Thursday, October 6, 2011

Pumpkin-Applesauce Drop Cookies

You may have noticed that there's a bit of a theme to the last few recipes that I have posted.  I love to cook seasonal food, so I have been trying to develop recipes that make the most of the season.  Seeing that many people aren't particularly fond of Brussels sprouts, I decided to focus on apples and pumpkins/butternut squash instead.

Lightly sweet, these Pumpkin-Applesauce Drop Cookies are somewhere between drop cookies and scones, but despite their existential crisis, they are delicious.  

Pumpkin-Applesauce Drop Cookies *
3 ½ c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
pinch salt
4 tsp pumpkin pie spice
1/2 cup cold butter
2 cups cooked pumpkin/butternut squash (or Libby's 100% Pumpkin)
1/2 cup unsweetened applesauce (homemade or store bought)
1/3 cup honey

In a large bowl, combine flour, baking powder, baking soda, salt, and spice. Cut in butter, adding a bit at a time until it is mostly incorporated (it will probably be lumpy, but that's ok).

Add pumpkin, applesauce, and honey.  Mix until combined, but try not to overmix.
Drop the cookies by the spoonful onto a lined/buttered cookie sheet. 

Bake at 425 degrees Fahrenheit for 10-15 minutes.  Makes approximately 36 cookies. 

* This recipe can be easily converted into a vegan recipe by replacing the honey with 1/3 cup of sugar and by replacing the butter with vegan margarine.


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