Recipe: "Pumpkin Spice Cookies"
Jun. 29th, 2023 01:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityI made these Tuesday night. They are similar to the Sunny Honey Cookies but with pumpkin puree instead of banana.
"Pumpkin Spice Cookies"
Ingredients:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 pinch of salt
1/2 cup brown sugar
1/2 cup sunflower oil
1/2 cup honey
1 egg
1/2 cup pumpkin puree
1/4 cup minced dried ginger
1/4 cup cinnamon sugar pumpkin seeds
Directions:
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
In a mixing bowl, combine 1 1/2 cup whole wheat flour, 1 1/2 cup all-purpose white flour, 1 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, and 1 pinch of salt.
In another bowl, use a wooden spoon to mix together 1/2 cup brown sugar, 1/2 cup sunflower oil, and 1/2 cup honey. Add 1 egg and mix until smooth. Mix in 1/2 cup pumpkin puree.
Stir in the dry ingredient mixture. Fold in 1/4 cup minced dried ginger and 1/4 cup cinnamon sugar pumpkin seeds.
Drop tablespoonfuls of cookie dough onto a cookie sheet. Bake one sheet at a time for 10-12 minutes. Cookies should turn golden-orange when done. Take care not to overbake these, or they get crunchy on the outside. They should stay soft and moist.
Notes:
Using a mix of white and whole-wheat flour gives a good balance of color, flavor, and texture plus extra fiber. You can tinker with the mix if you prefer, but you might have to adjust the wet ingredients since whole-wheat tends to be drier.
Sunflower oil is a healthy cooking oil. You can use a different vegetable oil if you don't have that. Measuring the sunflower oil first and then the honey will make the honey pour out of the cup better.
I used clover honey because I like the flavor, and locally available wildflower honey isn't great. If you can get good wildflower honey, that's a fine choice.
Pumpkin puree makes a good natural sweetener and lends a subtle richness to baked goods.
Dried ginger is similar to candied ginger but without the thick sugar coating. You can use either. Dried ginger tastes hotter without the sugar to balance it; candied ginger is sweeter.
Cinnamon sugar pumpkin seeds were the inspiration for this recipe. If you can't find them, you could 1) make your own, or 2) substitute plain pumpkin seeds, honey-roasted peanuts (chopped), spiced candied nuts, or some other mix-in. Substitutions would change the flavor profile of the recipe, but could lead you to something new and interesting, since many nuts and seeds taste great when candied.
These cookies bake up relatively soft. They include a bunch of healthy ingredients (whole-wheat flour, sunflower oil, honey, pumpkin, pumpkin seeds) and are tasty but not overly sweet. Also they're quite different from typical cookie recipes.
I got 24 average-sized cookies from this batch. Because my oven is small, I baked 9 at a time, putting the remainder of the dough in the refrigerator. Since it uses oil, it doesn't get a lot stiffer when cold, but does get stickier. It still seems to bake the same, though.
This recipe as written is dairy-free and nut-free.
"Pumpkin Spice Cookies"
Ingredients:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 pinch of salt
1/2 cup brown sugar
1/2 cup sunflower oil
1/2 cup honey
1 egg
1/2 cup pumpkin puree
1/4 cup minced dried ginger
1/4 cup cinnamon sugar pumpkin seeds
Directions:
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
In a mixing bowl, combine 1 1/2 cup whole wheat flour, 1 1/2 cup all-purpose white flour, 1 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, and 1 pinch of salt.
In another bowl, use a wooden spoon to mix together 1/2 cup brown sugar, 1/2 cup sunflower oil, and 1/2 cup honey. Add 1 egg and mix until smooth. Mix in 1/2 cup pumpkin puree.
Stir in the dry ingredient mixture. Fold in 1/4 cup minced dried ginger and 1/4 cup cinnamon sugar pumpkin seeds.
Drop tablespoonfuls of cookie dough onto a cookie sheet. Bake one sheet at a time for 10-12 minutes. Cookies should turn golden-orange when done. Take care not to overbake these, or they get crunchy on the outside. They should stay soft and moist.
Notes:
Using a mix of white and whole-wheat flour gives a good balance of color, flavor, and texture plus extra fiber. You can tinker with the mix if you prefer, but you might have to adjust the wet ingredients since whole-wheat tends to be drier.
Sunflower oil is a healthy cooking oil. You can use a different vegetable oil if you don't have that. Measuring the sunflower oil first and then the honey will make the honey pour out of the cup better.
I used clover honey because I like the flavor, and locally available wildflower honey isn't great. If you can get good wildflower honey, that's a fine choice.
Pumpkin puree makes a good natural sweetener and lends a subtle richness to baked goods.
Dried ginger is similar to candied ginger but without the thick sugar coating. You can use either. Dried ginger tastes hotter without the sugar to balance it; candied ginger is sweeter.
Cinnamon sugar pumpkin seeds were the inspiration for this recipe. If you can't find them, you could 1) make your own, or 2) substitute plain pumpkin seeds, honey-roasted peanuts (chopped), spiced candied nuts, or some other mix-in. Substitutions would change the flavor profile of the recipe, but could lead you to something new and interesting, since many nuts and seeds taste great when candied.
These cookies bake up relatively soft. They include a bunch of healthy ingredients (whole-wheat flour, sunflower oil, honey, pumpkin, pumpkin seeds) and are tasty but not overly sweet. Also they're quite different from typical cookie recipes.
I got 24 average-sized cookies from this batch. Because my oven is small, I baked 9 at a time, putting the remainder of the dough in the refrigerator. Since it uses oil, it doesn't get a lot stiffer when cold, but does get stickier. It still seems to bake the same, though.
This recipe as written is dairy-free and nut-free.
