Have you ever gotten a tummy ache from eating too many cookies? I did with these pumpkin cookies from our guest author Garrett McCord. Too good. ~Elise

“What the heck?” cried out my roommate looking at the dinner table now covered in produce.

“What?”

“Just how many squashes did you buy!?”

“Only, like, seven. Enough to last us for most of Fall,” I replied. And really, is seven of them too many? I think not.

Once Autumn rolls around my kitchen becomes overloaded with butternuts, kabochas, ambercups, and turban squashes. Indeed I actually have extra baskets laid out on the dining table overflowing with knobby, colorful gourds ready to be cooked. Roasted, pureed, curried, it’s all good due to their playful versatility. Still, using them in baking is my preference; their rich flavors are tailor made for sweets.

Now the commonplace pumpkin cookie is often too bready for me and usually covered in some too sweet glaze of sorts. It’s a cookie that I generally shy away from. This one however is a bit different thanks to a nice dose of oatmeal to keep it very soft and chewy. Furthermore, the use of cardamom, currants, and pumpkin seeds give it a curiously different and delightful taste from other pumpkin cookies. It’s a combination that’s a great way to use up any pureed squash and turn out a treat that everyone will love.

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