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RECIPES


David Joachim’s Pumpkin Spice Cookies


These cookies are packed with flavor thanks to canned pumpkin. Cans seal in the foods’ nutrition, freshness and flavor, naturally – so there’s no need for pumpkin picking!

These soft, sweet cookies capture the comforting fall aromas of pumpkin pie. They make beautiful holiday food gifts, too!

Prep Time: 1 hour 30 minutes

Cook Time: 12 minutes

Makes: 3 dozen cookies


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INGREDIENTS

½ cup butter (1 stick), softened
1¼ cups packed brown sugar
½ cup canned 100% pumpkin puree
1 large egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon salt
White decorating sugar or granulated sugar, for rolling
36 walnut halves, optional

 

PREPARATION

Beat butter and sugar with electric mixer on medium speed until creamy, 2 to 3 minutes. Beat in pumpkin, egg and vanilla.

In medium bowl, whisk together flour, pumpkin pie spice, baking soda and salt. Mix into pumpkin mixture on medium-low speed just until combined. Cover and refrigerate dough for at least 1 hour or up to 2 days.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place decorating sugar in small bowl. Roll dough into 1” balls between your palms, then roll in sugar until coated all over. Place on baking sheets about 2 inches apart. If using walnut halves, gently press one into each cookie.

Bake until cookies set at edges and crack slightly on top, 10 to 12 minutes. Cookies will still be soft. Let cool on baking sheet for 2 to 3 minutes. Remove to racks and cool completely.



Nutrition Information Per Serving:

Calories 90; Total Fat 3g (Sat 2g, Trans 0g); Cholesterol 12mg; Sodium 90mg; Total Carbohydrates 15g; Dietary Fiber 0g; Sugars 9g; Protein 1g; Vitamin A 614IU; Vitamin C 0mg; Calcium 10mg; Iron 0.5mg; Vitamin D 3IU; Folate 15mcg

% Daily Value: Vitamin A 12%; Vitamin C 0%; Calcium 1%; Iron 3%