Spicy Pumpkin Cookies
This recipe also works well with cooked and puréed squash or sweet potatoes in place of the pumpkin. Frost with Cream Cheese Frosting, if you like.
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg powder
1/4 teaspoon cloves powder
1/4 teaspoon sea salt
1/2 cup butter,softened
2/3 cup maple syrup
1 cup cooked and puréed pumpkin
1/2 teaspoon vanilla extract
1/2 cup raisins
In a small bowl, whisk together the flour, baking soda, spices, and salt. In another bowl, cream butter and maple syrup together. Beat in the egg, pumpkin purée, and vanilla extract. Add the dry ingredients and blend. Stir in the raisins.
Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake at 325 degrees until lightly browned, about 12 to 15 minutes.
Quick Cream Cheese Frosting: Beat together 1 package (8-ounce) of softened cream cheese with 2 tablespoons honey, and 1 teaspoon vanilla extract.
As prepared, each serving contains 100 calories, 4g total fat, 20mg cholesterol, 85mg sodium, 15g total carbohydrate and 1g protein.