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Photo: Sara Haas
Active Time:30 minsTotal Time:55 minsServings:27Jump to Nutrition Facts
Active Time:30 minsTotal Time:55 minsServings:27
Active Time:30 mins
Active Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:27
Servings:
27
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupall-purpose flour¾cupwhole-wheat pastry flour1teaspoonbaking powder½teaspoonsalt½cupunsalted butter, softened¼cuppacked brown sugar¼cupgranulated sugar plus 2 tablespoons, divided½cupunseasoned pumpkin puree1teaspoonvanilla extract1large egg, at room temperature2teaspoonspumpkin pie spice
Cook Mode(Keep screen awake)
Ingredients
1cupall-purpose flour
¾cupwhole-wheat pastry flour
1teaspoonbaking powder
½teaspoonsalt
½cupunsalted butter, softened
¼cuppacked brown sugar
¼cupgranulated sugar plus 2 tablespoons, divided
½cupunseasoned pumpkin puree
1teaspoonvanilla extract
1large egg, at room temperature
2teaspoonspumpkin pie spice
DirectionsPosition racks in upper and lower thirds of oven; preheat to 350℉. Line 2 large rimmed baking sheets with parchment paper.Whisk all-purpose flour, pastry flour, baking powder and salt in a medium bowl. Place butter, brown sugar and 1/4 cup granulated sugar in a large bowl; beat with an electric mixer on medium speed until creamy. Beat in pumpkin and vanilla. Add egg and beat well to combine. Reduce speed to low; gradually add the flour mixture, beating until just combined.Combine pumpkin pie spice and the remaining 2 tablespoons granulated sugar in a small bowl.Shape the dough into balls, about 1 1/2 tablespoons each. (The mixture will be on the sticky side.) Roll each ball in the sugar-spice mixture and place on the prepared baking sheets.Bake for 10 minutes, rotating pans once halfway. Remove the pans from the oven; gently press the tops of the cookies with the back of a spoon. Bake until lightly browned, about 2 more minutes. Let cool on the pans for 5 minutes; transfer to a wire rack to cool completely.To make aheadStore in an airtight container for up to 3 days.EquipmentParchment paperOriginally appeared: EatingWell.com, November 2022
Directions
Position racks in upper and lower thirds of oven; preheat to 350℉. Line 2 large rimmed baking sheets with parchment paper.Whisk all-purpose flour, pastry flour, baking powder and salt in a medium bowl. Place butter, brown sugar and 1/4 cup granulated sugar in a large bowl; beat with an electric mixer on medium speed until creamy. Beat in pumpkin and vanilla. Add egg and beat well to combine. Reduce speed to low; gradually add the flour mixture, beating until just combined.Combine pumpkin pie spice and the remaining 2 tablespoons granulated sugar in a small bowl.Shape the dough into balls, about 1 1/2 tablespoons each. (The mixture will be on the sticky side.) Roll each ball in the sugar-spice mixture and place on the prepared baking sheets.Bake for 10 minutes, rotating pans once halfway. Remove the pans from the oven; gently press the tops of the cookies with the back of a spoon. Bake until lightly browned, about 2 more minutes. Let cool on the pans for 5 minutes; transfer to a wire rack to cool completely.To make aheadStore in an airtight container for up to 3 days.EquipmentParchment paper
Position racks in upper and lower thirds of oven; preheat to 350℉. Line 2 large rimmed baking sheets with parchment paper.
Whisk all-purpose flour, pastry flour, baking powder and salt in a medium bowl. Place butter, brown sugar and 1/4 cup granulated sugar in a large bowl; beat with an electric mixer on medium speed until creamy. Beat in pumpkin and vanilla. Add egg and beat well to combine. Reduce speed to low; gradually add the flour mixture, beating until just combined.
Combine pumpkin pie spice and the remaining 2 tablespoons granulated sugar in a small bowl.
Shape the dough into balls, about 1 1/2 tablespoons each. (The mixture will be on the sticky side.) Roll each ball in the sugar-spice mixture and place on the prepared baking sheets.
Bake for 10 minutes, rotating pans once halfway. Remove the pans from the oven; gently press the tops of the cookies with the back of a spoon. Bake until lightly browned, about 2 more minutes. Let cool on the pans for 5 minutes; transfer to a wire rack to cool completely.
To make ahead
Store in an airtight container for up to 3 days.
Equipment
Parchment paper
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)83Calories4gFat11gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
