These cookies could conceivably be made with any sweet, dense winter squash puree. They would also be great with chocolate chips instead of butterscotch and pecans.
1 1/2 cups cooked pumpkin, mashed
1/2 cup margarine
1 tablespoon vanilla extract
1 cup sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon each: baking soda, baking powder, and cinnamon
1 cup walnuts, chopped
1 12-ounce package butterscotch morsels
Heat oven to 375 degrees F. In a large bowl, beat together pumpkin, margarine, egg and vanilla. Add sugar, mix well. Add flour, baking soda, baking powder and cinnamon. Mix well. Fold in walnuts and butterscotch morsels. Drop by teaspoonfuls onto un-greased cookie sheets and bake 12 to 14 minutes or until golden brown and some of the morsels are caramelized. Cookies should be soft and chewy.
Makes 4 dozen cookies.
From “Daily Herald,” October 4, 2006.