Mmm. Pumpkin time of year! But sometimes there is more pumpkin than you can reasonably make pies out of–which might, in some circles, be considered heresy. I’ve got dozens of 2-cup packages of homegrown pumpkin in my freezer, so it may surprise you to learn that when I baked ‘pumpkin’ cookies yesterday, I did so with mashed butternut squash! One of those babies from our garden is enough to feed a family of 8-12 people, and we’re two on a regular basis. Anyway, the substitution worked great. You’d never be able to tell. Promise, these soft oatmeal cookies are awesome either way.
Pumpkin Chocolate Chip Cookies (about 4 dozen)
1/4 cup buttermilk
1/2 cup soft butter
1/2 cup brown sugar
3/4 cup honey
1 cup pumpkin puree (not pie filling)
1 teaspoon vanilla
2.5-3 cups flour (I use all soft whole wheat flour)
1 cup old-fashioned rolled oats
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips
Drop by rounded teaspoonfuls on a baking sheet. Bake at 350 for 12-15 minutes
May I just say YUM?