Well, I said there was more about my crush – pumpkin – and today I will get to it. Here are some of the recipes I have used to make things with pumpkin. These two do not have eggs in them. When I get to the gnocchi recipe, I believe that does have egg in it.

Pumpkin Bread

From a friend of mine, GEM

1 cup packed brown sugar
2 cups white sugar
3/4 cup vegetable oil (canola)
2/3 cup water
1 small can pumpkin puree (15 ounce can)
2 teaspoons baking soda
1 1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
3 1/2 cups flour

1. Blend first five ingredients (sugars, oil, water, pumpkin) in medium bowl.
2. Sift together, or mix well with a whisk, the last six ingredients (baking soda, salt, cinnamon, nutmeg, cloves, flour).
3. Mix dry and wet ingredients all together until smooth, by hand or with electric mixer. Do NOT overbeat.
4. Pour into loaf pans and bake at 325F.
5. Let cool 15 minutes before removing from pans to cool completely.

2 1/2″ x 4 1/2″ x 1 1/2″ pans, 11-12 loaves; 1/2 cup batter; bake for 45 minutes
3″ x 6″ x 2″ pans, 6 loaves; 1 cup batter; bake for 55-60 minutes
8″ x 4″ x 2″ pans, 3 loaves; 2 cups batter; bake for 1 hour, 15 minutes
9″ x 5″ x 2″ pans, 2 loaves; 3 cups batter; bake for 1 hour, 25 minutes
Muffins – 24 muffins; bake 25 minutes at 350F

Pumpkin Chocolate Chip Cookies

Adapted from Betty Crocker Cookbook

2 cups sugar
1 large can pumpkin puree (28 – 30 ounce)
1 cup shortening
4 cups all-purpose or whole wheat flour ( also can use combination)
2 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons cinnamon
1/2 teaspoon salt
1 12 ounce bag chocolate chips

Heat oven to 375F. Mix sugar, pumpkin and shortening. Stir in flour, baking powder, baking soda, cinnamon, salt. Stir in chocolate chips.

Drop dough by spoonfuls onto ungresed cookie sheet. Bake until light brown, 10-12 minutes. Immediately removed from cookie sheet; cool.