It's pumpkin time!

It's Pumpkin Time!

I love cooking with pumpkin.  It is a great vegetable that is versatile enough for soups and side dishes to breads and cookies.  You will be delighted to know that this fruit-of-the-vine is a good source of vitamin A and fiber, is a fair source of vitamin C, and is low in fat.  A one-half cup serving contains only 31 calories.  Generally smaller pumpkins are better for cooking.

Pumpkin Corn Soup
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 Tbsp. olive or canola oil
  • 2 c. fresh or frozen corn, thawed
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tsp. chili powder
  • 2 cans (14.5 oz. ea.) vegetable broth
  • 1 can (15 oz.) canned pumpkin
  • ½ tsp. salt
  • Dash cayenne pepper
  • 2 Tbsp. lime juice

In a large saucepan, sauté onion and red pepper in oil until tender.  Add corn, jalapeno, garlic and chili powder; sauté 2 minutes longer.  Stir in broth, pumpkin, salt and cayenne until blended.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Stir in lime juice.

Cranberry-Pumpkin Cookies

  • 1/2 c. butter, softened
  • 1 c. white sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 c. solid pack pumpkin puree
  • 2 ¼ c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. fresh cranberries
  • 1 tsp. ground cinnamon
  • 1 Tbsp. orange zest
  • ½ c. chopped walnuts

Preheat oven to 375°.  Grease cookie sheets.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in vanilla, egg and pumpkin.  Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.  Cut the cranberries in half and stir into mixture along with the orange zest and walnuts.  Drop by teaspoonfuls onto cookie sheets.  Bake for 10-12 minutes.

Iced Pumpkin Cookies
  • 2 ½ c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ½ tsp. salt
  • ½ c. butter, softened
  • 1 ½ c. white sugar
  • 1 c. canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract


  • 2 c. confectioners' sugar
  • 3 Tbsp. milk
  • 1 Tbsp. melted butter
  • 1 tsp. vanilla extract

Preheat oven to 350°.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.  In a medium bowl, cream together the ½ c. of butter and white sugar.  Add pumpkin, egg and 1 tsp. vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly.  Bake for 15-20 minutes in the preheated oven, cool cookies then drizzle glaze with fork.

To make glaze:  combine confectioners' sugar, milk, 1 Tbsp. melted butter and 1 tsp. vanilla.  Add milk as needed to achieve drizzling consistency.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service 
(228) 865-4227