Ryan's Pumpkin Cookies
Nothing says fall like pumpkin desserts. These Pumpkin Cookies are easy to make and are sure to be a crowd-pleaser.
Ingredients
- 1 ½ cups white whole wheat flour 180g
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- ½ stick of butter at room temperature ¼ cup
- ½ cup Sugar in the Raw regular would be fine, this is just what I has in stock
- 1 large egg
- 1 teaspoon vanilla
- ½ cup canned pumpkin 120g
Optional Sugar Topping
- 1 teaspoon Sugar in the Raw
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees and pull out all the ingredients. As you use an ingredient put it away. That's a little trick my mom taught me so the kitchen doesn't look like a bomb went off when you're done.
- Whisk together the flour, baking powder, cornstarch, pumpkin pie spice and salt and set aside. (In case you are wondering, I was reading about cornstarch and how it makes cookies more tender. That's why I used it in the recipe, considering I'm using 100 percent whole wheat flour - it seemed like a good idea.)1 ½ cups white whole wheat flour, 1 teaspoon baking powder, 1 teaspoon cornstarch, 1 teaspoon pumpkin pie spice, ⅛ teaspoon salt
- In a separate bowl, beat the butter and sugar together on high for a good 3-4 minutes. If you have a standing mixer, by all means use it. I don't and frankly I don't want one. I have no desire for more overhead in my kitchen. I'm a low-tech kind of girl.
- Add the egg and continue beating. Another 2 minutes on high should do it. The batter should be nice and creamy.½ stick of butter at room temperature
- Beat in the pumpkin and vanilla.½ cup canned pumpkin, 1 teaspoon vanilla
- Once the pumpkin is mixed in slowly beat in the flour mixture. I add about ¼ at a time.
- Stop beating as soon as all the flour is incorporated.
- Dollop batter on a prepared cookie sheet by the tablespoon. These won't spread too much so they can be close but you should pat them down a bit. I decided to do this with a little sprinkle of cinnamon sugar on the top to help it from sticking to my fingers. Plus, with only ½ cup of sugar in the cookies these aren't overly sweet (on purpose) so the little bit of sugar on the outside helps trick the kids' taste buds.¼ teaspoon cinnamon, 1 teaspoon Sugar in the Raw
- Mix together the sugar and cinnamon for the topping and sprinkle a small pinch on top of each cookie flattening slightly.½ cup Sugar in the Raw
- Bake for 8-10 minutes.
- Let cool and fill your favorite cookie jar!
Nutrition
Calories: 72kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 10mgSodium: 49mgPotassium: 35mgFiber: 1gSugar: 7gVitamin A: 1208IUVitamin C: 0.4mgCalcium: 28mgIron: 0.5mg
Tried this recipe?Let us know how it was!