Super Soft Whole Wheat Pumpkin Spice Cookies

I’ve always been fascinated by the large presence of Pumpkin Spice during the Fall Season.

It has made me feel like I should have some sort of craving for it too, since it really does fit the feel of the season and works so well with seasonal foods.

It smells pretty good too!

But…I’ve never been a huge fan of pumpkin spice.

Though I won’t refuse to eat it, I just don’t order it or crave it seasonally.

That is, until I discovered these cookies.

We had an overabundance of pumpkins and squash this last fall and it led me to finding more recipes that I could use them in.

I already love the Apple Squash Bake recipe that we make, and serving plain squash is surprisingly popular with our whole family (I’m just as shocked about it as you are!) but creativity is a must to use up a boatload of squash and pumpkins anyway.

I did what I usually do and first found a recipe online that I liked the sound of, then tweaked it to fit how I usually bake!

I was actually surprised, that they turned out as well as they did, since not all cookie recipes made with whole wheat flour, instead of all-purpose flour, come out very well.

And…

They were a hit! The whole family loved them!!

They go down really, really easy!!! Like REALLY easy.

I’ve decided that I would not hesitate to bake them at any time of the year.

But I will just bake them to make good use of all of our stored squash over the Winter and then stick them in the freezer to enjoy throughout the year.

They keep very well in the freezer, and are a treat straight out of the freezer as well.

I have to admit that I grab them now and then throughout my day and eat them right out of the freezer…sometimes I can’t help myself…

Super Soft Whole Wheat Pumpkin Cookies

¾ Cup Salted Butter 

1 Cup Cane sugar (It would also be good with part brown sugar) 

1 Lg. Egg room temperature 

1 ½ tsp. Vanilla Extract 

1 ½ Cups Fresh Pureed Pumpkin or Squash (Sweeter varieties, such as a Blue Doll pumpkin or butternut are preferrable. If you are using canned pie pumpkin, you may find that you need more sugar.) 

3 Cups Whole Wheat Flour 

1 ½ tsp. Baking Powder 

½ tsp. Salt 

1 ½ tsp. Cinnamon 

¾ tsp. Ginger 

½ tsp. Cloves 

½ tsp. Allspice 

Cream Butter and sugar together 

Add vanilla, egg and pumpkin 

Mix in dry ingredients 

Scoop rounded Tablespoons of dough onto Cookie sheets or Stoneware baking pans. 

Bake at 350 degrees Fahrenheit for 17 mins.