Pumpkin “Mousse” with Toasted Pecan-Ginger Cookies
Preheat oven to 350 degrees. In a large bowl, mix 2/3 cup canola oil and 1 cup brown sugar until well combined. Beat in one egg and one egg yolk. Mix in ¼ cup molasses and 1 tsp vanilla. Toast ½ cup pecans in a pan over medium heat for 5-7 minutes. Pulse in a food processor until the pecans are fine pieces. Note: Pecans can also be crushed in a large bag using a rolling pin or meat mallet. In a separate bowl, toss the pecan pieces in 2 cups whole-wheat pastry flour or whole-wheat flour. Add 2 tsp baking soda, 1 ¼ tsp ground ginger, 1 tsp cinnamon, ¼ tsp ground nutmeg and ¼ tsp salt and thoroughly combine.
Add the dry ingredients to the wet ingredients and mix until well incorporated.
Roll the dough into 1-inch balls and place 2 inches apart on a non-greased baking sheet. Do not flatten the balls. Bake for 10-12 minutes, until the cookies have set but are still soft, not crispy (they will flatten out in the oven). Let sit on baking sheet for 1 minute before transferring to parchment paper or a wire rack to cool.
For more recipes from Jessica Cerra, visit Triathlete.com/Recipes.
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