cried out my roommate looking at the dinner table now covered in produce.
Just how many squashes did you buy!?
Only, like, seven.
Elise Bauer
Enough to last us for most of fall, I replied.
And really, are seven of them too many?
Once autumn rolls around my kitchen becomes overloaded with butternuts, kabochas, ambercups, and turban squashes.
Elise Bauer
Roasted, pureed, curried, its all good due to the playful versatility of pumpkins.
Still,using them in baking is my preference; their rich flavors are tailor-made for sweets.
This cookie, however, is a bit different thanks to a nice dose of oatmeal.
This keeps them very soft and chewy.
Chocolate chips and dried cranberries, maybe?!
And hey, if you want to top them with frosting or icing, that works too.
I bet they’d be great with somecream cheese frostingor dark chocolate frosting smeared overtop.
You could even make mini-cookies and sandwich them together with frosting in between.
Storing & Freezing Pumpkin Cookies
These cookies are soft and moist.
Store pumpkin cookies in an airtight container on the counter.
More Great Desserts With Pumpkin
Pumpkin Cookies
These cookies are soft and moist.
If you prefer less-sweet cookies, use 3/4 cup of sugar.
Add the egg, vanilla extract, and pumpkin puree and beat for another 3 minutes.
Fold in the pumpkin seeds and currants.
Drop spoonfuls of dough on cookie sheets lined with parchment paper.
Bake for 13 to 15 minutes, until dry on top and slightly browned around the edges.
Cookies will keep in an airtight container for at least a week.
