I’m sure by now it’s no surprise that I LOVE all things pumpkin, so prepare yourself for a few more recipes :-)
When my friend Hannah visited last week she brought me a tupperware full of pumpkin chocolate chip cookies that I promptly devoured. Once they were gone, I knew I had to re-create them.
Even though I love to bake, I’m not the biggest fan of measuring/following directions (um, yes – I realize this is usually essential for baking). I went with my instincts last night and the result was healthy and delicious (tooting my own horn, just a bit)!! I based the recipe loosely on these pumpkin cookies, but my final version was modified quite a bit.
1.5 cups whole wheat flour
3/4 cup all-purpose flour
1 tsp cinnamon
dash of ginger and nutmeg
1 tsp baking soda
1/2 cup butter
1.5 cups light brown sugar, loosely packed
1/4 cup applesauce
1 cup pure pumpkin puree
2 eggs (preferably organic)
1 tsp vanilla extract
1/2 cup chopped pecans
3.5 oz Lindt white chocolate bar, chopped into small pieces
small handful of dark chocolate chips
Preheat oven to 300 degrees and grease a large baking sheet
Whisk together flour, spices, and baking soda in a medium bowl
Beat together the sugar and butter until creamy
Mix in applesauce, eggs, pumpkin, and vanilla
Slowly incorporate flour mixture just until combined
Stir in the pecans and white chocolate and dark chocolate chips
Drop heaping Tablespoons of dough onto cookie sheet and bake for about 15 minutes or until golden brown on top
These cookies have a very light, fluffy textures (almost like little pumpkin breads!) and the white chocolate is a surprisingly good compliment to the pumpkin. To assist in her post-marathon recovery, Alma sampled 6 cookies and declared them “delicious!”.
And now….for my next trick, homemade pumpkin puree! Inspired by Christine, I set out to make good use of a small pumpkin that had been serving as a living room decoration. I bought this lil’ guy over a month ago and it was still perfectly edible. Yay, winter gourds!
1) Wash the pumpkin, cut a hole in the top, and scoop out the seeds/innards. Then cut the pumpkin in half and then into medium sized chunks (leave the skin on).
2) Put the pumpkin chunks in a large bowl, cover with plastic wrap, and microwave on high for 10 minutes. After 10 minutes, remove the bowl from the microwave (be careful! bowl will be hot), stir, cover with new plastic wrap, and microwave for 10 more minutes.
3) After pumpkin is finished cooking, allow to cool for at least 30 minutes. Then remove the pumpkin rind – I used a spoon to scoop the flesh into a separate bowl. I was doing this around 11:45pm on a Saturday night…real cool, I know.
4) Mash the pumpkin and store in a tupperware or small bowl until ready to use! I have plans to make some pumpkin risotto with my homemade puree.
This pumpkin was probably one of the best dollars that I ever spent. The gourd served as a decoration for over a month, yielded nearly 2 cups of pumpkin puree, and I plan to season and roast the seeds.
Hooray for pumpkin!
What’s your favorite way to enjoy pumpkin? In a pie? In a latte from Starbucks? As a jack o’ lantern?