My grandmother used to make these pumpkin cookies for us when we would visit after Halloween. They are a tasty variation on that other autumn favorite, pumpkin pie.
If I am in a rush, I use canned pumpkin puree, but this can also be easily prepared from pumpkin rind. Just boil the rind in water until it’s soft or bake it in the oven with the cut side face down for 45 to 50 minutes at 325 degrees F. Then peel off the skin and mash the flesh with a potato masher, or put it in a food processor. I like to use New England pie pumpkins because the flesh is sweeter than other varieties.
- Category: Dessert
- 2 cups of self rising flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 sticks of cold butter (cut into bits)
- 2 cups old fashioned oats
- 3/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup pumpkin puree
- 1/4 cup honey
- Preheat your oven to 375 degrees F and grease several cookie sheets ahead of time so that they will ready.
- In a large mixing bowl combine the flour, baking soda and cinnamon.
- Now work in the butter with a pastry cutter until the mixture is crumbly.
- Add the oatmeal, sugar and walnuts to the bowl and stir until well blended.
- Next mix in the pumpkin puree and honey.
- Using your hands work the dough until all the ingredients are kneaded together.
- Once you are through kneading the dough, work it into quarter sized balls and place them on your greased cookie sheets about 2 inches apart. Flatten the balls with a fork and bake them for 10 minutes or until golden brown.