Sweet And Crumby

Baking, a Love Story

Pumpkin Angst and Pumpkin Envy


Once again I am being tormented by my mother’s homegrown pumpkins.  What? Have you never been tormented by a pumpkin?  It’s a rather common occurrence over here.  I know you and I have had this conversation before.

The scenario is always the same…a beautiful bright orange pumpkin has been bestowed upon me from my mother’s overflowing garden, and it sits on my counter waiting, waiting, more waiting —until the decision has been made and the perfect use of this pumpkin comes to me like a vision.

I hope I am not the only one with pumpkin angst.  Infact, I know I am not the only one since two of my mom’s guests last night went home with a brand spanking new pumpkin of their very own, and I heard them discussing how best to use it, toiling over that decision.  They are pumpkin obsessed freaks (sorry Chris and Jackie!) like myself, and I am beginning to think we pumpkin lovers are not alone, and perhaps pumpkin angst is actually a quickly growing issue…especially at this time of year.

Maybe we need a new diagnosis in the DSM (Diagnostic and Statistical Manual for Mental Disorders) for it.  Have you ever had pumpkin angst or pumpkin envy for that matter?  I believe a few of the other guests were actually coveting the pumpkin of the lucky guests who were taking it home.

Anyhow, back to my monumental pumpkin decision.  Pumpkin bread, although an obvious and  absolutely wonderful choice, was not what I had in mind for this lovely pumpkin, and I had already previously posted one of my favorite pumpkin desserts of all time–The Pumpkin Citrus Bundt Cake.  Seriously, if there is one recipe you take from this blog, take that one and run with it and don’t look back.  It even has a how-to on roasting and using a fresh pumpkin for recipes.

While I sat paging through my recipes in my backyard, I noted the ten degree drop in temperature since Saturday and the fact that Fall seemed to be stopping by to say, “Hello,” and hoping to stay.  My All American Cookie Cookbook was staring me in the face while I contemplated, and generally tossed around dozens of pumpkin ideas until finally, after waiting so patiently,  my ginormous cookie “bible” made its opinion heard, and I realized that Pumpkin Crinkle Cookies were the answer to my pumpkin angst.

What an absolutely fabulous decision if I do say so myself.  The nutmeg, cinnamon and pumpkin fragrances wafted throughout my kitchen this afternoon and totally completed the Fall-ness that was setting in around my house.  As I breathed it in, I thought of my favorite season which is so gently on its way, and imagined apple pies, brightly colored leaves, cool air and the fun of Halloween.

I felt a peacefulness flow through me as  I took a bite of this dreamy, pumpkin laden, soft and crumby cookie which happens to go smashingly with a cup of coffee or a cold glass of milk.  As you can see from the photos, I made them three ways…some plain and perfect, some with chocolate chips and some with pecans.  Raisins are also a fabulous addition and would have been my preference if I didn’t belong to a raisin opposing fam.

Anyhow, I hope this puts an end to your pumpkin angst, and if you need to find a support group, please check in here first.  We can help each other through.

P.S. I hope the pumpkin in the picture of the baking sheet with cookie dough did not escape your attention.  Note that I have a SECOND pumpkin waiting to be used and the pumpkin angst has started again!  Please help me by sending your ideas via the comments!

Pumpkin Crinkle Cookies
Taken from The All-American Cookie Cookbook
2/3 c. (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 c. corn oil or canola oil
1/4 c. molasses
1 t. vanilla extract
1 c. canned pumpkin (if you would like to see how to roast your own pumpkin and retain the pumpkin for cooking, click on the link)
THERE ARE NO EGGS…This is not an oversight or omission!  They are soft and chewy anyways…I promise!
3 c. all purpose white flour
1 1/2 t. cinnamon
1 t. baking soda
3/4 t. ground cloves
3/4 t. ground nutmeg
1/2 t. salt
1 c. granulated sugar
Optional: Either 3/4 c. raisins, or 3/4 c. chocolate chips and or 3/4 c. chopped pecans

Preheat the oven to 350 degrees.  What a shocker!  Cover cookies sheets with silpat mats or with parchment paper.  In a bowl of a stand mixer, cream together butter, oil, molasses, vanilla and canned pumpkin.  Add sugar and combine. In a separate bowl, combine flour, cinnamon, baking soda, cloves, nutmeg and salt.  Whisk together dry ingredients and then add them to the butter mixture.  Mix on medium speed until ingredients are adequately incorporated.  Don’t over mix.  On low speed, mix in the additional options such as raisins and pecans. Bake for 14 minutes and let cook on a wire rack.

26 thoughts on “Pumpkin Angst and Pumpkin Envy

  1. I think you know exactly what I’m going to say about this post without me breathing a word! Continue to bring on the pumpkin!!! Oh my yum!!! Thinking about you when I had my pumpkin spice frap!!

  2. Wow, I will definitely try your recipe as the pumpkin season is coming…great idea for the Halloween treat 🙂 Love it!

  3. When I see a pumpkin I have the urge to carve it into a jack-o’-lantern, but your version looks a lot better, I like mine with raisins. 🙂

  4. These cookies look awesome! I love that they have molasses. I love molasses.

  5. Mmmm… fall…. I just noticed the local grocery store had some apple cider available. YES! The pumpkin cookies- are you kidding me? I will be trying!

  6. I wish it felt like fall down here in florida. I do miss that time of year. Your cookies look yummy as usual. Can’t wait to try the recipe with the chocolate chips. Thanks for sharing. 🙂

  7. maybe you could make mini pumpkin tarts with your second pumpkin

  8. Oh wow, those flavors just sound dreamy together!

  9. Yum! I am so glad that fall is coming around.

  10. I am so glad I dropped in on your clever post today. Yes, I have pumpkin angst and envy. I am also a pumpkin hoarder! There, I feel better and have saved myself some serious therapy. I ask, is there any reason not to have ten pounds of pumpkin puree in the freezer? I do live in the midwest and could be snowed in for much of the winter. Or, who says one should celebrate Thanksgiving only once a year? Nice to meet you and thanks for the delicious sounding–and looking–recipe.


    • Hi Bonnie, glad to meet you and you have come to the right place for pumpkin hoarding. I would totally hoard my pumpkin puree if I lived in the midwest. I don’t even charge for pumpkin therapy! 🙂 Thanks for stopping by. I will check out your site as well!

  11. Hi, what a fun post! Pumpkin’s my ultimate favorite vegetable so I have a ton of tasty pumpkin recipes up my sleeve. I actually suggest you start with Japanese home cooking, because Japan is where I fell in love with pumpkin. They have a bunch of ways of cooking it super well. You can simmer chunks of it in heavily sugared water, you can make savory pumpkin soup, you can slice it thickly and make pumpkin tempura, you can stuff pre-baked halves of pumpkin with tasty rice-nut-dried fruit mixes and bake a little more, you can make pumpkin pudding (like pie filling without the crust), and you can substitute it for sweet potato. I have 3 pumpkin/ sweet potato/ winter squash recipes on my blog; maybe you’ll find one you like?:
    Stuffed Squash
    Squash Cakes
    Sweet Potato/ Squash Gnocchi


  12. Alright, these are on the top of my must bake list… there is even a can of pumpkin sitting in my pantry right now which is now calling my name!
    These cookies just yell fall.

  13. Those look incredibly yummy! I have been soooo in the mood to bake with pumpkin, but my grocery store informed me there was some sort of pumpkin shortage (or something)…so I haven’t been able to get my hands on any pumpkin! I CANNOT wait to be able to bake with pumpkin, so I have quite a load of recipes I’m waiting to bake. Because you have that extra pumpkin (you lucky duck, you!), mind if I give you some ideas?
    Pumpkin Swirl Brownies (http://smittenkitchen.com/2008/10/pumpkin-swirl-brownies/print/)
    Pumpkin Souffle (http://www.sugarlaws.com/pumpkin-souffle)
    Pumpkin Spice Cake Balls (http://bakeat350.blogspot.com/2008/09/something-differentpumpkin-spice-cake.html)
    Pumpkin Chocolate Cheesecake Pie (http://www.bhg.com/recipe/pies/pumpkin-chocolate-cheesecake-pie/)
    Pumpkin Pie Ice Cream (http://asugarhigh.blogspot.com/2010/07/pumpkin-pie-ice-cream-without-ice-cream.html)…look at how they’re made into ice cream sandwiches with pumpkin chocolate chip cookies!
    Pumpkin Waffles (http://smittenkitchen.com/2007/11/pumpkin-waffles/print/)
    Pumpkin Spiced Cream Cheese Breakfast Rolls (http://picky-palate.com/2009/10/12/pumpkin-spiced-cream-cheese-breakfast-rolls/)
    Pumpkin Ricotta Pancakes with Blackberry Syrup (http://thekitchykitchen.blogspot.com/2008/11/pumpkin-ricotta-pancakes-with.html)
    Starbucks Pumpkin Bread (http://dozenflours.com/2010/01/matched-starbucks-pumpkin-bread.html)
    Sorry for the long list…but didn’t I tell you I’m craving pumpkin?!

    • I totally get it and I believe you can fall into the category of Pumpkin Envy. See, I was right, we need a new diagnosis added! 🙂 I love your ideas and am especially intrigued by the pumpkin swirl brownies. Thanks for the hefty list!

  14. I baked the pumpkin cookies with my daughter earlier this week and they were amazing. I’m only partial to desserts with chocolate in them, so I had to go with the chocolate option (adding chunks from a Trader Joe’s extra dark bar).

    They were scrumptious. Unusual texture for a cookie (soft all the way through), but that may be because I melted the butter. I was going to soften, but went too long in the microwave. Maybe I should not even have done that! Anyway, great recipes and cookies. Though my wife mentioned that mine don’t look nearly as tempting as yours.

  15. I madwe this at home and it is sooo good! But Emme acidentally melted the butter. Made it siquishy and dense! 🙂

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