It's pumpkin season! I held off, mostly, this year until it was officially Fall and the weather cooled enough to require sweaters and boots and such. Then, all the pumpkins for me. I made pumpkin spice syrup yesterday and a pumpkin spice latte.
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| Pumpkin spice latte in a lovely clear mug covered in mushrooms |
And then because I had leftover pumpkin, I made pumpkin teff pancakes this morning. And more pumpkin recipes are on the horizon, like this pumpkin tiramisu (vegan!) from NYT Cooking, which I'll make for a book club where a few of my friends are vegan/dairy-free.
We also made this pumpkin spiced caramel corn a few weeks ago to take to a child's birthday party (outside, small group), but then our oldest kiddo got a stomach bug, so we then ended up with it all for ourselves, a dangerous thing because it's the perfect combo of buttery, sweet, salty, and spiced.
I'm looking forward to more baking and pumpkin-based treats in the upcoming weeks--the cooling temperatures make me want to be cozy and have baked goods around, so they may as well have pumpkin in them.
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