The time between Halloween and Thanksgiving is for pumpkin eating, if you ask me. These are my favorites, and are completely totally healthy and still amazingly tasty. I can't call them a cookie, though. They are a breakfast substitute, a mid-morning snack, a tea time treat. Pretty cakey. A cluster. They're originally from this book, but with my changes (in parenthesis) they are even better. I have them on hand a lot, when I'm starving, and can't put my baby down (that sounds like merely an expression, but it ain't).
Holly's Pumpkin Raisin Clusters
4 tablespoons butter (I use a half cup of applesauce)
1/4 cup honey (I used agave)
1 cup canned or pureed cooked pumpkin (I used organic, canned)
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup raisins (I have also used dried cranberries and cherries to great success)
1/2 cup pecans or walnuts (I omit)
Preheat oven to 350 degrees. In a mixing bowl or blender, combine butter (applesauce), honey (agave), egg, and vanilla. Add pumpkin, and blend until incorporated. In a separate bowl, combine flour, wheat germ, rolled oats, baking soda, cinnamon, ginger, and nutmeg. Mix into wet mixture. Add raisins and nuts, until just combined.
Drop batter by tablespoons on a cookie sheet lined with parchment or silpat. Bake 15 minutes(ish) or until top seems firm. Yields about 2 dozen.