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.Print
Whole Wheat Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: about 30-36 cookies
- Category: Cookie
Drool-worthy photos of my favorite pumpkin cookies. They’re easy to make and healthy—perfect holiday treats! Pretty, tasty and easy cookies.
- 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 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
- 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.
- Adapted from Gina’s recipe on Allrecipes.
- Yields around 30 to 36 cookies.
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?