Did you know that you can substitute pumpkin for eggs (1/4 cup pumpkin puree for 1 egg)? In baked goods, that is. I wouldn’t recommend trying to make scrambled eggs and subbing out the eggs for pumpkin… but I wouldn’t NOT recommend it either.

So, because it's Fall and therefore everything must taste of pumpkin, I put this switcheroo to good use and made these Pumpkin Oreo Stuffed Pumpkin Cookies. The dough recipe is adapted from Alton Brown’s “Chewy” and the concept is based on Picky Palate’s Oreo Stuffed Chocolate Chip Cookies… with my own seasonal twist.

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Pumpkin Oreo Stuffed Pumpkin Cookies

(makes 18 cookies)

Ingredients

Directions

These huge cookies were a huge hit at the pumpkin-themed potluck I went to. They’d be great for a Halloween party, or for any reason or no reason at all. It’s fall; it’s pumpkin; their awesome. You needn't more convincing than that.

Becky McKay

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.