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Thursday, January 10, 2013

Is it too late to blog about pumpkin cookies?

That's right, I'm blogging about pumpkin. In January. It may seem a bit odd, but I made these cookies earlier this week and they turned out so well, I had to share! We had our annual cook off at work this week and they turned out better than I expected when I made some changes to this recipe I found via Pinterest.

When I made the cookies, I used butter, whole wheat flour and almond flour. Next time, I want to use coconut oil in place of butter and cut back on the sugar (since coconut oil has a natural sweetness). Between the pumpkin and almond flour, they were perfectly soft and chewy!

1 cup butter
¾ c. sugar
8 oz. canned pumpkin (half a can)
1 egg
1 tsp. vanilla
1½ cups whole wheat flour
½ cup almond flour
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. nutmeg
 ½ tsp. salt
1 c. chocolate chips or raisins

Preheat Oven to 350°
Cream butter and sugar.
Add pumpkin, eggs and vanilla; beat well.
Stir together flours and next 5 dry ingredients.
Add to batter; mix well.
Stir in chocolate chips.
Drop rounded teaspoonfuls two inches apart on a cookie sheet.
Bake for 15 minutes.
Makes 3 dozen cookies.

Have you experimented in the kitchen lately?


  1. I don't think it's odd posting about pumpkin in January at all. My family loves pumpkin. I was just thinking about making some pumpkin bread for them to devour. I just made middle of the cinnamon roll muffins the other day. The recipe is on my blog this week.

  2. sous delicious!! I still have some pumpkin left so I may have to try these. I have been loving trying new recipes lately!

  3. No, never too late - these look absolutely delicious!

  4. no, in answer to your question. I would eat these year round.

  5. It's never to late to post pumpkin recipes! I think it should be a year round food, that would make me happy.
    Jodie xx | Future Freaks Me


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