The Pumpkin Patch

The setting in Starbucks is often dim and moody and allows the perfect place to sit and get your caffeine hype for the day. It was on an afternoon like this that my best friend and I visited the Zanesville Starbucks after a successful shopping trip to TJ Maxx. When we walked in my eyes were immediately drawn to the specials chalkboard that seemed to be glowing, lit up by a ray of sunlight that was streaming into the dusky shop. The board read "4 days until Pumpkin Spice Latte!"

Since that day I have had at least three Starbucks Pumpkin Spice Latte's (it's a very good thing I had two gift cards to use up), as well as two from Selah Coffehouse and numerous pots of my own pumpkin-flavored coffee mixed with pumpkin-flavored creamer and topped with a generous bout of Reddi-wip and caramel.

Yes, I'm obsessed.

Although I'm still enjoying different varieties of pumpkin-flavored coffee drinks, I've moved on to also obsessing about various pumpkin recipes and decorations – my favorite recipe right now would have to be the pumpkin cookies that I made on one of my weekends home and my room is sporting a basket arrangement of pumpkins and gourds that came from my grandparents' garden at home.

But my love of everything pumpkin isn't just based on the flavors and decorations, it's about an appreciation for everything that pumpkins represent.

They stand for family, and memories of searching for the largest pumpkin to carve from my grandparents' pumpkin patch.

They stand for 17 people crowded around my grandparents ping pong table in their basement carving out all kinds of patterns and laughing at some of the unidentifiable shapes that end up being carved.

Pumpkin seed recipes:

Collect the seeds from your pumpkin after you've carved it and choose one of the seasonings below. Seasonings are based on seeds from an average to large sized pumpkin, for a smaller pumpkin use less seasoning as desired. Coat seeds in seasonings and coat with 1 tbsp. olive or vegetable oil and bake at 350 degrees for about 45 minutes, or until golden brown.

1. 1 packet of Taco Seasoning Mix
2. 1 tbsp. garlic powder, 1 tbsp. chili powder, 1 tbsp. onion flakes or powder
3. 1 tbsp. garlic powder, 1 tbsp. dried basil flakes, 1 tsp. dried oregano, 1 tsp. onion powder

Fun pumpkin date ideas:

• Visit a pumpkin patch
• Carve a pumpkin
• Feast on pumpkin pie
• Enjoy a pumpkin latte or pumpkin-flavored coffee (pumpkin-flavored creamers work too)
• Snack on pumpkin cookies
• Take a pumpkin-inspired picnic (pumpkin muffins, apple cider, etc.)
• Make pumpkin pancakes
• Bake some pumpkin bread
• Make pumpkin decorations (baskets, pictures, etc.)

The Pumpkin Patch Cookbook:

Pumpkin cookies

• 1 ½ c pumpkin puree
• 2 Tbsp maple syrup
• 1 t vanilla
• ¼ t ground ginger
• 1 egg
• ½ c vegetable oil
• 1 c packed brown sugar
• ½ t baking soda
• ½ t baking powder
• Dash of salt
• 1 c whole-wheat flour
• 1 c white flour

Place the pumpkin puree, maple syrup, vanilla, ginger, egg, vegetable oil, and brown sugar in a big mixing bowl and whisk until everything is all happy. Now you can add the salt, baking soda and baking powder, along with the flours, and mix everything together.

Heat up your oven to 350 F and line your baking trays with parchment or give them a light oil. Once your oven is ready, spoon your batter on the pans in 2-inch rounds. Place the rounds in the oven and bake for 12 minutes - give or take. When you see the tops of the cookie/cakes turning brown and cracking, it's time to pull them. (TIP: Don't overbake the cookies, they are meant to be moist and cakey.)

If you like whoopee pies, whip up a quick cream cheese icing, add pumpkin pie spice for flavoring and slather it on the bottoms of two cookies to stick them together in a sandwich.

Chocolate pumpkin pie

• 1 1/4 cups non-dairy chocolate chips
• 1 can (14-oz/415-ml) pumpkin pie mix
• 2 tbsp unrefined sugar
• 2 tsp arrowroot powder
• 1/8 tsp (rounded) sea salt
• 1 prepared chocolate cookie-crust pie crust (or your preferred pie crust)
• 2 tbsp non-dairy chocolate chips, optional (for garnish)

Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tbsp chocolate chips. Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before slicing, refrigerate if desired.