Pumpkin Cookies – recipe from Smart Sweets!

Mmm. This is the photo I shared on Facebook earlier – Pumpkin Cookies from Katie Kimball’s Smart Sweets: 30 Desserts to Indulge Your Sweet Tooth book.

Technically, these are Butternut Squash Cookies because that is what I had on hand. I made Pumpkin Cookies a few weeks ago, and boy were they good!

These are a nice, soft cookie, but not cake-like. They have been a hit with everyone I have shared them with. This is my “new” chocolate chip cookie!

This recipe is dairy-free.

Pumpkin Cookies
Recipe used with permission from Katie Kimball’s Smart Sweets ebook.

1. Cream 2 cups coconut oil or butter (I used coconut oil) together with 1 1/2 cups sucanat or sugar.

2.Add to this mixture:

• 16 oz. can pumpkin or 2 cups pumpkin puree or 2 cups butternut squash
• 2 eggs
• 2 tsp. vanilla extract
  

Beat well.

3. In a separate bowl, stir together:

• 4 cups whole wheat flour – I grind my own flour with hard red wheat berries in my Country Living Grain Mill
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 2 tsp baking soda
• 1 tsp nutmeg
• 1/2 tsp allspice
• 1 tsp. REAL salt

4. Add to batter and mix well.

5. Stir in 2 cups chocolate chips or raisins, and 1 cup chopped nuts such as walnuts (optional).

6. Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. They will spread slightly. Bake at 350°F for 12-15 minutes.

7. I let them cool for 2-3 minutes before transferring to cookie racks. I have the stacking chrome ones and love them.

8. Enjoy!

Check out my review on Smart Sweets here.

Download a free recipe: Apple Crisp (pdf).

Read more about Smart Sweets here.

Shared on: Fat Tuesday