I LOVE these healthy pumpkin cookies!

I lost the recipe for a while and made a different kind last year, but those were too heavy and dense. This recipe is more cake-like, so the cookies are lighter and moist. I love to make these on Halloween and hand them out to all the parents at our neighborhood Trunk or Treat.

Jenni’s Favorite Pumpkin Cookies

1/2 C butter, softened
1 egg
3/4 C honey, liquid or softened
1 C pumpkin (homemade, well-mashed or blended or from a can)

2 1/4 C flour (I use whole white wheat flour)
2 tsp baking powder (non-aluminum)
1 tsp ground allspice
2 tsp ground cinnamon
1/4 tsp sea salt

1/3 C semi-sweet chocolate chips
1/2 C walnuts, chopped (optional)
1/3 C raisins

2 drops ginger essential oil (optional)

Cream the first 4 ingredients in a medium bowl. Mix the first 5 dry ingredients in a separate bowl and then combine with the wet stuff to make a thick dough. Gently stir in chips, nuts and raisins.

Drop by teaspoons onto a non-aluminum cookie sheet an inch or 2  apart.

Bake at 350 for 11-13 minutes.If they squish when you squeeze them then you know they’re not done.

Let cool for 5 minutes before eating or moving them. I usually triple this batch so I can use a 24 oz can of pumpkin. This makes enough cookies to share with the neighbors.

Jenni’s Favorite Pumpkin Cookies Triple Batch

1 1/2 C butter, softened
3 eggs
2 1/4 C honey, liquid or softened
3 C pumpkin (homemade, well-mashed or blended or from a 24 oz can)
6 3/4 C flour (I use whole white wheat flour)
2 TB baking powder (non-aluminum)
1 TB ground allspice
2 TB ground cinnamon
3/4 tsp sea salt
one C semi-sweet chocolate chips
one C walnuts, chopped (optional)
1 C raisins

If you love pumpkin treats, you have to try my Pumpkin Muffin/Bread recipe. I love this recipe even more (but it it’s impractical for crowds as it makes many less servings).

Do you have any favorite pumpkin recipes you’d like to share?

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