Pumpkin Cake Cookies

Pumpkin Cake Cookies

Ingredients

1/2 cup melted coconut oil or room temperature earth balance butter

1/2 cup pumpkin purée or fresh pumpkin

1/2 cup fine cane sugar

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 slightly heaping cup raw pecans or raw pecan pieces

2 cups whole wheat pastry flour or gluten free flour

1/2 cup powdered sugar

Instructions

1.      Preheat oven to 350 degrees Fahrenheit. Line a saladmaster cookie sheet with parchment paper.

2.      Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, under they are nice and fragrant. Remove from heat. finely chop the pecans. In a large bowl, beat the coconut oil or butter, pumpkin purée, cane sugar, vanilla, cinnamon, ginger, allspice and salt until light and fluffy. Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1 1/2-inch space around each cookie (the cookies will not expand in size).

3.      Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet. Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Taste, and if the cookies aren’t quite sweet enough to delight, give them another roll in powdered sugar. Let the cookies cool on a wire rack.