These low sugar, soft pumpkin spice cookies will warm your insides with the taste of fall.
It seems very cliché to share a pumpkin recipe on the first day of fall. But here it is anyways.
Happy First Day of Fall. Bring on the pumpkin!
I LOVE fall. I think I said the same thing last September and the September before that. LOVE it. I feel like it is kinda the new January.
Or just another January.
I love new class registrations and back to school routines. I love the change of seasons and the stunning colours. I love pulling out boots and cozy sweaters. And I love warm drinks and comfort food. I say that as I am literally sipping tea and inhaling the aromas from my slow cooker right now. (On a side note, it is VERY hard to work at home when the slow cooker is emitting the smells of a soy and balsamic glazed pork tenderloin. I have gone to the kitchen for a snack three times in the last twenty minutes - which I need like Fall needs more Pumpkin - does anyone know anywhere I can purchase some willpower? Sheesh.)
I am always looking for health(ier) cookies for my Little guy. Less sugar, more fibre etc etc. I made these three times. Each batch I tried different ratios of sugar to flour, different types of sugar and different types of flour, pumpkin and applesauce, pumpkin no applesauce. The last batch was the winner. They were just sweet enough, just spiced enough and just healthy enough. (A cookie is still a cookie). Little loved them, Mister loved them and the ultimate test... GRANDMA loved them! Don't be afraid to pull these out early and let them rest, a little under done is nice.
Happy First Day of Fall!
Pumpkin Spice Cookies
Author: Food Well Said
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
A low sugar soft pumpkin spice cookie that will warm your insides with the taste of fall.
- 1 1/2 cups stone ground whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/3 cup unsalted butter, room temperature
- 1/2 cup organic cane sugar plus 1/4 cup set aside
- 1/4 cup dark molasses
- 2/3 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon white vinegar
- 1 egg
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, combine flours, baking soda, salt and spices. Set aside.
- In a separate bowl, using a stand mixer (or hand beaters) beat together butter, 1/2 cup sugar and molasses until creamy. Them add the pumpkin, vinegar and egg and containing mixing on low until well combined.
- Slowly, in three parts, add the flour while continuing to mix on low. The batter should be slightly wet or sticky to touch but you should be able to roll it into balls.
- Roll small amounts into balls, then roll in the 1/4 cup of sugar set aside earlier. Place on baking sheet.
- Bake at 350 degrees for 8 - 10 minutes. Careful not to over cook.