These cookies are soft with a slight crispiness around the edges. They are sweet with just the right amount of pumpkin spice and cinnamon. A perfect cookie to enjoy in autumn or during the cold winter months.
When I was little I loved going to the mall with my mom (to shop of course!) but also for the Mrs. Fields cookies. They were also so warm, soft, sweet and melt-in-your-mouth perfect! I always went for the mini chocolate chip cookie (you can never go wrong with a good ol’ chocolate chip cookie!) but I also loved the cinnamon sugar cookie! I had Mrs. Fields in mind when whipping up these cookies. Here’s my healthier fall version of them without all the refined sugar and butter but with all the yummy and comforting taste!
An important step when making these cookies is to let them chill out in the fridge for at least 30 minutes (trust me!). This will result in a much softer and puffier cookie! They will also be much easier to roll into little balls and dip in the cinnamon andsugar! Wondering what to do while your cookies are chilling out in the fridge? I went for a 10 km run! When I came back I did my favourite post-run yoga while the oven pre-heated.. now that’s dedication! 😉 These cookies are healthier than your average sugar cookies but the dough and finished product is hard to resist! I shared them with friends and family over the weekend… food is always so much better when you can enjoy it with loved ones!
Pumpkin Spice Cinnamon Sugar Cookies
Cook time
Total time
Author: Ceara
Serves: 16
Ingredients
Dry Ingredients
- 1 and ½ cup white whole wheat flour*
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
"Wet" Ingredients
- ⅓ cup cane sugar*
- 3 tbsp honey or maple syrup
- 1 tsp vanilla
- 4.5 tbsp coconut oil (melted)*
- 3.5 tbsp pumpkin puree
- 3 tbsp milk of choice (or a touch more if your dough seems a bit dry)
Directions
- Pre-heat oven to 325ºf or 160ºc.
- Put dry ingredients in a medium size bowl. Mix until all the spices are nicely dispersed.
- Put wet ingredients in a large bowl. Whisk together until very smooth and creamy.
- Add flour mixture to the wet ingredients. Mix the dry and the wet together until you form a ball with the dough. I find working the dough with clean hands works the best!
- Leave the dough to chill out in the fridge for at-least 30 minutes.
- Put cinnamon and sugar in a small dish. Mix. Roll cookie dough into little balls (1 tbsp size for medium size or 1 tsp size for mini cookies). Roll the cookies around a bit in the dish until the "cookie balls" are lightly covered with cinnamon.
- Place cookie dough balls onto lightly oiled cookie sheet.
- Flatten cookies out slightly with your palm (they will puff up again!)
- Bake for ten minutes.
- Let sit for 10 minutes on the cookie sheet and Voila! Enjoy!
Notes
- These cookies work great with white whole wheat or all-purpose flour.
- If you don't have cane sugar on hand use white or a light brown sugar.
- If you don't have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil...
- If you want to make these cookies lower in fat you can try subbing some of the coconut oil for pumpkin puree but this will result in a "cakier" cookie.
- Make sure to leave the cookies on the cookie sheet for ten minutes... they will continue cooking a little bit and will be much easier to transfer (hehe, I admit, I "tested" one when they came out of the oven 😉 They pumpkin spice and cinnamon sugar smell soo good... it's almost impossible not to!)
Nutritional Benefits: High in Vitamin A and low in cholesterol 🙂
- If you don't have cane sugar on hand use white or a light brown sugar.
- If you don't have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil...
- If you want to make these cookies lower in fat you can try subbing some of the coconut oil for pumpkin puree but this will result in a "cakier" cookie.
- Make sure to leave the cookies on the cookie sheet for ten minutes... they will continue cooking a little bit and will be much easier to transfer (hehe, I admit, I "tested" one when they came out of the oven 😉 They pumpkin spice and cinnamon sugar smell soo good... it's almost impossible not to!)
Nutritional Benefits: High in Vitamin A and low in cholesterol 🙂
Nutrition Information
Calories: 1743 Fat: 65g Saturated fat: 54g Unsaturated fat: 6g Carbohydrates: 274g Sugar: 125g Sodium: 1844mg Fiber: 8g Protein: 22g Cholesterol: 4mg
My Question to you!
I’ve loved cookies as long as I can remember. When I was little I would happily help my great-grandma make her famous chocolate chip cookies… she taught me so much about baking and cooking 🙂 Now, whenever I make cookies I think about her and the wonderful times we had together in the kitchen.
What is your favourite cookie memory?
I’ve loved cookies as long as I can remember. When I was little I would happily help my great-grandma make her famous chocolate chip cookies… she taught me so much about baking and cooking 🙂 Now, whenever I make cookies I think about her and the wonderful times we had together in the kitchen.
What is your favourite cookie memory?
2 comments
I can remember when you were about 9 and making cookies with MaMere. She had Alzheimers and needed your help. You took out all the ingredients and she kept putting them away one by one. You would go and patiently retake it out and then she would reput it away! You were so patient with her and she enjoyed making cookies with you (just being with you). Those chocolate chip cookies were great! Beautiful memories!
🙂 Thanks Mom ! This comment brought a big smile to my face!