I love fall and PUMPKIN season!  This year I wasn't able to grow any pumpkins myself but I did make it to a great local farm with be near our place with beautiful pie pumpkins.  We got 3 little guys so my husband could have his yearly pumpkin pie fix but after that I still had some leftover pumpkin... such a problem!  
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My pumpkin inspiration was lacking so I wandered the local library and this cute little book jumped out at me.  Of course I headed to the dessert chapters and found an excellent solution to use up the rest of my pumpkin. 

The recipe calls for canned pumpkin but fresh roasted pumpkin worked well.  This had some kind of nutty taste that boggled the mind as there are no nuts in here.  These will definitely be in the seasonal rotation; easy to make but so good!

Oatmeal-Chocolate Crisps
"The Pumpkin Cookbook" by Deedee Stovel

1 cup brown sugar
3/4 cup sugar
1 cup unsalted butter, softened
1/2 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups rolled oats
1 1/2 cups semisweet chocolate chips

​1. Heat the oven to 350 degrees.  Line two baking sheets with parchment paper.

2. Beat the sugars and butters together with a hand mixer until well blended and fluffy.  Add the pumpkin, eggs, and vanilla and beat until smooth.

3. Sift the flour, baking powder, salt, and cinnamon into the mixture and continue beating at low speed until well blended.  Stir in the oats and chocolate chips.

4. Drop by tablespoons onto the prepared baking sheets.  Bake for 12 to 15 minutes, or until lightly browned.

5. Cool each baking sheet on a wire rack for a few minutes before removing the cookies.  Cool them completely on wire racks and store in an airtight container.  Enjoy!

Yield: 8 dozen

Notes: Variation:  If available, substitute some of the flour with whole-wheat pastry flour. This is a low-gluten flour that adds nutrition but not the heaviness of whole-wheat bread flour.  It is a wonderful product to use in pastries and baked goods where you want the nutrition of whole wheat, but not the heaviness.

Why would I be making a pumpkin dish in this summer heat?  Well, because our refrigerator's compressor died and I have lots of processed garden grown pumpkin in the freezer that defrosted and I can't let go to waste!  This recipe from a bookmark a decade ago from the Heart Association recommends I eat more sugar than I'd typically eat for breakfast along with dairy milk.  This works with any other sweetener or dairy free milk which is more my taste.  The pumpkin and spices along with the slow cooked oats are what makes this good... the dairy and refined sugar isn't really need but for fussier guests I follow as directed!

2 cups uncooked steel cut oats
1/2 cup light brown sugar, firmly packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
6 cups water
1 cup low fat half and half
1 cup raisins
1 teaspoon vanilla extract
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TOPPINGS
2 tablespoons light brown sugar, firmly packed
2 teaspoons light brown sugar, firmly packed
1/4 cup walnuts, chopped
1 tablespoon walnuts, chopped
1 teaspoon walnuts, chopped

1. Lightly spray a 3.5-4 quart slow cooker with cooking spray.

2. In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon and nutmeg.  Stir in the pumpkin.  Gradually stir in the water and half and half.  Stir in the raisins and vanilla.

3. Ladle the mixture into the slow cooker.  Cook, covered, on low for 7.5-8.5 hours.  Serve topped with the remaining brown sugar and walnuts.

Notes: Refrigerate any leftover oatmeal for up to 3 days.  Put the desired amount in a microwaveable bowl, cover it and reheat it in the microwave at 100% power (high) adding a bit of fat free milk as necessary for the desired consistency.  (The chilled oatmeal will have thickened).

​2/3 cup coarse, stone ground corn grits
1 1/2 cups water
1 cup evaporated milk
1 teaspoon salt
1 cup mashed cooked pumpkin or winter squash (blue hubbard or butternut) or canned pumpkin
a few grinds black pepper
1/4 cup unsalted butter
1/2 cup cheddar cheese, shredded

​1. Combine the grits and some cold water in a bowl; the husks will rise to the top.  Drain in a mesh strainer.
2. Combine the grits, 1 1/2 cup water, evaporated milk, and the salt in the slow cooker.  With a wooden or plastic spoon, stir for 15 seconds.  Add the pumpkin and pepper, cover, and cook on HIGH for 3-3 1/2 hours or LOW 7-9 hours, until thick and creamy.
3. Stir in the butter and cheese, cover, turn off the cooker, and let the mixture rest for 10 minutes to melt the butter and cheese.  Serve immediately.