Pumpkin Drop Cookies

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1 1/3 C. flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp's ground allspice & grated nutmeg (I used pumpkin pie spice)

3/4 can pumpkin puree

3/4 c light brown sugar

2 large eggs (I like prune/apple puree to sub)

1/4 c. canola oil

1/4 c dark molasses

1 c carob chips

 

Preheat and grease up baking sheet(s) you'll have at least 3 batches

Mix dry ingredients, stir around.

Whisk the wet ingredients together and combine with dry. Fold the chips in

last.

 

Drop by a spoon and bake @ 350 degrees for about 10-12 minutes. They should be

firm

to the touch and slightly golden on top. These are SOFT, almost gooey cookies,

not crispy

at all. I made the mistake of putting them in a container before they had

enough time to

cool on a rack and they were extremely gooey. But still good!

 

PS The same day, I made a butternut squash soup with frozen squash, veg broth

and

leftover applesauce. My body must have been craving vitamin A!