Haters to the left! I’m about to drop another pumpkin recipe on you.
This one is near and dear to my heart, too. My mama makes a version of these cookies that I’ve enjoyed eating six or eight of in one sitting for most of my life. I’ve made a few small tweaks to her secret recipe, and I think you’ll love it.
One of my favorite things about it, too, was that we never made just one batch at a time. It uses exactly half a can of pumpkin, so more often than not we would just double the amount of cookies we were making! Problem solved! In the best way possible. And with a family of six, the larger quantity was a smart idea anyway. Otherwise the batch wouldn’t last a day.
I have baked, shared, brought to events and loved this recipe for nearly 30 years. I’m not sure why I haven’t posted it on the blog before now. Most of my childhood friends and definitely my family members have all had a taste of these cookies.
One of my personal tweaks to the recipe has just been to add a sprinkle of fancy sea salt on the top. I love the little bite of saltiness contrasting with the sweetness of the chocolate and pumpkin. And most of the time, I use homemade pumpkin puree because I have a TON of it in my freezer. The canned stuff also works! I find that the canned pumpkin makes it a little sweeter tasting, and the homemade puree makes it more vegetal. Both good options – pick whichever one works for you.
*To make fresh watermelon juice, blend fresh watermelon chunks in a blender until smooth. Strain through a fine mesh strainer to remove remaining solids and discard the solids. Store in the refrigerator. One watermelon makes a LOT of juice, you may want to juice some and eat some.
Wet the rim of a cocktail glass with a lime wedge and dredge in salt.
Shake about 1 cup of ice, watermelon juice, lime juice, orange liqueur and tequila together for 10-15 seconds, or until ice cold. Strain into the glass and garnish with the lime wedge.