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This recipe for spiced pumpkin-oatmeal cookies is loaded with pumpkin, cinnamon, ginger, and nutmeg, and drizzled with maple icing.
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This recipe mixes lemon zest into lightly textured cupcakes that are then topped with a tangy lemon–cream cheese frosting.
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Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky)