This post was inspired by a question asked over at one of my favorite blogs, Heavenly Homemakers. I have learned a lot from reading Laura's blog and today I learned that you can cook a pumpkin WHOLE! Yes whole, assuming that the pumpkin will fit in your oven. Basically you treat it like baking a gigantic potato, even stabbing it before baking. She shows you the process complete with pictures here.
Back to the question that was asked...One of her readers asked about a recipe for pumpkin cookies, specifically a recipe from The Joy of Cooking. It's an "older" cookbook, originally published in 1931.
My edition is from 1981 ...
...and it has the recipe for pumpkin cookies! So Debb, here you go!
Pumpkin Cookies
"A spicy cookie with a mealy, rather unusual texture"
Preheat oven to 375.
Cream together:
1 cup butter or shortening
1 cup sugar
Add and mix well:
1 cup cooked pumpkin
1 egg
1 teaspoon vanilla
Sift together and add to above mixture:
2 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
Stir in:
1 cup chopped nuts
1 cup raisins
Drop cookies onto a well-greased baking sheet and bake about 15 minutes.
Debb, I'd love to know if you make them and what your thoughts are on "the unusual texture" mentioned in the cook book.
Enjoy!!
