Cookies that Won’t Turn You Into a Pumpkin
This is one of my favorite desserts of the fall and winter seasons. Pumpkin is so good for you! Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, but it’s also a good source of vitamins C, K, and E along with lots of minerals including magnesium, potassium, and iron. Wooo . . . that’s alot of punch to this bright orange veggie. My mom has been making these cookies for as long as I can remember; she, however, makes the delectable original version. Here’s my slightly “doctored,” eat clean version that tastes just as sinful. I’ve included the original as well.
Old Fashioned Soft Pumpkin Cookies
- 1 ½ cup whole wheat flour, 1 cup unbleached all purpose flour (original 2 1/2 cups flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup butter, softened (2012 update: my bro used pumpkin butter which made the cookie denser)
- 1 can (15 ounces) pumpkin
- 1 1/2 cup sugar
- 2 egg whites (original 1 egg)
- 1 tsp vanilla
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Mix butter, pumpkin, egg and vanilla in another bowl. Beat until light and creamy. Mix dry ingredients until well blended with the pumpkin mixture.
Drop by rounded tablespoons onto a greased cookie sheet. Smooth tops of cookies.
Bake at 350 degrees for 15-20 minutes.
Cool on wire racks.
**Drizzle with your favorite homemade vanilla frosting recipe.
( I combine skim milk (about ½ cup), butter (about 2 tbs), powdered sugar (about 2 cups), and vanilla (about a teaspoon). I don’t have specific amounts. I blend these to taste. 2012 update: My bro just made these for us; he used maple syrup instead of butter for the frosting. Pumpkin & maple syrup combine to form one fine fall indulgence!