Our basic pumpkin cookie recipe… a bit healthier than traditional cookies, but just as tasty!
Fall is definitely in the air. I’m beginning to want to make pumpkin bread, pumpkin cookies, and anything pumpkin. My dad used to make our pumpkin pie from whole pumpkins all the time, despite easy access to canned pumpkin! He just loved to be in the kitchen and cook.
Pumpkin ( a squash ) has so many great qualities. They are loaded with antioxidants, iron, zinc, and fiber. Canned pumpkin is reasonably priced and can be used in many baked goods. In many countries however, it’s not common to purchase canned pumpkin! In the US, canned pumpkin lines our grocery store shelves from mid-August through December. If you choose to make your own, or it’s necessary, I’ve got the basic steps on fresh pumpkin puree for everyone. This is a must try if you are growing your own pumpkins. We think it’s fun to buy pumpkin seeds that are labeled “seeds from 500 lb pumpkins.” Our garden yields MONSTER sized pumpkins! The kids get a kick out of it!
The original recipe these pumpkin cookies started with required a whole cup of shortening! I decided it would be a good day to do a little experimenting. We came up with this healthier version of a pumpkin cookie, although it’s still a cookie! Pumpkin cookies are one cookie that is OK to end up a little cakey-er, in my opinion. So cutting the shortening, while it got rid of some of the flakiness, it was still plenty sweet, and plenty good.
Also, as a personal choice we replaced the chocolate chips with raisins. You do NOT have to do this, but it could be a good way to introduce kids to raisins. They really can be the perfect sweet treat for kids, and unfortunately, raisins have gotten a bad reputation. So, for this recipe, feel free to swap out the raisins for chocolate chips, but don’t dismiss them altogether! Try it at least one time.
For more pumpkin recipes, some of my favorites are: