Spiced Pumpkin Walnut Cookies
Line a cookie sheet with a silicone baking mat or parchment paper. Combine brown sugar, pumpkin, egg, olive oil, and molasses in a medium bowl.Advertisement
Stir together flour, pumpkin pie spice, baking soda, and salt in a small bowl. Add flour mixture to egg mixture; stir until combined. Stir in raisins and walnuts. Cover and freeze 10 minutes.
Preheat oven to 350 degrees F. Drop dough into 12 mounds (about 2 tablespoons each) onto prepared cookie sheet. Flatten slightly.
Bake 12 to 14 minutes or until edges are set. Cool on cookie sheet for 5 minutes. Remove; cool on a wire rack (see Tip).
Tip: We do not recommend using a sugar substitute for this recipe.
To Store: After cooling, layer cookies between waxed paper in an airtight container. Store at room temperature up to 2 days or freeze up to 1 month.
Equipment: Silicone baking mat or parchment paper
1 other carbohydrate, 1/2 fat, 1/2 starch