Hey there! Notice anything different? Healthy Delicious has a new look! I’ve been working on it for months…and thinking about it for the better part of a year. There are still a few little things here and there that need to be tweaked, but overall I’m really happy with how it turned out. Be sure to check out my new recipe index, too. I’m hoping that its more user friendly than the last one. (If you notice anything that seems wonky or off with the site, let me know and I’ll make sure it gets fixed.)
I really wanted to share an amazingly healthy recipe when I announced the new design, but now that it’s October, my self-imposed pumpkin ban is over, and these soft pumpkin cookies with vanilla bean icing were too hard to resist. I promise I’ll be back later this week with a salad to help balance things out.
I made these cookies over the weekend and by the time I figured out what kind of frosting I wanted to pair them with (maple? cinnamon? vanilla bean?!) half the batch was gone. Luckily, they’re really easy to make so it wasn’t a problem at all to make more.
These are super soft “Lofthouse style” cookies – thick and slightly chewy without being at all cake-y. I added a touch of cinnamon and nutmeg to the dough, but kept them relatively simple so that the pumpkin flavor really shines through. (The dough is egg-free too, so go ahead an sample it raw.)
I like them unfrosted just as much as I like them with frosting, but I found a container of sprinkles when I was cleaning out my cabinets and really wanted to use them (same deal with the vanilla beans, which I ordered off of Amazon a few weeks ago.)