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 reduced the overall sugar content by simply sprinkling powdered sugar on top instead. Pretty, right? Actually, if I were to ice these cookies, I would go all in with cream cheese frosting.
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 you probably don’t already have in your kitchen is a can of pumpkin puree.
Whole Wheat Pumpkin Cookies Recipe
These pumpkin cookies are easy to make and healthier than most. They’re perfect holiday treats! Recipe yields around 30 to 36 cookies.
- 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.
Nutrition
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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?
