Tags
Autumn, Baking powder, Canned Pumpkin, Cookies, Demerara, Fall, Healthy, Pumpkin, Recipe, Snickerdoodles, Spelt Flour, Stevia
Pumpkins have arrived in Dublin! I love being able to buy pumpkins from the grocery store – they only appear for a couple of brief weeks each year. On my way home from the hospital today I stopped to buy a pumpkin, a latte, chocolate, and grapes – Friday treats. I love Fridays – we get a half day at the hospital so I have the whole afternoon to relax and make cookies. These cookies make the perfect Friday treat – I adapted them from this recipe. I used canned pumpkin, but you could also use fresh pureed pumpkin.
Pumpkin Snickerdoodles
Cook Time: 10-12 min
Ingredients:
For the Cookies:
- 1 cup of spelt flour
- 3/4 cup of all purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 cup of butter
- 1/4 cup of brown sugar (I used Demerara)
- 6 teaspoons of Stevia (or 1/2 cup of white sugar)
- 1/2 cup of canned pumpkin
- 1 egg
- 1 teaspoon of vanilla extract
For the Coating:
- 3 teaspoons of Stevia (or 1/4 cup of white sugar)
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of ginger
- Dash of allspice
Instructions:
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or grease with cooking spray.
- Combine dry ingredients and set aside.
- In a separate bowl, cream together butter, sugar, and stevia. Add in egg, pumpkin, and vanilla extract and mix well.
- Add dry ingredients to wet ingredients and stir until just combined.
- Mix together coating ingredients in a shallow bowl.
- Form cookie dough into balls and roll in coating. Place on cookie sheet. Bake for 10-12 minutes. (I like to slightly under-bake these so they stay soft and slightly doughy).