Soft Paleo Pumpkin Cookies for Whoopie Pies
Soft Paleo Pumpkin Cookies. Full of warm spices. Perfect alone or for use in Whoopie Pies.
Equipment
- Cookie sheet with parchment paper or Whoopie Pie Pan
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
Instructions
- Preheat oven to 350 degrees. Prep baking sheets with parchment.
- Combine dry ingredients in medium bowl.
- Cream sugar and butter in large mixer bowl. Beat in pumpkin, egg, and vanilla extract until smooth
- Add dry ingredients to wet gradually. Fold in pecans if using. Drop by rounded tablespoon onto prepared cookie sheet or whoopie pie sheet.
- Bake for 12 minutes. Check. Cookies are done when edges are set. They may require a few minutes added cooking time.
- 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.