Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies
1 stick butter
1 cup dark brown sugar (I use Splenda brown sugar blend)
1/2 cup white sugar (I just use regular Splenda)
1 cup pureed fresh or canned pumpkin (I think fresh pumpkin tastes better, see below for roasting instructions for sugar pumpkins)
2 eggs
1 tsp vanilla
1 cup white flour (I use a whole grain flour called Teff flour)
1/2 cup whole wheat flour (again I use more Teff flour)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg (I skip this)
3 cups rolled oats

Heat oven to 350. Beat together butter and sugars. Add pumpkin, eggs, and vanilla. Beat until blended. Mix in combined flours, baking soda, and spices. Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheet or baking stone. Bake 10-14 minutes (depending on how big you want them). I also put them in mini muffin pans for a fun shaped cookie muffin.

Roasting Sugar Pumpkins
Buy a sugar pumpkin (little pumpkins, sometimes with little black spots on them)
Cut it in half and scoop out the seeds
Put on a pan with water in the bottom (about an inch) shell side touching the water and cover exposed insides of the pumpkin with aluminum foil.
Bake at 350 for 45-60 minutes.
Take out, let cool. Scoop out all the flesh, and put it in your blend with a little water to puree. You can also pour the water that will accumalate in the "bowl" into the blender. 1 sugar pumpkin makes about 4 cups. You can also make pumpkin bread or pumpkin pancakes (see allrecipes.com for those recipes!)