So, truth is (1) I really do think pumpkin season runs all winter long and (2) I have a bunch of frozen pumpkin to use thanks to my lovely Thanksgiving centerpieces!
Then, I recently bought this…
So let’s get started, ’cause these do not disappoint!
Don’t be shy here. Take time. You want to make sure it is light and fluffy.
As I mentioned, I pulled this puree out of the freezer. Truth be told, this is the first time I’ve used frozen puree. I mean, we were in a pumpkin shortage last year, people. A surplus? This is unchartered territory.
Anyway, after it thawed (I tried to be speedy by using the microwave on defrost, then I moved to the old fashion water bath… I know, a bit backwards), it was a bit watery. I just threw it in a sieve to strain off the extra water and went from there.
Despite looking a bit mealy, I stuck with it. The end result was just fine. (Phew!)
What’s that? No, no. I promise, the egg was added here. No, seriously. Just look closer. Closer. Closer. Yup! There it is.
Doesn’t this look delicious? I know. But we’re not done just yet.
Press the dough down.
Yes, I know what you are thinking… what if I don’t have a handy dandy muffin top pan? Well, then you should probably go pick one up. No? Okay, you can use a regular ole’ cookie sheet. Don’t do two scoops per cookie though. That would just be crazy. Instead, do one heaping scoop. That should be just right. We good now?
Good. Pop the muffin top pan (or the cookie sheet… whichever one you want) into the oven.
Enjoy the smell of pumpkin and spices that envelopes your kitchen. But don’t get so lost that you forget to listen for the timer.
Once baked to a golden brown, let them cool and you are ready to…
Pumpkin Butterscotch Oatmeal Cookies
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1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 cup (2 sticks) butter, at room temperature
1 cup light brown sugar
1 cup sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 cup butterscotch chips
Mix together flour, oats, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt in a medium bowl.
In a large bowl, combine butter, brown sugar and sugar. Beat until light and fluffy. Add the pumpkin puree. Mix to combine. Add the egg and mix well. Add the vanilla.
Add the flour mixture to the wet ingredients. Mix until the ingredients are just combined. Fold in the butterscotch chips.
If using a muffin top pan, drop two large scoops into each opening. Press the dough down into the opening to make it even. Bake for 15 minutes or until cookies turn light brown. Cool in the pan for a couple of minutes before moving to a wire rack to cool completely.
If using a baking sheet, drop rounded tablespoons, leaving about 2 inches between each cookie. Bake for 12-14 minutes or until cookies are light brown. Cool on baking sheets for a couple of minutes before moving to a wire rack to cool completely.
Source: adapted from My Baking Addiction