These homey cookies are so perfect for fall and winter – the combination of pumpkin and spices says “holiday” and because the recipe makes a lot of cookies, it’s a good one for those office parties and school functions taht inevitably fill out end-of-year calendars.
Pumpkin-Spice Cookies
makes 24 cookies
- 2 Tbsp. butter, softened
- 2 Tbsp. prune puree
- 1 c. brown sugar
- ¾ c. canned pumpkin
- ¼ c. molasses
- 1 egg
- 1 egg white
- 1 tsp. vanilla extract
- 1½ c. unbleached all-purpose flour
- ½ c. whole-wheat flour
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. allspice
- ½ tsp. ginger
- Pinch of kosher salt
Heat the oven to 350°F. Spray a baking sheet with nonstick cooking spray and set aside.
In a bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, prune puree, and brown sugar. Add the canned pumpkin, molasses, egg, egg white, and vanilla and continue to mix until smooth.
In a separate bowl, sift together the flours, baking soda, and baking powder and add the cinnamon, allspice, ginger, and salt. Add the dry ingredients to the mixer and mix on low speed just until incorporated. Scoop spoonfuls of dough onto the baking sheet, leaving about 2 inches of space between the balls of dough. (They will spread slightly during cooking.)
Bake for 12 to 14 minutes, until puffed and slightly golden around the edges. Cool at room temperature.
Calories: 100; Total fat: 1 g; Carbs: 20 g; Dietary fiber: 1 g; Protein: 2 g