Tuesdays with Dorie: Spiced Pumpkin Jammers

These were a winner! My  husband was very skeptical when I said I was putting pumpkin filling in a cookie with roasted seeds on top. These actually turned into Spiced Butternut Squash Jammers because I came home from our CSA on Sunday morning with two butternut squash.

Spiced Jammers1.jpeg

The filling is with Butternut squash in place of the pumpkin and the seeds on top are home roasted unsalted butternut squash seeds. I keep a running jar of salted roasted winter squash seeds in my pantry all fall and winter long- seeds from every pumpkin, butternut, spaghetti, acorn squash that pass through our house. The fact that I needed unsalted for this recipe meant making a fresh batch of seeds!

These were very good. And very much a “fall” cookie, which fits our current Michigan weather quite nicely. I’m definitely putting these on the short list for the holiday dessert tables coming my way this fall and winter.

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3 Comments Add yours

  1. they look and sound wonderful, and how nice that you used fresh ingredients for them! can’t wait to make them for next time.

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  2. Diane Zwang says:

    Great substitution. I love that you keep all kinds of seeds on hand. You can make the maple cookies without the star anise and they will be fine. There are other spices and the orange rind which will still be tasty. I made my cream cheese frosting without star anise.

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  3. These were so good! I served them for Thanksgiving dessert 🙂

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