Dish of the Day: Pumpkin Cookies

Yummy!

Fall is definitely here and to our family that means: Bring on Da Pumpkins! We adore pumpkins and squashes in lots of foods, albeit dessert-y ones. Pumpkin pancakes, pumpkin muffins and scones. We can't get enough pumpkin!

The pumpkin cookie pictured above is a new recipe I've modified which contains a lot more pumpkin than you normally find in a cookie. Often pumpkin cookies contain lots of sugar, are sometimes iced, and contain twice as much flour as pumpkin. This recipe has almost the same amount of pumpkin as flour. Also, I've used some orange juice concentrate to reduce the amount of sugar used. And I use whole sugar such as Rapadura, jaggery or Sucanut, such as this for example.

Very Pumpkin-y Cookies

1/4 cup butter or coconut oil

2 Tbsp juice concentrate at room temp (melted)

1/2 cup whole sugar

1 egg at room temp

1 tsp vanilla, or dark rum

2/3 cup pumpkin

1 cup sifted spelt flour

2 tsps baking powder

1/2 tsp salt

1 and 1/2 tsps cinnamon

1 tsp ground cardamom (if you like it)

1/2 tsp nutmeg

1/4 tsp ginger

1/2 cup raisins

In a large bowl, cream butter and then add sugar. Cream until light and fluffy.

Beat in egg and then vanilla and pumpkin; mix well.

Sift flour, baking powder, salt and spices together. Add dry ingredients to wet and mix until blended.

Add raisins. Place Tablespoon-sized balls onto greased cookie sheets. Bake at 350 F for 12-15 minutes.

Makes about 18 cookies.