Pumpkin Muffin Cookies
Yields: about 24 cookies
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ cup canola oil
  • 1 cup packed brown sugar
  • 1 egg
  • 1 egg white
  • 1 cup canned pure pumpkin
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips (or raisins, dried cranberries, etc.)
  1. Preheat oven to 350F degrees. Line cookie sheet(s) with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
  3. In a separate large bowl, using a mixer (hand or stand) cream the oil and brown sugar until combined. Add egg, egg white, pumpkin and vanilla, beating until combined.
  4. Fold flour mixture into pumpkin mixture until almost combined. If desired, add chocolate chips (or dried fruit) and finish gently folding until just combined.
  5. Drop dough onto prepared cookie sheet(s) by the rounded tablespoonful. Bake for 12 to 14 minutes, or until slightly golden. Remove from oven, let cool on cookie sheet for 5 minutes and then remove to a wire rack to cool completely.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/11/04/pumpkin-muffin-cookies/