With two variations using either raisins or chocolate chips, you can truly make these seasonal pumpkin cookies be a totally different experience. I rarely run into anyone who doesn’t love them.
- 2 cups butter or coconut oil (use the code STEWARDSHIP for 10% off at that site!) or palm shortening (see above to use some flax seed, as well)
- 1 or 1 1/2 c. sucanat (unrefined cane sugar) OR 1/2 c. + 2 Tbs. honey
- 16 oz. can pumpkin or 2 c. pumpkin puree (squash works, too!)
- 2 eggs
- 2 tsp. vanilla
- 4 c. white whole wheat flour or spelt flour*
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp.nutmeg
- 1/2 tsp. allspice
- 1 tsp. salt
- 2 c. chocolate chips or raisins
- 1 c. chopped nuts
- *If using spelt flour, make up the dough and allow to rest overnight in the refrigerator to allow the spelt to soak up the liquid.
- Preheat Oven to 350°
- Cream fat and sweetener.
- Add pumpkin, eggs and vanilla; beat well.
- Stir together flour and next 6 dry ingredients.
- Add to batter; mix well.
- Stir in choc chips and nuts.
- Drop rounded teaspoonfuls two inches apart on a greased cookie sheet.
- Bake for 15 minutes.
- Makes 6 – 7 dozen cookies.
Use half the 29 oz. can and freeze the rest for another batch – it’s only 20 cents more than the 16 oz. You could also put pumpkin in soups, chili, and spaghetti sauce as extra nutrient boosters. Try my Simple Cabbage Soup, healthy pumpkin muffins, or 20 Ways to Use up Leftover Pumpkin if you’re still trying to finish the can!
If you can make your own homemade pumpkin puree, there’s no comparison in these cookies. My preferred method is real pumpkin and the honey, which make the cookies so fluffy and sweet, you’ll be shocked there’s so little sweetener. Even non-real-food eaters ask for the recipe when I bring them to share made that way.