Autumn Pumpkin Cookies

  • Yield : 36
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

This recipe is adapted from COOKIE+kate website.


  • 2 1/2 cups whole wheat pastry flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 c coarsely chopped pecans or walnuts
  • 1/2 c butter, softened
  • 1 - 1 1/4 c turbinado or demerara sugar (as per preference)
  • 1/4 c pure maple syrup
  • 1 c canned pumpkin puree
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • powdered confectioner's sugar,powdered confectioner's sugar, for dusting (use sparingly since this is very processed sugar)


Step 1

Preheat oven to 350 degrees. In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and nuts).

Step 2

In another medium bowl, cream together butter, sugar and maple syrup. Add pumpkin, egg, and vanilla; beat until creamy. Mix in dry ingredients and stir just until combined. Use two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly.

Step 3

Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool. Store in tightly sealed container.

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