Seminole Pumpkin
Seminole Pumpkin can be used in soups, stews, pies and even mixed with leftover risotto for a light dinner entree.
This recipe brings sweet and savory fall flavors together in a chewy, cake-like cookie. Enjoy with a warm cup of coffee and good company.
Ingredients
SERVINGS: 3 1/2 dozen Cookies
- 3/4 cup flour
- 2 1/2 cups rolled oats (use whole oats, not instant, for the chewiness they give the cookie)
- 1 teaspoon baking soda
- 3/4 teaspoon Vietnamese cinnamon (or cinnamon of your choice)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup butter
- 1/2 cup cream cheese
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 3/4 cup pumpkin purée
- 1 1/2 cups dried cranberries
Instructions
Preheat oven to 350°. Mix flour, oats, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside.
Cream butter, cream cheese and sugars together until the mixture is smooth. Add the egg, vanilla and pumpkin purée, then stir to combine. Add the dry ingredients and cranberries and mix until fully incorporated. Drop mixture in generous tablespoons onto a baking sheet lined with parchment paper or a Silpat silicone sheet and bake for 12 minutes, or until golden brown. Cook time may vary based on distribution of heat in your oven. Remove the cookies from the oven and cool completely on a wire rack.
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