Just because I love pumpkins,
and because I love you, dear readers,
and because there can never be too many pumpkin recipes in this world,
and because I am in a sweet mood,
here’s another perfectly pumpkin treat.
If I were Maria, my Sound of Music moment would go a little something like this:
Pumpkin in pasta and pumpkin in pie shells,
Pumpkin in soups that really go down well,
Pumpkin in cookies and pumpkin in tarts
These are the dishes that speak to my heart.
Lasagna with pumpkin and pumpkin in muffins,
Pizza and puddings and hamantashen,
Fritters and oatmeal, sorbet and cake,
There isn’t anything pumpkins can’t make.
When the cake falls
Or the main flops,
When I'm feeling sad;
I simply remember my pumpkin delights
And then I don't feel so bad!
- Cook Time
- Prep Time
- 1 cup vegan butter
- 1 cup sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup white chocolate chips
- 1 cup coarsely chopped walnuts
Preheat oven to 350° F.
In the bowl of a stand mixer, combine margarine and sugar and cream together. Add pumpkin, egg and vanilla and mix well. In a large bowl, combine flours, cinnamon, baking powder, baking soda and salt and stir. Add to wet mixture and stir until just combined. Add chocolate and nuts and stir.
Drop by tablespoon onto greased baking sheets about 2-inches apart. Bake 13 to 15 minutes or until golden. Transfer to cool on a wire rack.
Yield: 2 dozen cookies