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Flavor of Pumpkin in Spring

Craving an Old-Fashioned Pumpkin Flavor

Why should pumpkin breads, pastures, and pies be reserved for the Fall months? Sure that’s when they ripen on the vine and holidays soon follow. But we’re in the present age where you can have pumpkin any part of the year. I love pumpkin cookies in the Spring!

Recipe for Pumpkin Cookies

Light Pumpkin Chocolate Chip Puff Cookies

I looked around the Internet for the yummiest pumpkin recipes I could find. I’m a sucker for Pumpkin Mousse or those quick recipes where you don’t even have to bake the pie. Those are the modern recipes — I want the flavors that children were anticipating while sitting on the back porch deeply breathing in those rich pumpkin-scented wafts of goodness fresh out of the wood stove. I’ve been sharing a few recipes with chefs from KitchenHospitality.com and  PattiCake’sPantry.com — they both do more cooking in one year than I have in ten.

Melt-in-your-mouth Duo

However, I wanted an old-fashioned flavor that I hadn’t seen in awhile. I craved pumpkin and chocolate, so I dug back into my history files to find the melt-in-your-mouth duo. I came across this but I did ramp it up a bit:

PUMPKIN CHOCOLATE PUFF COOKIES  (WITH SPLENDA)

2 c. Bread Flour                                                    1-1/4 c. Brown Sugar

1 tsp. Baking Soda                                                 1/4 c. Splenda

1-1/4 tsp. Baking Powder                                     1/4 c. Sugar

1/4 tsp. Ginger                                                       1-1/4 tsp. Vanilla

1 tsp. (or more) Cinnamon                                   2 c.Pumpkin Puree

1/4 c. Chia Seeds                                                    2 eggs

1/2 tsp. Salt                                                            1 bag Chocolate Chips

(Add 2 TBLS. of Old-fashioned Molasses for that rich tangy flavor)

INSTRUCTIONS: Preheat oven to 385 degrees. Mix dry ingredients in one bowl. Beat all wet ingredients in a second bowl. Fold in until wet dough is incorporated. Add chocolate semi-sweet chips. Fold in slowly. Scoop by round tablespoon onto a lightly oiled or sprayed cookie sheet.

BAKE: 13 minutes or until toothpick inserted comes out clean. Cookies should stand tall and browned lightly. Cool on rack. Makes 3 dozen.

OPTIONS: add medium apple, chopped; remove chocolate for Craisens; remove Molasses and Chia seeds

Bonus Recipe:

Vegan, Paleo, and More:One Health Desserts to Satisfy Your Sweet Tooth

Pumpkin Cheesecake Mousse: 

Pumpkin Moouse Dessert

Smooth Pumpkin Mousse

 

1 cup low-fat cottage cheese

1/2 cup pumpkin puree

1/4 cup milk of choice

2 tbs sugar-free instant vanilla dry pudding mix

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

Try  a 1/4 cup of Chia Seeds

3-6 tsp. of Splenda or other sweetener of choice to taste

Dense light whip cream (like Dream Whip) your choice

Instructions: Simply mix everything except the puree. Add it last so the whipped topping doesn’t get too heavy. Refrigerate for at least an hour. You can also add some crumbled vanilla wafers or graham crackers to the bottom of a globe style dessert glass before you serve. Place a large spoonful of mousse in the glass, add a wafer and a sprig of mint to the side. Then enjoy!

Rusty

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