It’s ten o’clock at night and I should be sleeping. The morning will come quickly, I know, but I hear something outside. I hear Autumn coming. I don’t know if anyone else notices, but Fall sounds different at night than Summer. Its the leaves, I think, changing into their more festive outfits. I can hear them outside rustling and whispering and shivering in the chilly breeze and I can’t just roll over and go to sleep. Tomorrow I might wake up to find that the sound was really Summer fleeing from the cold days to come and all the trees have shed their green and blaze with Autumn color; there must be something that I, too can do to welcome the new season.
I quietly roll out of bed, careful not to wake my sleeping husband nestled deep in the quilts that have lately come out of storage, and head out to the kitchen in my pajamas.
It is cold in our dark apartment, but the windows remain open because I can’t bear to have them closed just yet. In the kitchen I can still hear the whisperings of the leaves outside while I gather up my baking supplies. The town is silent, I seem to be the only one awake in Brandon, accompanied by the small town mouse who lives beneath the cupboards. Flour, sugar, salt, spices and an egg – they all get lined up on the counter along with a big bowl and a wooden spoon. I turn on the oven and stand over it for a moment, warming my chilled fingers before I get started.
The trees are making Fall outside – I shall make it inside.
Is there a more Autumnal flavor than pumpkin? They are the choice fruit of fall adorning doorsteps, surrounded with brilliantly colored mums, and finding their way into kitchens, seasoned with cinnamon and brown sugar.
I am going to make Cake-Like Pumpkin Cookies, a slight variation of a recipe I found earlier on in the year and tucked away for such a night as this. In the morning, the mountains will greet us with dew-covered leaves in various states of Autumn dress and I will see to it that the house is filled with the scents and tastes of Fall.
Cake Like Pumpkin Cookies
makes 2 – 2 1/2 dozen cookies
1/2 cup softened butter
1/2 cup white sugar
1/2 cup light brown sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking soda
1 Tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1 1/2 cups all purpose flour
1 1/2 cups old fashioned rolled oats
Preheat oven to 350 degrees
In a large bowl, cream together the butter and sugars. You might want to use a mixer for this, either a stand or hand one will do. If you are doing it by hand, use a whisk and mix until the sugars and butter are completely blended and sightly ‘fluffy’ looking. Add the pumpkin puree and stir, then add the egg and stir again until everything is mixed well. Add the vanilla, spices and salt, stirring so that they are completely incorporated. Now add the flour and oatmeal and blend thoroughly. There should be no dry spots in the dough. Don’t over mix it, however, and make your cookies tough!
Get out two baking sheets and grease them lightly then drop the cookies onto the trays. They won’t expand much in baking but you don’t want them to be touching. Once you have them placed on the trays they can head into the oven for 8-10 minutes. They will be a little brown around the edges and slightly firm to the touch. Remove them from the trays and let them rest on a rack until completely cool before storing.
I think the best way to have them is while they are still slightly warm, with a glass of milk or a mug of hot tea.