Thursday, September 30, 2010

Iced Whole Wheat Pumpkin Cookies

This is a very traditional recipe that I slightly modified. Not the healthiest because of the sugar, but I'm going to mess around with honey until I get a healthier and tasty cookie:

  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup Earth Balance (or regular butter, if you wish)
  • Sugar...the recipe calls for 1 1/2 cups white sugar, but I used less than a cup of dark brown
  • 1 cup canned pumpkin puree (just regular- not the kind that has junk mixed in)
  • 1 egg
  • 1 teaspoon vanilla extract

For the glaze...
  • 2 cups confectioners sugar
  • 3 tablespoons unsweetened soy milk (or cows milk- whatever you have)
  • 1 tablespoon melted Earth Balance (or butter)
  • 1 teaspoon vanilla extract (I used lemon and almond combined because I ran out of vanilla and it tasted better)

Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.

In a medium bowl, cream together the 1/2 cup butter and sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients by half amounts. Drop on cookie sheet by the tablespoon and flatten slightly.

Bake for 15-18 minutes in the preheated oven. Cool cookies then drizzle glaze with a fork. **I put the icing into a Ziploc bag and pipped it onto the cookies and only used half. The cookies don't need all that additional sugar added to my anti-sugar opinion.**

To make glaze: Combine confectioners sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency.

Share and enjoy!