July 25, 2010

Pumpkin Cookies

These pumpkin cookies are so delicious and are even better when made with fresh pumpkin!  I like to make this recipe every fall for the holidays. I like to get my pumpkin fresh from a farm, cook it up and make the cookies. I even had enough extra this year to make pumpkin chocolate chip ice cream.

This is a sugar pumpkin, you can tell because it has black spots on the outer layer.  The smaller the pumpkin the better.


The following method may be used to prepare any winter squash. To prepare the pumpkin the pumpkin for cooking, cut the pumpkin in half, a butcher knife works well, put the pumpkin in a cake pan with about 1/2" of water.  Turn the oven to 375 and cook the pumpkin for 30-45 minutes, or until the pumpkin is fork tender.


Remove from the oven and let cool.  Scoop out the inside of the pumpkin with a spoon and blend in blender.  The recipe calls for 2 cups of pumpkin.  If you don't use it all you can freeze the rest and save for more cookies, a soup, bread etc.  



The recipe is based on a recipe from Vicki at SunGold Farms.

Pumpkin Cookies

This recipe can be used with almost any winter squash. See instructions above on how to prepare.

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups pureed squash or pumpkin
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp ground allspice
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 bag of chocolate chips
1 1/2 cups chopped pecans

Preheat oven to 375 degrees. In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets. Bake for 10 to 12 minutes or until edges are golden.

*Baker's tip, the dough is pretty runny, but because of all the baking powder and soda, they rise up quite nicely.

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