The Joys of Pumpkin!

I am a pumpkin freak. I always thoroughly enjoy pumpkin* food items, and even more so now that it’s fall. Finding canned pumpkin in my local grocery store is quite a challenge if it’s not October-December. So, on my excursion to Fairway yesterday morning I was elated and shrieked with glee at the presence of pumpkin in the organic canned goods aisle. (Mind you, before I went shopping, I asked a few people, ‘how much is too much to buy before I appear a “weirdo” to the cashier?’) So, I bought six cans…to start with. I plan on buying many, many more to keep my cupboard stocked throughout the year. Times like these make me wish I had a huge pantry, rather than just a few cupboards.

What do I make with said cans of pumpkin you might wonder? Muffins, pies, breads, pancakes, scones, biscotti, cookies, you name it I will make it. For instance, this morning M. and I made pumpkin pancakes. Fluffy buckwheat pumpkin pancakes (substituting almond milk for milk and adding a teaspoon of sugar and handful of pecan pieces), which were perfect for Sunday breakfast. This afternoon I made pumpkin chocolate chip cookies to bring to work tomorrow. (And yes, I did save some for M. and for C. and myself.) The recipe below is adapted from a Food Network recipe. Of note: I used less sugar, maybe 1 ½ c. total, plus I used one cup (or less) of 60% cocoa chips, half a cup of white chocolate chips and a handful of chopped, raw pecans. I also used whole-wheat flour, rather than all-purpose.

So, go out and buy a few cans of pumpkin. My favorite brand is the Organic Famer’s Market brand.

Pumpkin Chocolate Chip Cookies with Pecans

*Recipe adapted from George Duran, Food Network.

 1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

½ cup light brown sugar

2 large eggs

1-teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups whole-wheat flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1/4 teaspoon freshly ground nutmeg

¼ teaspoon ground cloves

1 cup 60% cocoa chips, ½ cup white chocolate chips

½ cup chopped raw pecans

I used parchment paper, sprayed with a bit of cooking spray.

*Pumpkin is very high in vitamin A. A half cup serving of pumpkin has 380% of your daily allowance of vitamin A! It’s also low in sodium and has 4grams of fiber and only 4grams of sugar. Not too bad! Gee, maybe I should work for the pumpkin council.