I had a great winter squash harvest this year, and now I totally get the pumpkins on the front steps thing. Once I filled up the sunny front porch window with my favored squashes, leaser favored pumpkins got the outside steps. Although they are the pretties of the winter squash, they are the least flavorful, so they need to be a little spiced up. Straight out of the oven with a little pad of butter and a pinch of salt does not work well for the pretty pumpkin like it does for the delicata or the buttercup. So I'm on a mission to eat all of my harvested pumpkins, creatively. Everything pumpkins, and taking suggestions....
Pumpkin Cookies (more like a little cake or muffin top hearty enough for breakfast)
- 1 stick butter
- 1 large egg
- 1/4 cup of granulated sugar
- 1/2 cup brown sugar
- 2 tablespoon molasses
- 3/4 cup cooked pumpkin
- 1 teaspoon of cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon of baking soda
- 1 teaspoon soda
- ½ teaspoon of salt
- 2 1/4 cups whole wheat pastry flour (whole wheat pastry flour makes a HUGE difference, it has changed how I cook)
Cream butter and sugar, add egg and mix. Add pumpkin and molasses, mix.
Toss dry ingredients and then mix gently with wet. Let rest in fridge for 10 minutes to firm up a little so you can scoop them by tablespoon onto a cookie sheet. Bake 10-12 minutes.
I can imagine them with a gingery cream cheese frosting and a little piece of candied ginger right on top.