Date Pumpkin Cookies Recipe
Ingredients
| 1 1/2 cups whole-wheat pastry flour | ||
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Butter/Margarine | 2/3 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| 1 1/4 cups cooked or canned pumpkin | ||
| Vanilla | 1 Teaspoon | |
| Dates | 1 Cup (16 tbs), chopped | |
| Rolled oats | 1 Cup (16 tbs) | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
Directions
Stir together flour, baking powder, soda, salt, cinnamon, nutmeg, and cloves until well blended.
Cream butter and sugars.
Add eggs; beat well.
Stir in pumpkin and vanilla.
Blend in flour mixture; stir thoroughly.
Add dates, oats, and nuts; mix well.
Drop by teaspoonfuls onto greased baking sheet.
Bake at 375 °F about 12 minutes.
Remove to rack to cool.
Cream butter and sugars.
Add eggs; beat well.
Stir in pumpkin and vanilla.
Blend in flour mixture; stir thoroughly.
Add dates, oats, and nuts; mix well.
Drop by teaspoonfuls onto greased baking sheet.
Bake at 375 °F about 12 minutes.
Remove to rack to cool.
Chef
