Since HB will deleat this soon from the chat thread, I decided to add it here in case anyone would like to use it:
Double Pumpkin Cookies
1/2 c. butter, softened (best if slightly hard yet...not to the melting point, anyways)
1 1/4 c sucanat
2 eggs, or 6ish Tablespoons yogurt
1 1/2 c. thick cooked pumpkin (or any kind of squash)
2 1/2 c. flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teasoppn salt
1/3 teaspoon ginger (didn't have that on hand, so used 1/4 teaspoon allspice)
1-1 1/2 cups pumpkin seeds (used raw, unsalted, shelled. Can use up to 2c., if you like the seeds a lot)
Oven: 400
Cream butter and sucanat. Stir in eggs/yogurt and pumpkin. Seperately combine rest of ingredients except seeds, Stir into wet mixture. Stir in seeds.
I then used the butter wrapper to "grease" pans, and had no problems grease-wise the rest of the way through the batches.
Drop by spoonfulls onto pan(s), bake for 15 minuites, cool (if you can ).
These freeze wonderfully too.