Pumpkin Cookies/ Bread/ Muffins

 . This recipe is more cake-like, so the cookies are lighter and moist.

 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

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.

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

Perfect Pumpkin Bread and Muffins

5 C white wheat flour (hard white or whole wheat pastry works great)
3 C sugar (I use evaporated cane juice, which is a whole food)
1 TB baking soda
1 ½ tsp baking powder (no aluminum)
2 ½ TB pumpkin pie spice
¾ tsp salt
6 eggs
3 C pumpkin (a large can or home cooked & pureed)
2 cubes butter, melted (1 cup)
½ C applesauce
9 oz chocolate Chips
2 C walnuts, chopped (Optional)

Mix dry ingredients. Mix eggs, pumpkin, butter and applesauce. Combine all. Fold in chips and nuts. Pour into greased pans or muffin papers. Bake at 350 for 20-25 minutes. They may seem a bit undercooked when they come out of the oven. The bread needs to stay in for 40-45 min (it depends on how much batter you have left from the muffins).

Some in stones, and some in tins with paper cups

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