How to Make ‘Melt in Your Mouth’ Date and Pumpkin Cookies is a must for this time of year! You won’t find another recipe THIS GOOD!
Hey there, pumpkin, I am so glad you found this addictive, guilt-free pumpkin cookie recipe. It’s the perfect snack for an autumn burst of flavor and a soft, chewy, melt-in-your-mouth experience.
While visiting our friends up North during the Autumn Equinox, it suddenly felt like fall. Since we live in a dry & hot climate, a trip up north was crisp and refreshing. These cookies my friend made were the absolute best welcome for a new season change. Since then, I have made my own batch and slightly different ones that are oh-so-good.
These soft-baked cookies are a hybrid of a date energy cookie mixed with egg and flour to make it simply irresistible. These fall pumpkin cookies are so good, you will probably want to double the recipe, because they will go fast!
‘Melt in Your Mouth’ Autumn Pumpkin Cookies Ingredients:
- Kamut Flour: The perfect flour for a light and fluffy texture that is easy to digest and has a low gluten content
- Baking powder: Adds a great puffy rise to these soft cookies
- Baking soda: Makes these cookies light and airy
- Fall Spices: A must for the full autumn flavor
- Crushed Clove: A fresh spice in every bite
- Softened Butter: Adds a creamy whipped texture to the batter and makes the cookies so delicious
- Sugar: sweeten things up for that perfect balance
- Maple syrup: Adds more notes and flavor, plus brings in more moisture to the cookie
- 1 egg: the binder that holds everything together and adds protein
- Pumpkin: the star of the show, adding the flavors and notes of fall
- Cinnamon Vanilla: This cinnamon-infused vanilla will add the right spice and warmth
- Chopped Dates: A hint of ooey-gooey sweetness in every bite
- Raisins: Optional; but oh so good
- Pumpkin Seeds: Adds the nutty crunch that offsets the soft, moist cookie
How to Make ‘Melt in Your Mouth’ Autumn Pumpkin Cookies
Preheat Oven to 375°F
In a bowl, stir together flour, baking powder, soda, salt, cinnamon, cardamom, and crushed cloves.
In a mixer bowl, cream the butter and sugar together until light and fluffy. Add egg and beat until well combined. Stir in the pumpkin, maple syrup and cinnamon-infused vanilla.
Fold in the flour mixture and stir until it is thoroughly combined. Add in the chopped dates, raisins, and pumpkin seeds.
Drop the dough onto a parchment-lined baking sheet and bake for 11-13 minutes.
Remove from oven and allow to cool on a rack.
Soft Bake Date & Pumpkin Cookies
How to Make 'Melt in Your Mouth' Date and Pumpkin Cookies is a must for this time of year! You won't find another recipe THIS GOOD!
Ingredients
- 1 1/2 cup Kamut Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 salt
- 2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon crushed cloves
- 2/3 cup softened butter
- 1/2 cup sugar
- 1 egg
- 1 1/4 cup canned pumpkin
- 1/4 cup maple syrup
- 1 teaspoon cinnamon-infused vanilla
- 1 cup chopped dates
- 1/2 pumpkin seeds
Instructions
- Preheat Oven to 375°F
- In a bowl, stir together flour, baking powder, soda, salt, cinnamon, cardamom, and crushed cloves.
- In a mixer bowl, cream the butter and sugar together until light and fluffy. Add egg and beat until well combined. Stir in the pumpkin, maple syrup and cinnamon-infused vanilla.
- Fold in the flour mixture and stir until it is thoroughly combined. Add in the chopped dates, raisins, and pumpkin seeds.
- Drop the dough onto a parchment-lined baking sheet and bake for 11-13 minutes.
- Remove from oven and allow to cool on a rack.
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