Delicious Pumpkin Cookies
I honestly don’t know what possessed me to bake pumpkin cookies this morning. Rob and I are really not cookie people. However, these were pumpkin cookies.
I have this thing about pumpkin. As soon as the air becomes crisp and the humidity leaves, I crave pumpkin. It’s an annual thing lasting about 3-4 months. Anyone with me? Rob and I have been enjoying unsweetened pumpkin puree topped with greek yogurt and a little cinnamon for breakfast lately, but that just wasn’t enough today. Today, I craved the scent of pumpkin and spices filling my kitchen so I got out my tried and true Pumpkin Cookie recipe.
With the pumpkin season upon us now, give these a try. They are the perfect autumn cookie. These pumpkin cookies pair especially well with hot tea or coffee, they aren’t loaded with sugar and they are easy to assemble. I sent a bunch of these cookies to work with Rob this afternoon and they lasted no more than 10 minutes.
Delicious Pumpkin Cookies
Ingredients
- 2.5 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- .75 tsp nutmeg
- .75 tsp cloves, ground
- .25 tsp himalayan salt
- .5 cups butter, softened
- .5 cups brown sugar
- 1 cup pumpkin puree, unsweetened
- 1 eggs
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together flour and spices.
- In another bowl, combine softened butter and sugar. Then, add pumpkin and egg and beat until creamy.
- Add flour mixture to pumpkin mixture; stir just until combined. Use a cookie dough scoop or tablespoon to scoop out batter, roll into a ball with hands and flatten slightly with a fork. Sprinkle with a slight dusting of extra brown sugar.
- Bake for 15 to 20 minutes. Transfer the cookies to a rack to cool.
Still in the pumpkin mood? Do check out my Low Carb Pumpkin Mousse recipe for a dessert fit for company (& your waist line).
Pumpkin Health Perks
Now, I’m not saying it’s okay to drown yourself with pumpkin spice lattes but pumpkin “in food form,” has been shown to have significant health benefits such as Vitamin C and A. Pumpkin seeds are also a great source of iron, magnesium, and fiber.
Try adding a scoop of pumpkin to your cereal for a high fiber energy-boosting breakfast. You can also try substituting squash and zucchini with pumpkin in stews, soups, curries and casseroles. Pumpkins are rich in beta-carotene which helps fight inflammation, improves the appearance of your skin, and protect against cancer.
I hope you enjoy my pumpkin cookies!
What’s your favorite way to indulge in the annual pumpkin craze?
