Now these Soft Pumpkin Spice Cookies made with Soft White Whole Wheat Pastry Flour and Lentil Flour are one cookie recipe, you simply must try. I keep asking MaMa to make them again, and this time I don't want to share any with Grandpa!
Soft Pumpkin Spice Cookies
by
adapted from The Baker Chick
Betcha can't eat just one...even non-pumpkin people love these!
Ingredients
- 1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
- 1 c all purpose flour
- 3/4 c Joseph's Grainery Lentil Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 c butter, softened
- 1 1/2 c white sugar
- 1 c canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1/2 c softened butter
- 1/2 c softened cream cheese
- 2-3 c powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Combine flours, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white 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.
- Bake for 15 to 20 minutes in the preheated oven.
- Cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.
- When cookies are cooled- spread frosting on top with an offset spatula.
For some reason, my little Bro thinks he needs to devour these cookies sans hands...too funny!
