Baking - Cookies

Prolific Pumpkin

Well, the new babe has been here for just over six weeks, and although the baking has not been as frequent, it has been happening as we adjust to our bigger family. The problem right now is not so much the baking, but finding the time and arm freedom to post! But here I go, doing what I can when I can, even if it is typed with one hand!

We have been getting some lovely squash and pumpkins in our veggie boxes as the fall continues on, and I have been trying to make more of an effort to not have anything go to waste from our boxes. So I often cook up a pumpkin, puree it, and then freeze it in half cup sizes for use in various recipes. I have a pumpkin muffin recipe I recently made, and could have eaten the whole dozen in one sitting if I let myself.

But the recipe I have been most pleased to discover this year is a pumpkin molasses cookie that is so soft and delicious I literally have to hide them or they’re gone in no time. I found the recipe when I wanted to make something for a trip to my grandparents’. You can find the recipe here, but I made one little adjustment, and that was to use a 1/2 tsp of baking soda instead of 2, because 2 tsp seemed like a lot to me, and they turned out just fine. Better than fine, scrumptious in fact! This is definitely a new favourite!

pumpkin molasses cookies (2)

Baking - Desserts, Recipe

Pumpkin Brownies Take Two – with Recipe!

I made a squash pasta last week and had some leftover cooked squash, so I thought it would be a good opportunity to try making the pumpkin brownies again, since pumpkin and squash are pretty similar. The squash was much more dry than the pumpkin I used in the first batch, so I wondered how it would turn out – the batter was definitely thicker – but I think it really added to the dense richness of the brownies. And squash has a bit more flavour and colour than pumpkin, which were also nice additions.

I lessened the amount of sugar and honey I had used in the first batch, and instead of making candied pumpkin seeds for the top, I just chopped up some plain ones and sprinkled them on. I decided to do that because after a day or two, the top of the first ones got quite soggy – probably from the maple dissolving back into the moist brownies.

This batch did not come out nearly as sugary sweet as the first one, which was the goal, and they were still very moist and dense. I am pretty happy with how they turned out, so I will post the recipe for you to try and you can tell me what you think. Enjoy!

Pumpkin Brownies

  • 1/2 c butter
  • 3/4 c brown sugar
  • 1 Tbsp honey
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin or squash puree
  • 1 cup flour
  • 1/2 tsp cinnamon
  • chopped pumpkin seeds
  1. Cream butter, sugar and honey.
  2. Add eggs and vanilla, mix to incorporate.
  3. Mix in pumpkin or squash puree.
  4. Combine flour and cinnamon, then fold into wet mixture.
  5. Pour into parchment lined 8″x8″ pan. Sprinkle with pumpkin seeds. Bake at 350F for 30-35 minutes.