This tiny word packs a lot of punch when used to describe food, and these pumpkin pie cookies sure do deliver a knock-you-on-your-knees flavor.
With a cake-like texture, these treats come just in time for those overloaded from Halloween and needing something new to think about. Today is November 1st, leaving us with only 23 days before we indulge our palates and afternoon naps with a Thanksgiving feast. That means recipes must be gathered now, so you can buy ingredients over the next 3 weeks and have ample time to rest up before the messy, frazzled, beat-the-clock day arrives.
Back to these oh-so-sweet-and-fulfilling treats.
The inspiration came from all of the recipes I’ve been seeing that include pumpkin. Okay, I’ll admit it…. I wanted in on the newest fad! I was also inspired by fellow blogger, Joy the Baker, who made these. Originally I was going to add in some oatmeal to see if they could be a hearty cookie, but that didn’t work out in the oven like it did in my head. Never one to give up, I had some leftover dough where butterscotch chips and oatmeal had yet to be added in, and decided to nix them altogether and add a little more pumpkin, allspice, nutmeg, cloves and cinnamon, hoping to mimic a pumpkin pie flavor. Finally, to make them a healthy and guilt-free cookie, I threw in some wheat germ and flax-seed powder. That is completely optional, but I do believe they only added to the flavors!
So I dolloped them onto the baking sheet, stuck them in the oven, and sat down and prayed – prayed that I could come up with something for all the time I was spending in the kitchen that sunny day. I was delighted to find out about 14-16 minutes later that…….. they worked fantabulously! (is that even a word??)
I was so pleased with the moist dough, spiced-up flavors, and the pumpkin color that I believe I found my replacement for actual pumpkin pie at Thanksgiving. That means no crust, no icky textures, and no worrying about where the heck I’m going to store the pie in the fridge until we serve it. The only thing I may add is a drizzle of Royal Icing over each cookie for a little extra zaz! (is this a word, too?) Or, I was thinking of making some homemade whipped cream and putting a dollop on a plate so guests can “dip” their pumpkin pie cookie in it for the full effect!
Combined with my homemade apple jalousie, the dessert table is not one to be missed this year. Wish you could join us!
Pumpkin Pie Cookies
- 2 cups unbleached white whole wheat flour
- 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.