Einkorn Recipe

Soft Pumpkin Cookie Recipe

Yields

48 cookies

Ingredients:

• 1 cups butter, softened
• 2 cups sugar or 1 cup of honey
• 4 eggs
• 15 oz pumpkin purée
• 2 tsp vanilla extract
• 4 cups einkorn flour
• 8 tsp baking powder
• 2 tsp salt
• 5 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground ginger

Cream Cheese Frosting (Optional)

• 1 cup butter, softened to room temperature
• 16 ounces cream cheese softened to room temperature
• 2 TBS pure maple syrup
• 2 tsp vanilla extract
• 1/4 cup heavy cream

Directions:

1. Begin by preheating your oven to 350°F.

2. With a hand mixer, cream together your softened butter and sweetener.

3. Add your eggs and mix until combined. Next put in the pumpkin purée and vanilla. Beat until smooth.

4. In a separate bowl, whisk together the dry ingredients. Slowly add dry into the wet ingredients and mix.

5. Using an medium sized ice cream scooper, scoop them into balls and place a few inches apart on a cookie sheet.

6. Bake for 10-12 minutes until tops are set and they no longer look wet. Allow them to cool on the cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.

7. While they cool, start on your cream cheese frosting. Begin by taking your softened butter and cream cheese and mix until smooth and all of the lumps are gone.

8. Add your maple syrup or sweetener of choice and vanilla and beat until smooth and creamy. Slowly add your heavy cream until it reaches the consistency you desire.

9. Once the cookies are cool, you can add the frosting to the top and enjoy!

Notes:

Store in an airtight container in the refrigerator for up to one week. Layer them between a paper towel to avoid them sticking together.

Freeze: allow the cookies to cool completely then freeze on a baking sheet for 1-2 hours. When they’re frozen solid, transfer to a reusable bag to save space. When you’re ready to serve, arrange them on a baking sheet in an even layer and allow them to thaw overnight in the fridge. Frost and serve.