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Central Oklahoma ( water_proofer@yahoo.com)

1/2 cup butter, Room temperature
1/2 cup granulated suger
1/2 cup light brown sugar, firmly packed
1/4 cup molasses
1 egg
1 cup pumpkin puree, canned or homemade
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon pumpkinpie spice
1/2 cup milk
sifted confectioners'sugar,for dusting

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin puree. In another bowl,sift together the flour,baking soda,pumpkinpie spice. Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.

Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375 for about 12 minutes, until set. cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners sugar..

3/9/2005 9:59:42 PM

Phoenix, AZ

How do you make homemade pumpkin puree?

Ben

3/9/2005 10:09:11 PM

Ottawa, Ohio

Microwave or bake until soft then run through a food mill or blender. I use butternut squash instead of pumpkin. I peel with a vegetable peeler and then microwave and then use a hand held blender. Sometimes I add a little extra sugar but its not needed.

3/9/2005 11:32:30 PM

Central Oklahoma ( water_proofer@yahoo.com)

To make the pumpkin puree I cut the pumpkin around the top like you were going to cut a jack-o-lantern and remove all seeds and membranes. Place the top back onto the cleaned out pumpkin and place onto a shallow baking sheet with just enough water to cover the bottom of the pan (you may need to watch and add water so the bottom of the pan is never dry). Bake at 350 for a couple of hours or until the top starts to cave in. You can test the pumpkin with a fork. When it can be easily pierced then remove the pumpkin from the oven and peel off the skin. It should peel easily(the bottom may be darker and you may choose not to use this portion). Put it in a blender or processor or put in a pan and mash with a potato masher. I did this at the end of the season last year so I put it into a jar to can it. I didnt have a pressure cooker so I put the jars of pumpkin puree into the freezer and froze it until I needed it. You can pull the jars out, screw off the lids and put the jar into the microwave to defrost it. We use a lot of pumpkin puree throughout the year. The initial process is a little time consuming but the effort is well worth it.

Mrs. Okpunkingrower

3/10/2005 8:00:11 PM