I made up this cookie recipe this summer and I’m really loving it; it seems like it’s becoming my new go-to recipe. These are perfect for Autumn, and now that cranberries are in season, I’m loving the bright flavor of those — I chop them up and mix into the batter, and then place a cranberry on top of each cookie. I love the candied ginger in these but I think I love the cranberries even more!
Lindsey’s Pumpkin Spice Cookies
1 cup of cooked & pureed pumpkin or winter squash (canned pumpkin is fine too!)
1/4 cup coconut oil or butter, melted (my tummy’s sensitive to fat right now, so I adjust this to 2 Tbsp of oil or butter + 2 Tbsp more of pumpkin — they’re still delicious!)
Rounded 1/2 cup sucanat (sugar)
2 Tbsp molasses
1 1/2 cups whole wheat flour
1/2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp salt (and I use a bit more if I’m making these with unsalted butter or oil)
1/2 cup chopped crystallized ginger OR chopped fresh cranberries, or a mixture of both… or something else like nuts, or whatever you like
Mix the oil, sugar, molasses, and egg. Stir in the pumpkin. Combine all the dry ingredients and stir into the wet ingredients. Mix in the crystallized ginger/cranberries, too, if you’re using those. Drop rounded tablespoonfulls onto a cookie sheet that’s been greased or covered with parchment paper. Place a whole cranberry or a piece of ginger on top of each cookie if you want. Bake at 350° for about 15 minutes or until cookies are lightly golden on the bottom, and hold together when lifted with a metal spatula.