By valgal123 on April 09, 2010
"This recipe comes from nourishingmeals.com These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too -- of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil."
Serving Size: 1 (34 g)
Servings Per Recipe: 24
"These were pretty good. I added a bit more spice and pumpkin, cranberries and walnuts. That seemed to take them from good to awesome!! They stayed nice and moist. Such a treat for a cold fall evening."