Easy Fluffy Pumpkin Pie Sugar Cookies
- Number of Servings: 64
Ingredients
1.75 cup Whole Wheat Flour 1 cup Flour, white 1 tsp Baking Soda .25 tsp Baking Powder .75 cup Butter, salted .25 cup Pumpkin, canned, without salt 1.5 cup Granulated Sugar 1 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 1 tsp Lemon Extract (by AEROBICSAHOLIC) 1 tsp Pumpkin Pie spice
*IMPORTANT - Make sure the butter and margarine are very, very soft before starting. If they are hard then the cookie dough will be crumbly and the cookies will not turn out well (taste or look wise). I put the butter on top of the stove while the oven preheated and it was soft by the time I was ready to start mixing.
Directions
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together both flours (white and whole wheat), baking soda, baking powder, and pie spice. Set aside.
2.In a large bowl, cream together the butter, margarine and sugar until smooth. Beat in egg, vanilla extract, and lemon extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets (I lined my cookie sheet with parchment paper).
3. Bake 10-12 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes to cool on wire racks.
-- Yields 65 small cookies --
Tips:
These cookies do expand a bit while baking so make sure there is enough room in between them so they don't melt into each other.
Look & texture - If you like your cookies softer and lightly browned take out of the oven when the edges just turn brown. They will continue to cook a little more on the cookie sheet but will not become a hard/crunchy cookie.
FREEZING: These cookies can be frozen and baked 10-12 minutes individually.
Serving Size: 1 cookie, makes 65 cookies
Number of Servings: 64
Recipe submitted by SparkPeople user FIAZOE.
Directions
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together both flours (white and whole wheat), baking soda, baking powder, and pie spice. Set aside.
2.In a large bowl, cream together the butter, margarine and sugar until smooth. Beat in egg, vanilla extract, and lemon extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets (I lined my cookie sheet with parchment paper).
3. Bake 10-12 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes to cool on wire racks.
-- Yields 65 small cookies --
Tips:
These cookies do expand a bit while baking so make sure there is enough room in between them so they don't melt into each other.
Look & texture - If you like your cookies softer and lightly browned take out of the oven when the edges just turn brown. They will continue to cook a little more on the cookie sheet but will not become a hard/crunchy cookie.
FREEZING: These cookies can be frozen and baked 10-12 minutes individually.
Serving Size: 1 cookie, makes 65 cookies
Number of Servings: 64
Recipe submitted by SparkPeople user FIAZOE.
Nutritional Info Amount Per Serving
- Calories: 56.9
- Total Fat: 2.3 g
- Cholesterol: 8.7 mg
- Sodium: 38.1 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
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