Pumpkin Spice Cookies

Putting together holiday cookie trays will be a snap, when you make these  pumpkin spice cookies ahead of time and freeze.in-style-1
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… img_5205I 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 img_5203 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. img_5196

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!

img_5179Nutritional 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

by Diane Boyd

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (4 dozen)

  • 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

Instructions

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.

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Pumpkin Bread Lite

You won’t believe this pumpkin bread has  only 170 calories per slice. It also has  good-for-you ingredients like 100% white whole wheat flour and apple cider.

pumpkin bread lite
Let the baking begin! Today  the Recipe Redux is ushering in the holiday baking season with a recipe challenge for creative quick bread, along with packaging tips for giving.

pumpkin bread liteI don’t serve many sweets at my house, but when I do, they’re  straight  from the oven to the table. In my opinion, homemade can never be rivaled by something store bought. Baking also has the advantage of putting you in control. I often cut back on sugar or fat, but never both in the same recipe. You probably have observed that  when you buy something low in fat, the sugar is increased, and when you buy something low in sugar, the fat goes north. Geez. The idiom,

You can’t have your cake and eat it too,

sets us up to believe we can’t get two good things at the same time. So in baking, we can’t cut sugar and fat in the same recipe, right? I believed this.. well, until today.   My ‘go to pumpkin bread‘ recipe gets skinny on both, sugar and fat!  My only regret is I didn’t do this sooner. Oh, and btw, I also added in good for you ingredients -apple cider  and 100% white whole wheat.  I’m not sure what’s to love more, the taste or the rustic look of this loaf??!!
pumpkin bread lite

To share , I keep packaging simple
pumpkin bread lite

using a clear ‘treat bag’ tied with twine and a brown label. Be sure to visit the links at the bottom of this post for more inspiring quick bread recipes for gifting this holiday season.pumpkin bread lite

Pumpkin Bread Lite

makes one loaf

by Diane Boyd

Ingredients

  • 1 cup apple cider
  • cooking spray
  • 1 cup all purpose flour
  • 1 cup 100% white whole wheat flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves, ground
  • 1/8 teaspoon ginger, ground
  • 1 16 oz. can pumpkin puree
  • 1/4 cup canola oil
  • 2 eggs

Instructions

1. Reduce apple cider to 1/4 cup, by boiling in a small heavy saucepan over medium high heat (about 15 to 20 minutes). Once reduced, cool before using.

2. Preheat oven to 350 degrees F. Coat a 9 by 5 by 3 inch loaf pan with cooking spray.

3. Mix dry ingredients thoroughly in a large bowl.

4. Beat pumpkin, oil, eggs and 1/4 cup reduced apple cider together. Add to dry ingredients just until dry ingredients are moistened. Do not overmix.

5. Pour batter into loaf pan.

6. Bake approximately 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean.

7. Cool on rack. Remove from pan after 10 minutes.

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rustic pumpkin bread Label


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