Pumpkin Walnut Cookies

According to the calendar and the colorful trees, we have moved into Fall in a serious way. Fall is such a marvelous season and a time for those special foods so many of us love: squashes, especially pumpkins; apples, especially for pies; cinnamon, for everything (!); soups; stews; and, of course, fresh baked breads. Today, I decided to make something with pumpkin; since I made an apple pie just a couple of days ago, I didn’t want to do a pie. I remembered receiving a Pumpkin Chippers Cookie recipe from War Eagle Mill a couple of days ago, and thought I’d give that a try. See their web site at http://www.wareaglemill.com for the original recipe.


Pumpkin Walnut Cookies

Pumpkin Walnut Cookies

Below is my adjusted recipe:

1 cup white whole wheat flour
1 cup whole wheat flour
2 tsp cinnamon
1 tsp ground cloves
1 tsp baking soda
Less than 1 tsp salt
1 cup butter, softened
Less than ½ cup brown sugar
½ cup blue agave
1 cup canned pumpkin (not pumpkin pie mix)
1 extra large egg, beaten
3 tsp vanilla
1 ¼ cups chopped walnuts

Preheat oven to 350 degrees F.
Mix flours, cinnamon, cloves, baking soda, and salt together in medium bowl
Cream butter, brown sugar and blue agave in mixer bowl
Add pumpkin, egg, and vanilla to butter mixture
Add flour mixture to above
Stir in nuts
Drop by rounded teaspoons onto a parchment-lined cookie sheet
Bake for 12 minutes or until lightly browned.

Makes about 4 dozen cookies.

Results: Bite size, easy to travel, pumpkin pie flavor! Nice moist, soft cookies with lots of pumpkin pie taste. These are wonderful cookies – even if you’re a died-in-the-wool chocolate cookie lover (like me) – you’ll enjoy these as a change of pace. Give them a try and you won’t be sorry.

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