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Halloween treats don't have to be chocolate. Here are three of my favorite holiday goodies made from pumpkin:
Simple Pumpkin Cookies
1 1/4 cups pumpkin purée (see below)
3/4 cup brown sugar
1 teaspoon molasses
3 cups oatmeal
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
the zest from 1/2 orange
3 to 4 ounces dark chocolate (optional)
1. Preheat oven to 375 degrees F.
2. In a bowl, mix together the pumpkin, brown sugar, and molasses. Stir to blend. Add the oatmeal, flour, baking soda, cinnamon and orange zest. Spoon the batter (leaving ample space between each) onto a greased baking sheet. Bake for 10-12 minutes.
3. If using, melt the chocolate and drizzle it over the cookies once they have cooled.
Pumpkin Purée
Split a 2- to 3-pound pumpkin in half and scoop out the seeds and flesh from the center. Wash the flesh off the seeds and lay them on a towel to dry. Set aside. Preheat the oven to 375 degrees F. Place the two halves of the pumpkin, flesh side up, on a baking sheet. Sprinkle ½ cup brown sugar and a tablespoon of butter in the cavity of each half. Sprinkle with salt and pepper. Cover the baking sheet with aluminum foil and place in the center of the oven. Cook until the flesh is completely soft when pierced with the tip of a knife. Remove from the oven and set aside to cool. Scoop the flesh into a strainer over a bowl. This will drain any excess water from the puree as it cools. Discard the skin. (It is very bitter.) In addition to pumpkin cookies, this puree can be used to make a pie or delicious soup or as a simple partner to roasted chicken or fish.
Roasted Pumpkin Seeds
Heat the oven to 250 degrees F. Mix pumpkin seeds with 1 tablespoon vegetable oil and 1 teaspoon salt per cup of seeds. Spread them on a baking sheet and roast in the oven for about 1 hour or until they are completely dry and light brown in color. For added flavor, sprinkle some cinnamon or nutmeg over the seeds, if desired.
Pumpkin Seed and Nut Brittle
½ cup granulated sugar
1 tablespoon butter
1 cup toasted peanuts (or other nuts)
½ cup toasted pumpkin seeds
1 teaspoon sea salt
In a skillet, mix the sugar and butter together over low heat until it's melted. Stir in the nuts and seeds. Transfer the mixture to a greased baking sheet and sprinkle with the sea salt. Allow to cool and break into pieces.
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