The far reach of pumpkin’s popularity is obvious by the myriad of recipes that abound for pumpkin soups, pies, and even lattes. While this amazing squash mimics the consistency and color of sweet potato, it’s lower in carbs, fat, and calories. Pumpkin is also rich in beta carotene, an antioxidant that converts to vitamin A when absorbed by the body.

Whether roasting the flesh, toasting the seeds, or creaming the puree with eggs and sugar, pumpkin is an awesome ingredient to keep stocked in your pantry this winter.

Not Just Gourd

Berry Interesting

While pumpkin is a member of the squash family, pumpkins are actually considered fruit! The pumpkin is part of the botanical berry species called pepo.

It’s Cold

While originally found in North America (hello, Mayflower), pumpkins now grow on every continent except Antarctica.

It’s a Flying Pumpkin!

“Chunking” is the name of the official competition for teams building machinery that can launch a pumpkin the farthest.

Pumpkin Power Cookies

Recipe by Chaia Frishman

My sister-in-law gave me a long-lasting gift when she introduced these pumpkin cookies to my family. Here’s to you, Yaffi!

YIELDS 18–24 COOKIES

• 2½ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp nutmeg
• 1 tsp cinnamon
• ½ tsp salt
• 1½ cups sugar
• ½ cup margarine
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 egg
• 1 tsp vanilla extract

Glaze

• 2 cups confectioners’ sugar
• 3 Tbsp pareve milk
• 1 tsp vanilla extract
• 1 Tbsp oil

Gently mix the first 6 ingredients in bowl. Place remaining ingredients in a mixer and mix thoroughly. Add the contents of the bowl to the mixer and combine until mixed. Refrigerate dough for half an hour.

Preheat oven to 350°F (175°C). Using an ice cream scooper, place scoops of dough 1 inch (2¹⁄₂ cm) apart on a baking sheet. Bake for 15–17 minutes.

For the glaze: Combine ingredients until glaze forms. Drizzle over cooled cookies.

Note: These freeze really well and taste awesome without glaze too.