Fresh Pumpkin Cookies

I had used this little pumpkin as part of a table centerpiece.  It was just about the size of a softball. When I had the oven on for something else I put it in there too, right on the rack.  At 375F for 40-50 minutes this little guy was cooked.  Check it by piercing with a fork.  It should be soft.
Once cooled you can remove the seeds and scoop out the flesh.  I got 5 tbsps. of pumpkin which was perfect for this recipe.

Ingredients:

1/2 cup melted margarine
1/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
5 tbsps. cooked pumpkin

1  1/4 cups flour
1/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp baking soda
1  1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
1/2 cup chocolate chips
1/4 cup Skor toffee bits
1/4 cup chopped pecans

Mix the first 5 ingredients together. If you don't like to see the fibres of the pumpkin, then put it in a food processor or blender to purée first.  Otherwise just mash it abit with a fork.  Mix all the dry ingredients together.  Mix the two together, cover in plastic wrap and chill 30 minutes.

Preheat the oven to 350F.  Scoop the dough into 1  1/2 tbsp sized balls, place on parchment lined baking sheet and flatten with a floured fork.

Here you can see the pumpkin fibres in the dough.

Bake 8-10 minutes.

Yield:  2  1/2 dozen