Are you ready for some pumpkin?!?!
Hands raised?! Yes? Yes! Because today I give you the first pumpkin recipe of the season and ooo baby is it a good one.
Now, I will admit that I am totally digging every single pumpkin dish that I have coming your way this fall. But these soft & chewy whole wheat pumpkin cookies? The most excellent way to kick off the season.
Chewy on the outside and perfectly soft on the inside, they are a force to be reckoned with. Filled with SO MANY warm delicious spices, rich vanilla, pumpkin puree and 100% white whole wheat flour, these cookies are kinda sorta irresistible. And did I mention that they are rolled in sugar for a delightful little crunch? It’s no wonder that I may be a wee bit obsessed.
So, today’s recipe is based on these soft & chewy whole wheat gingerbread cookies that I shared with you last year. They are an all-time favorite at our house and I have pretty much been plotting this fall version ever since.
There are definitely a few differences between the cookies to account for the extra liquid in pumpkin puree, but both use the same general method. We beat together some softened coconut oil with sugar, add in the pumpkin and egg and finally, the flour and spices. The dough gets chilled for a bit and is then baked off to chewy perfection.
We’re talking pumpkin goodness that is most excellent for any cozy fall day.