pumpkin season

We've had a spectacular autumn here in Chicago. Walking around campus has been beautiful.

Chicago autumns don't usual have as much flash and color as places like Door County or the North Shore of Lake Superior, but this has been a good year.

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The fruits of our labor at a pumpkin carving party last weekend -- mine is the smirking Jack O' Lantern second from the right. Some people got really fancy, but I like to wing it!

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in the kitchen

Comfort food and autumnal spices are just the ticket with our cool temperatures here in Chicago. Chicken Fennel Lemon Rice Soup is simmering away in my crockpot as I type, and we've been munching on some yummy pumpkin cookies for the last few days.

(Gluten-Free, Dairy-Free) Pumpkin Cookies

1/4 C. pumpkin puree (canned is fine)
1/2 C. almond butter (or any natural nut butter) (I like the "grind your own" from Whole Foods since it isn't separated)
1/2 C. honey
1 tsp. vanilla 
1 C. almond meal/flour (available at Trader Joe's)
2 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/3 C. dark chocolate chips  (I use Whole Foods vegan)
1/3 C. dried cranberries 
1/2 C. chopped walnuts or pecans

- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. 

- Combine all wet ingredients together, then add the dry ingredients and combine thoroughly. 

- Scoop batter to whatever size you'd like. Flatten them out to the desired thickness becuase these do not spread on their own. 

- Bake ~ 10-15 minutes, according to thickness.

- Cool on cookie sheet for 2 minutes, then transfer to cooling rack.