Tis the season for turkey and pumpkin pie. But for lazy days inbetween, when you want a seasonal treat without too much work, here is the perfect recipe: Pumpkin cookies. I created this recipe to use up left-over squash (butternut, accorn, banana, etc.,) from a meal, but you can use packed pumpkin from a can, the results are the same. PUMPKIN COOKIES
1 1/2 cup pumpkin or squash
2 med eggs
1-2 TB milk (just enough to blend)
In a separate bowl add and then mix:
2 cups whole wheat flour
1 cup white flour
1 t baking soda
1/2 t baking powder
3/4 t salt
1 1/2 t cinnamin
1/2 t ginger
1/4 t nutmeg
1/4 t cloves
2/3 cup granulated sugar
1 cup brown sugar
3/4 cup butter
Add the liquid from the blender; 1 cup chopped walnuts and 1 to 2 cups chocolate chips (to taste)
Mix together and place on a greased cookie sheet. Bake at 350 degrees for 20 minutes.
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