A few weeks ago, I made a batch of pumpkin chocolate chip cookies from a cookbook I have.
I was less than impressed. (I still ate about half of them.. you know.. just to be sure)
So I screwed around with the recipe.. a lot. So much so that you wouldn’t recognize it so I’m going to go ahead and call it my own. It’s what I once heard Paul McCartney say he used to do with songwriting.. and if it’s good enough for Sir Paul, it’s good enough for me.
Pumpkin Bread BitesCourse: Dessert, CookiesCuisine: American
Loaded with dried cranberries and walnuts, these Pumpkin Bread Bites are not too sweet and will remind you of pumpkin bread. For when you just want a bite and not a whole slice. They also freeze well, so go ahead and make a batch and pop them in the freezer.
1 cup whole wheat pastry flour
1 cup all purpose flour
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp salt
1 tsp vanilla
1/2 cup butter, room temperature
2 large eggs
1 cup granulated sugar
1 cup pumpkin puree
1/2 cup chopped walnuts
1/2 cup dried cranberries
- For the glaze
1/2 cup powdered sugar
1 and 1/2 tbsp milk
- Preheat your oven to 350 degrees
- In a small bowl, whisk together the whole wheat pastry flour, the all purpose flour, baking powder, salt and spices.
- In a medium sized bowl, or in the bowl of your stand mixer, cream together the butter and sugar
- Add the eggs, one at a time, beating between each addition until fully incorporated
- Stir in the vanilla and pumpkin
- Mix in the flour mixture until just combined
- Stir in the nuts and cranberries
- Drop by tablespoon full on a parchment lined baking sheet and bake for about 14 minutes.
- While the bread bites cool, whisk together the powdered sugar and the milk to form a glaze.
- Dip the tops of the bread bites in the glaze and let them air dry