Fall is pumpkin season–time for jack-o’-lanterns, pumpkin pie, and pumpkin cookies. Most pumpkin cookies are like little pumpkin cakes in texture, and somehow not as satifying as you think they’d be. Not these two: one is a chocolate chip cookie, but, you know, pumpkin! The other’s a chewy, toothsome oatmeal dealie.

pamd shares her recipe for chocolate chip-pumpkin cookies:

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 Tbsp. grated orange peel
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup chocolate chips

Preheat oven to 375 degrees. Mix together sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder and soda, cinnamon, and salt. Stir in chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes, until light brown, and remove right away from cookie sheet to cooling rack.

wowimadog offers this recipe for pumpkin oatmeal cookies, saying they’re especially great made with dried cherries:

2 cups whole wheat pastry flour
1 1/3 organic rolled oats
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. freshly grated nutmeg
1 cup canned pumpkin, or cooked pureed pumpkin
1/2 cup raw sugar
1/2 cup brown sugar
scant 2/3 cup canola oil
2 Tbsp. molasses
1 Tbsp. ground flax seeds
1 tsp. vanilla
1 cup walnuts, finely chopped
1 cup raisins or chopped dried Bing cherries

Preheat oven to 350 degrees. Mix together flour, oats, baking soda, salt, and spices. In a separate bowl, mix together pumpkin, sugar, oil, molasses, vanilla, and flax seeds until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. fold in walnuts and raisins or dried cherries. Drop by tablespoons onto greased cookie sheets about an inch apart, and flatten the tops with a fork your fingers. Bake for 20 minutes, rotating the sheets from top to bottom and front to back on the oven racks halfway through for even baking. Remove the cookies to a wire rack to cool.

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