Pumpkin Cookies

We’re serious when we say that autumn is our season to roll out all our favorite pumpkin recipes. These cookies are soft on the outside and fluffy on the inside with a delightfully subtle pumpkin flavor.

STEP ONE – Preparations

  1. Lightly spray 2 large baking sheets with canola spray.
  2. Take out a stick of unsalted butter to soften.
  3. Get out a stand mixer and a medium bowl.
  4. Set up 2 cooling racks.

STEP TWO – Make the Batter

Ingredients:

5 tablespoons unsalted butter
1 cup white sugar
1 cup pureed pumpkin
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon fine sea salt

Instructions:

  1. In the stand mixer, cream the butter and sugar on medium speed for 3 minutes.
  2. Add the pumpkin, egg, and vanilla and mix until smooth.
  3. In the medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Add the dry to the wet ingredients and stir to incorporate without overmixing.
  5. Spoon the dough into the medium bowl, cover with plastic wrap, and chill in the refrigerator for 1 hour.
  6. Towards the end of the hour, preheat the oven to 375°F with 2 racks in the middle.

STEP THREE – Bake the Cookies

Ingredients:

½ cup powdered sugar

Instructions:

  1. Shape 1 tablespoon of dough at a time into a ball and roll in the powdered sugar.
  2. Place on the baking sheets and use your fingers to press into ½-inch thick circles.
  3. Bake for 6 minutes.
  4. Switch the sheets and bake for another 6 minutes until lightly browned around the edges.
  5. Transfer the cookies to the cooling racks and cool for 5-10 minutes.

Recommended Serving Size: 3 cookies

Exchanges: 2 starch, 2 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

17 thoughts on “Pumpkin Cookies

  1. Every new post of yours presents an access problem for me. Sometimes a matter of waiting, sometimes of letting the reader catch up – bad links, etc. This a delightful post. There’s a “pie” pumpkin on the bar targeted for (non-vegan) stuffed pumpkin. I may dicker with the Boss to see if we can’t swap out. We’re baking eggplant tonight so that would be a good time to also bake the pumpkin in prep for this. Hmm… What bargaining chips do I have? Thankee, ladies.

    Liked by 1 person

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