Happy Sunday! Here is another quick and tasty recipe that you can make at home. Pumpkin spice cookies using pumpkin spices baking truffles.
The are soft and perfect for your morning coffee/tea.
Video of how I made this recipe is posted on my Instagram @pastry_tales
Let’s start with the recipe.
Yield about 36 regular size cookies . You can cut the ingredients in half if you want a smaller batch
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
*** Also, if you have pumpkin pie spice, just use 2 teaspoons and do not add cinnamon, nutmeg or cloves ***
½ cup butter, softened
1 cup white granulated sugar. This amount of sugar was enough for me because I’m using the pumpkin spice baking truffles which are sweet. If you don’t use the baking truffles I would recommend adding 1/4-1/2 cup more. You can also use 1/2 cup white granulated sugar and 1/4 cup light brown sugar.
1 cup canned pumpkin puree
1 egg at room temperature
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
pumpkin spice baking truffles by Nestle
This is the ones I used. I found them at Walmart. Click HERE.
1.- Preheat oven to 350 degrees F . Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
2.- In a medium bowl, cream together the 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.
3.- Bake for 15 to 20 minutes. The edges should be slightly brown.
Important Note: Do not store these cookies in an airtight container because they get mushy and moist (because of the pumpkin puree). They stay pretty good just over the counter.