pumpkin spice spelt cookies
I know, it seems sacrilegious to start making pumpkin spice goodies at this time of year – you don’t have to tell me twice. But the fact that there are about six inches of snow on the ground and it’s technically still summer for a few more weeks is justifying my actions.
I’m not about to go crazy with autumn-themed foods or anything, but our little home needs some warmth {preferably created by baked goods}, and for some reason {um, remember those six inches of snow I mentioned?} whipping up a summer fruit crisp or something “seasonal” seems silly.
Ugh, Mother Nature, get your shit together. You’re screwing with my appetite.
I bought a can of pumpkin a couple of weeks ago {maybe I knew deep down that this weather would come. Or, more likely, pumpkin was on sale.}, and the chilly air today provided me with the perfect opportunity to turn on the oven, stir up a handful of ingredients, and fill the house with the incredible smell of pumpkin and spice with these simple Pumpkin Spice Spelt Cookies.
Hey, do you think that if I open the door and let some of the heat out it’ll help melt the snow? No? It was worth a try.
Pumpkin Spice Spelt Cookies
Makes 24
Ingredients:
1 cup whole-wheat flour
½ cup all-purpose flour
½ cup spelt flour
1 ½ teaspoons baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon sea salt
1 cup pureed pumpkin {pure, not pumpkin pie mix}
1 egg, lightly whisked
½ cup unsweetened applesauce
½ cup granulated sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
½ cup pumpkin seeds {plus more, to finish}
½ cup golden raisins
Turbinado sugar, to finish
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or a Silpat baking mat.
2. In a large bowl, whisk flours, baking powder, pumpkin pie spice, cinnamon, and sea salt; set aside.
3. In another bowl, whisk pumpkin, egg, applesauce, sugars, and vanilla. Pour the contents of this bowl into the bowl with the dry ingredients, and mix until combined. Add the pumpkin seeds and raisins, and mix.
4. Drop the cookie dough onto the prepared pan by heaping tablespoons, about 2 inches apart. Sprinkle with turbinado sugar and pumpkin seeds, and bake in the preheated oven for 18-20 minutes, or until the cookies are golden brown and dry to the touch. Repeat with remaining dough.
5. Cool the cookies on the pan for a few minutes, and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to three days {but they’re best eaten fresh!}.