2 COOKIE RECIPES FOR OCTOBER : PUMPKIN-SPICED APPLE BARS and PUMPKIN COOKIES

PUMPKIN-SPICED APPLE BARS
Small slices of spiced apple cake that are delicious with tea, cold milk or a good cup of coffee.
The can be made GF if you use a gf flour mix.

 13 x 9 x 2 inch baking dish well greased

1/3 cup butter
3/4 cup light brown sugar

2 eggs beaten
3/4 cup all purpose flour ( or 50:50 with whole wheat, add 2 tbsp milk)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp grated nutmeg

1/4 tsp grated ginger
1/8 tsp ground cloves
1tsp cinnamon
1/2 tsp ground allspice

3 apples chopped (1 1/2 cups)

1/2 cup chopped nuts for topping (optional)
2tbsp cane sugar
1/2 tsp ground cinnamon


PREHEAT OVEN 350F middle shelf

method:
In a  large bowl  gently sift the flour, salt, soda, baking powder and spices and set aside.
Cream the butter and brown sugar, until light
Beat in the eggs.
Blend the flour mix into the butter-eggs and mix well.
Stir int he chopped apples, then spread into the greased baking dish and smooth down the top.
Sprinkle with nuts (if using) and the cinnamon-sugar.
Bake  for 25-30 mins, until lightly golden.
Remove from oven and cool in pan
Cut into bars/squares.
Store in air tight container

variations:
 you may use any chopped fresh fruit or even dried fruit, these are good with soft pitted prunes or soaked dried apricots

Also use what ever spices you love, ground cardamon is great as is pumpkin spice mix.

PUMPKIN COOKIES..these are great year round and have to say..very healthy

makes  3-4 doz (depending on taste testing & size of cookies) 

greased or parchment lined cookies sheets
Preheat oven 350F

2 cups butter
 2 cups light brown sugar
1 x16ozs canned pumpkin* (NOT PUMPKIN PIE MIX)
2  large eggs beaten
2tsp vanilla extract
4 cups all purpose flour ( or 50:50 with whole wheat  add another egg and 1/4 cup milk)

2tsp baking powder
1 tsp sea salt
1 tsp baking soda
2tsp ground cinnamon
1tsp ground nutmeg
1 tsp ground allspice 

2 cups raisins or chopped dates (cut your own using scissors do not use commercially chopped as they contain oat flour and will make cookies too dry)

1 cup any chopped nuts

method
Sift the flour, spices, salt,baking powder and soda into a bowl and set aside

Cream the butter and sugar until light.
Add the pumpkin, eggs and vanilla and beat well.
Stir in the flour mix and mix well to combine.
Stir in the raisins and nuts, folding over many times to distribute evenly.

Drop by rounded tsp onto lined/greased cookie sheets, 2 inches apart.

Bake for 12-15 mins.
Remove from oven and with a spatula remove to cool on wire racks.
These make great sandwich cookies with cream cheese or vanilla frosting.
For larger cookies alter cooking time


* these can be made using own made pumpkin/butternut/acorn squash puree, just make sure that it is quite solid and not too wet.