These easy to make cookies remind me of persimmon cookies, if you have ever had those. They are a cross between a cookie and a scone. Enjoy with afternoon tea or morning coffee…pumpkin is so versatile!
3 Tbs. unsalted butter at room temp.
1/3 cup brown sugar
¼ cup sugar
½ cup canned pumpkin puree
½ tsp vanilla extract
½ cup all purpose flour
½ cup whole wheat flour
½ tsp baking powder
½ tsp pumpkin pie spice
¼ tsp salt
1. Beat butter and sugars with an electric mixer until smooth. Beat in the pumpkin, vanilla and egg.
2. In a smaller bowl, wisk together the rest of the ingredients (flour through salt)
3. Slowly add the flour mix to the wet mix and beat on low until fluffy and combined.
4. Drop mounds on a foil covered baking sheet and bake for 10 minutes.