Pumpkin and fall just seem to go together around here. There are fields of them not far away and soon whole classes of children will be going out to the pumpkin patch to pick their very own.
Of course, there are the pumpkin pies for Thanksgiving but there are many ways to use this nutritious vegetable, including this delicious cookie. With whole wheat flour, vegetable oil in place of butter, and nuts and dried fruit, this cookie is a healthy snack your kids will love. The pumpkin taste is quite mild and makes for a moist, cakey, easy to eat cookie.
The basic recipe can be varied each time you make them. Chocolate chips increase the appeal but can be left out and replaced with more raisins or dried cranberries, if desired. You can try increasing the amount of whole wheat flour instead of regular flour to your tastes – my niece uses all whole wheat flour.
This recipe makes a large batch so is suitable for the next time you need cookies to take or send somewhere. If sending these to school, do remember to omit the nuts!!