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Pumpkin Cookies


Pumpkin Cookies

It is difficult to find dessert recipes that do not use baking soda, an ingredient that is very high in sodium. These cookies are small enough to rate on the low side of sodium content. They are sweet enough so that a couple of cookies should satisfy a dessert craving.

58 cookies: 26 mg. sodium per cookie

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon no salt added baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/16 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup finely packed brown sugar
1 egg
1 cup pureed butternut squash* (see below)
1/2 cup milk

Prep. Instructions

1. Sift together flour, baking soda, baking powder, cinnamon, ginger, cloves and salt in a bowl.
2. Lightly grease baking sheets.
3. Have all other ingredients on hand.

Cooking Instructions

1. Cream butter and sugars until light and fluffy. Beat in the egg. Stir in pureed butternut squash.

2. Stir flour mixture into creamed mixture alternately with the milk, combining thoroughly after each addition.

3. Heat oven to 375 degrees F.

4. Drop cookie batter, 1 level Tablespoon at a time, onto the greased baking sheets. Bake until set, about 12 minutes. Cool for a minute, then remove to a rack to cool completely.

*You can use leftover pureed butternut squash from Pumpkin Pie. Or you can use the following instructions for pureed butternut squash:

Pureed Butternut Squash

1. Remove hard skin from a small butternut squash. Cut up squash into cubes.

2. Place cubes in a stockpot with a small amount of water (just enough to barely cover the squash). Bring water to a boil; turn heat down to simmer. Simmer until squash is tender, about 15 minutes.

3. Place squash in a blender without any water added. Blend until smooth. - Copyright © 2023 Judy Reynolds