Pumpkin CookiesThis pumpkin cookie recipe includes directions for making your own pumpkin purée.
INGREDIENTS:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup molasses
1 egg
1 cup pumpkin purée, canned or homemade*
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
sifted confectioners' sugar, for dusting
PREPARATION:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg.
Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.
Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.
To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.Makes about 3 dozen pumpkin cookies.
Pumpkin Muffins
Fill muffin cups 3/4 full or nearly full for high tops.
INGREDIENTS:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
PREPARATION:
Directions for Pumpkin Muffins In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
Preparation:
1. Combine dry ingredients and set aside.
2. Beat egg yolks slightly. Add milk, pumpkin margarine & vanilla. Add flour mixture.
3. Beat egg whites to a stiff peak and fold into pumpkin mixture.
4. Cook in waffle iron and serve hot with buttermilk syrup.
The weekend wasn't a total bust due to the rain, we were still together and enjoyed each others company. We reflected on the past few years together and just how happy we are. 
