I promised I’d post this recipe for pumpkin cookies right now while everyone has an abundance of squash still. My kids love these, as did the kids at preschool (and teachers, and neighbors…) And I have no pictures of the cookies themselves which are now long gone…
These cookies are soft inside and slightly chewy outside, just like the top of a muffin. If you use homegrown squash and want a stronger pumpkin flavor you can cook your puree on low in a saucepan until it carmelizes slightly and thickens to that gloppy consistency of canned pumpkin. It works equally fine if you omit that step but your cookies won’t have such intense pumpkin flavor.
Soft Pumpkin Cookies – based on a recipe from the Chicago Sun Times
2 1/2 cups soft wheat or spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup organic cane sugar (you can increase to 1 1/2 cups if you like a really sweet cookie, or you can frost them instead)
1/2 cup butter, softened
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees and grease baking sheets.
In a medium bowl combine flour, soda, powder, spices and salt.
In a mixer bowl beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoonsful onto prepared cookie sheets and bake for 15-18 minutes or until edges are firmed and beginning to brown. Cool on baking sheets for 2 minutes then remove to a cooking rack. Makes 36 cookies.
Frost with maple syrup/powdered sugar glaze if desired.
To Make Your Own Pumpkin Puree
To roast your own pumpkin cut a small pie pumpkin variety into quarters and scoop out the seeds and strings. Place the quarters on a cookie sheet and roast at 350 until done. Peel off the skins and then puree in a food processer until the texture is perfectly smooth. Freeze for future use. When using thawed pumpkin you may need to cook it in a saucepan until it is thick to remove any excess water.
To Roast Pumpkin Seeds:
To roast the seeds clean off any flesh or strings and rinse well in a colander. Pour enough olive or palm kernal oil on a cookie sheet to coat it. Add the seeds and sprinkle liberally with kosher salt, stirring with your hands until all the seeds are coated. Roast in a 300 degree oven until done, stirring every 15 minutes. This will probably take an hour. You can add other seasonings as well.