What else can a person do with cooked pumpkin? I know we always think pie and associate the flavors of cinnamon, ginger, and nutmeg with it, so much so that once I made pumpkin soup for a senior’s lunch at the church, and some people were apprehensive until they tasted all the nonpie seasonings. Of course, there are pumpkin breads and pumpkin muffins and pumpkin doughnuts at the bakeries, and I think I have even spotted pumpkin whoopie pies.
Nancy-Linn Ellis from Stockton Springs, proprietor of Maine Temptations, sent along this pumpkin cookie recipe that she learned from a friend in Pennsylvania. The butterscotch and pumpkin combination is a winner, and everyone who had a taste from a 10-year-old to a 72-year-old, with a few early-30s and 60-somethings in be-tween, approved enthusiastically. To my horror, I personally ate four in row. The texture — soft and chewy with the contrasting sweet nuggets of the chips — is really appealing.
Because we grow pumpkins, I tend to have cooked pumpkin handy, often frozen in 1-cup amounts. If you cook your own, make sure you drain it well, imitating the smooth, firm texture of canned pumpkin.
I found these cookies did not spread very much on the pan, so you can place them fairly close together.
Pumpkin Butterscotch Cookies
Yields 50-70 cookies
2 cups allpurpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
1½ cup cooked pumpkin (approximately 1 can)
1 teaspoon vanilla
1 bag butterscotch bits (approximately 11 ounces)
½ cup walnut chopped pieces
Preheat the oven to 375 degrees and grease baking sheets. Sift together the dry ingredients. Cream the butter and sugar together, beat in the pumpkin and vanilla. Add the dry ingredients. Mix well. The dough will be fairly stiff. Drop by teaspoonful onto cookie sheet. Bake approximately 15 minutes until they have risen and browned slightly.