Pumpkin Seed Cookies

What a difference a day makes. It was just yesterday (literally) that people were walking around in their shorts and t-shirts, still basking in the warmth of Summer. Then sometime in the wee hours of the morning, Autumn stormed in the door. I was awoken at 2:30 by rain pelting against the window. Even when her tantrum was finished, grey clouds loomed in the sky throughout the day, threatening to open up at any moment (and did several times). The rain I could handle, it was the cold blustery wind that got me and the menacing howl that came with it. Yup, Autumn knows how to make an entrance.

With this in mind, I thought that something seasonal was called for. Warm spices and pumpkin are traditional, but how about with a new angle. Pumpkin seeds. These cookies use pumpkin seed butter, giving them a soft, chewy texture similar to peanut butter cookies. The difference is that pumpkin seed butter has a much earthier flavour. I was a little concerned that it might be to strong for some people, but the spices really stepped up and took center stage… In the end, they were not what I had expected, but their flavours still indisputably celebrated Autumn.


Pumpkin Seed Cookies


Pumpkin Seed Cookies

3 cups Whole Wheat Flour
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1 cup Vegan Butter (I use Earth Balance)
1 cup Brown Sugar
1 cup Granulated Sugar
1/2 cup Pumpkin Puree (not pumpkin pie filling)
2 tsp Apple Cider Vinegar
1 tsp Maple Extract
1 cup Pumpkin Seed Butter
Pumpkin Seeds (optional, for decoration)

Pre-heat  oven to 375°F, and prepare cookie sheets.

Stir together flour, baking soda, salt, and spices. Set aside.

Cream margarine and sugars together. Beat in pumpkin puree, vinegar, and maple extract. Add pumpkin seed butter and continue beating until well mixed. Add the dry ingredients and mix until just combined.

Scoop rounded tablespoons of dough, roll into a ball, and flatten slightly. Place on the cookie sheet and decorate with pumpkin seeds.

Bake for 9-12 minutes, until golden and edges just start to brown. Remove from oven and let cool on sheet for 1 minute before transferring to cooling rack.

Makes about 4 dozen large cookies.