Pumpkin Keeper

I have moved from autumn décor onto the Christmas cheer. However, I still had a pumpkin sitting next to my fireplace. Since it has held up it’s orange integrity, I can cook this squash instead of disposing it in my woods.

Cooking a fresh pumpkin isn’t difficult, only timely. But it is so worth the effort. I like pumpkin from a can, but this version tastes different. It’s definitely more rustic as the texture isn’t pureed so smooth. Cooking with pumpkin is so versatile as it can be a base for savory and sweet foods. Plus it freezes well so no one has to make 10 pies in one afternoon!

Here is a great tutorial on how to cook a pumpkin from Pillsbury.

And save those seeds! Take a peak at the article from Taste of Home to roast them for a delicious snack!

I froze a lot of my pumpkin puree but used some to make Pumpkin Bars. This recipe bakes like a cookie and cake combination. I think these would be a perfect lunch box treat. (I took a square in mine to work yesterday!) I used Bob’s Red Mill Gluten Free 1:1 Baking Flour. I use this product regularly because it works so well in baked goods for taste and texture. Also, 1 cup of regular sugar will work to sweeten the dish perfectly. I enjoy substituting some of the regular sugar at times with coconut palm sugar. It adds a little extra caramel taste in my opinion, but it is definitely not necessary here.

Other recipe notes: I have recently been using my vitality essential oils from Young Living in my cooking and baking. Their flavors have a little more zing, but the ground nutmeg and cinnamon will still add the warm, spicy notes to the pumpkin.

Pumpkin Cookie Bars

• 1 cup butter
• 2/3 cup white sugar
• 1/3 cup coconut palm sugar
• 1 cup pumpkin
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups flour (I used Bob’s 1:1 Gluten Free Baking Flour)
• 2 drops cinnamon vitality essential oil (mine is from Young Living) or 1 tsp ground cinnamon
• 1-2 drops nutmeg vitality essential oil (mine is from Young Living) or 1/2 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda

Pre-heat oven to 350 degrees and grease a 13 x 9 inch baking pan. Mix dry ingredients in a bowl and set aside. Cream butter and sugar, then add the pumpkin, eggs, and vanilla. Mix until combined. Add the dry ingredients to the pumpkin mixture and combine. If using the essential oils, add them to the pumpkin mixture. If using ground spices, add those to the dry ingredients.

Bake for 20-25 minutes. Cool in pan before slicing into cookie bars!