Fox Recipe Box: Morning Glory Pumpkin Cookies

Recipe Box
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CLEVELAND, Ohio — Pumpkin is a popular flavor this time of year and according to Giant Eagle Market District dietitian Katie Stitzel –that is a good thing because pumpkin is such a healthy ingredient.

Katie teamed up with Giant Eagle Market District Chef John Belt  and together they shared two delicious and nutritious recipes that are perfect for the Fall season.

Click here to learn more about Giant Eagle Market District.

Morning Glory Pumpkin Cookies

1 c all purpose flour
1 c whole wheat flour
1/2 t baking soda
1/2 t baking powder
1/4 t cinnamon
1/4 t ginger
1/4 clove
1/4 t nutmeg
1/4 t salt
1/2 cup butter, room temperature
1 cup sugar
1/4 c molasses
2 eggs
1 15oz can pumpkin
1 c shredded carrot
1 apple diced
1/2 c coconut
1/2 c pepitas
1/2 c raisins

Soak raisins in hot water, set aside and preheat oven to 375
Mix flour, soda, powder, spices and salt together, set aside
In mixer, beat butter and sugar until light and fluffy, add eggs and pumpkin, mix until incorporated
Add dry ingredients, mix until incorporated
Add carrot, apple, coconut, pepitas, raisin, mix until incorporated -Do not over mix-
Pile heaping tablespoons of cookie dough on a parchment line sheet tray
Bake at 375 15-20 min

Gluten Free Kale, Apple & Pepita Salad                    Prep Time: 25 minutes

For the Dressing
3 Tbsp. apple cider vinegar
3 Tbsp. Market District pure maple syrup
2 Tbsp.  Giant Eagle olive oil
½ tsp. salt
½ tsp. pepper
For the Salad
1 Fuji or honey crisp apple
½ cup thinly sliced red onion
1 bunch Tuscan (lacinato) kale, chopped* (about 6 packed cups)
¼ cup roasted salted pepitas or pumpkin seeds

In a medium bowl, whisk together ingredients for dressing. Quarter apple, then remove cores and thinly slice. Add apple and onion slices to dressing and toss to coat. Place kale in a large bowl and toss with dressed apples and onions. Cover and refrigerate until ready to serve. Garnish with pepitas just before serving. Makes 8 servings based on 1 cup per portion.
* Wash kale by submerging in a large bowl of cool water; lift kale out of water, leaving behind any dirt. Remove stems and ribs from kale, then chop into bite size pieces. Place in colander (or salad spinner) and pat dry with a clean towel.

Nutritional Information (Per serving):

Calories 110, Fat 6g, Sat. Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 170mg, Total Carbohdrate 14g, Fiber 2g, Sugars 7g, Protein 3g, Vitamin A 100% DV, Vitamin C 100% DV, Calcium 8% DV, Iron 6% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding


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