One of our teacher friends asked all of her kids to bring in a pumpkin for Halloween, knowing not everyone always follows directions like this. They carved a bunch of them, but she had a windowsill full of leftover pumpkins (my post is a bit late…). We offered to help by taking a few off of her hands. When life gives you pumpkins, make COOKIES!
- 1/2 cup butter
- 1 cup granulated sugar (and more for rolling the cookies in)
- 1/2 cup pumpkin puree
- 1/4 cup molasses (I had to use honey)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 and 1/3 cups GF flour
- 2 t baking soda
- 2 t cinnamon
- 1 1/2 t ground ginger (we don’t have that so I grated about 1 t fresh ginger)
- 1 t ground cloves (we don’t have that either so I substituted allspice- I’d rather have them too flavorful than bland)
- 1/2 t salt
Directions for pumpkin puree if you’re making your own like me
- Peel the pumpkin and take out his guts
- Rough chop the pumpkin- as big as 2 inch chunks is ok
- Throw the pieces in the slow cooker with about 2 cups of water (to steam the pumpkin)
- Cook the pumpkin until it’s soft (about one hour)
- Blend the pumpkin to make a puree
Directions for the cookies
- Preheat oven to 350
- Cream the butter and sugar together
- Mix in the pumpkin, molasses, egg, and vanilla (if you use fresh ginger, add it here instead)
- Mix the dry ingredients separately (flour, baking soda, salt, ginger, cinnamon, cloves)
- Combine the wet and dry ingredients
- Refrigerate for 1 hour (or up to 3 days) to let the dough firm up
- Roll 1 inch balls of dough in sugar and place them on a greased cookie sheet
- Cook the cookies for 10-12 minutes
- Let cookies cool for at least 10 minutes before serving.
These cookies are crisp on the outside, but soft and moist on the inside. They are truly delicious!
The original cookie recipe came from Two Peas and Their Pod.