So many things to do with pumpkin

There are many things that can be done with pumpkins.  We carve them, toast the seeds, puree the filling of them and use that for multiple things.  I believe we can all agree that the most popular use for pumpkin is Pumpkin Pie.  Although I think people are trying to change peoples minds and expand their outlook on pumpkin and uses for it this year. 

Over the past few months I have seen so many different uses for pumpkin.  I have seen the pumpkin quarted and baked and then served with meat, I’ve also seen it hollowed out and used as a bowl for soup; as well as seeing it served with pasta as a sauce.  There are many uses for pumpkin, other than pie, there just needs to be a little creativity! 

I decided to try something different with pumpkin as well.  For round 4 of Operation Baking GalsI decided to send them a “taste of the season” by making Pumpkin Butterscotch cookies.  Many of you are probably turning your noses up right now, just like my darling Spencer did.  Let me tell you, don’t knock it until you’ve tried it.  These cookies were very good, and the flavors were mild but still delicious.  If you’re looking for a cookie that has very strong flavors this isn’t for you; if you’re looking for a cookie that has a more mild flavor but is still tasty then you must try it!

 

Pumpkin Butterscotch Cookies

Ingredients: 

1 15 oz. Can pumpkin puree

1 Cup butter flavored crisco

1/2 Cup sugar

1 Cup brown sugar

1 Teaspoon cinnamon

1 Teaspoon vanilla

1 Teaspoon baking powder

1 Teaspoon baking soda

Pinch of nutmeg

1/4 Teaspoon ground cloves

4 1/2 Cups flour

1 Teaspoon salt

1 Bag butterscotch chips

 

Directions:

Preheat oven to 350 F.

In a large mixing bowl combine crisco and both sugars and cream.  Once creamed add the pumpkin puree and mix together well.  Once cream mixture and puree are mixed well add in cinnamon, vanilla, nutmeg and cloves and combine.

Sift together baking powder, baking soda, flour and salt.  Add mixture into pumpkin mixture 1 cup at a time.  Once all the flour is added and mixed fold in butterscotch chips. 

Spoon on cookie sheet.  Bake 8-10 minutes.  Let cookies cool 5 minutes on sheet before removing to cooling racks to completely cool.

 

Recipe by: Lynsey Lou