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1/2 cup unsalted butter, softened
2 cups brown sugar, not packed
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon each mace and ginger
2 cups roasted pumpkin, mashed
1/2 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats (not instant oatmeal)
1 cup dried cranberries
1 cup pecans, finely chopped
1/4 cup crystallized ginger, finely minced

Preheat oven to 350 degrees and line cookie sheets with parchment.
Cream butter and sugar, beat in eggs, then stir in spices, pumpkin and vanilla.
In a separate bowl, mix together the flour, baking soda and salt, then stir into butter
mixture until completely combined. Mix oats into the batter completely. Lightly stir in remaining
ingredients, just until distributed.
Scoop 1 rounded teaspoon of dough onto parchment, placing cookies only 1/2 - 1 inch
apart—they don’t spread, so more cookies will fit on each cookie sheet. Bake 13-15 minutes,
until lightly browned. Cool before storing in airtight containers. Makes at least 8 dozen.

Copyright © 2010 Stefanie Samara Hamblen