Reminiscent of the classic pumpkin cookie, these are soft and delicious- perfect with a cup of hot tea. The date syrup adds a lovely depth in conjunction with the pumpkin puree.
1 cup date syrup
1/2 cup coconut oil, softened but not melted
1 1/2 cups pureed pumpkin
2 1/2 cups flour
2 teaspoons cream of tarter
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
--Optional mix-ins: dates, pecans, chocolate chips
In a large bowl, cream together date syrup and coconut oil. Add in eggs and pumpkin. In a separate bowl, combine all dry ingredients together. Gently add dry ingredients into the wet mixture until mixed thoroughly. Fold in whatever mix-ins strike your fancy. Use large spoon to drop dough onto a prepared baking sheet or stone. Bake at 350 for 15 minutes or until tops begin to brown.
The consistency will be a bit thinner than your average cookie dough. If batter seems too thin, chill for 20 minutes to make thicker.