Whole Wheat Pumpkin-Filled 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)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 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 1/8" thick on a lightly floured surface.
- Cut into rounds with a 2 1/2" 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.
Recipe by Reformation Acres at https://www.reformationacres.com/2014/11/whole-grain-pumpkin-filled-cookies.html