Lindsey’s Pumpkin Spice Cookies

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 egg

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

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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.

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