Who doesn’t love fall….well I don’t mind it, but the reality is I’m a big baby and hate being cold. I do love Thanksgiving, Halloween, pumpkin pies, family dinners, dressing up with my kids. So maybe it’s a love hate relationship. Every year I get lots of pumpkins and cook them and freeze them, so I have lots on hand to do some baking.
Pumpkin Puree ——————————————– 1.5 cups
Flour ——————————————————— 2.5 cups
Butter unsalted ——————————————- 1-cup
Baking power ———————————————-1-tsp
Baking soda ————————————————1/2 tsp
Salt ———————————————————–1/2 tsp
Cinnamon ————————————————– MEASURE WITH YOUR HEART
Brown sugar stevia ————————————–1/2 – 1 cup
Honey ——————————————————- 2-tbls
Egg yolk —————————————————-1 large
In a large bowl mix, all of your dry ingredients together, this included all of your spices (not the sugar) and then set aside.
Now you will take your softened butter, and brown sugar, together for 1-minute. Add your egg yolk and honey to the mixture and blend again. Once this is mixed you will stir your pumpkin puree into the mixture.
Now take your dry ingredients and slowly mix your wet ingredient in. This will create a large brown thick ball, let it sit in the fridge for 20-min to cool. This is easy for scooping, measuring and rolling each cookie onto the parchment paper for baking. Roll each cook then lightly push down on them, they will puff up quite a bit so don’t make them too big.
Preheat your oven to 350 degrees and cook your cookies for 12-minutes. Once out of the oven make sure to let them cook and flip so the bottom can cool as well.