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Recipe Thursday-Pumpkin Spice Cookies

Posted on September 16th, 2010 | Posted in Cookies, Recipes, Seasonal Products

This recipe is not very aligned with our core product line of meat and cheese products, but it’s Fall (in my mind) and I love Fall flavors!  When I was making these treats the aroma filled the kitchen as if it was Thanksgiving eve. I made these cookies for Hometown Provisions’s monthly birthday celebration. This month we are celebrating Sharon, Mike and Paul’s birthdays!!  I was very pleased with how these cookies turned out. They were light and fluffy and did not spread out at all on the baking sheet.  Also you could choose to add cream cheese frosting if you wanted to sweeten them up a bit.  Aside from being a delicious recipe it is also a diabetic recipe.  Since diabetes is a growing epidemic in our country I wanted to attempt a diabetic recipe.  For anyone who wants to get involved to help stop diabetes the American Diabetes Association holds a fundraiser called Step Out, that will be occurring in Harrisburg on October 3rd.

Pumpkin Spice Cookies

Yield 4 Dozen


2 1/2 cup flour, all purpose (991867)
1 cup old fashion oats (991717)
4 teaspoon baking powder (NOT1030)
1 1/2 teaspoon ground cinnamon (CQC065)
1/2 teaspoon ground nutmeg (CQN061)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger (CQG069)
1/4 teaspoon salt (CQS030)
2 tablespoon butter (880024)
1 1/3 cup light brown sugar (NSU2150)
2 eggs (EGG011)
1 teaspoon vanilla extract (NFC1055)
1 (15 ounce) can pumpkin (NCF4020)
1/2 cup apple butter (ICC1801)
1 cup chopped walnuts (BD0131)


Preheat oven to 375 degrees.  Grease 2 baking sheets.  In medium bowl mix the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt.  In large bowl beat the butter and brown sugar with an electric mixer until smooth.  Add 1 egg and bleat into the mixture and then add the last egg and vanilla.   Add the pumpkin and apple butter and then slowly beat in the flour mixture until it is just incorporated.  Fold in the walnuts.  Drop spoonfuls of the dough 2 inches apart onto baking sheets.  Bake about 12 minutes, until edges are golden.  Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

One Response to “Recipe Thursday-Pumpkin Spice Cookies”

  1. These’s look tasty! I will have to try these.

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