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Soft Paleo Pumpkin Cookies for Whoopie Pies

Soft Paleo Pumpkin Cookies. Full of warm spices. Perfect alone or for use in Whoopie Pies.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 2 Doz
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 C Paleo Baking Flour I use King Arthur's
  • 3/4 tsp Paleo Baking Powder
  • 3/4 tsp Baking Soda
  • 3/4 C Pumpkin Puree
  • 1 Egg
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves (optional)
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/2 C Butter, 1 stick-softened substitute coconut oil or palm shortening
  • 3/4 C Maple Sugar
  • 1/2 C Pecans, finely chopped

Equipment

  • Cookie sheet with parchment paper or Whoopie Pie Pan

Method
 

  1. Preheat oven to 350 degrees. Prep baking sheets with parchment.
  2. Combine dry ingredients in medium bowl.
  3. Cream sugar and butter in large mixer bowl. Beat in pumpkin, egg, and vanilla extract until smooth
  4. Add dry ingredients to wet gradually. Fold in pecans if using. Drop by rounded tablespoon onto prepared cookie sheet or whoopie pie sheet.
  5. Bake for 12 minutes. Check. Cookies are done when edges are set. They may require a few minutes added cooking time.
  6. Cool on sheet for 3 minutes. Then remove to wire baking racks to cool completely

Notes

I like the flavor of this recipe best using butter, although it does make for a more brown cookie.  Palm shortening works great.  Coconut oil competes with the delicate flavor of the pumpkin and wold be my third choice here.
I have not tried other substitutions, like differing baking mixes, egg replacers, etc. 
Be sure to use a high quality pumpkin puree (not pumpkin pie filling).
Maple sugar is fairly delicate in sweetness, which I prefer.  Coconut sugar is a great sub which more closely resembles brown sugar in baking.