Who doesn’t love the smell of pumpkin goodies baking in the fall, and around the holidays.  I fell in love with pumpkin cookies on a trip to Seattle.  A good friend told me to skip the line at the original Starbucks across from Pikes Street Market and hit up the cookie and muffin place next door.  It was truly love at first bite!  

I found a recipe online and modified it to make it a bit healthier.  As far as taste, this is as close as it comes to the flavor of my original love interest … it truly tastes exactly like that first bite.  I hope you enjoy this one as much as I do … after all we do need to fill our 20% treat times with something delicious ;o)


Recipe:
2 1/4 C Whole Wheat Flour 
1 – 16 oz. can Pumpkin Puree  
1/2 C Applesauce
1/4 tsp Salt 
1/2 tsp Baking Powder  
1 TBSP Pumpkin Pie Spice  
1 tsp Cinnamon  
1 stick Butter (softened)  
2 Eggs  
1 TBSP Vanilla Extract
1/2 C Powdered Sugar
  1. Preheat oven to 350 degrees. 
  2. In a mixing bowl, whisk together flour, spices, and baking powder.  
  3. Whip together the butter and applesauce until light and fluffy. 
  4. Add the eggs, pumpkin, and vanilla into the batter mixture. Stir until combined. 
  5. Slowly, add the dry ingredients and mix until just combined. Dough will be quite sticky.  
  6. Scoop the dough onto an un-greased cookie sheet using a small scooper so the cookies start out as small balls.  Sprinkle with powdered sugar.  
  7. Bake for 8-10 minutes.  
  8. Remove from the oven and cool on a rack for 20-30 minutes.  

ENJOY!

 

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