PB Banana Pumpkin Cookies

Hello!  We have had a couple of chilly days here in Erie, PA and this has us thinking about baking here in my home.  It is hard to believe that we were at the beach (in our swimming suits!) just three days ago!  It was in the 80's on Wednesday.  The past couple of days have dropped to the 50's!  

The kids have been asking for cookies.  I myself have been in the mood for some chocolate.  We put this recipe together this evening and I have to say that these cookies are GOOD!  They are poofy but still chewy.  They are dense rather than cake-like.  These cookies involve a little bit of everything!  I didn't include Oatmeal and Chocolate Chunk in the title as that would have been a bit much.  I did write down this one as we went and I am glad that I did.  We will be making these again!!  No adjustments needed here.  :)

PB Banana Pumpkin Cookies

1 Ripe Banana - Mashed

1/2 Cup Pumpkin Puree

3/4 Cup All-Natural PB

1 Egg

1/4 Cup Raw Honey

1/3 Cup Coconut Palm Sugar

1 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

1 Teaspoon Baking Powder

Dash of Cinnamon

2/3 Cup Quick Oats

1 1/2 Cups Whole Wheat Pastry Flour

Dark Chocolate Chunks (I used part of a 72% Cacao Bar)

Preheat oven to 350.  Cream banana, pumpkin and PB.  Add in your egg, honey, sugar and vanilla.  Mix until combined.  Fold in your dry ingredients: salt, baking powder, cinnamon, oats and flour.  Mixture will be thick and sticky!  

Drop by rounded tablespoons onto a baking stone.  No need to prepare this type of surface.  After dropping by tablespoons, flatten slightly.  Take a piece of dark chocolate and press it into the top of the cookie.  Bake at 350 for 10-11 minutes.  DO NOT over-bake!  Cookies are "poofy" but will cook through quite well.