When you have 3 pumpkins after Halloween, creative must ensue.
The seeds that Rachel later baked for me after out multi-hour endeavor.
Rachel and Ruli helping puree the pumpkin after boiling and peeling.
The pureed pumpkin with bumps from sitting in the strainer.
After: The delicious pumpkin chocolate chip cookies!
Plus, Rachel and I have 4 premade batched of the pumpkin puree left over for a rainy day.
I don’t remember which relative blessed Rachel with the recipe, but boy am I glad they did. They were like a pleasant mix between a spice cake and a chocolate chip cookie. They stayed much more moist than chocolate chip cookies which get hard after a day or two. Yummy!
Pumpkin Chocolate Chip Cookies
Cream 1/2 C shortening, 1 1/2 C sugar together, add 1 egg, 2 C pumpkin and mix. Sift together 2 1/2 C flour (which we didn’t do and they were still delicious), 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp baking soda, 1/2 tsp salt add to the pumpkin mix. Mix well then stur in 12 oz package of chocolate chips and 1 c of nuts (which we didn’t use). Bake at 375 for 15-20 minutes.