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Forget the turkey and gobble up some pumpkin PDF Print E-mail
Written by Darci Tomky   

It’s starting to feel more like winter. The weather is getting cooler, I’m wearing my flannel PJs, hot chocolate is in full supply, and the Hallmark Channel is showing plenty of cheesy Christmas movies.

I must admit I got a little giddy the other day when I was shopping and unashamedly took a stroll through the Christmas aisle. Even if you’ve broken the rule and have been playing Christmas music for a month already, we can’t forget Thanksgiving is next week!

I heard Black Friday shopping begins as early as Thursday at 9 p.m. Really? It’s called Black “Friday.” That means it’s on “Friday.” Hmph. Poor old Thanksgiving keeps getting cramped on by Christmas.

My solution: Eat more pumpkin.

These pumpkin chocolate chip cookies from are ridiculously moist and delicious. You won’t be able to eat just one. And if you’re really feeling crazy, try dipping them in whipped cream. They rival any dolled up Christmas cookie any day!

I’ve also been itching to try some pumpkin fluff dip. Just mix together a can of pumpkin, a large tub of whipped cream, a small package of vanilla instant pudding and one teaspoon pumpkin pie spice. Grab some graham crackers, cookies or apples, and you’re all set with a perfect Thanksgiving appetizer or post-Thanksgiving-dinner snack!

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts. Mix well. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.

Holyoke Enterprise November 15, 2012