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Pumpkin Photography to Celebrate October and Halloween

Pumpkin Photography to Celebrate October and Halloween

Pumpkin time is here! And it means it is time to say farewell to beautiful a relatively warm October, celebrate Halloween and get ready for a colder weather.

And I have a couple of treats for you today: my Fine Art Pumpkin Wall Art Photography to make you happy for no reason, and a Healthy Pumpkin Cookies recipe.

October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!— Rainbow Rowell

Pumpkin Photography to Celebrate October and Halloween

Pumpkins for Halloween Wall Art

So was it a trick or a treat for you today?

As for  healthy Pumpkin Cookie recipe,  I would like to share with you a healthy Spiced Pumpkin Cookie Recipe that may help your little munchkins forget about the candy they are dreaming about.

Why is it healthy?

Just in case you don’t know, spices, like cinnamon and ginger can be used as an immune booster to help fight colds and flu.

Dark molasses is a great substitute for sugar, as well as a good source of iron and B vitamins.

As for raisins, they can be beneficial if you have constipation or anemia.

Immunity Boosting Spiced Pumpkin Cookie Recipe

  • 2/3 cup whole-wheat pastry flour
  • 2/3 cup all-purpose flour

    Pumpkin Photography to Celebrate October and Halloween

    Pumpkin cookies

  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup canned plain pumpkin puree
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup dark molasses
  • 1 cup raisins

Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

Whisk pumpkin, brown sugar, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

Bon Appetit!

Don’t forget to breathe, smile and be happy.

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