Spiced Pumpkin Crisp Cookies
Crisp and chewy pumpkin cookies with warm spices and chocolate chips. A perfect fall treat.
Equipment
- Baking sheet, Electric mixer, Mixing bowls, Parchment paper/Silicone mat, Wire rack, Whisk
Ingredients
- Arrowroot powder 16 g
- Baking powder 1 teaspoon
- Ground cinnamon 1 teaspoon
- Ground oats 80 g
- Nondairy semisweet chocolate chips 117-175 g
- Pumpkin purée 122 g
- Raw sugar 288 g
- Sea salt ¼ teaspoon
- Vegetable shortening 96 g
- Vanilla extract 2 teaspoons
- Whole wheat pastry flour 120 g
Instructions
- Line baking sheet with parchment paper.
- Whisk flour, oats, cinnamon, arrowroot powder, salt, and baking powder in a medium bowl.
- Cream shortening and sugar with an electric mixer.
- Stir in pumpkin and vanilla.
- Stir dry ingredients into wet ingredients.
- Stir in chocolate chips.
- Divide dough into 12 portions (¼ cup each).
- Place on baking sheet and flatten.
- Refrigerate for at least 2 hours.
- Preheat oven to 350°F (180°C).
- Bake for 17 minutes, until edges are golden.
- Cool on baking sheet for a few minutes, then transfer to a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies with a warm cup of apple cider or a scoop of dairy free vanilla ice cream.Wine Advice:
A sweet dessert wine or a spiced wine complements the pumpkin and spice flavors.Nutritional Information
Calories: 280 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 12 g | Fiber: 3 g | Sugar: 25 g | Salt: 0.2 g
