I’m not typically a fan of puffy cake like cookies but I love these pumpkin cookies. I also love that I’m able to sneak all kinds of good things into them like whole wheat flour and flax and the kids are still getting a treat. The frosting doesn’t really set up very firm and I often make them without it but I had some frosting let over from the Pumpkin Spice cupcakes so I thinned it down with milk and dressed them up!
Pumpkin Cookies adapted from A Passion for Baking
- 2 tbsp white sugar
- 1 1/3 cups packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tsp vanilla
- 1 cup pumpkin puree
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch of grated nutmeg
- 1/3 cup ground flax seed
- 1 cup golden raisins plumped and dried.
- anything else you think you might want to add! Pepitas would be fantastic!
Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
In a mixer bowl cream both sugars with the butter. Add the egg and the vanilla, followed by the pumpkin. Blend well. Fold in the dry ingredientsand when just about all blended, fold in the raisins. Drop by spoonfulls (I used a small dough scoop) onto prepared cookies sheets about 2 inches apart and bake 12-15 minutes or until cookies are firm.