I tend to overbuy pantry items when they go on sale. From pasta to beans I have quite a selection. I just never know what I will need to have on hand and I like to be prepared 🙂
Last December there was quite a shortage of canned pumpkin around here. It seemed like every lady I worked with was talking about it. Who had small cans, where did they get them. It’s crazy what gets people worked up. It was like the world was coming to an end because they couldn’t find Libby’s 14.75 ounce cans of pumpkin puree.
So I , being the planner that I am, bought 20 cans one day. I came across a new shipment at our local grocery store and I thought I should grab a few cans for my Mom. Little did I know that she had the same idea. Long story short We have been eating a lot of pumpkin in the last few months.
I open a can, use a little and freeze what is leftover. I don’t want to waste any, right? Cookies, pancakes, french toast and soups are a few of the lucky items to be made using this prized squash in a can.
One of my families favorite cookies is this one that I made last night. It is easy to adjust to your own tastes. You could add chopped walnuts if you like. I opt out of using nuts as my oldest son is allergic.
Pumpkin Oatmeal Cookies
2 C all purpose flour
1 tsp baking soda
2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1/2 tsp salt
1 C (2 sticks) unsalted butter, room temp.
1 C packed brown sugar
1 C sugar
1 large egg
1 tsp pure vanilla
1 C pumpkin puree
1 1/2 C old fashioned oats
1 C white chocolate chips
1 C dried cranberries
Preheat the oven to 350 and line pans with parchment paper.
Combine all of the dry ingredients (except the oats) in a medium bowl. In another bowl cream the butter and sugars. Add the egg and vanilla. Beat until fluffy, 3 minutes.
Beat in the pumpkin. Add the dry ingredients as well as the oats.
With a spatula, fold in the white chocolate and the cranberries.
Drop by small spoon fulls onto the baking sheets. Bake for 12-14 minutes or until lightly browned.