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  • Double Pumpkin Cookies

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    Double Pumpkin Cookies
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. flaxseeds
    • 1 c. light brown sugar - (packed)
    • 1/3 c. sunflower oil
    • 1 c. canned solid pack pumpkin
    • 1 tsp vanilla extract
    • 1 1/2 c. unbleached all-purpose flour
    • 1/2 tsp baking pwdr
    • 1/2 tsp baking soda
    • 1 tsp grnd cinnamon
    • 1/2 tsp grnd allspice
    • 1/2 tsp salt
    • 1/2 c. hulled pumpkin seeds coarsely minced
    • 1/2 c. minced dates

    Directions

    1. In blender, grind flaxseeds to fine pwdr. Add in 3 Tbsp. water and blend till frothy. Set aside. Preheat oven to 375 degrees.
    2. In large bowl, combine sugar and oil. Beat with electric mix on medium speed till well blended. Beat in pumpkin, flax mix and vanilla till well blended, scraping down sides of bowl as needed. On low speed, beat in flour, baking pwdr, baking soda, cinnamon, allspice and salt and mix till combined. Stir in pumpkin seeds and dates till blended.
    3. Drop batter by tablespoonfuls onto greased baking sheets, spacing about 2 inches apart. Using fork, press cookies to flatten slightly. Bake till lightly browned, 15 min. Transfer cookies to wire rack and let cold completely.
    4. This recipe yields 36 cookies.
    5. Description: "Pumpkin seeds and canned pumpkin provide a double dose of flavor in these moist and delicious cookies." Yield: 36 cookies

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