Sunday, October 6, 2013

Harvest Cookies

Today is the perfect day for Harvest Cookies. We spend a sun-filled afternoon playing outdoors. The late afternoon chill brought us indoors and Jane (my two-year old) is snuggled on the couch with a blanket and warm milk. The smell of Harvest cookies baking in the oven would complete this perfect day. 

And they're easy to make....everything just goes into one bowl

drop by rounded teaspoons onto a baking sheet

and Voila!


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 egg
1/2 cup pumpkin puree 

(I use mashed yams.... usually left over from a previous meal....make sure the yams aren't too 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)

  1. Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper (optional; the cookie dough can be baked on ungreased cookie sheets.
  2. In a large bowl, beat first 7 ingredients (the butter through to the baking soda) until combined, scraping the sides of the bowl.
  3. Beat in egg and puree.
  4. Slowly beat in flour just until combined.
  5. Stir in rolled oats and pumpkin seeds (if using).
  6. Drop dough by rounded teaspoons on the cookie sheets. 
  7. 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.