09 February 2015
Soft pumpkin cookies
It's still winter, and there are still plenty of winter squash from the last few CSA boxes hanging around on our kitchen counter. So last weekend I roasted a pie pumpkin and a butternut squash, mashed up the flesh, and made a big batch of cookies. What better way to eat as much squash as possible?
These cookies are super soft and fluffy, to the point that they almost seem like little bite-sized pieces of pumpkin bread. Of course, they don't bake as long as a pumpkin bread, and they don't need to be cut like a pumpkin bread, and they're generally more cookielike as a rule, but otherwise, the taste and texture is pretty spot-on. So: pumpkin bread in cookie form.
Note that it is 100% possible to make these cookies with no mixer. I just used a big bowl and a wooden spoon, and everything worked out perfectly.
Soft pumpkin cookies
based on Pumpkin chocolate chip cookies
1 1/2 cups sugar
1 3/4 cup pumpkin or winter squash puree
1/2 cup butter, melted
1/2 tsp vanilla
1 tbsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
3/8 tsp cloves
1 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
Preheat your oven to 375F. Melt your butter, either in the microwave or in an oven-safe dish in the actual oven.
In a large mixing bowl, combine your sugar, pumpkin, butter, and vanilla. Add the eggs and beat well.
Mix together your spices, baking powder, baking soda, and salt. Add to the wet mixture and stir to combine.
Add the flour gradually, in 1-cup increments, stirring well after each addition. If you would like to add chunks of delightful things to your cookies, you can fold in 1 cup chocolate chips, dried cranberries, or chopped nuts. We prefer totally plain cookies, however.
Use two spoons to drop 1-tbsp pieces of dough 2 inches apart on a cookie sheet lined with parchment or a silicone mat.
Bake for 12-15 minutes, or until set on top (14 min for me). Let cool on cookie sheet for a few minutes before removing to a wire rack to cool completely.
Makes approximately 30 cookies.
Since they're so soft and moist, these guys are a bit more perishable than standard cookies. I recommend eating them within about three or four days. Fortunately they're delicious enough that this won't really pose much of a problem.
If you happen to be in the cream cheese frosting camp -- or even just the spreads-cream-cheese-on-things camp -- these are an excellent candidate. But they're also really good by themselves, with a cup of coffee or tea.
How are you eating your winter squash post-holidays?