Pumpkin Spice Cookies

Kristen K. (yes, if you have been counting there are 3 Kristin’s in this cooking club) is one of the cutest people ever and has a knack for meeting every person on the food network. She got this recipe from runners kitchen and these little cookies are power packed with good things for you. BP II loved these cookies, so much so that when I suggested we bring the leftovers into work, he propositioned I bring in the muffins I made for his breakfast instead. (Sad face)


I got to give it to Kristen K. She hit a home run. Even after a couple days in a Zip top bag these cookies are still moist.

Pumpkin Spice Cookies

Ingredients:
1.5 cups whole wheat flout
.5 cup of all purpose flour
½ teaspoon of salt
1 teaspoon of baking soda
¾ teaspoon of ground ginger
½ teaspoon of nutmeg
¼ cup of wheat germ
½ cup of canned pumpkin
¼ cup of molasses
1/3 cup of canola oil
¾ cup of granulated sugar, reserving ¼ cup
2 tablespoon water

Directions:

• Preheat oven to 350º, lightly grease a large cookie sheet

• Sift together dry ingredients (flour through wheat germ), set aside

• In a medium bowl, whish together pumpkin, molasses, canola oil and sugar

• Mix wet ingredients into dry ingredients, add 2 tablespoons of water near the end to help dough come together

• In a small bowl, mix together ¼ cup of sugar and dash a dash of ginger, cinnamon, and nutmeg

• Roll tablespoon size balls of dough (use your hands) lightly into the sugar mixture

• Place dough ball on cookie sheet and flatten slightly using tine of fork

• Bake for 10-12 minutes, cool for 1 minute on baking sheet, then finish cooling on a wire rack

• Enjoy