Nut-Free Pumpkin Cookies Two Ways: Pumpkin Spice and Pumpkin Chocolate Chip

Autumn is here! We’ve even had a few cool days to prove it, although the summer heat keeps sneaking back into the city. I, for one, can’t wait until boots and sweaters are a necessity every day.

We brought a little bit of Fall into the kitchen today with this recipe. I wasn’t sure if Eva would be able to eat these since they have nutmeg and that sounded dangerous for her tree nut allergy, but according to F.A.R.E. nutmeg isn’t actually a nut. We put this fact to the test when Eva ate five of these cookies fresh out of the oven and no allergic reaction so far!

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Basic Pumpkin Cookie Dough:

/// 3 cups all-purpose flour
/// 2 teaspoons cream of tartar
/// 1 teaspoon baking soda
/// 1/2 teaspoon salt
/// 1 teaspoon pumpkin pie spice
/// 1 1/2 cups white sugar
/// 2 sticks unsalted butter, softened
/// 1 large egg
/// 3/4 cup pumpkin puree
/// 2 tablespoons ground cinnamon

For Pumpkin Spice Cookies
/// bowl of cinnamon and sugar (about 3 tablespoons of cinnamon and 1/4 cup sugar)

For Pumpkin Chocolate Chip Cookies
/// 2 cups of Enjoy Life (or other nut-allergy-safe) chocolate chips (3 cups if you aren’t making any pumpkin spice cookies)

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Preheat oven to 400 degrees Fahrenheit.

Mix flour, cream of tartar, baking soda, salt and pumpkin pie spice in a large bowl and set aside.

Cream the butter and 1 1/2 cups sugar at medium speed in an electric mixer (paddle attachment) until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and pumpkin and beat at medium speed until combined. Add the flour mixture and beat at low speed until just combined, about 30 seconds, scraping down the sides of the bowl occasionally.

For the pumpkin spice cookies, combine cinnamon and sugar in a bowl to create your topping mixture. Drop a tablespoon of dough in the sugar mixture, roll it around until covered, and place it on a baking sheet that is greased or covered with parchment paper. Continue until you fill the pan, spacing the dough about two inches apart. Bake for 10-12 minutes or until the cookies are starting to brown. Set aside to cool completely as these cookies will be very soft.

If you want to make both kinds of cookies at once, add chocolate chips to the remaining cookie dough, mix well, and drop the dough in rounded tablespoons onto a prepared baking sheet. Bake the same way that you baked the pumpkin spice cookies. If you’re not making the pumpkin spice cookies and you want the whole batch to have chocolate chips, be sure to add 3 cups of chocolate chips instead of just two. Nothing more disappointing than getting a cookie that only has one or two chocolate chips in it!

Note: Eva had a good time helping with this recipe, since there are lots of things a preschooler can do. Pop over to Ever Clever Kids to see what she learned.

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