Pumpkin Patch Part Six: Pumpkin Gingerbread Fluffkins

I have to confess I am more of a cookie dough person than a
cookie person-- that is with the exception of gingerbread.
During the holidays I can practically live off of gingerbread
I almost did when I was a teenager.

I used to work in retail and during the holidays we would have
to start work at 3:30 in the morning. So I certainly wasn't
hungry enough for breakfast, but I had to eat something for
some energy... So, I'd eat a gingerbread man. Then another one
on my break. By then I was off at noon and I could go home and
eat some real food, but I was so wiped I wasn't really hungry.
Yeah, so I'd eat another gingerbread.

Bad of me, I know.

But combining pumpkin and gingerbread was such a natural idea
to me. Two of my all time favorite things combined into one
delicious morsel. I've seen a lot of pumpkin gingerbread
before, but in loaves-- not cookies. I like the rolled gingerbread
more, but these are still pretty tasty.

The rolled gingerbread comes out with either a little crunch or
snap or kinda chewy. I like the chewy kind. Drop gingerbread
comes out soft and fluffy-- like these! That is why I called them
fluffkins!

Pumpkin Gingerbread Fluffkins (about 2 batches)



1 cup cooked pumpkin, pureéd
1/2 cup turbinado sugar
1/4 cup earth balance
1/4 cup molasses
1 tsp vanilla extract
1 1/4 cups flour
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger or 1 tbsp fresh grated
1/4 tsp nutmeg
1/2 tsp baking powder

Cream together the pumpkin, sugar, and earthbalance. Next add
the molasses and vanilla and set aside.

Sift together the flour and other dry ingredients. Add this
slowly to the wet and mix until just combined.

On a greased cookie sheet drop a large tablespoon of dough.
These don't spread that much, so an inch and a half apart is fine.

Bake at 375F for about 12-15 minutes. Allow to cool briefly and
then remove. Enjoy with some rice or soynog! Yum!

Pumpkin Patch Part One: Pumpkin Pasta Sauce

In honor of my favorite time of year I've decided to do a series of
the most famous autumn fare (and my personal favorite): Pumpkin!

I love squash because of the wonderful colours, shapes, variety and
simple versatility. It is amazing in savory and sweet dishes alike.
Therefore, I thought I'd start off with something you might do a
double take at... Pumpkin Pasta Sauce!

Also because I wanted to use the adorable animal shaped pasta I
recently got. I bought it for mac and cheese, but I had a lot leftover.
The shaped pasta like this really captures the sauce well.

We ate it with some sauteed zucchini and some garlic bread--
But now I have a craving for spiced apple cider!

Pumpkin Pasta Sauce



2 cups of cooked pumpkin
1 cup soymilk or cashew cream
1 vegetable bouillon
5 fresh sage leaves, minced
3 cloves garlic, minced
1 small onion, diced
1 tsp salt
black and white pepper to taste
nutmeg to taste

1/2 tvp
1 tsp oil
salt and pepper to taste
vegetable broth

nutritional yeast

Brown the tvp in a pan over medium heat in the oil. Once the tvp
begins to reach a golden brown and start to toast, turn down and
continually add vegetable broth, while cooking. Once the tvp has
plumped up, is no longer dry on the inside and any excess liquid
is cooked off remove it from the heat. Set aside.

Blend or process your cooked pumpkin with the ‘milk’/cream until
smooth. Over medium heat saute the onion in a few tablespoons of
water. After about two minutes, add the garlic and then the sage.
Cook, adding more water if needed, until the onion appears
translucent and tender.

Add the bouillon, pumpkin mix, tvp, 1/4 cup water/broth and
remaining seasonings. Turn down to medium-low heat and cook for
about more 15 minutes.

Serve over your favorite cooked pasta and top with some nutritional
yeast or mix about a 1/4 cup in right before serving.

Makes enough sauce for 3-4 servings.