The date was Tuesday, October 26, 2010. But, the day was National Pumpkin Day.
Only, it seems that some are less excited about it than others. I won’t mention names.
Doesn’t she just look stuck up?
Regardless, I was more than eager to celebrate the holiday.
Unfortunately, my original idea was soured when my pumpkin didn’t quite fit into the breakfast bowl.
So, I put the pumpkin aside to go with a more standard bowl of oatmeal.
Only slightly crushed by my pumpkin-for-breakfast fail, I found the strength to go on and conjure up other ideas for pumpkin goods. Because, what else would I possibly be thinking about during class?
Still stumped on just how I wanted to celebrate, I went for a sure way to clarify my thoughts: working out.
I had planned on running outside, but tornado-force winds deterred me from that plan. Instead, I went for sweat-breaker on the elliptical and short run on my University’s indoor track.
Lunch was another semi-standard, but is accompanied with a funny story: The steamer vegetables were actually what I packed for dinner last Tuesday, but got too sick to eat. No need to worry about me regressing into illness again, though. The steamer was properly chilling in the newsroom fridge all week.
As a result of daylong anticipation building, I practically broke into another jog to get home after class.
I had an idea. It wasn’t extremely original. It wasn’t excessively fancy. But it did involve dark chocolate, pumpkin and the word “cookie,” so I knew it’d be good.
Still, I was in the mood to be a little experimental, so I adapted another recipe to be vegan and lower-carb. Compared with the original, these were a little more cake-like. But, when has that ever been a bad thing?
Dark Chocolate Chip Pumpkin Cookies
- 1/2 C whole-wheat flour (add up to 1 C more flour for less cakey cookies)
- 1/2 C all-purpose flour
- 1 1/2 t baking powder
- 1 t baking soda
- 1/4 t salt
- 1 1/2 t cinnamon
- 1 1/2 t pumpkin pie spice
- 2 flax eggs (can substitute two eggs)
- 3/4 C sugar
- 2 T vegan buttery spread, melted (can substitute butter)
- 1/4 C unsweetened applesauce
- 1 C canned pumpkin
- 1 t vanilla extract
- 1 C dark chocolate chips
- In medium-sized bowl, combine flours, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Stir in dark chocolate chips.
- In another, larger bowl, combine flax eggs and sugar. Then, add in melted buttery spread, applesauce, pumpkin and vanilla.
- Pour half of flour mixture into bowl with pumpkin mixture. Stir to combine. All the other half and finish combining.
- Chill in refrigerator for 15 minutes. Then, scoop 1/4 C sized spoonfuls of batter onto greased cookie sheet. Bake in 325 degree oven for at least 20 minutes, or until firm to the touch.
- Once removing from the oven, allow to cool on the baking sheet for five minutes. Then, transfer to cooling rack to finish cooling.
And, (would you believe it?) someone was finally in the mood for some pumpkin-indulgence.
At least they were appreciative…
I ended up not consuming the Kashi bar in favor of another cookie (or two).
After all, it wasn’t National Kashi Day.
Questions: Did you (either knowingly or unknowingly) celebrate National Pumpkin Day? Do you celebrate any other random “National Day’s” throughout the year?
Who knew there are so many “Days” to celebrate? And, thank goodness I checked this calendar out, because I now know that October 29 is National Oatmeal Day… Two days to prepare!