Did you ever bake and puree a pumpkin, only to find you have the cup and a half required for pumpkin bread plus a spare ¾ cup, which really does you no good because you’re not going to bake one loaf of pumpkin bread at a time? Yeah, me too.
Here’s what we did with it today:
Pumpkin Chocolate Chip Cookies
1 ½ cup whole-wheat flour
½ cup oatmeal
½ tsp. salt
1 ½ tsp. baking powder
½ tsp. cinnamon
1 stick (half cup) butter at room temp, because our family motto is “Butter makes everything taste better.”
1 cup maple sugar (maple snow). I’m sure you could use another sweetener, including maple syrup.
½ tsp. vanilla, which I almost didn’t put in but Lilah mentioned we should use it because she likes how it smells.
¾ cup pureed pumpkin
Fair Trade chocolate chips
Mix together dry ingredients and set aside. Cream together butter and maple snow, then beat in egg and vanilla. Mix in pumpkin. Mix in dry ingredients to the pumpkin mixture, then add chocolate chips to taste, which for us is dumping in half the bag.
Place by giant spoonfuls on a greased cookie sheet because Benjamin has difficulty understanding the concept of bite-sized, turning the rows into a math problem. Bake at 375 degrees for 14 or so minutes, or until they seem—you know—done.
Turn the division of the cookies into another math problem, then debate over who gets to eat the remainder.