HAPPY BIRTHDAY POPPA!
Today my dad turns SIXTY-FIVE. He’s very well preserved. And still my go-to guy for all information regarding everything. Ever. How to replace a toilet. The exact reasons behind the Red River Rebellion. How to put a motion through City Council. Which tools are the best for the job at hand. How to use a sextant. The correct procedure for loading and firing a torpedo. Yup, he knows all that stuff. And more.
In fact, it’s usually a shock to my brain when I find out that he doesn’t know the answer to something. It’s just too weird. He’s like prehistoric Google or something.
I’m not where he is and he’s not where I am and I have to bake some stuff for the Sweet Treats group at work, so I’m baking today with Dad in mind. He loves cookies pretty much more than anything, and I hope you do, too. Enjoy!
I have so much pumpkin puree. SO VERY MUCH. I hacked up our carved jobbies from our pumpkin-off, because we only had them out for the day and they were totally salvageable.
And then I boiled the crap out of them and mashed and blended what came out of it. I know that I should have roasted them instead but the way that my pumpkin bits worked, that just wasn’t possible. So boiling it was.
I ended up with a full 14 cups of puréed pumpkin. So be warned: there will be several pumpkin-related recipes in the days that follow.
With the first bit of it, I’m going to make these pumpkin oatmeal spice cookies (recipe from Love From the Oven) for the good folks at work. So to start, preheat your oven to 350°F and line a couple baking sheets with parchment paper.
In one bowl, mix together 1 1/2 cups puréed pumpkin (if you’re using canned pumpkin, make sure it’s pure pumpkin, not pumpkin pie filling, which has its own sugar and spices already added), 2 eggs, and 1 teaspoon vanilla until well-blended.
In another bowl, mix together 3 cups rolled oats, 1 1/2 cups flour (you could use gluten-free flour here, as you don’t have to worry about rising), 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, 1 teaspoon baking soda, and about 4 teaspoons pumpkin pie spice.
I like to use the cinnamon/ginger/nutmeg/allspice/clove combination I found at My Baking Addiction. If you’re feeling adventurous, try grinding and grating your own spices for it.
Cinnamon is harder to grate than nutmeg.
Some day I will have a dedicated spice grinder, but until then I just carefully wipe out my coffee grinder and chuck in my allspice and cloves.
Then you just chuck it in a jar for the next time you need it — which, with the way we’re going, is going to be soon.
Mix the wet ingredients with the dry ingredients. Your dough is going to be very stiff, so make sure you get everything mixed in well.
You can add in more spices, as well as raisins, chocolate chips, or nuts. I decided to add some chocolate chips and pecans for a bit of extra sweetness and crunch.
Use a spoon to drop the dough onto the baking sheets, and press them down a bit with your fingers (they won’t spread). Bake them for about 12-15 minutes, rotating the baking sheets halfway through, until they start to brown.
Store in a sealed container for a few days or freeze for comfort food cravings some time in the winter!