Pumpkin, Pumpkin, Pumpkin!

Here are two recipes that I used with pumpkin, and added more pumpkin to substitute for oil. Healthier. Ok, the first is a winner! The second was a flop, but maybe you'll have better luck than I had. Both of these recipes are found on the good ol' Internet. The first: Pumpkin Cookies

Ingredients

• 1/4 cup margarine
• 3/4 cup vegetable oil
• 1 cup white sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup walnuts

Directions

1. Preheat the oven to 350 F (175 degrees C).
2. Cream together the margarine, vegetable oil and sugar.
3. Beat together the egg, vanilla and pumpkin.
4. Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in walnuts.
5. Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. Be careful not to overbake.
   (http://allrecipes.com/Recipe/Pumpkin-Cookies-II-2/Detail.aspx)
   

Ok and on to the next pumpkin recipe... pancakes!! Half were undercooked (my fault for making them too thick). They are not our favorites and will stick to the buttermilk.

1. LIGHT PUMPKIN PANCAKES

   In large bowl mix: 2 c. flour 1 tbsp. baking powder 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 2 tbsp. brown sugar, packed 1 tsp. cinnamon In small bowl, mix: 2 slightly beaten egg whites 1 1/2 c. skim milk 2 tbsp. oil 1/2 c. canned pumpkin Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by scant 1/4 cup onto hot griddle. Makes 16 pancakes.

   (http://www.cooks.com/rec/view/0,1825,145170-229206,00.html)
   
   Next time I will be experimenting with Prune bread and substituting pumpkin for oil. Will write about the next time to either recommend it or not. And in case you didn't catch it, the kitchen hint is to substitute oil 1:1 with pumpkin!