Pumpkin cookies. A pumpkin is really a savory fruit that we’ve mischaracterized as a dessert food, and I blame our confusion on the fact that Halloween and Thanksgiving are fall harvest festivals which in the modern era have turned into kid-friendly parties with a lot of emphasis on pies and candy. The truth is that pumpkins are heavy, wholesome objects, difficult to successfully combine with sweets. We might be tricked into thinking differently based on our experience with pumpkin pies, but these are custards that use canned pumpkin as an egg substitute, and once you use real pumpkin the pie gets closer to its ancestor as a main dish. The pumpkin cookies I made weren’t quite sweet enough and a little too soft, so I had to save them with a cream cheese and maple syrup frosting.
(Photo: Harper’s Ferry, West Virginia.)
365 Days of Food 