Pumpkin Recipe #5

Pumpkin Spice Cookie

INGREDIENTS:

½ Cup (1 stick) Unsalted Butter (I prefer organic or Earth Balance Butter)

½ Cup packed Brown Sugar (I prefer to replace this or half it with Agave)

½ Cup Sugar (I prefer Evaporated Cane Juice)

1 large Egg (can substitute with flax-water mixture)

2 Tbs. pure Maple Syrup

1 Tbs. Molasses

1 Cup Pumpkin Puree

1 tsp. Vanilla Extract

1 tsp. Ground Cinnamon

½ tsp. Ground Allspice

½ tsp. Ground Ginger

Pinch of Ground Nutmeg

2 Cups All-Purpose Flour (I often substitute with Spelt Flour)

1 tsp. Baking Soda

½ tsp. Salt

DIRECTIONS:

Preheat oven to 350 degrees F

With an electric mixer, in a large bowl, beat together the Butter, Sugars, Egg, Maple Syrup and Molasses until well blended.  Add the Pumpkin, Vanilla and Spices and beat until blended.

In a small bowl, whisk together the Flour, Baking Soda and Salt.  Add the this dry mixture to the pumpkin mixture and beat, just until combined.

Drop batter by tablespoons onto a greased baking sheet.  Bake in preheated oven for about 10 minutes, or until cookies are golden brown and slightly firm to the touch.  Remember cookies will be soft and spongy, not hard and crispy.