Unlike in years past, we did not carve a pumpkin this year for Halloween. We do not have our own porch to display a carved creation, and someone would surely trip if we tried to keep it on our building’s stoop. I could see a lawsuit coming a mile away. So, no pumpkin carving party, no roasted pumpkin seeds, no “pie pumpkins” to roast and mash. I was feeling like I missed out a little bit, and when I saw that can of Libby’s pumpkin purée at the grocery store, I just knew I had to pick it up. I didn’t intend to make pumpkin items all weekend – it just sort of happened that way.
The first thing that came to mind, when I was dreaming up what to do with the 15 ounces of pumpkin purée, was cookies! Adam would surely love some iced pumpkin cookies after a long work week. The cookies actually turned out to be more muffin-like than cookie-like. They were basically muffin tops without the stumps (remember that Seinfeld episode?). They were fluffy and the spices were just perfect. The icing was so tasty, and satisfied my sweet tooth.
On Saturday evening, we went to dinner with some good friends in Manhattan’s East Village at Cucina di Pesce. I had the pumpkin ravioli. There were 6 plump pasta pillows on the plate and they were smothered in a creamy pesto sauce. The contrast of the sweet, velvety pumpkin filling and the rich pesto was divine! I gobbled it up too quickly to take a picture! I can’t wait to go back!
On Sunday, I wanted to make Adam something yummy before he left town for a business trip. I decided to make some pumpkin and cranberry scones. They didn’t turn out like I had hoped, but they were still pretty tasty. I think if I were to try my hand at these again, I’d use this recipe instead and add fresh cranberries. Adam enjoyed the tartness of the unexpected bits of cranberry.
Finally, this morning I made a bowl of steamy pumpkin oatmeal for breakfast. This one, I created myself. I had to keep adjusting the amounts of spices, sugar and pumpkin, but in the end it was delicious!
Mmm…pumpkin. I’m only going to post the recipes to the cookies and the oatmeal, and not for the scones because I got the recipe from a blogger that I do not follow regularly. She had what sounded like a good recipe, but it did not turn out as I had hoped, and I thought it would be in bad taste to “out” her recipe. You win some. You lose some…Iced Pumpkin Cookies (allrecipes.com) Printable Recipe
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.Pumpkin Oatmeal by Anne Printable Recipe
1 serving oatmeal prepared according to package directions (steel-cut or quick-cooking rolled oats)
milk, or half & half, as needed
1/2 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
sugar, brown sugar, and salt as needed
Prepare oatmeal to package specifications adding a pinch of salt. Stir in pumpkin puree, pumpkin pie spice, and sugar. Taste and adjust sugar, brown sugar and spices as necessary. Heat through, and serve with a sprinkle of brown sugar.