RCI-BR.005.0255.001
Double Pumpkin Cookies
.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1 cup
- 1/3 cup
- canned solid pack pumpkin1 cup
- 1 tsp
- 1 1/2 cups
- 1/2 tsp
- 1/2 tsp
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- hulled pumpkin seeds1/2 cupcoarsely chopped
- 1/2 cup
Method
1
Grind the flaxseed into a fine powder using a spice grinder or blender, then set aside.
2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
3
Whisk together the packed light brown sugar, sunflower oil, canned pumpkin, ground flaxseed, and vanilla extract in a large bowl until well combined.
4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground allspice, and salt.
5
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix the batter.
6
Stir in the coarsely chopped pumpkin seeds and chopped dates until evenly distributed throughout the dough.
7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2 minutes
8
Bake for 12 minutes until the edges are lightly golden and the centers are set but still slightly soft to the touch.
12 minutes
9
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.