Posted by Buhl Creative Enterprises
This recipe I got from one of my favorite blogs called Cook.Bake.Eat.Love besides me loving the blog name (a homage no doubt to one of my favorite books Eat, Pray, Love) which I wish I would have thought of I love Kara’s recipes and writings. You should check her out sometime at http://cookbakeeatlove.wordpress.com/
I found her recipe for Pumpkin Butterscotch Cookies here and I immediately had to try them because I too had left over pumpkin that I just didn’t know what to do with and also they were a cookie that I didn’t have to hid from my other half who just shouldn’t have anything with caffeine like chocolate and admittedly most of my deserts would be chocolate if I didn’t have someone like him to taper my use. 🙂
I made the cookies exactly as written (I know…call Guinness right?) EXCEPT for the fact that I used my own pumpkin that I had slaughtered myself rather than the canned variety. It’s fresh, healthy and was lurking in my freezer.
These cookies were delicious. They are a cakey cookie rather than crispy like a chocolate chip cookie or something of the like but it was really nice. You can’t even tell that there’s pumpkin in them at all. To me they just tasted like really good butterscotch cookies so those of you who are looking for ways to slip your children a vegetable ‘mickey’ this would be an acceptable way to do it. 🙂 They’ll never know what hit them.
So go ahead. You know you want to try them. See you next week!