Hey people! Guess who is FINALLY back?! The Grannie!!
So, every time I go to Whole Foods Market, I buy this cookie….seriously I’m hooked! I love all cookies..but this one smacks me upside the head with an Oh Yeah Momma 😋
So who can afford to buy more than one at a time at $1 each? Am I right? So to give myself a great cookie whenever I wanted I searched high and low (ok, it only took about 5 minutes on the Internet) for the recipe. Low and behold, a gal name of Gina posted this as the Whole Foods cookie recipe on allrecipe.com. So without further ado, people I present to you the favorite pumpkin cookie of all time…..that I edited of course…which I will explain later…errrr, I mean…as I go. 🙂
BTW, the recipe pretty is straight forward, but instead of white sugar I used my coconut crystals and 2 1/2 dropperful a of my baking stevia liquid. Feel free to use the other if you want, but I actually think the coconut crystals give these a richer taste, more brown sugary, ya know😘
Spicy Iced Pumpkin Cookie that EVERYONE Loves!
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg (almost)
1 teaspoon ground cloves (almost)
1/2 teaspoon salt
1/2 cup butter, softened
Star of anise, zested
1 1/2 cups white sugar OR 1 1/2 cups coconut crystals and 2 1/2 dropperful stevia liquid
1 cup canned pumpkin puree (go heavy on this measure)
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
2/3 cup chopped pecans
handful of dark chocolate chips
1-Preheat oven to 350℉(175 ℃).
2-Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, anise, and salt; set aside. About the measurements there. I made the recipe the first time the way Gina suggested (using my sugar substitutions), and they were delicious! But my husband said he would prefer a more fall spice, so I tried again. This time I increased the cinnamon by about a tsp and almost doubled the nutmeg and cloves. That’s why they say almost next to them. It’s not exactly a teaspoon, but it’s not 3/4 tsp either. HA! I also tested in a pinch of a star of anise. So yummy!! The chopped pecans the second time were a hit! So were the dark chocolate chips. Perfect for the fall flavor. Didn’t make the cookies too sweet since it was dark. 🙂
3-In a medium bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Little hint here. When scooping batter it is very thick, so I used a tablespoon and would dip it in a bowl of water before each scoopage. Once all scoops were on the baking sheet, I dipped my fingers into water bowl and rounded out the edges as well as flattened them somewhat. For my size of cookie, they were preflattened to around 1/2″. If you make a smaller cookie, you’ll probably want to slightly shorten the baking time, etc, etc, etc.
4-Bake for 15 to 20 minutes in the preheated oven. Another point! In fact, my first pan I baked for 16 minutes, but I prefer the next pan full which was baked for only 15.
5-Cool cookies, then drizzle glaze with fork. Yet another BTW!! These are great even unfrosted!! Cuts down on a little sugar, eh? 😉
To Make Glaze:
Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. The second time around I zested in a little fresh lemon and 2 fresh squeezes of lemon juice. Just divine!! Do it. Trust me. That’s why I’m here! Add milk as needed, to achieve drizzling consistency.
This recipe made 36 large cookies, showing you by my long fingered hand 😂
For those that want an slightly moister cookie:
I added 1/4 cup almond flour to a batch, and that was perfect (along with being heavy handed with pumpkin measuring.) So do that!
Enjoy your pumpkin cookies! Trust me, everyone will love them!
Until next time!!