When I shared my technique for Roasted Winter Squash Puree last November in my Twice as Tasty column for the Flathead Beacon, I made it part of a series leading up to a classic Creamy Roasted Pumpkin Pie, just in time for Thanksgiving. It’s one of the many delicious reasons I grow, roast, puree, and freeze pumpkins and winter squash. The cookie recipe I share this week (in my 100th column) is another.

With dense pumpkin puree at the heart of these cookies, they’re almost cake-like in their consistency. They come out of the oven domed with soft centers, especially if you take the time to chill the dough before baking so that they hold their shape. I drop them onto cookie trays by the spoonful when I’m baking them for daily enjoyment. For a fancier presentation, you can use dampened fingertips to shape them into smoother balls and drizzle them with melted chocolate.

Learn more about baking with pumpkin and get the complete recipe for Pumpkin–Chocolate Cookies in my column.

Make it, share it.
Tag @twiceastastyblog and #twiceastastyblog

Twice as Tasty

Excited about baking cookies? Here are just a few other recipes on the blog. You can find more in the recipe index.

• Oatmeal–Pumpkin Cookies
• Snickerdoodles
• Triple Gingersnaps
• Chocolate–Sour Cream Cookies
• Peanut–Ganache Thumbprint Cookies
• Vanilla Bean Cookies

As you plan for the holiday baking season, you can learn more about mailing cookies and other homemade food gifts in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.