I love to make the classic, spongy cakey pumpkin cookies every autumn – you know the ones with the lick-it-off-the-top-first cream cheese frosting. But this year, thanks to inspiration from the Holiday Recipe Exchange by My Baking Addiction and GoodLife Eats sponsored by Chicago Metallic…I decided to spend a bit more time with the recipe and Redux it a bit. So I swapped in some whole wheat flour, more pumpkin and swapped out some sugar and salt. I also added fruit in the form of antioxidant-rich Plum Amazins. They are simply recipe-ready, chopped prunes. With less sugar and more fiber than raisins, Amazins were a delicious addition to the cookies and seemed to fit perfectly with the holiday theme. (After visiting with the Amazins folks at the recent FNCE conference they sent me a few canisters and my kids now ask for Amazins for snacks! They are a super kid-friendly size.)
I’ve already given most of these welcome treats away and plan to bake up another (healthy) batch to rival the pumpkin pie on next week’s Thanksgiving table.