It’s fall, the season of burning leaves, football games and pumpkin-spiced EVERYTHING!
Don’t get me wrong. I love the smattering of pumpkin-flavored goodies that makes its debut this time of year, but I stand firmly opposed to canned pumpkin.
It’s just so … yuck. And to top it off, most of the canned varieties aren’t even pumpkin. Instead, they make their puree from several types of winter squash, including butternut, Hubbard and Boston Marrow.
If I’m gonna bake pumpkin pie, cookies or bread, I’m gonna roast one to get out the yummy goodness of its guts.
I adapted a recipe for the Perfect Pumpkin Cookies by using—you guessed it—real pumpkin instead of the canned goop.
I also cut down on the nutmeg, but that’s because I’m not a huge fan. If you’re looking for more of the spice, increase it back to 1 teaspoon to coincide with the original recipe.
Our Addictive Pumpkin Cookies
(adapted from Perfect Pumpkin Cookies)
3 c. flour
1 t. baking soda
1 t. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/2 c. sugar
1 c. pie pumpkin puree
1 egg, beaten
1 t. vanilla extract
6 ounces semisweet chocolate mini chips
1 c. cinnamon chips
For pie pumpkin puree:
Halve a pie pumpkin. Scoop out its seeds and strings. Place in a baking dish and roast for 1 – 1 1/2 hours at 375 degrees.
Remove pulp with ice cream scoop.
Set the oven to 350 degrees.
Line baking sheets with parchment paper. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In an electric mixer with the paddle attachment, combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended.
Mix in the dry ingredients.
Remove the bowl from the mixer stand. Stir in the chocolate and cinnamon chips.
Drop the dough about an inch apart on the baking sheet.
Bake the cookies for 13 to 15 minutes or until lightly browned.