Another pumpkin recipe! YAY! There's nothing quite like the smell and color of a freshly opened can of pumpkin!
I changed this recipe a bit since I first posted it. I reduced the amount of sugar by 1/2 cup and added a little more spice. If you tried the recipe previously and had different results, that's why.
1/2 cup softened butter
1 cup demerara sugar (or raw sugar)*
1 cup roasted, mashed pumpkin (or Libby's 100% Pumpkin)
2 tsp vanilla (treat yourself to the real stuff; it's worth it!)
3 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups whole wheat flour
1 cup all-purpose flour
Preheat oven to 350 degrees Fahrenheit for 15 minutes.
Cream together the sugar and butter. Add the pumpkin, egg, and vanilla and mix well. Add the spices, salt, baking soda, and baking powder and combine.
Slowly incorporate the flours.
Scoop onto a lined cookie sheet and bake for 17-20 minutes.
The cookies turned out lovely! They tasted a bit like oatmeal pumpkin cookies.
I changed the recipe a bit, but here's a link to the original. It includes a glaze. I think the glaze is a bit unnecessary (especially since I already think that they are too sweet).
* I'm really fond of the demerara sugar - it gives pastries a hint of a brown sugar flavor - but if you don't have any, substitute it with a 50-50 combo of light brown sugar and regular sugar.