Molasses, pumpkin and spice patties

By Marie-Michelle Chouinard
These ultra-soft patties will help you pass any leftover pumpkin puree that's been lying around since your fall outing. Perfect as a dessert or snack, you'll probably find a time to bite into one throughout the day. Who knows, you might even find that they'll make you buy pumpkins all year round!
Ingredients

• 1 cup pumpkin puree, homemade or store-bought
• 1/4 cup soy milk
• 1/2 cup vegetable oil
• 1/2 cup molasses
• 1 teaspoon of vanilla essence
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon powdered cinnamon
• 1 tablespoon ginger powder
• 1 teaspoon of nutmeg
• 1 tablespoon ground flax seeds
• Raw pumpkin seeds (optional)

Preheat the oven to 325 degrees. In a first bowl, combine wet ingredients. Then add the sugar, mix well and set aside. In a second bowl, mix the dry ingredients and then stir in the wet ingredients. Mix well until the mixture is homogeneous. On a cookie sheet lined with parchment paper or silicone sheet, form balls of dough about 1/4 cup thick, about the size of a golf ball. You can use two tablespoons or an ice cream scoop. Keep some space between each pancake. Ideally, make two baking sheets or two baking sheets of 8 cookies. Sprinkle each scoop with pumpkin seeds if desired and bake for 14 minutes.
Prep time: undefined minutes
Cook time: 00:14
Total time: undefined
Yield: 16 pancakes