Recipe: Pumpkin Chocolate Chip Cookies

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)

Mix together:
1/4 cup buttermilk
1/2 cup soft butter
1/2 cup brown sugar
3/4 cup honey
1 egg
1 cup pumpkin puree (not pie filling)
1 teaspoon vanilla

Add:
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?