Wednesday, November 3, 2010

Recipe: Sugar Pumpkin Cookies

Thanksgiving is fast approaching (my favorite holiday), and this year I can no longer rely on quick-and-easy canned pumpkin filling for pie. I have known I would eventually have to tap into the local option: Sugar Pumpkins. 

While I have ignored these gems in the past, I decided to pick up a few before Thanksgiving to experiment with. I wasn't sure how much pumpkin pulp would be enough for a pie. I wasn't sure how long they took to bake. I wasn't sure how expensive this whole operation was going to be. So a trial run was definitely in order.

I found this recipe from Natural Papa's website, and thought I'd give it a whirl. I made a few adjustments, as I'm not Vegan and some of the products would prove difficult to find locally. I used real eggs instead of egg replacement, and since coconut's don't grow in Seattle, I opted for butter in lieu of coconut oil. 

The result? Very tasty cookies! I will say that the consistency reminds me more of a scone or a muffin. Still tasty! Just not a "cookie" by my estimation. 

I've included the link above, but here was my process:

1 > Procure your Pumpkins

While there are plenty of pumpkin patches around, I picked mine up at PCC. For 4 pumpkins, I spent just under $4, which I think is a pretty smokin' deal. One pumpkin equals about 2 cups of pulp, which is enough for 1 pie. This is definitely cheaper than buying the canned variety, no?

2 > Scoop and Save Seeds

Yes, we all know we can save and roast pumpkin seeds. Did you know you could also save and roast other squash seeds, like Acorn, Butternut and Spaghetti? In our crunch and salt deprived world, this has been a treat that has been getting us through the fall months. Very tasty, and very nutritious.

3 > Bake @ 350 for 30-40 minutes

After cutting the pumpkin in half (from stem to stern), place face down on a cookie sheet and bake until soft and a knife easily pierces through the skin.

4 > Scoop the Pulp

Once cool (very important! No burns, please!), scoop the flesh of the sugar pumpkin, and mash it in a bowl. Reserve 1 cup for the recipe.

5 > Add the other Ingredients

Including eggs, flour, cinnamon, nutmeg (I used nutmeg instead of cloves), sugar, butter and baking powder. Mix well.

I didn't let it rest for an hour as suggested, mostly because I was pinched on time. I just put spoonfuls on the greased baking sheet and baked at 350 degrees for 20 minutes (instead of 8-10...for some reason, mine took longer). I checked on them at 10 minutes, 15 minutes and finally at 20 I took them out.

6 > Enjoy!


  1. My son, Tony, calls his wife's cookies "cakies" because she always lessens the sugar and fat and increases the flour. Yours look really great - I love that type of cookie!

  2. That's hilarious! Dan made a great comment that these would be fantastic cupcakes...and then went on to say they would also be good frosted. Dually time around!