Today’s post is in keeping with the typical fall theme of pumpkin spice. When making these cookies, I made sure to work with real ingredients, as usual. One thing I can’t stand is those recipes (that you often see on Pinterest) where the image says something like “Easy Recipe With Only 2 Ingredients.” It sounds interesting until you click and realize that one of the “ingredients” is a box of cake mix. Cake mix is not an ingredient people! I mean, it actually confuses me a bit. How hard is it to measure out flour, baking powder, baking soda, and spices? The boxed stuff just doesn’t seem that much more convenient to me, especially when you consider the quality of ingredients that are typically used.
Now that that’s out of the way, on to the good stuff! These cookies are almost like baby cakes, as they have a delicate, fluffy texture. They’re like soft, pillow-y clouds of pumpkin spice goodness. They’re dessert, but not sickly sweet, and they are going fast at our house. 🙂
Pumpkin Spice Cookies
makes 36 cookies
2.5 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 cup butter
1.25 cups unrefined can sugar, such as Sucanat
1/4 cup maple syrup
3/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, clove, cardamom, and salt in a bowl. Set aside.
- Cream together butter and sugar with a mixer.
- Add maple syrup to butter and sugar mixture and mix until incorporated. Then add pumpkin, egg, and vanilla extract and mix until combined.
- Gradually add dry ingredients to wet ingredients, mixing until fully incorporated.
- Drop batter in heaping tablespoons onto ungreased baking sheets. Baked for 15-18 minutes, or until done.
What kind of cookies do you prefer? Soft, chewy, or crunchy? Share in the comments below!