Putting together holiday cookie trays will be a snap, when you make these pumpkin spice cookies ahead of time and freeze.
I’m a fan of repurposing. It’s economical, efficient, and reduces waste. Oh the pleasure of seeing used or ‘old items’ take on a second life! Here’s what I’ve recently recycled.
Item number 1: My Grandma Tillie’s china takes on a starring role on my tabletop… I love the whimsical pattern, and the touch of black ties in with my decor, don’t you agree?
Item number 2: A vintage console table gets moved to the second floor and transformed into a peaceful vignette. It’s as quiet as it appears and this work space is without distractions! (I’m planning on writing my Chirstmas cards here and hopefully finding some blogging inspiration in the coming year!)
Item number 3: My favorite pumpkin bread recipe is recreated into a recipe for soft pumpkin cookies, perfect for holiday party trays and for this month’s Recipe Redux theme: favorite baked holiday desserts.
These pillow like cookies are not only delicious, they’re nutritious providing the goodness of pumpkin (hello beta carotene), healthy fat and only 145 calories per cookie (more nutritional details posted below). I especially like that these can be made ahead of time and frozen #preparefortheavalanche.
What your favorite baked holiday desserts? Have you repurposed anything you’re excited to share?
Remember to visit the links at the bottom of this post to see what desserts my colleagues are baking for the holidays! Have a Happy and Safe Thanksgiving!
Nutritional Profile (One cookie) : 145 calories, 21 grams carbohydrate, 2 grams protein, 5 grams fat, 1 gream fiber, 10 mg cholesterol, 120 mg sodium, 25 % the DV for vitamin A (base on a 2000 calorie diet).
Pumpkin Spice Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 dozen 1x
- 4 cups flour, unsifted
- 3 cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
- 1 16-oz. can pumpkin
- 1 cup canola oil
- 4 eggs
1. Preheat oven to 350 degrees F.
2. Line 4 baking sheet with parchment paper.
3. Mix dry ingredients thoroughly in a large bowl.
4. Beat pumpkin, oil, and eggs together. Add to dry ingredients. Stir until dry ingredients are just moistened.
5. Drop batter by rounded tablespoons onto parchment lined baking sheets.
6. Bake about 10 – 15 minutes or until edges are from. Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely.
- Serving Size: 1 cookie
- Calories: 145
- Sodium: 120 mg
- Fat: 5 grams
- Carbohydrates: 21 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 10 mg