Pumpkin Muffin-Top Cookies

Pumpkin Muffin-Top Cookies
by Teresa Makarewicz, PHEc
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.

“These yummy, big pumpkin cookies look and taste like the best part of a muffin—the top. They are wholesome, moist and easy to make.” —Teresa

INGREDIENTS
2 cups (500 mL) whole wheat flour
1/2 cup + 2 Tbsp (155 mL) unsalted green pumpkin seeds, divided
3 Tbsp (45 mL) natural wheat germ
1 1/2 tsp (7 mL) ground cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) iodized salt
2 omega-3 eggs
1 1/4 cups (310 mL) pure pumpkin puree (see note)
2/3 cup (160 mL) packed dark brown sugar (see note)
1/4 cup (60 mL) canola oil
1 tsp (5 mL) pure vanilla extract
Ingredient Notes:

METHOD

1. Position rack in the middle of the oven. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk flour, 1/2 cup (125 mL) pumpkin seeds, wheat germ, cinnamon, baking powder, baking soda, nutmeg and salt.
3. In a separate bowl, whisk eggs, pumpkin puree, sugar, oil and vanilla; stir into flour mixture until blended.
4. Drop batter onto prepared baking sheets in 1/4-cup (60 mL) portions, with each portion approx. 2 inches (5 cm) apart. Flatten portions slightly and sprinkle tops with remaining pumpkin seeds.
5. Bake cookies in batches for 15 minutes, or until a toothpick inserted into the centre of a cookie comes out clean. Remove from the oven and let cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in a covered container for up to 5 days or freeze for up to 2 months.

Ingredient Notes:

Pumpkin Puree—For optimum flavour use pure pumpkin puree and not a pumpkin and squash combination. Leftover pumpkin puree can be frozen in an airtight container for another batch of
cookies.
Brown Sugar—If your brown sugar is lumpy, pass through a sieve or crumble with fingertips.

PHEC Tip:
If you only have one baking sheet, let it cool between batches. A hot baking sheet will cause cookie batter to spread, resulting in a change in texture and shape.


Makes 14 very large soft cookies One serving = 1 large cookie
Per serving: 203 calories, 8.8 g Fat, 1.3 g Sat. Fat, 0.1 g Trans Fat, 170 mg Sodium,
26 g Carbohydrates, 3 g Fibre, 10.8 g Sugars, 9.7 g Added Sugars, 6 g Protein
Carbohydrate Choices: 1 ½