Craving some sweet pumpkin flavored treats this weekend, I made pumpkin cookies. They weren’t just any pumpkin cookie, though—these were crazy delicious, easy, practically-healthy-for-a-cookie pumpkin cookies. Yum!
I made a few adjustments to this pumpkin cookie recipe:
I substituted whole wheat pastry flour for the regular all-purpose flour. I ended up with delicious, fluffy, whole wheat cookies. Added more spice than is called for. Trust me! I didn’t measure the amounts, but I added lots of cinnamon, nutmeg and allspice. Skipped the icing. I skimped on effort and reduced the overall sugar content by simply sprinkling powdered sugar on top instead. Pretty, right? Actually, if I were to ice these cookies, I would go all in with cream cheese frosting.
I brought the cookies to a party this weekend, and they were a hit! I hope you’ll give them a try. The only ingredient you probably don’t already have in your kitchen is a can of pumpkin puree.
Have you made any seasonal treats yet? I’m on a pumpkin kick. I want to make pumpkin muffins, pies, pancakes and all. What have you been craving lately?
