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Pumpkin Spice Cookies

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Ingredients

2¼ cups Kinnikinnick All Purpose Flour Blend (438 g)

1 tsp baking soda (5 g)

½ tsp salt (3 g)

1 tsp cinnamon (5 g)

½ tsp nutmeg (2 g)

¼ tsp ground ginger (1 g)

½ cup granulated sugar (120 g)

1 cup brown sugar (195 g)

¾ cup butter - softened (144 g)

1 tsp pure vanilla extract (2 g)

2 large eggs (112 g)

1 cup pumpkin purée (240 g)

1 cup raisins - soaked for 5 minutes/drained (130 g)

⅓ cup unsalted pumpkin seeds (50 g)

Optional: pumpkin seeds for topping

Directions

Preheat oven to 375°F (190°C). Lightly spray baking tray or line with parchment paper.
Combine Kinnikinnick All Purpose Flour Blend, baking soda, spices and salt. Set aside.
Cream butter, vanilla and sugars until light and fluffy.
Add eggs one at a time, beating well after each addition.
Slowly add dry ingredients to creamed mixture alternating with pumpkin purée. Mix until fully incorporated.
Add raisins and pumpkin seeds. Stir until combined.
Drop batter by the spoonful onto baking tray. Press slightly with the back of a wet spoon.
Bake in preheated oven for 10 - 12 minutes.

Yields 35 - 40 cookies

Tips & Variations

It is important to press these cookies slightly. They do not flow in the oven.
Cookies will keep best if stored in an airtight container with parchment between each layer.