Are you looking for a new, scratch, pumpkin cookie recipe to bake this fall? How about one that’s on the healthy side and made with whole grains, oatmeal, honey, and a filling that tastes like pumpkin pie?
When was the last time I shared a little something for your sweet tooth? It’s been a goodly long while, for sure!
Well there’s no time like the present and these Whole Grain Pumpkin-Filled Cookies are sure to make you happy! They taste like autumn and are wonderfully delicious! And if you’re going to bake a cookie, why not bake one you don’t have to feel completely guilty about?
Honestly, I don’t bake too much anymore. Which is shocking since I used to bake just about every other day! It’s not only that I don’t have the time to bake, it’s that I tired of going through the work only to have the treat gone by the next meal. I’m not kidding!! It takes a lot of policing to enforce any limitations on quantity in a family of ten and, frankly, there’s only so many times I can slap Bill’s hand away. But if I don’t, I’m right back to baking a new batch tomorrow.
So for the most part, we’ve done away with treats. But there are a few desserts that are worth all the trouble and hand-slapping, and pants unbuttoning.
Hey, it turns out the safest place to hide them is to toss them down my own gullet. Let’s not judge. After all, you know what they say, “If you can’t beat them, join them.”
Cookies are a always a great way to get the kids involved in the kitchen. Little begging is involved when they know there is a reward on the backside. The filling is an easy stirring, someone is always volunteering to roll out the dough or put on the sandwich top. And let’s not forget the powdered sugar dusting. In fact, you’ve got to be careful to pick the right person for that job for some of them know a little too well what they’re doing and can get be more than a little liberal with the sprinkling!
So let’s leave off with all the chatting and go make some memories in the kitchen today, shall we?
Whole Grain Pumpkin Cookies
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 cup brown sugar (or for a healthier choice, try sucanat which you can buy here)
- 1 ½ cups butter
- 2 eggs
- ½ cups honey
- 2 cups rolled oats
- 1 cup pumpkin
- ½ cup sugar (or for a healthier choice, try evaporated cane juice which you can buy here)
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- Preheat your oven to 375 degrees.
- In a small bowl, measure out all of the ingredients for the filling and stir them together.
- In a separate bowl, whisk together both of the flours, salt, and the baking soda.
- To a large mixing bowl add the brown sugar (or sucanat), butter, eggs, and honey, stirring it all together until it's smooth.
- Stir in the flour mixture and then the oats.
- Roll the dough to ⅛" thick on a lightly floured surface.
- Cut into rounds with a 2½" cookie or biscuit cutter. (I just use these.)
- Place half of the rounds on a baking sheet.
- Spread a teaspoon or so of the filling on each round.
- In the remaining half of the rounds, cut two slits in a cross and then sandwich them onto the filled rounds.
- Seal the edges using the tines of a fork.
- Bake for 12-15 minutes until they are set and brown.
- Transfer to a wire rack to cool and then dust with a bit of powdered sugar if you'd like before serving.