10/27 Pumpkin Whoopie Pies, in Mass Quantities

In my house, we swear by our special Pumpkin Whoopie Pies with Cream Cheese Frosting. I had never even heard of "whoopie pies" before last year, but they are the most fabulous cookie-like sandwiches I have ever tasted. As a fundraiser for Pakistani Flood Relief, we created an event with a bunch of other program houses (around 7 or 8, I think), called the Cookie Cup. It's a competition where each house bakes a huge batch of cookies, and a person pays $2 to walk around and try them all and then vote for their favorites. My house has had a big rivalry with the science program hall for a good long while. It was a huge success (except for my stomach being overly filled with cookies), and we raised almost $250. As for the rivalry, it is still unsolved. We won in different categories, although my house did get the most overall votes.

10/16 A Pumpkin Feast of Epic Proportions

As is very evident, I absolutely love pumpkin. I can't get enough of it. For weeks, I have been collecting any interesting recipes I see on Tastespotting involving pumpkin (I have an entire bookmarks folder). During my Fall Break (a five-day weekend), I finally decided to throw a pumpkin feast for my friends remaining on campus. I had an absolutely miserable midterm week, consisting of 3 papers totaling more than 25 pages and a test. I was almost had another 6 page paper due, but that was luckily postponed. I opted to stay on campus for Break to sleep, build a fort, and cook. It was a grand weekend.

Cinnamon Pumpkin Black Bean Lentil Burgers (quite the mouthful)

These were my first attempt at veggie burgers, ever! I've now decided to make them all the time and freeze them for later because they are so incredibly easy. I added lentils just for fun, and they made all the difference.

Pumpkin Garlic Knots

Next time, I would add more pumpkin to the dough so it tastes more pumpkin-y.

My roommate's delicious Butternut Squash Ginger Soup (not pumpkin, but close enough)

Salad with field greens and walnuts (not especially exotic but still delicious)

Pumpkin Chocolate Cheesecake

I don't remember where the recipe came from, but I did use a gingersnap crust, which was pretty awesome (except they were near impossible to crush). I wasn't especially thrilled with the chocolate overpowering the pumpkin, but it was still pretty tasty.

10/15 For the Perfect Homemade Pumpkin Spice Chai Lattes...

I drink my favorite Teavana Samurai Chai every single morning. I appreciate the caffeine and the amazing flavor. I also love Fall flavors more than anything else, especially when it is actually Fall. Pumpkin spice lattes are expensive, calorie-heavy, and usually disappointing at coffee shops. I opt to make my own, and I use tea instead of coffee. To do that, I need my own pumpkin spice syrup! Note: I tried to make it without the syrup (actual scoops of pumpkin and spices), and it was a disgusting failure. Syrup is a miracle worker.

Pumpkin Spice Syrup
1.5 cups sugar
1.5 cups water
2 tbsp pumpkin
2 tsp pumpkin pie spice (or your own mixture)
Cheesecloth


1. Bring water to a boil.
2. Dissolve sugar in water at medium heat (about 5 min)
3. Add pumpkin and spice, a little at a time so it doesn't clump. Mix very well to combine in the syrup.
4. Cook at medium heat for another 5 minutes, mixing often to get rid of any clumps.
5. Remove from heat and let cool.
6. Spread a piece of cheesecloth over a small bowl. Pour syrup into cheesecloth and let drain as much as possible. This will be relatively messy, so try and determine the most efficient method for yourself.
7. Pour into jars and cover. Refrigerate. It will keep for a few weeks, at least.
8. Give as gifts to family members and friends. I made some for my mom, and she was very excited!
Note: Spices may separate (see the darker color on the bottom), so give the syrup a good stir every time you use it.

Pumpkin Spice Chai Latte
Freshly brewed chai tea or coffee, if desired
1/4 cup milk, heated to desired temperature
Pumpkin Spice Syrup


1. Froth milk and pour desired amount in a mug of chai tea.
2. Add 1-2 tbsp of syrup to taste, and stir.
3. Enjoy as often as possible.

You can also add the syrup to just about anything. I ate it on apple pancakes when I had no maple syrup, I used it to add a kick to some cream cheese frosting, and I sometimes throw it into cakes and breads. It is always fabulous.

10/4 Pumpkin Chocolate Chip Muffin Tops

I could call them cookies, but these definitely resemble the best part of a muffin more than they resemble a cookie. This recipe is based on Chocolate Chip Trips. I doubled some parts of the recipe and not others, so it made an awesome consistency. My Monday night seminar classmates were very happy to eat the cookies. My professor said, "Well, now you've raised the culinary bar."

Pumpkin Chocolate Chip Muffin Tops
1 cup white flour
1 cup whole wheat flour
1.5 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1 egg
1/4 cup white sugar
3/4 cup brown sugar
3 tablespoons butter, melted
1 cup pumpkin puree
1 tsp vanilla
1 1/4 cup chocolate chips (or however much you choose)


1. Preheat the oven to 325 degrees F. Lay parchment paper on two baking sheets.
2. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the butter, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
4. Scoop heaping spoonfuls of the batter, spacing the cookies at least 2 1/2-inches apart.
5. Bake for about 14-16 minutes or until a toothpick inserted in the center comes out dry. Transfer the cookies to a wire rack to cool completely.