Autumn Pumpkin Cookies

Cakes, pies and cookie pumpkin desserts are everywhere this time of the year.  My Mom used to make soft, maple glazed pumpkin cookies when I was younger.  I loved them, but as an adult, I decided to create my own version of a pumpkin cookie.  I wanted them to be different than the usual soft cakey ones.  So I came up with a recipe similar to that of a chocolate chip cookie which is soft in the middle and a little crispy at the edges.  I left the glaze off, added plenty of spice and mixed in lots of add ins that remind me of Autumn.  Pecans, walnuts, dried cranberries, crystallized ginger, and of course chocolate chips, because who doesn’t enjoy that? If you make these and share them, you will have some very happy friends and family!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 1 1/2 dozen | Prep Time: 25 minutes | Cook Time: 15 minutes | Ready in: 40 minutes hands on time, plus chilling time

Ingredients

• 1 cup coconut sugar, or granulated organic sugar
• 1/3 cup Nutiva Organic Coconut Oil
• 1/4 cup Earth Balance vegan buttery spread at room temperature
• 3/4 cup organic pumpkin puree
• 1 Tbsp pure vanilla extract
• 1 Tbsp maple extract
• 1/2 cup thick maple syrup or agave nectar
• 2 1/2 cups Bob's Red Mill whole wheat pastry flour
• 1 Tbsp baking powder
• 1 tsp sea salt
• 2 Tbsp organic cinnamon
• 2 tsp cardamom
• 2 tsp ground ginger
• 1/2 tsp nutmeg
• 2 cups vegan chocolate chips
• 1/2 cup toasted pecans, chopped
• 1/2 cup toasted walnuts, chopped
• 1/2 cup organic dried cranberries
• 1/2 cup organic golden raisins
• 2 cups candied ginger, chopped

Instructions

In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the pumpkin, vanilla extract, maple extract, and maple syrup until well combined.

In a smaller bowl, whisk together flour, salt, baking powder, spices, then add to the large bowl, and mix until well combined. Mix in the chocolate, nuts, and dried fruit, cover, and place in the fridge to chill until firm (I like to leave it overnight).

To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.