And they're easy to make....everything just goes into one bowl
drop by rounded teaspoons onto a baking sheet
Yields: about 24 cookies
1/3 cup unsalted butter, softened
2/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp cloves
pinch of nutmeg
(I'm not a big fan of nutmeg, but without it, the cookies just don't taste the same....)
1/4 tsp baking soda
1/2 cup pumpkin puree
(I use mashed yams.... usually left over from a previous meal....make sure the yams aren't too dry....you may want to add a few drops of water)
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
1/4 cup pumpkin seeds (optional)
- Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper (optional; the cookie dough can be baked on ungreased cookie sheets.
- In a large bowl, beat first 7 ingredients (the butter through to the baking soda) until combined, scraping the sides of the bowl.
- Beat in egg and puree.
- Slowly beat in flour just until combined.
- Stir in rolled oats and pumpkin seeds (if using).
- Drop dough by rounded teaspoons on the cookie sheets.
- Bake in preheated oven for 8 to 10 minutes until done. Transfer cookies to a wire rack and let cool. Best to eat the cookies the same day. But they freeze well if you have left over.