Friday, October 1, 2010

Pumpkin Spice Cookies

Fall is my favorite season. I love the rich flavors and fragrant spices, and I especially love pumpkin!  This recipe was given to me by my mom a few years ago. I've updated it to use a mixture of white whole wheat flour and regular all-purpose flour.

Recipe and photos after the jump.


Yield: 36 cookies

6.75 oz. white-whole wheat flour
4.5 oz. all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½  cup butter or margarine, melted
1½ cups granulated sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract

Nutrition Information: Calories: 98 Fat: 3g (2g sat. fat) Carbs: 16g (9g sugar, 1g fiber), Protein: 2g
Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, combine the first seven ingredients. Whisk together:

In a large bowl, combine the melted butter and the sugar.  Whisk until completely combined:

Add the pumpkin, egg and vanilla to the butter-sugar mixture. Whisk until creamy:

Add the dry ingredients to the pumpkin mixture and stir until combined.  The mixture will be relatively thick and fluffy:

Drop cookies onto a lightly greased cookie pan by rounded tablespoonful. You can also use a cookie scoop if you have one. Bake for 15-18 minutes or until lightly browned.

Allow cookies to rest five minutes before removing them from the pan to cool completely on a wire rack: