It’s the end of May and I hadn’t done any “Spring cleaning” to my kitchen, so I rolled up my proverbial sleeves (it’s hot, I was sleeveless) and decided to de-clutter my kitchen cabinets. Low-and-behold, I came across a lonely can of organic pumpkin! If you’re like me, you love anything pumpkin-flavored. I usually buy more than a few cans of this delicious orange stuff to use during the winter. I obviously missed one!
Of course, my immediate reaction was, “What can I make with only ONE can?” The answer…pumpkin cookies! I don’t bake a lot, but I do love cookies. I’m the type who can (and please don’t hate me) actually have one or two and leave the rest for tomorrow….and the days after that.
These are fast and easy to make and your house will smell fantastic. My neighbors stopped by at almost the exact time I pulled them out of the oven. “Man, what is that great smell? It smells like pumpkin!”
Their eyes lit up as I showed them the hot, fragrant cookies on the sheet and offered them one. By the look in their faces and the “MMMMMM” sounds, I figured I had a hit.
Be forewarned, these are a bit cakey, mine were a little thicker than regular cookies, so next time I’ll make them flatter for more crispness. I’m thinking the batter could be used to make mini-muffins, as well.
Pumpkin Cookies
Notes
Make sure the drops of batter are flattened or the cookies will be cakey. Not that it's a BAD thing!
Ingredients
- 6 tablespoons softened grass fef butter
- 1 1/3 cups organic sugar
- 1 cup organic pumpkin
- 1 cage free, organic egg
- 1 teaspoon vanilla
- 2 cups organic, white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- For the Glaze:
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk ( I used pea protein milk and it tasted great!)
Instructions
- Preheat the oven to 400.
- Beat 6 tablespoons softened butter and 1 1/3 cups sugar with a mixer until fluffy.
- Beat in 1 cup pumpkin, 1 egg and 1 teaspoon vanilla.
- Whisk 2 cups flour, 1 teaspoon each baking soda and cinnamon, and 1/2 teaspoon salt.
- Stir into the pumpkin mixture.
- Drop by tablespoonfuls onto oiled baking sheets.
- Bake for about 12 minutes; cool.
- Mix 1/2 cup confectioners’ sugar with 1 tablespoon milk; spread on the cookies.
