Seasonal recipe: Pumpkin spice cookies
- 1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft. Peel and mash or blend the pumpkin.)
- 1/2 cup coconut oil (or butter, or even olive oil)
- 3/4 cup unrefined sugar (or maple syrup or honey)
- Egg replacer equivalent for 2 eggs
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts
Mix all of the ingredients together, adjust spices to your taste, and chill in the refrigerator for 1 hour. Drop by the spoonful onto greased cookie sheets and bake for 8 to 10 minutes.
Try substituting sweet potatoes or butternut squash (or any winter squash) for the pumpkin for a different taste, put them in muffin tins, or bake in a loaf pan.
They’re incredibly tasty (ridiculously good, even), and you can eat all you want, because they’re made from vegetables!
- I used whole eggs instead of egg substitute.
- I used canned pumpkin because my store didn’t have any pumpkins yet, and I didn’t have time to run to a farm market yesterday.
- After making the batter, I tasted and thought the cookies would need more salt for my family’s taste. I made one sheet of the cookies with Derek’s recommended amount of salt, then added another ¼ tsp of salt to the remaining batter. I like the flavor of the cookies with the extra salt better.
- I made some of the cookies without the walnuts, some with the walnuts and some with raisins. My favorite cookies turned out to be the ones with the raisins. The walnut ones were good, too. My son liked the plain ones, but I think they need a little something in them. Chocolate chips might be good, too.
- They needed longer to cook than 10 minutes – more like 12 minutes in my oven.
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