Inside Out Pumpkin Cookies and Pumpkin Pancakes

Day 4:  Today was pretty exciting!  We cooked up some more pumpkin puree (the pumpkins on the porch are slowly disappearing...) and made pumpkin pancakes for dinner and pumpkin cookies for dessert! :)  Actually, I suppose we really had cookies for dinner and pancakes for dessert... but isn't that the way it should be?





Besides, the cookies are pretty healthy.  Once again, I consulted Chocolate Covered Katie for a little healthy dessert inspiration, and found these "Inside Out" Chocolate  Pumpkin Cookies.





Sorry, we don't have any to share...  It was a test batch and turned out really yummy, but very flat.  I think next time we'll decrease the oil, because the batter was way too wet.  MAYBE when I perfect them I might share.  But that's a BIG MAYBE... :)  We wound up making mostly pumpkin volcanoes instead of "Inside Out" Cookies because the batter was so gushy.  Oh well, either way they are really yummy!

Next, we made my all-time favorite pumpkin pancake recipe that I learned from cooking class.  It is especially yummy with Orange Butter or Magleby's Syrup on top, though neither of those are healthy whatsoever!

Pumpkin-Orange Pancakes With Orange Butter
1 large egg
1/2 cup almond milk (or buttermilk)
1/2 cup pumpkin puree
1 tsp grated orange peel
1/2 cup orange juice
1 Tbsp oil or melted butter (we left this out)
2/3 cup spelt flour (or white, wheat, whatever you want to use)
2/3 cup cornmeal (can also substitute flour)
2 Tbsp sugar (can use honey, xylitol, etc.)
2 tsp baking powder
1/2 tsp salt

1. Whisk together the first 6 ingredients in a large bowl.
2. Combine the rest of the ingredients in a medium bowl.
3. Add dry ingredients to the pumpkin mixture and stir until blended.
4. Heat a griddle over medium heat.  Brush lightly with a little oil.  Spoon a generous tablespoon of batter per pancake onto the griddle. Cook about 2 minutes on each side, or until browned and cooked through.
5.  Serve with Orange Butter or maple syrup... or Pumpkin Butter for extra pumpkiny flavor!

NOTE:  This recipe is WAAAAY better with fresh squeezed orange juice and zest.  Frozen concentrate just isn't the same!

Orange Butter
4 Tbsp butter at room temperature
1 cup powdered sugar
2 tsp grated orange peel

Beat until smooth.  Serve at room temperature.
This can be made ahead of time and refrigerated up to 5 days.  Super yummy!

FYI: Mom made me stick to plain old maple syrup, so the orange butter is not shown...  It's like spreading frosting on your pancakes!  Mmmmmmmm....