish with freshly whipped cream just before serving.
Pumpkin cheesecake?! You can’t go wrong there. Thank you for sharing your recipe!
2 Trackbacks
[...] pumpkin cookies with dark chocolate chips adapted from this recipe [...]
[...] Black Bean Salsa Recipe Baked Sweet Potato Fries Vegetarian Chili Apple Cheddar Quesadillas Pumpkin CookiesWhat are your Super Bowl plans? Once I bust out of the office, I’m heading to my best [...]