Egg-Free Pumpkin Cookies

3 Cups SCD Flour
1/4 Cup Honey
3/4 plus 1/8 cup Pumpkin Puree
1/8 cup melted palm shortening or coconut oil
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 tsp ginger
3/4 tsp cinnamon
1/2 tsp nutmeg.

Preheat oven to 300
Melt oil.
Combine all wet ingredients
Combine all dry ingredients
Mix wet into dry ingredients
Form dough into little balls the size of walnuts (I use a cookie scooper for this) and place on parchment lined cookie sheet (or silpat)
Bake 10 - 15 minutes until slightly browned.

Makes about 3 doz cookies.