I set out to make a chewy pumpkin cookie. The problem with pumpkin cookies is that they are usually a fluffy, cake-like cookie due to the moisture from the pumpkin. If I wanted good pumpkin flavor I really couldn’t use less pumpkin. While I considered cooking the pumpkin until it reduced down and lost some of its moisture, in the end I scratched that because cookies are supposed to be quick and easy and taking that extra time was just not something I wanted to do. So, I knew I had to eliminate moisture elsewhere. I started by only using the egg yolk and eliminating the white – but that alone wasn’t going to get me where I wanted to be so I kept thinking… and then I thought of the Reese’s Pieces Cookies I made a while back with white whole wheat flour and remembered that the wheat flour yielded a slightly drier cookie than white flour. Since I was going for less-moisture, swapping out the flour was a no-brainer. I also used melted butter, which allowed me to beat the dough less, thus aerating the dough less for a less fluffy cookie. And then I just crossed my fingers and hoped all these changes worked because after-all, I am not a pastry chef! =) Honestly, these cookies still aren’t as chewy as my favorite chocolate chip cookies but they aren’t cakey either. I’d call them a success – after I tested about 10 of course ;). Enjoy!
And this is my new favorite cinnamon! It has such a deep, rich flavor. I think it really makes a difference! I never realized cinnamon could taste so good. You should go buy some…like today! 😉
Chewy Pumpkin Whole Wheat Snickerdoodles
1/2 cup butter, melted and cooled
1/2 cup white sugar
1/4 cup brown sugar
1 large egg yolk
1/4 cup + 2 tbsp pumpkin puree
1 tsp vanilla extract
1 1/2 cups white whole wheat flour
3/4 tsp baking powder
1/4 tsp salt
1 tsp roasted saigon ground cinnamon
Cinnamon sugar:
1/4 cup granulated white sugar
1 tsp roasted saigon ground cinnamon
1. Preheat oven to 350 degrees. In bowl of stand mixer with paddle attachment, mix butter and sugars until just combined. Add egg yolk, pumpkin, and vanilla and mix on low speed until fully combined.
2. In separate bowl, combine flour, baking powder, salt and cinnamon and whisk to combine. Gradually add to butter and sugar mixture and mix on low speed until just combined, being careful not to over mix.
3. Portion dough using a #60 scoop and form into a ball. Roll each ball in cinnamon sugar mixture. Place on lightly greased baking sheet and flatten slightly. Bake for 7-8 minutes or until edges are set – be careful not to overbake. Cool about a minute on baking sheet before transferring to wire rack. Makes 2 1/2-3 dozen small cookies.
