Pumpkin Pancakes

(Stephanie F. from Martha Stewart)

1 1/4 cup whole wheat flour
2 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 egg
6 Tablespoons pumpkin puree
2 Tablespoons melted butter
1 cup milk

Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.
Mix egg, pumpkin puree, melted butter, and milk and fold into dry ingredients. Heat a greased skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side. Serve hot with maple syrup. Makes 12 pancakes.

Recipe and photo found here

Chocolate Chip Pumpkin Cookies

This makes a wet dough, that bakes to a soft muffin consistency. Use the remaining canned pumpkin to make pumpkin pancakes the next day - it leaves just enough after you remove 1 cup for the cookies.

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla extract
2 cups semisweet chocolate chunks
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.

Drop by spoonfuls on greased cookie sheet and bake at 350˚ for 12-15 minutes or until lightly brown and firm.