2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon ground nutmeg (preferably freshly grated)
1 teaspoon kosher salt
1 teaspoon baking soda
1 ½ cups packed natural brown sugar
1 cup canned organic pumpkin
4 tablespoons unsalted organic butter, softened to room temperature (OR, we substituted coconut oil)
2 bananas, thawed and pureed
1 cup chopped walnuts (* this is optional, but really makes it!)
Measure the flours and spices into a bowl, whisk to combine, and set aside.
Cream the butter (or softened coconut oil) with the sugar. Add pumpkin, bananas and vanilla, combine with the creamed butter and sugar. Stir in toasted walnut pieces.
Scoop a heaping tablespoon of dough and place on lined sheet pan (parchment paper), leaving a couple inches between dough. Bake for 15 minutes or until cookies spring back when lightly touched. Let cool on sheet pan for 5 minutes, then move cookies to a cooling rack.
