Ingredients
- 1 1/2 cups white whole-wheat flour (7 ounces)
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter melted
- 1/4 cup + 2 tablespoons raw organic cane sugar
- 1/4 cup + 2 tablespoons coconut sugar packed
- 1/4 cup canned pumpkin
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
For rolling cookies:
- 3 tablespoons granulated sugar
- 3/4 teaspoon pumpkin pie spice
Instructions
- Line a cookie sheet with parchment paper.
- Mix the flour, salt, cornstarch, baking powder, and pumpkin pie spice in a medium bowl. Set aside.
- In a separate large mixing bowl, beat together the melted butter, raw organic cane sugar, and coconut sugar using an electric hand mixer. Beat until light and fluffy. Make sure there are no lumps.
- Add the pumpkin, egg, and vanilla extract. Beat until well combined.
- Add the flour mixture to the butter mixture a little at a time, mixing until it forms a wet dough. Cover and refrigerate for 30 minutes.
- While dough is chilling, preheat oven to 350°F. Mix together the remaining granulated sugar and pumpkin pie spice in a small bowl.
- Scoop the chilled cookie dough into tablespoon-sized balls. Roll each ball in the sugar mixture, then place on the lined cookie sheet, flattening it out slightly.
- Bake for 13-14 minutes, until the outsides feel just set. The cookies will feel very soft and under baked, but they will firm up as they cool.
- Let them cool for 10 minutes on the cookie sheet, then transfer them to a wire rack to finish cooling completely.