(photo by Sophia Jennings)
Soft Cinnamon Pumpkin Cookies
recipe courtesy of Sophia Jennings
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, melted
- ½ cup granulated sugar, divided
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- 1 egg
- ½ cup pumpkin purée
- ½ semi-sweet chocolate chips
- 1 tablespoon ground cinnamon
Directions: Preheat oven to 400 degrees and line a cookie sheet with parchment paper. Combine flour, baking soda, baking powder and salt together in a small bowl. Set aside. Take melted butter and beat in ¼ cup of granulated sugar and brown sugar. Add vanilla, egg and pumpkin. Beat until well blended. Gradually add the flour mixture and beat until flour mixture just disappears. Mix in chocolate chips. Using a cookie dough baller, drop cookie dough on the prepared cookie sheet 2 inches apart. In a small bowl, combine remaining ¼ cup of sugar with cinnamon and sprinkle cookie dough with the cinnamon sugar. Bake for 9-11 minutes or until sides are firm to the touch. Do not over bake. Let cool on cookie sheet for 5 minutes. Yields 18.
(photo by Sophia Jennings)
Pumpkin Chili
recipe courtesy of Sophia Jennings
Ingredients:
- 1 tablespoon cooking oil
- 1 lb. ground turkey
- 1 bell pepper
- 1 ¼ teaspoons garlic powder
- 3 ½ teaspoons onion powder
- 1 tablespoon paprika
- 1 teaspoon oregano
- ¾ teaspoon cumin
- ¼ teaspoon ancho chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 (15-oz.) cans fire-roasted tomatoes, not drained
- 15-oz. can kidney beans, drained
- 15-oz. can black beans, drained
- 2 cups pumpkin purée
- 2 ½ cups chicken broth
- sour cream, shredded cheese, avocado and pumpkin seeds, for garnish, if desired
Directions: In Dutch oven, heat oil over medium heat. Add the turkey, break into pieces with wooden spoon, and cook through until browned, about 7-8 minutes. Drain fat. In same Dutch oven, cook pepper until softened, about 5 minutes. Add in the powders, spices, cinnamon and salt. Cook, stirring for 30 seconds. Stir in tomatoes, beans, pumpkin, chicken broth and turkey. Bring to a boil over medium-high heat, then reduce heat to low. Cover and cook for 20 minutes, stirring every 5 minutes. Serve with sour cream, shredded cheese, avocado, and pumpkin seeds, if desired. Yields 8.
Got a tasty treat to share?
Email your favorite holiday brunch recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, 4201 Dominion Blvd., Suite 101, Glen Allen, VA 23060 and include your email address. You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living and/or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.