Homestead & Bread 
 
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  Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup fresh or canned pumpkin puree
  • 1 egg
  • 2 teaspoon vanilla extract
Frosting:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Directions

1.    Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, pie spice  and salt.

2.    In a large bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin puree, egg and vanilla and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls.

3.     Bake for 12-15 minutes in the preheated oven. Let cool.

Frosting:
Combine confectioners' sugar, milk, 2 tablespoons melted butter and 1 teaspoon vanilla. Add sugar or milk as needed to achieve desired consistency.

Some like to drizzle the cookies, I prefer a frosting consistency.

 
 
  1.     Cut  sugar pumpkin in half. Scoop out flesh, try to separate seeds from the “strings”. Preheat oven to 325 degrees. See my Pumpkin Puree post to process pumpkin

2. Drop seeds into a bowl of water, rub between hands to loosen the stringy flesh.

3. Put clean seeds on a kitchen towel to dry

4. Lightly oil or butter a baking sheet, spread seeds evenly onto baking sheet.

5. Sprinkle with Cajun Seasoning or spice of your choice

6. Bakefor about 30 minutes, stirring every 10 minutes.

  Enjoy!

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  1 sugar pumpkin will yield about 2 cups of puree.

 

1.      Cut pumpkin in half and scoop out the insides, getting the pumpkin as clean as possible. I use a tablespoon to scrape or try an ice cream scoop. Save the seeds to plant or to roast!

2.  Put pumpkin halves cut side down in a baking dish and bake at 350 degrees for about 1 hour or until tender.

3.  Scoop out pumpkin flesh (think giant avocado), let cool.

4.Puree using a food mill, food processor or handheld blender.

5.  Pumpkin puree is now ready to use in your recipes or to freeze!

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