Did you know National Pumpkin Day is October 26th? The star of the month of October, pumpkins can be used in many different ways and in fact is a very interesting fruit. Did a pumpkin being a fruit surprise you? It sure surprised me! Not only are they fruit, but they also fall under the berries category.
Interesting facts about pumpkins:
- Almost every pumpkin has about 500 seeds
- Every single part of a pumpkin is edible, even the stem!
- Pumpkins are 90% water
- They are grown on every continent except Antarctica
- Along with being a fruit and berry, pumpkins are also a squash
- The state of Illinois grows the most pumpkins
- Pumpkins have many health benefits and can even help the body fight off infections
- There are about 45 different types of pumpkins
- The largest pumpkin that was ever grown was 2,624.6 pounds
Fun things to make with Pumpkin:
Prep: 10 minutes
Cook: 18 minutes
Servings: 36 cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter (1 stick), softened
- 1 cup pure pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract, divided
- 2 cups powdered sugar, sifted
- 3 tablespoons milk
- 1 tablespoon butter, softened
- Preheat oven to 350° F. Grease baking sheets.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat sugar and 1/2 cup (1 stick) butter in a large mixer bowl until well blended. Beat in pumpkin, egg, and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
- Bake for 15 to 18 minutes or until the edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Combine sifted powdered sugar, milk, 1 tablespoon butter, and the remaining 1 teaspoon vanilla extract in a small bowl until smooth. Drizzle over cookies.
Prep: 10 minutes
Cook: 2 minutes
Servings: 12 to 14 pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- 1 ½ cups buttermilk
- ¾ cup pumpkin puree
- 2 eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and spice together until well combined.
- In a medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until well combined
- Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined
- Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the ¼ cup, making sure to leave plenty of room in between for the batter to expand.
- Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown.
Let us know if you made the recipes above or any interesting things you have made with pumpkin!