“Pumpkin” Cookies

Posted March 29, 2017

CategoryAcorn Squash, Butternut Squash, Desserts, Festival Squash, Recipe, Vegetables

"Pumpkin" Cookies

Yields1 Serving

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1 cup raisins (or substitute chocolate chips or nuts in place of raisins.

1/2 cup canned pumpkin puree (The quickest way to cook a squash is to peel or cut all the skin off and remove the seeds and steam it about 15 minutes. For best flavor retention it’s a good idea to bake it at 375 for about an hour, then scoop out the squash.)

Preheat oven to 350 degrees F (175 degrees C).

Combine the flour, oats, baking soda, cinnamon and salt; set aside.

In a large bowl, cream together the butter, brown sugar and white sugar until smooth.

Beat in the egg and vanilla then stir in the squash puree.

Gradually stir in the dry ingredients until well blended.

Mix in raisins (or chocolate chips or nuts).

Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ingredients