During the course of my research I have found that there are two different and distinct varieties of pumpkin cookies that you can make, one is a variety based on sugar cookies, and the second is a considerably thicker and chewier cookie. So, the great cookie wars have finally been ended by the pumpkin, miracle food. So, go on have it both ways, or just one if you happen to be a purist. (Yes, I am heating up the recipes for all of you, I promised it and I will deliver fair readers).

On to the sugar cookie variety.

The recipe

• 2 ¾ cups flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¾ of a cup of margarine

• ¾ of a cup of splenda

• ½ cup of pumpkin (you can use canned if you want)

• 2 egg whites

• 1 teaspoon vanilla extract

•

Mix it all together in a large bowl starting with the dry goods and then mix in the wet. Usually you would cream the butter, but splenda won’t cream that well (trust the voice of experience).

Portion it out with a tablespoon or a small dish onto a well lubed cookie sheet (or a lined one if you prefer. Unless, of course, you have that neat silicone bakeware).

Bake it for 8 to 10 minutes in a 375 degree oven (you did pre-heat didn’t you?)

Next up, the soft and chewy.

You need to get

• 1 cup of pumpkin

• 2 ¼ cups of flour

• ½ cup of splenda

• ½ cup of splenda brown sugar for baking

• 4 oz. margarine

• ½ teaspoon ground cinnamon

• ½ teaspoon maple extract (in a pinch you can use syrup but it won’t be as good)

• 1 teaspoon vanilla extract

• ½ teaspoon pumpkin spice

• 1/8 teaspoon ground cloves

• ½ teaspoon baking soda

• 6 egg whites

• 1 whole egg

•

Mix it all up in a giant bowl any order and use a two tablespoon measuring spoon to dish it out. Bake an 350 degree oven for 18 to 20 minutes. Your cookies will come out thick and chewy, kind of a similar texture to molasses cookies.

There it is, have it both ways, enjoy your thin and crisp sugar cookies and your thick and chewy delights. So, now that you have all your cookies, lets move onto what you can do with the rest of your pumpkin. Check out the other posts on my blog that have pumpkin themed recipes for fall.

*A note on pumpkin, you can use a canned pumpkin filling if you want to, but if you want pure pumpkin flavor or just need to get rid of a pumpkin you happen to have laying around (wink, wink, nod, nod) then here is what you will do. Hollow out your pumpkin, like you would to carve it but then take a large peeler or a small knife, and skin it. Cube the pumpkin into 2 inch cubes drop those in a baking dish with a ½ inch of water (1/2 inch before you drop in the cubes not after) that way you don’t have to try and account for displacement. Crank your oven to 450 degrees and bake until it yields to gentle fork pressure.