Tis the Season for Pumpkin

'Tis the season for Pumpkin in all its forms. My favorite of the squash varieties, when it comes to baking, are either butternut squash or one of those big blue-green colored ones, whether called Jarradale, Jamboree or whichever name they come by. They have such lovely smooth flesh, making them ideal for things like pumpkin pie, pumpkin tarts, pumpkin loaves, pumpkin cheesecake, pumpkin cookies and anything else baked with pumpkin. Another reason I love these two types of squash best for baking is that they are less watery. 

Some Squash Varieties

Most every "pumpkin" (those orange ones, be they round, flat or other) I have ever tried is stringy and/or watery, even the sugar pumpkins. I bake my squash, to avoid having any water added to the equation, but even so, the pumpkin varieties give off so much liquid that by the time you've set the cooked flesh into a colander to drain for use in a recipe, there is not much left to use. 

I try to accomplish a nice, thick puree, similar to a can of "pumpkin." Ultimately, I use either the blue Jarradale type or everyday butternut for this purpose. Just my preference. If you have great luck with another variety, then do use whatever works for you. 

And then, there are always cans of "pumpkin," in case you run out during the year!
 

Soft Pumpkin Cookies

I started off using some of my stash of already baked and pureed Jarradale squash in the freezer. I do this with the big blue varieties in the fall and portion it into freezer zip-top bags in 2-cup portions, suitable for a pie. If I need less than 2 cups for a recipe, then I use the rest added into soup, which gives a nice body (not to mention great flavor) to any thin soup. This time, I decided to make Soft Pumpkin Cookies.

Lard vs Shortening vs Butter

I want to clarify on my reasons for using lard in this recipe. Firstly, I do not like using shortening, which is an unnatural product, and worse for one by far than lard or butter, which are from natural sources. (My own opinion.) I have made these cookies various times using one of all three fats. Butter tastes great, but leaves a flat cookie, just too soft. Shortening works better, keeping shape a bit more and holding their domed shape a bit better. Lard makes these cookies tender and delicate yet still retaining their pretty dome shape on baking. Ergo; lard it is, for me. Just know if you switch the fat the results will be far different. 

These cookies are, as the name states, "soft." They have a most wonderful flavor, and are as delicate as can be. They have a nice glaze icing using browned butter, making these truly irresistible. Next I want to attempt a Pumpkin Sandwich Cookie. I have the cookie part down, but was unhappy with the filling, which was too soft. Back to the drawing board with the icing part, but for now, here are my Soft Pumpkin Cookies:

Soft Pumpkin Cookies

Made 5½ dozen (2-teaspoon) drop cookies

Soft Pumpkin Cookies

COOKIES:
½ cup light brown sugar
½ cup granulated sugar
½ cup lard (or shortening)
1 cup pureed pumpkin/squash, or canned pumpkin
zest of one orange
1 teaspoon vanilla extract
2 cups whole grain, ground Kamut Khorasan flour (or half whole wheat and half all-purpose flour)
½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ cup ground nuts (walnuts preferred)

ICING:
6 tablespoons unsalted butter (no butter substitutes!)
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk, as needed

Preheat oven to 375 degrees. Have ready one or two ungreased baking sheets.

COOKIES: Combine in a mixer bowl the sugars and lard, beating until smooth. Add in the pureed pumpkin, orange zest and vanilla extract and beat to combine. In a separate bowl whisk together the flours, baking soda, baking powder, cinnamon and cloves. Add the dry ingredients in, beating very slowly until moistened, then beat briskly just to combine thoroughly. Add the nuts and stir to distribute.

Drop the cookies onto the baking sheet(s) using a two-teaspoon measure or cookie scoop, keeping them at least 2 inches apart. Try not to make them any larger, as they come out soft already. Bake the cookies for about 9 to 11 minutes, or until just set. Remove the cookies at once to racks to cool completely.

ICING: Heat the butter in a preferably light-colored skillet, so you can keep track of the browning process. Allow the butter to brown nicely, but not burn. Using a non-butter imitation will only burn. Pour the browned butter into the confectioners' sugar in a bowl and stir to combine. Add in the vanilla and a pinch of salt, if desired. Add milk one tablespoon at a time, only if needed to make an icing that the cookies can be dipped into, leaving with a nice coating. If too stiff, add a little more milk. Dip the tops of the cookies in the icing, then turn upright and let the icing set.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.