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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 73.2
  • Total Fat: 2.2 g
  • Cholesterol: 5.1 mg
  • Sodium: 52.6 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.9 g

View full nutritional breakdown of Pumpkin Spice Fudge Cookies calories by ingredient
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Pumpkin Spice Fudge Cookies

Submitted by: RAINBOWACTIVIST

Introduction

I am already getting winter squash from my CSA!! So far, I've been roasting, pureeing, and freezing it. I think this will be one of the first recipes I make come fall.

I got this from this website:
http://bakingbites.com/2008/10/pumpkin
-spice-fudge-cookies/
I am already getting winter squash from my CSA!! So far, I've been roasting, pureeing, and freezing it. I think this will be one of the first recipes I make come fall.

I got this from this website:
http://bakingbites.com/2008/10/pumpkin
-spice-fudge-cookies/

Number of Servings: 24

Ingredients

    1 cup all purpose flour
    1/4 tsp baking soda
    1/4 tsp salt
    1 tsp pumpkin pie spice
    1/4 cup butter, room temperature
    7 tbsp cocoa powder
    2/3 cup sugar
    1/3 cup brown sugar
    1/3 cup pumpkin puree
    2 tsp vanilla extract
    1/2 cup mini chocolate chips (optional - not included in nutritional info)

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, salt and spices.
In a large, microwave-safe bowl, melt the butter in the microwave. Whisk in cocoa powder and sugars. Stir in pumpkin puree and and vanilla extract, mixing until batter is smooth. Add in the flour mixture and stir until just combined and no streaks of flour remain. Stir in mini chocolate chips, if using.
Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten; cookies will not spread too much
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Makes about 2 dozen.

Number of Servings: 24

Recipe submitted by SparkPeople user RAINBOWACTIVIST.






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