Paleo Poached Whitefish in Tomato Fennel Broth
This poached whitefish recipe is paleo-friendly and easy to make! Use any firm, white-fleshed fish, like halibut or cod.
Read MorePumpkin Snickerdoodles
Drescription
Canned pumpkin and pumpkin pie spice are delicious seasonal additions to a classic snickerdoodle. The spice blend adds warming notes thanks to the cinnamon, nutmeg, ginger and cloves. These healthy pumpkin snickerdoodle cookies are light and moist, making them the perfect sweet treat.
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup packed brown sugar
- ¼ cup granulated sugar plus 2 tablespoons, divided
- ½ cup unseasoned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 2 teaspoons pumpkin pie spice
Directions
- Position racks in upper and lower thirds of oven; preheat to 350℉. Line 2 large rimmed baking sheets with parchment paper.
- Whisk all-purpose flour, pastry flour, baking powder and salt in a medium bowl. Place butter, brown sugar and 1/4 cup granulated sugar in a large bowl; beat with an electric mixer on medium speed until creamy. Beat in pumpkin and vanilla. Add egg and beat well to combine. Reduce speed to low; gradually add the flour mixture, beating until just combined.
- Combine pumpkin pie spice and the remaining 2 tablespoons granulated sugar in a small bowl.
- Shape the dough into balls, about 1 1/2 tablespoons each. (The mixture will be on the sticky side.) Roll each ball in the sugar-spice mixture and place on the prepared baking sheets.
- Bake for 10 minutes, rotating pans once halfway. Remove the pans from the oven; gently press the tops of the cookies with the back of a spoon. Bake until lightly browned, about 2 more minutes. Let cool on the pans for 5 minutes; transfer to a wire rack to cool completely.
