When you are carving your Jack o’ Lanterns for Halloween, make sure and keep the filling inside to make Sweet Pumpkin Cookies. It is very yummy and fun to bake while you’re carving your pumpkin!

Saving the pumpkin guts is really easy. Scoop out the inside with a spoon, separate the seeds, and puree the pumpkin filling with a food processor or blender.

This recipe is from Moosewood Restaurant New Classics cookbook.

Sweet Pumpkin Cookies

1 cup butter, at room temperature
1 cup sugar
1 cup pumpkin puree
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped toasted peanuts
1 cup raisins
1/2 cup chocolate chips (optional)

Preheat the oven to 375 Degrees

In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg, and vanilla and mix until well blended. Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chopped nuts, raisins, and if you like, the chocolate chips.

Drop by rounded teaspoonfuls onto a large, unoiled baking sheet ( or two smaller ones), allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom. Use a spatula to transfer to a cooling rack or plate. Store in your favorite cookie jar.


Per 1- Ounce Serving: 111 Calories, 1.7 G Protein, 6.2 G Fat, 13 G Carbohydrates, 3 G Saturated Fatty Acids, 18.1 Mg Cholesterol, 110 Mg Sodium, 0.7 G Dietary Fiber