Pumpkin Oatmeal Cookies
Committee Meeting working lunch, 9/27/12 (used roasted cushaw squash puree)
These soft, chewy cookies have all the flavors of fall. You can use canned pumpkin, or you can use roasted squash puree from any kind of winter squash.
- 1 cup all purpose flour
- 1 cup whole wheat flour (or substitute more all purpose if unavailable)
- 1 1/2 cups rolled oats or quick cooking oats (not instant)
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice OR 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup pumpkin puree (OR puree from any other winter squash)
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips OR raisins OR dried cherries/cranberries
Heat oven to 350. Grease baking sheets.
In a medium bowl, mix together both flours, oats, baking soda, spices, and salt.
In a large bowl using an electric mixer if available, cream butter and both sugars. Add pumpkin puree, egg, and vanilla and beat to combine. Add flour mixture and mix until combined. Add chocolate chips or dried fruit and mix in.
Drop dough by rounded tablespoons onto cookie sheets. Bake for 12-14 minutes, until lightly browned and set. Cool at least 2 minutes before removing from sheet.
Yield: about 48 cookies.