A Pumpkin A Day
Photo courtesy of sxc.hu
Believe it or not, this Thursday marks the halfway point of November. And that means the end of fall is creeping up before we know it. And with the end of fall, comes the end of…
PUMPKIN SEASON!
Just like summer’s end brings desperate attempts to cook with fresh tomatoes and zucchini, for me the end of fall means its time to savor the pumpkin before they’re all gone.
So I’m declaring a challenge. Every day, for the rest of November: eat something pumpkin. Doesn’t have to be the same thing everyday: be creative. There’s pumpkin soup, or pumpkin ice cream, pumpkin pie cookies…or you name it.
A pumpkin a day may not keep the doctor away, but it will be tasty, I promise. And if you’ve had pumpkin fever all season like me, this is sure to cure you of it.
There are a bajillion and a half pumpkin recipes on the site, so check them out if you’re going to follow my advice.
What’s my favorite one? Aww, thanks for asking!
Ingredients
1 1/2 C. healthy butter such as Smart Balance
1 C. Splenda
3 eggs
1 15 oz. can pumpkin
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
3 C. all-purpose flour
1 1/2 tsp. baking powder
Craisins and toasted pecan pieces
Directions
Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda with mixer until well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together gradually add to pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop onto cookie sheets bake 10-15 minutes or until slightly browned.
Yield Size: 3+ dozen cookies.
Enjoy your pumpkins!
For more pumpkin recipes, check out: www.cookingwithpumpkin.com
-Hillary, off to go indulge…
Editor, Recipe4Living
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Tags: cooking with pumpkin, pumpkin pie cookies
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Count me in on the challenge—-quick breads, shakes & soup are in my plans…with a few pumpkin seeds for munching!
Posted by JEP at November 13th, 2007, 7:42 pmI did not realize Fall will be over soon. I felt Fall just came in yesterday!
Posted by tigerfish at November 13th, 2007, 9:57 pmThanks for visiting me Hillary. It’s great, I’ve now discovered you! I L.O.V.E. all squashes from the littlest gem squashes, to butternut, to pumpkin but I have to confess, I don’t know what a spaghetti squash is and I’m intrigued
Posted by African Vanielje at November 14th, 2007, 11:45 amLovely idea for cookies, never made that kind before but I shall this weekend. I love the pumpkin recipe index, it gave me some great ideas for Thanksgiving and after. Thanks!
Posted by Tartelette at November 15th, 2007, 10:31 amI’m with you on the pumpkin (and general gourd)-fever. Pumpkin risotto graced my table just this past week.
Posted by sdfoodgeek at November 17th, 2007, 4:18 pmAs I sit here, I wait for the buzzer on the oven to tell me that the fifth batch of pumpkin and oatmeal cookies are done. Family favorite.
Posted by Addie at November 18th, 2007, 5:32 pmthose look great! especially the long stems! i carved a pumpkin this year where i used the stem as a nose (it was standing on its side, basically). took me AGES to find one where the stem wasn’t completely chopped off!
Posted by johanna at November 19th, 2007, 4:07 pmJEP - Yay! Glad you’re in :)
Tigerfish - Well maybe it’s not quite ending…but with the holidays approaching so quickly, it feels like it!
Vanielje - Thanks for visiting ME too :) Spaghetti squash is pretty much just a stringy squash…it’s delicious.
Tartelette - Glad it helped!
sdfoodgeek - Pumpkin risotto sounds fantabulous!
Addie - Yay! Enjoy the cookies!
Johanna - Hehe! That sounds cute. We actually used a gourd for the nose in our pumpkin this year :) http://chewonthatblog.com/?p=344
Posted by Hillary at November 19th, 2007, 4:12 pm