Pumpkin Pie Cookies


  • 2 cups unbleached white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp cloves
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1 1/4 cup canned pumpkin
  • 1 Tbsp. wheat germ
  • 1 Tbsp. flax-seed powder
  • 1 teaspoon vanilla extract



Preheat oven to 325 degrees F and place a rack in the middle of the oven.  Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low-speed, mix the oil, pumpkin, wheat germ, and vanilla until blended.  Mix in the flour mixture a little at a time.

Scoop mounds of the dough (approx. 2 Tbsp. in size) onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.  Use a knife or thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes, depending on your oven.  Cool them on the baking sheet for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar, drizzle with Royal Icing, or serve as-is with a side of whipped cream.  The cookies could be stored in a tightly covered container at room temperature for up to 4 days and can easily be sent home with your guests!

Adapted from here.

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