Gluten Free Pumpkin Cookies with Vegan Caramel Icing

GF Pumpkin Cookies with Vegan Caramel Icing

One of my most vivid memories is arriving at our house after traveling back from college for fall break, walking through the back door and being instantly overwhelmed by the incomparable comfort of being home.  There would be a fire in the fireplace, soup (creamy potato, without fail) on the stove, meatballs in the crockpot, and pumpkin cookies on the counter.  Always these pumpkin cookies.  They were a fall fixture in our house, as much a part of the season as jack-o-lanterns and Halloween costumes. 

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Stuffed Pepper Soup with Cauliflower Rice

Stuffed Pepper Soup with Cauliflower Rice

If there is one type of food I make more than anything else, it’s soup.   At any given time, my freezer is filled with soup.  So much soup in fact, that we are always left scrambling trying to find space for my husband’s venison after hunting season.  This is a situation which I know he finds to be especially irksome, however I have told him that this could be resolved if we got a larger freezer.  He has thus far refused.  And so, the Battle of the Deep Freeze will continue to be waged into the new year.  

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Ginger-Coconut Pumpkin Soup

Ginger Coconut Pumpkin Soup

Pumpkin is a tricky ingredient.  By the time November rolls around, we are conditioned to think that everything we eat needs the pumpkin spice treatment.   We get used to the sweet and warm spiced flavors that often accompany pumpkin, so adding it to your smoothie or coffee sounds like a good plan, but have you ever eaten a spoonful of plain pureed pumpkin?  It’s really not so awesome.  However, if you don’t sugar it up first, pumpkin is super healthy.  Pumpkins are low in calories and high in fiber, antioxidants, and minerals, so it is well worth your time to seek out savory pumpkin recipes that don’t require lots of additional sugar to make it palatable.   

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