I don’t usually make pumpkin cookies, mainly because I’m not a fan of soft, cake-like cookies, and that’s usually how they turn out. However, this person says her cookies are nice and chewy, so I figured I’d give them a try. Besides, it included instructions for making pumpkin butter, something I’ve never done before, or even heard of previously. It was the perfect recipe for using up the apple cider in the refrigerator, last week’s new recipe. Now I need to figure out a way to use the remaining pumpkin butter! Any ideas?

Pumpkin Butter

3 1/2 cups pumpkin puree
3/4 cup brown sugar
1/2 cup apple cider (or apple juice)
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer for at least 30 minutes, until reduced to desired thickness. Cool, then refrigerate.

Makes about 3 cups.

Be prepared for it to splatter and make a big mess!

With the pumpkin butter made, it was time to move on to the cookies.

Pumpkin Cookies

1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup (heaping) pumpkin butter
1 teaspoon vanilla
1 cup white flour
1 cup wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1 cup chocolate chips

Cream together butter and sugars, then stir in pumpkin butter and vanilla. Mix the dry ingredients together, then combine with the liquid mixture. Fold in the chocolate chips and chill for about an hour. Drop by spoonfuls on a cookie sheet and bake at 325 degrees for 8-9 minutes. Let cool on cookie sheet before moving to cooling rack.

Makes 36

These weren’t quite as chewy as I expected, but they were still very good. And with the addition of pumpkin and wheat flour, at least they seem healthier than our normal chocolate chip cookie