The arrival of a new season brings in new crops. The weather has gotten a little cooler in the mornings and evenings. We have less daylight and more clouds. I love the changing of vegetables in my produce box. It inspired me to try my hand at a new recipe an Old Fashion Pumpkin Cookie.
Check out the list of vegetables I retrieved from my morning porch as I wiped the sleep from my eyes:
- A Sugar Pumpkin Squash
- 2 Garnet Sweet Potatoes
- 1 Large Yellow Onion
- Broccoli
- Celery
- Carrots
- Baby Bok Choy
- Collards
- Nantes Carrots
- Kale
- Fennel
- Green Leaf Lettuce
I am fascinated with a good pumpkin recipe especially during the autumn season. This year a recipe for Old Fashion Pumpkin Cookies and a Sugar Pumpkin squash both happen to be gifted to me on a fine evening. I figure it is a present from the Halloween Fairies and I gladly accept with much gratitude.
I pass this gift on to you to enjoy with your family.
Old Fashion Pumpkin Cookies
Step One
Combine in a bowl the following:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon of salt
Mix and set aside.
Step Two
In your mixing bowl add 1 1/2 cups of sugar and 1 cup puree pumpkin (See recipe below.)
Whisk together.
Add in 1/2 cup (1 stick of butter) of softened butter
Then beat in the 1 large egg and 1 teaspoon of vanilla.
Step Four
Add the flour mixture into the pumpkin mixture.
Step Five
Bake in a 350 degree oven for about 15 minutes. The tops should be solid to touch and bottoms a light shade of brown.
Step Six
Swizzle white chocolate over the tops.
Step Seven
Open mouth, bite down for a moist cookie with a hint of cinnamon and pumpkin delicately warming you up for the cool evening night.
Baked Puree Pumpkin
Preheat Oven to 350 degrees.
Cut into small wedges.
Remove seeds.
Bake for about 50 minutes.
Remove oven and let it cool.
Carefully slice the hard pumpkin off.
Add the pumpkin pieces to a Cuisinart and puree.
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