Pumpkin Chocolate Chip Cookies

75 mL (1/3 cup) Western Family butter
150 mL (2/3 cup) packed brown sugar
250 mL canned (1 cup) Western Family pumpkin puree
500 mL (2 cups)Western Family whole wheat flour
8 mL (1½ tsp) Western Family baking powder
5 mL (1 tsp) baking soda
2 mL (¼ tsp) salt
10 mL (2 tsp) cinnamon
5 mL (1 tsp) ginger
3 mL (½ tsp) allspice
250 mL (1 cup) semi-sweet chocolate chips
75 mL (1/3 cup) shelled pumpkin seeds*, chopped

* shelled pumpkin seeds, also known as pepitas, can be found in the bulk foods section

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or spray with non-stick cooking spray.

2. In a bowl, blend butter and brown sugar until creamy. Add pumpkin puree and mix well. Slowly add flour, baking powder, baking soda, salt and spices. Mix well. Fold in chocolate chips and pumpkin seeds.

3. Drop cookies by tablespoonfuls onto baking sheet. Bake for 12 minutes. Let cool for 5 minutes and then transfer to wire rack to cool completely.

4. Gluten Free Variation: Omit wheat flour and replace with equal amount of gluten-free flour mix* and add 1 tsp xanthum gum.

* To make gluten-free flour mix, combine 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca flour. Mix well. Store in air-tight container for up to 6 months.

Makes 30 cookies.

Nutritional Analysis:
Calories 141, Protein 2 g, Fat 6.3 g, Carbohydrate 21 g, Fibre 1.5 g