Orange is the new black when fall comes around the corner. Pumpkin spiced desserts and delicacies become the new favorite flavor. One of the best holiday traditions about fall is carving pumpkins. Not only will you have a decorative door step piece, but the leftover seeds make a delicious and nutritious snack.
Pumpkin seeds are also known as pepitas. They are light and octangular in shape. When cooked, they turn a golden brown and provide pallets with a crunch. These seeds provide a large about of zinc, antioxidants and other vitamins for our bodies. For ¼ cup of roasted seeds, you gain a variety of nutrients for 180 calories.
Here are some tips to keep in mind:
- Use as much all spice as you want. Keep in mind that it is a strong spice; I used about ¼ a teaspoon for my ½ cup of pepitas.
- I used another ¼ teaspoon of pumpkin pie spice. It provides that pumpkin flavor and a subtle taste to balance the all spice.
- I made my own allspice–even mixture of nutmeg, cinnamon and ground cloves.
- Roast the pumpkin seeds in a 400 F oven. Mine took about 13 minutes.
- Keep a close eye on them, flipping them to roast them evenly. Once golden, take them out to keep them from burning.
Pumpkin seeds can be a great snack in the mid-afternoon to keep those munchies away. Since they take more time to chew and digest, they are a great snack that keeps you satisfied. Now, you won’t have to waste all the parts of a pumpkin when enjoying your annual carvings.
Add a glass of hot apple cider and enjoy your pumpkin spiced pepitas. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from
The Cooking Bug.
Cookies made healthy is a hard thing to imagine, but SkinnyTaste does it again with these sugary babies. Snickerdoodles are my favorite cookie, but adding a pumpkin flavor is making them top shelf cookie: pumpkin spiced snickerdoodles The whole-wheat flour makes them lighter than regular cookies without sacrificing flavor.
Here are some tips to keep in mind:
- The recipe makes 42 bite sized cookies or 21 regular sized cookies. Just keep in mind to adjust times for making larger cookies.
- Be sure to use softened butter to make a dough rather than a short bread based cookie.
- You can use cream of tartar and baking soda or substitute both with baking powder based on which you have on hand.
- Using whole-wheat flour makes the cookies healthier than using all purpose, but both will work in the recipe.
- I used Truvia. With truvia, you can use half the amount of sugar because it is twice as sweet as regular sugar.
- The dough should be easily formed into small balls by compacting it. If it is too sticky, you need to add more flour.
7. Roll the dough evenly in the sugar to create that snicker doodle look and flavor.
8. I used parchment paper sprayed with pam instead of a mat. You just don’t want it on the cookie sheet because the bottoms will burn
9. Press them down with a fork so that they cook evenly and form a cookie shape.
10. Since they are so small they only take ½ the time (about 5-7 minutes). Keep that in mind so they don’t burn.
Again, I made these for friends and they had a hard time keeping their paws off. Fall in season and pumpkins everywhere they are a great fall and Halloween treat. The bite-sized pieces make them the perfect amount of sugar to keep you satisfied without bulging that waistline.
Leave a comment with your favorite pumpkin ideas. Follow my Pinterest for more recipes. Be sure to check back again next Wednesday for more tips and tricks from The Cooking Bug.