Chef Elizabeth Steffey of Andaluca at the Mayflower Park Hotel – Seattle, WA
Adapted by StarChefs.com

Yield: 40-50 Servings

Ingredients:

• 1 cup butter, soft
• 1 cup brown sugar
• 1 cup white sugar
• 1 egg
• 1 cup pumpkin purée
• 2 cups flour, sifted
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup dried cherries
• ½ cup shredded coconut
• 1 ½ cups rolled oats

Method:
Preheat oven to 350°F. Cream butter and sugars together until light and pale. Add egg and pumpkin puree, mix until combined. Sift together flour, cinnamon, ginger, and salt. Combine flour mixture with butter mixture. Stir in dried cherries, coconut and oats. Roll dough into 2 - inch balls, and place on parchment lined baking sheet. Bake 8-10 minutes.