Recipes / Whole Wheat Soft Pumpkin Cookies

recipes

Name: Whole Wheat Soft Pumpkin Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 1/2 cups Farmer Direct Foods Whole White Wheat Flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup butter, softened; 1 1/2 cups granulated sugar; 1 egg, large; 1 cup pumpkin puree; 1 teaspoon pure vanilla extract; 1 teaspoons pure vanilla extract; 2 cups confectioners sugar, sifted; 3 Tablespoons milk; 1 Tablespoon butter, melted; Pinch of salt

Whole Wheat Soft Pumpkin Cookies

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Enjoy the cozy flavors of fall with these Whole Wheat Soft Pumpkin Cookies. Soft, fluffy, and perfectly sweet, these cookies are made with wholesome whole wheat flour and real pumpkin. These cookies capture the essence of homemade comfort in every bite.

Cookie Dough

2 1/2 cups Farmer Direct Foods Whole White Wheat Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 egg, large
1 cup pumpkin puree
1 teaspoon pure vanilla extract

Glaze

1 teaspoons pure vanilla extract
2 cups confectioners sugar, sifted
3 Tablespoons milk
1 Tablespoon butter, melted
Pinch of salt

Preheat the oven to 350℉.
In a medium mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a medium mixing bowl, cream together softened butter and sugar. Mixture will look like damp sand.
Add egg and beat until smooth and creamy.
Add pumpkin puree and 1 tsp. of vanilla extract and mix until combined.
Drop by rounded tablespoon onto a greased cookie sheet(alternatively, use a small cookie scoop).
Bake for 15-18 minutes. Let cool on the pan for 2 minutes, then transfer to wire cooling rack to cool completely.
Once cookies are cooled, combine combine the glaze ingredients in a small bowl. Stir until smooth, thinning with milk as needed. Drizzle over cooled cookies and enjoy.

Servings

Prep Time10

Cook Time15

Total Time25

Cookie Dough

2 1/2 cups Farmer Direct Foods Whole White Wheat Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 egg, large
1 cup pumpkin puree
1 teaspoon pure vanilla extract

Glaze

1 teaspoons pure vanilla extract
2 cups confectioners sugar, sifted
3 Tablespoons milk
1 Tablespoon butter, melted
Pinch of salt

Preheat the oven to 350℉.
In a medium mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a medium mixing bowl, cream together softened butter and sugar. Mixture will look like damp sand.
Add egg and beat until smooth and creamy.
Add pumpkin puree and 1 tsp. of vanilla extract and mix until combined.
Drop by rounded tablespoon onto a greased cookie sheet(alternatively, use a small cookie scoop).
Bake for 15-18 minutes. Let cool on the pan for 2 minutes, then transfer to wire cooling rack to cool completely.
Once cookies are cooled, combine combine the glaze ingredients in a small bowl. Stir until smooth, thinning with milk as needed. Drizzle over cooled cookies and enjoy.

Servings

Prep Time10

Cook Time15

Total Time25

Ingredients

Cookie Dough

2 1/2 cups Farmer Direct Foods Whole White Wheat Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 egg, large
1 cup pumpkin puree
1 teaspoon pure vanilla extract

Glaze

1 teaspoons pure vanilla extract
2 cups confectioners sugar, sifted
3 Tablespoons milk
1 Tablespoon butter, melted
Pinch of salt

Preheat the oven to 350℉.
In a medium mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a medium mixing bowl, cream together softened butter and sugar. Mixture will look like damp sand.
Add egg and beat until smooth and creamy.
Add pumpkin puree and 1 tsp. of vanilla extract and mix until combined.
Drop by rounded tablespoon onto a greased cookie sheet(alternatively, use a small cookie scoop).
Bake for 15-18 minutes. Let cool on the pan for 2 minutes, then transfer to wire cooling rack to cool completely.
Once cookies are cooled, combine combine the glaze ingredients in a small bowl. Stir until smooth, thinning with milk as needed. Drizzle over cooled cookies and enjoy.

Servings

Prep Time10

Cook Time15

Total Time25

Directions

Cookie Dough

2 1/2 cups Farmer Direct Foods Whole White Wheat Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 egg, large
1 cup pumpkin puree
1 teaspoon pure vanilla extract

Glaze

1 teaspoons pure vanilla extract
2 cups confectioners sugar, sifted
3 Tablespoons milk
1 Tablespoon butter, melted
Pinch of salt

Preheat the oven to 350℉.
In a medium mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a medium mixing bowl, cream together softened butter and sugar. Mixture will look like damp sand.
Add egg and beat until smooth and creamy.
Add pumpkin puree and 1 tsp. of vanilla extract and mix until combined.
Drop by rounded tablespoon onto a greased cookie sheet(alternatively, use a small cookie scoop).
Bake for 15-18 minutes. Let cool on the pan for 2 minutes, then transfer to wire cooling rack to cool completely.
Once cookies are cooled, combine combine the glaze ingredients in a small bowl. Stir until smooth, thinning with milk as needed. Drizzle over cooled cookies and enjoy.

Servings

Prep Time10

Cook Time15

Total Time25

Notes

Cookie Dough

2 1/2 cups Farmer Direct Foods Whole White Wheat Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 egg, large
1 cup pumpkin puree
1 teaspoon pure vanilla extract

Glaze

1 teaspoons pure vanilla extract
2 cups confectioners sugar, sifted
3 Tablespoons milk
1 Tablespoon butter, melted
Pinch of salt

Preheat the oven to 350℉.
In a medium mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a medium mixing bowl, cream together softened butter and sugar. Mixture will look like damp sand.
Add egg and beat until smooth and creamy.
Add pumpkin puree and 1 tsp. of vanilla extract and mix until combined.
Drop by rounded tablespoon onto a greased cookie sheet(alternatively, use a small cookie scoop).
Bake for 15-18 minutes. Let cool on the pan for 2 minutes, then transfer to wire cooling rack to cool completely.
Once cookies are cooled, combine combine the glaze ingredients in a small bowl. Stir until smooth, thinning with milk as needed. Drizzle over cooled cookies and enjoy.