Gourd-geous Pumpkin Recipes!

The leaves outside are beginning to fall, there's a crisp feeling on the air, it's football season.... and we're not back at school. September and October are supposed to be the hardest months for all post grads, because we've finally realized that we won't be at homecoming! Well, except for Christina. She's left me in the kitchen while she lives out the glory days. But no worries! Before she left, we decided to whip up a batch of Pumpkin Scones! I mean, really, what sounds better?



We followed this recipe via www.littlebluehen.com though with a few minor tweeks. For one thing, I don't like raisins in my scones. Christina begged to differ, though I won out. We both agreed to leave out the pecans, and have our scones plain and simple. They turned out pretty well! And with two people in the kitchen, they were a cinch to make.


Scones are the ultimate comfort food. When I lived in London, I'm pretty sure I had tea and scones at least twice a week. But these were a great alternative! They kept for about a week and were delish with a little butter and tea. Mmmmm......












We only used about half of the pumpkin we bought, so I decided to figure out a way to use the rest. I found a pumpkin-cherry-chocolate-oatmeal-cookie recipe on www.mybakingaddiction.com . It sounded great, but the final product was a bit much. I used chocolate chips instead of white because it was all I had, and I think it added a weird tang to the cookie. Also, because I tried to use up the rest of the pumpkin puree, the cookies took FOREVER to bake. And they were super floppy. I'd use this recipe if I was trying to get rid of ingredients in the kitchen, but definitely wouldn't bring them to a party.