Pumpkin is a wonderful vegetable that is too often limited to the fall months. With the advent of commercial canning, home cooks everywhere can enjoy the wonders of pumpkin-y baked goods any month of the year. Which actually makes more sense, since pumpkin is low in fat, high in nutrition, and gives baked goods tons of moisture without needing to add a ton of oil or butter. Tons of deliciousness, and even better the next day, as the spices blend together.
This cookie is a moist, cake-like cookie that brings together this wonderful vegetable inside a healthy (shh, don’t tell) snack. Happy healthy baking!
Soft Pumpkin Cookies
1 1/2 cups all-purpose flour
1 tablespoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola or vegetable oil
1 1/2 cups chilled pumpkin puree (canned pumpkin)
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.