This is the time of year to buy fresh pumpkins inexpensively. For a reminder about how to make pumpkin puree from a fresh pumpkin click here. I really love pumpkin. It adds a delicate flavor to every recipe it is added to, and can be an ingredient in recipes ranging from desserts to main dishes to breads. I especially like that pumpkin is full of beta-carotene and other good things. That means I can eat pumpkin cookies and tell myself they are good for me ; )
Most winter squash is interchangeable with pumpkin--try your favorite pumpkin recipe with cooked and pureed acorn, butternut, or other winter squash instead of pumpkin.
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with non
stick spray). Mix rolling sugar in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well.
Yield: About 3 dozen