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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Active Time:30 minsTotal Time:1 hr 15 minsServings:30Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:30
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:30
Servings:
30
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCookies1 ½cupsall-purpose flour, plus more for work surface1cupwhole-wheat pastry flour1teaspoonpumpkin pie spice½teaspoonbaking powder½teaspoonsalt1cupgranulated sugar¾cupunsalted butter, softened½cupcanned pumpkin1large egg, at room temperature½teaspoonvanilla extractFrosting (optional)1 - 1 ¼cupsunsifted confectioners' sugar, divided1tablespoonmeringue powder⅛teaspoonsalt2tablespoonswhole milk½teaspoonvanilla extract½teaspoonpumpkin pie spiceOrange liquid food coloring (optional)
Cook Mode(Keep screen awake)
Ingredients
Cookies
1 ½cupsall-purpose flour, plus more for work surface
1cupwhole-wheat pastry flour
1teaspoonpumpkin pie spice
½teaspoonbaking powder
½teaspoonsalt
1cupgranulated sugar
¾cupunsalted butter, softened
½cupcanned pumpkin
1large egg, at room temperature
½teaspoonvanilla extract
Frosting (optional)
1 - 1 ¼cupsunsifted confectioners' sugar, divided
1tablespoonmeringue powder
⅛teaspoonsalt
2tablespoonswhole milk
½teaspoonpumpkin pie spice
Orange liquid food coloring (optional)
Directions
To prepare cookies:Whisk all-purpose flour, pastry flour, 1 teaspoon pumpkin pie spice, baking powder and 1/2 teaspoon salt together in a medium bowl until fully combined.
Beat sugar and butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add pumpkin, egg and vanilla; beat on medium speed until combined.
With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined, about 2 minutes. Transfer the dough to a lightly floured work surface; divide into 2 disks, dusting with additional flour as needed. Wrap each disk tightly with plastic wrap. Refrigerate for at least 1 hour or up to 8 hours.
When ready to bake, preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Working with 1 disk at a time, unwrap and place on a lightly floured work surface. Roll out to 1/8-inch thickness; cut using desired cookie cutters (such as pumpkin shapes). Transfer to the prepared baking sheets, leaving a 1/2-inch space between each cookie. Repeat with the remaining dough, rerolling scraps once.
Bake until dry to the touch in the center, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
To prepare frosting (if using):Whisk 1 cup confectioners' sugar, meringue powder and salt in a small bowl until combined. Whisk in milk, vanilla and pumpkin pie spice, whisking until smooth. Whisk in the remaining 1/4 cup confectioners' sugar, 1 tablespoon at a time, to reach desired consistency. Whisk in food coloring (if using) to achieve desired color. Decorate as desired.
To make ahead
Store cookies in an airtight container at room temperature for up to 1 week.
Equipment
Parchment paper; cookie cutters (such as pumpkin shapes)
Frequently Asked QuestionsWhole-wheat pastry flour is milled from soft white wheat—compared to regular whole-wheat flour, which is milled from hard red wheat. Soft white wheat has a lower protein content and produces more tender baked goods than hard red wheat does. Like regular whole-wheat flour, whole-wheat pastry flour also still contains the germ and bran, which is where most of the grain’s nutrition and fiber are contained. And because whole-wheat is awhole grain, eating it can help reduce blood pressure and cholesterol levels. Compare that torefined white flourwhich has had the bran and germ removed.Yes!Pumpkin is packed with nutrition, including inflammation-reducing carotenoids, which have been shown tobenefit eye health.In addition to eye health, research links a high intake of carotenoids, like those found in pumpkin, with alower risk of developing dementia.This recipe has a total of 12 grams of sugar per serving, all of which is added sugar. This fits withinEatingWell’sguidelines, which cap added sugar at 20 grams per serving for desserts. Canned pumpkin does contain some natural sugars, but it doesn’t add a significant amount to the total sugar tally in this recipe.Yes,pumpkin pureeis simply mashed pumpkin. Note that pumpkin puree isn’t the same as canned pumpkin pie filling, which has spices and sugar already mixed into it.Meringue powder is used to stabilize and set the frosting, making it perfect for decorating cookies. It’s made with powdered egg whites, sugar and stabilizers like cornstarch or cream of tartar. You can find meringue powder in the cake-decorating section of craft stores, larger supermarkets and online.If you find that your cookies are spreading during baking, make sure to refrigerate the cookie dough shapes on parchment-lined baking sheets for at least 30 minutes before baking next time. Refrigerating the dough helps the cookies hold their shape in the oven.
Frequently Asked Questions
Whole-wheat pastry flour is milled from soft white wheat—compared to regular whole-wheat flour, which is milled from hard red wheat. Soft white wheat has a lower protein content and produces more tender baked goods than hard red wheat does. Like regular whole-wheat flour, whole-wheat pastry flour also still contains the germ and bran, which is where most of the grain’s nutrition and fiber are contained. And because whole-wheat is awhole grain, eating it can help reduce blood pressure and cholesterol levels. Compare that torefined white flourwhich has had the bran and germ removed.
Yes!Pumpkin is packed with nutrition, including inflammation-reducing carotenoids, which have been shown tobenefit eye health.In addition to eye health, research links a high intake of carotenoids, like those found in pumpkin, with alower risk of developing dementia.
This recipe has a total of 12 grams of sugar per serving, all of which is added sugar. This fits withinEatingWell’sguidelines, which cap added sugar at 20 grams per serving for desserts. Canned pumpkin does contain some natural sugars, but it doesn’t add a significant amount to the total sugar tally in this recipe.
Yes,pumpkin pureeis simply mashed pumpkin. Note that pumpkin puree isn’t the same as canned pumpkin pie filling, which has spices and sugar already mixed into it.
Meringue powder is used to stabilize and set the frosting, making it perfect for decorating cookies. It’s made with powdered egg whites, sugar and stabilizers like cornstarch or cream of tartar. You can find meringue powder in the cake-decorating section of craft stores, larger supermarkets and online.
If you find that your cookies are spreading during baking, make sure to refrigerate the cookie dough shapes on parchment-lined baking sheets for at least 30 minutes before baking next time. Refrigerating the dough helps the cookies hold their shape in the oven.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)138Calories5gFat22gCarbs2gProtein
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.
