Fall and excess pumpkin puree. Here’s a recipe to take care of that issue! (By the way, if you don’t have that issue – go buy some pumpkin puree – this recipe is worth it!)
Reminiscent of most pumpkin cookies, these are soft and delicious with a cup of hot tea. The Date Syrup adds a lovely depth in conjunction with the pumpkin puree.
1 cup Date Syrup
1/2 cup coconut oil, softened but not melted
1 1/2 cups pureed pumpkin
2 1/2 cups flour
2 teaspoons cream of tarter
1 tsp baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
*Optional mix-ins – depending on what you’re in the mood for, we recommend dates and pecans. Although, you can scarcely go wrong with chocolate chips!
In a large bowl, cream together Date Syrup and coconut oil until well mixed. Next add in eggs and pumpkin. In a separate bowl, combine all dry ingredients together. Gently add dry ingredients into the wet mixture until mixed thoroughly. Fold in whatever mix-ins strike your fancy. Use large spoon to drop dough onto a prepared baking sheet or stone. The consistency will be a bit thinner then your average cookie dough. However, if batter seems too thin, chill for at least 20 minutes to make thicker.
Bake at 350 for 15 minutes or until tops begin to brown.