Pumpkin Spice Cookies {Holiday Recipe Exchange}

pumpkin spice cookies

I love to make the classic, spongy cakey pumpkin cookies every autumn – you know the ones with the lick-it-off-the-top-first cream cheese frosting. But this year, thanks to inspiration from the Holiday Recipe Exchange by My Baking Addiction and GoodLife Eats sponsored by Chicago Metallic…I decided to spend a bit more time with the recipe and Redux it a bit. So I swapped in some whole wheat flour, more pumpkin and swapped out some sugar and salt. I also added fruit in the form of antioxidant-rich Plum Amazins. They are simply recipe-ready, chopped prunes. With less sugar and more fiber than raisins, Amazins were a delicious addition to the cookies and seemed to fit perfectly with the holiday theme. (After visiting with the Amazins folks at the recent FNCE conference they sent me a few canisters and my kids now ask for Amazins for snacks! They are a super kid-friendly size.)
I’ve already given most of these welcome treats away and plan to bake up another (healthy) batch to rival the pumpkin pie on next week’s Thanksgiving table.

pumpkin spice cookies

Pumpkin Spice Cookies {Holiday Recipe Exchange}

Ingredients

  • 1 1/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/3 cup canola oil
  • 1 1/4 cup pumpkin puree
  • 1/3 cup prunes, chopped (like Amazins)
  • Frosting
  • 1 tablespoon butter, softened
  • 4 ounces light cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, stir together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. In the bowl beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla, and pumpkin puree. Add the flour mixture and hand mix just until incorporated; fold in prunes. Spoon tablespoon-sized scoops of batter onto the prepared baking sheet, spacing about 1 inch apart, press gently to flatten with figertips greased with butter or cooking spray
  4. Bake for about 14 minutes or until a toothpick inserted in the center of a cookie comes out clean. Don't overbake. Remove from oven and transfer to a wire rack to cool completely before frosting.
  5. Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency. Place frosting in a plastic bag and cut the corner to form a piping tip. Frost in swirls.
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pumpkin spice cookies

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Comments

  1. Yum! I know what I’m going to try making gluten-free now! :-) Of course I will keep the cream cheese icing on top….love cream cheese frosting! The Plum Amazins sound pretty cool too-how did I miss out on those at FNCE??

  2. I don’t think I’ve ever found a Thanksgiving recipe I didn’t love!

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