Pumpkin Spice Honey Cookies
Pumpkin Spice Honey Cookies
1/2 cup (1 stick) vegan buttery sticks or unsalted butter, softened
3/4 cup organic light brown sugar, packed (recipe to make your own Homemade Organic Brown Sugar
1 large egg
1/4 cup honey
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
2 cups whole wheat pastry flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
How to make your own pumpkin spice
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Snickerdoodle Cookies
Snickerdoodles are buttery, soft, perfectly sweet cookies with a big note of cinnamon inside and out. I LOVE them and have zero portion control when they’re at hand. This cookie recipe is quick to make and beyond delicious!
Recipe:
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Iced Pumpkin Cookies | With fresh pumpkin | SisterDIY.com
Iced Pumpkin Cookies
Filming and editing credits go to my 12-year-old son, Iman Muhammad! First time in Final Cut Pro!
Ingredients
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 TBSP pumpkin pie spice
1/2 tsp salt
1 1/2 cups butter softened
1 1/2 cups sugar
1 cup pumpkin puree fresh is best, canned if you must
1 egg
1 tsp vanilla
Glaze
1 cup powdered sugar
1-2 TBSP milk
1 TBSP butter melted
Instructions
Preheat your oven to 350°.
Combine your flour, baking powder, baking soda, spices and salt. Set aside.
In a larger bowl, or the bowl of your mixer, cream together the butter and the sugar. Then add in your puree, egg and vanilla until creamy and combined. Add in all of your dry ingredients and mix just until no more flour is visible.
Drop by heaping tablespoon fulls and bake for 12-14 minutes.
Allow your cookies to cool completely and then make your glaze.
Mix together the powdered sugar, melted butter and milk until smooth. You may need a touch more milk. Drizzle onto your cookies and allow to set. Enjoy!
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Cute Pumpkin Cookies. Happy Fall Everyone!
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PUMPKIN COOKIES that I will be making again and again
Pumpkin Cookies
Today I'm going to show you how to make chewy pumpkin cookies.
These healthy cookies are lower in fat and sugar than traditional, but they're so good.
These easy pumpkin cookies are a great way to switch up your pumpkin game.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
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This is why you'll love these gluten free pumpkin cookies:
They're soft and chewy, just like the regular cookies!
They're low in fat and sugar!
They're great for using leftover pumpkin puree!
They're super easy to make!
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PUMPKIN COOKIES RECIPE
(makes 15 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup rice flour (35g)
1/4 cup tapioca or cornstarch (35g)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice (*recipe below)
1/2 cup unsweetened applesauce (130g)
1/4 cup melted butter (60ml)
1/4 cup agave, maple syrup or honey (60ml)
1 tsp vanilla extract
1 egg yolk
1 cup pumpkin puree (250g)
NUTRITIONAL INFO (per cookie):
120 calories, fat 4.3g, carb 18.4g, protein 2.2g
RICOTTA CHEESE FROSTING:
1/2 cup ricotta cheese
2 tbsp Greek yogurt
1 tsp honey
1 tbsp lemon juice
HOMEMADE PUMPKIN SPICE:
4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp cloves, 1 tsp allspice
Preparation:
In a bowl, mix the dry ingredients, ground oats, rice flour, cornstarch, baking powder, baking soda, salt, cinnamon and pumpkin spice.
In another bowl, whisk the wet ingredients, applesauce, melted butter, sweetener, vanilla extract, egg yolk and pumpkin puree.
Pour the dry ingredients into the wet, and gently mix just until the flour is incorporated, no more that that.
Let the dough chill in the fridge for 30 minutes.
Scoop the cookie dough, place it on a prepared baking sheet and flatten down into a cookie shape with your fingers.
Bake for at 350°F (180°C) for 15 minutes.
Let it cool for 5 minutes, then transfer to a wire rack to cool completely.
Serve with ricotta cheese filling on top.
Enjoy!