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

2 eggs

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.

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