Pumpkin Cookie Dough Bites
These taste like little bites of pumpkin pie! Store in the refrigerator in an air-tight container for up to one week.
1 c all-purpose flour
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1 tbsp butter or margarine, melted
¼ c + 2 tsp pumpkin purée (NOT pumpkin pie filling)
½ tsp vanilla extract
½ c brown sugar
Whisk together the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.
Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper and refrigerate until ready to serve.
Note: Do NOT try to bake these as cookies! They’ll turn out dense and flat because the recipe doesn’t use any baking powder.
