Don’t forget the treat!

Ingredients

• 1 tablespoon plus 1 teaspoon of canned 100-percent pure pumpkin puree (not pumpkin pie mix)
• 2 large eggs
• 3 tablespoons pure maple syrup or honey
• 3 tablespoons melted coconut oil or vegetable oil
• 3 cups all purpose flour (we used whole wheat and it worked ne!)
• half-cup powdered roasted carob

Instructions

Preheat oven to 350 degrees.

In a medium bowl, whisk together five tablespoons of canned pumpkin, two eggs, the maple syrup or coconut oil. Stir in the flour, a little at a time, until it forms a stiff dough. We only ended up needing two cups. You need the dough smooth, non-sticky, but workable. Mixing this dough by hand is the easiest way to get the job done.

Split the dough into three equal portions. Set two aside. Return one portion to your bowl and knead in one heaping tbsp. of canned pumpkin and a half-cup of carob. If the dough is too stiff , add a tiny bit more pumpkin. If it’s too sticky, add a pinch or two more carob.

Break all of the dough balls into 1-inch balls. Smash all the balls together in a random pattern. Try to knead the dough as little as possible! An overworked dough will be tough and become a solid brown color if you mix it too much. Roll the dough quarter-inch thick and cut out with a cookie cutter (or cut into squares with a pizza cutter or butter knife.) Lay out the cookies on a parchment lined baking tray. Using a toothpick, pierce the cookies all over. (Adding holes like this allows the steam to escape and prevents the cookies from bubbling.) Bake for 15-18 minutes, until golden brown and cooked through. Remove and cool completely.

(Note: We used yogurt and a drop of food coloring for the eyes, however this will be absorbed quickly into the cookie.)