Cookbook - Bread and Desserts

Pumpkin Cookies

• 2 1/4 cups all-purpose flour*
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt*
• 1 1/2 cups granulated sugar*
• 1/2 cup butter (1 stick), softened*
• 1 can Libby’s pumpkin puree
• 1 large egg*
• 1 tsp vanilla extract
• 1 to 2 cups of dark chocolate chips*

Instructions

1. Preheat oven to 350 degrees
2. Mix ingredients. Bake for 15 to 18 minutes.

*Substitute whole-wheat flour for half of the called for flour. Replace salt with no-sodium product. Try using a sugar substitute such as honey or name-brand substitute. Use a trans-fat free butter substitute or try using a fruit puree or other baking substitute. Replace eggs with an egg substitute. Try using organic or dark chocolate baking chips.