Wednesday, October 23, 2013

Something Orange and Black: Pumpkin Sesame Cookies

Pecking away at my too tiny for a tall person MacBook Air, I’m relieved to finally be back on the blog boards. It’s that creeping thought reminding me everyday it’s been 5 plus too many days since I last posted slash someone asking that not really a question “you still doing that blog thing-" hi/how are you/i don't really care inquiry. It goes into that deeper question: are bloggers really blogging (and who is commenting anyhow? Find out HERE). It’s been Pennsylvania to Portland to Japan to Missoula. It’s been a new job and new home purchase and with reuniting with old friends (naturally they win over my introvert roller coaster swings). Overall it’s been great and I am so happy be in living in Portland again. The one thing that scares me is that I’ve almost missed the sweet spot before Halloween to post a pumpkin recipe.

Real talk starts now:

Let’s face it, this cultivar of squash should be celebrated all year long. But, really, we all love hype, and this season’s hype is the pump type. I mean, have you been to Trader Joe’s lately? What can’t be made with pumpkin?

My squash submission is inspired by a recent trip to Japan. It was a work trip, but I did get a few grocery store shopping sessions in. In those visits I snagged top yen sesame seed oil and sesame seeds. I can’t think of anything I’d want more than combine pumpkin with this Japanese haul. These cookies look tough, but they are really soft, fluffy and taste good – kind of like Halloween.

Pumpkin Sesame Cookies
(makes 1 cookies tray of large cookies and 2 trays of smaller cookies)

2 tablespoons sesame seed oil
2 tablespoons coconut oil
1/3 cup white sugar
1/3 cup brown sugar
1 large egg
1 cup canned pumpkin puree
1 1/2 cup AP flour
1 tsp baking soda
1/2 tsp salt
1 tablespoon black sesame seeds

  • Heat oven to 350 degrees F. Spray cookie sheet with nonstick oil or prepare silpat.
  • Using a mixer or fork, beat oils until smooth. Beat in sugars until light and fluffy. Beat in egg and pumpkin puree.
  • In a large bowl, whisk together flour, baking soda, and salt. 
  • Slowly beat the flour mixture into the batter until combined. 
  • Scoop the dough by spoonfuls (ice cream scoops if you want big ones) onto prepared cookie sheet.
  • Press down dough with back of fork and sprinkle with sesame seeds. Bake for about 10-15 minutes or until cookies are browned around the edges. Let cookies rest on sheets for 2 minutes and cool on wire racks


Ivy said...

It was great reading so many exciting new things happening in your life. I am sure these cookies must be really delicious!

Banana Wonder said...

Ivy - Thanks yah, can't wait for things to settle down so I can really spend more time in the kitchen. Hope you are well!

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