It's funny, because last year during the 12 Weeks of Winter Squash, I don't remember doing a single recipe that contained pumpkin puree. I used whole varieties of other squash all the way through. This year, I've used puree more often than not. It may have something to do with the ridiculous stock of it lining my pantry. Apparently I went a little nuts at the end-of-the-season sale last year.
It kind of feels like I'm cheating. Or using Cliffs Notes instead of reading the book. I'm sliding by with a C-. But fortunately, I've always been able to plead my case convincingly. Take these cookies for example.
They are soft without being cakey, and studded with bits of pepitas, toasty pecans, and tart dried cranberries. Plus, they have oats. Oats means that they are totally acceptable to eat for breakfast. And that beautiful orange hue? It comes from the addition of pumpkin. Also healthy.
Convincing, right? I totally made you focus on the option of cookies in the morning, and forget about the fact that I'm using canned pumpkin
yet again, right? Right?
Humor me. I'm also five days late posting my recipe for this week, but that's an entirely different story.
You can find the recipe for these over at
Sally's Baking Addiction. I didn't change anything except for the spice (I omitted the plain cinnamon, and upped the pumpkin pie spice to 2 teaspoons). My add-ins were pepitas, toasted pecans, and dried cranberries.
I'm happy to be co-hosting 12 Weeks of Winter Squash with my friend Joanne of
Eats Well with Others, again this year. We'd love it if you'd cook/bake along with us over the next
12 4 weeks. We will be sharing a new winter squash dish every Monday, but you can feel free to link up a squash dish that you've made anytime during the week, as the linky tool will be open through the end of the day on Sunday. Or, if you're a blogger, and would like to post along with us on Mondays, just let one of us know so that we can add you to the group!
