Featured recipe from Marilu's table * Pumpkin cookies

These are easy drop cookies – they come out a little soft, and full of the perfect fall flavor of pumpkin spice.

They can also be vegan (no eggs! and use the agave instead of honey) and can be made gluten-free by using a GF flour blend (we like the one by Bob's Red Mill). We like to make them with golden raisins, or sometimes a mix of golden raisins and dried cranberries.

We're big fans of using parchment paper on cookie sheets. Oiling a cookie sheet just means more stuff to wash off. Parchment keeps the cookie sheet clean (you'll still want to wash it), and keeps the food from the metal. Some foods react to metal, and the flavor of the food changes – you can avoid that by lining metal baking pans with parchment. Parchment paper is sold alongside foil and plastic wrap. You can use the same sheet of parchment for the whole batch of cookies.

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Pumpkin Cookies

Blue * Makes 18-24 cookies

3/4 cup honey or agave syrup

1 cup pumpkin puree

1/2 cup oil

1 teaspoon vanilla

2 cups whole wheat pastry flour (or gluten-free flour blend)

1/4 cup soya flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1 cup raisins (optional)

1/2 cup chopped nuts (optional)

Preheat oven to 350F.

Mix honey, pumpkin, oil and vanilla in a large bowl.

In a separate bowl, combine dry ingredients. Add to pumpkin mixture. Stir in raisins and nuts, if desired.

Drop by spoonfuls onto a parchment-covered (or oiled) cookie sheet. Bake for 12-15 minutes.