Ingredients

• 4 tablespoons butter
• 1/4 cup honey
• 1 egg
• 1 teaspoon vanilla
• 1 cup canned or pureed cooked pumpkin
• 1 cup whole wheat pastry flour
• 1/2 cup wheat germ
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 3/4 cup raisins
• 1/2 cup pecans or walnuts, chopped

Directions

1. Preheat oven to 350F. In a food processor, blender, or mixing bowl, blend together the butter, honey, egg, and vanilla. Add pumpkin and blend to incorporate. In a bowl, combine flour, wheat germ, rolled oats, baking soda, cinnamon, ginger, and nutmeg. Add wet ingredients and mix briefly to blend. Stir in raisins and nuts.

2. Drop the batter by tablespoonfuls onto a cookie sheet lined with parchment paper or greased with liquid lecithin and oil. For mini cookies, drop by the teaspoonful. Bake for 15 to 20 minutes.

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