Reply To This Post         Return to Posts Index           VegSource Home

From:	Shelly (174.23.222.178)
Subject:	Pumpkin spice cookies
Date:	November 24, 2010 at 7:47 pm PST

Thanks for the recipe Deb! If I only have medjool dates is there a way to sub that for the date sugar? Also, to use up that pumpkin, can I just cook mine in the oven and then puree and use that in place of the canned pumpkin? Also, what do you mean by "dropping by teaspoons"? Are these tiny mini cookies?

Thanks again!

Recipe below:

Pumpkin Spice Cookies

1 & 1/4 cups date sugar
1/2 cup oil (coconut is great)
1/2 cup applesauce
1 (15 & 1/2 oz) can solid pumpkin puree
2 tsp vanilla
4 cups wheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp nutmeg

Pinch of ginger powder

Preheat oven to 350 F.
In a large bowl, cream the oil, sugar, applesauce, pumpkin, and vanilla together.
Mix until light and well-blended.
In another bowl, mix the flour, baking soda, and ground cinnamon.
Stir the flour mixture into the creamed mixture. Mix well.
Drop by teaspoons onto a sprayed baking sheet.
Bake at 350 F for 12 - 15 minutes, or until set.
Let cookies cool on a rack.

Reply To This Post         Return to Posts Index           VegSource Home