– 1 ¾ cups cooked, pureed pumpkin (15 ounce can)
– 1 cup packed brown sugar
– 1 ¼ cups whole-wheat flour
– 1 Tablespoon baking powder
– ¼ teaspoon floor ginger
– 1 cup chopped nuts (any sort)
1. Wash fingers with cleaning soap and water.
2. Preheat oven to 400 levels F.
3. In a big bowl, stir collectively pumpkin, brown sugar, eggs and oil. Combine properly till clean.
4. In one other bowl, stir collectively the flours, baking powder, cinnamon, nutmeg, ginger and salt. Add to the pumpkin combination and blend properly.
5. Stir in raisins and nuts.
6. Drop the dough by a tablespoon on to a greased baking sheet, 1 inch aside.
7. Gently flatten every cookie with the again of a spoon.
8. Bake 10 to 12 minutes till tops are dry and start to brown.
• No raisins? Use any sort of dried fruit.
