James Whitcomb Riley's poem "When the Frost Is on the Pumpkin" relates to all the fall activities of gathering the last apples, of making cider and apple butter, and of pumpkins.
Here's a recipe from "The Complete Pumpkin Cookbook," by Helen and Emil Dandar (Sterling Specialties Cookbooks, Penndel, Pa.), which combines pumpkin with pineapple in an easy-to-make drop cookie. Pineapple Pumpkin Drop Cookies 1 cup brown sugar 1/2 cup soft margarine 1/2 cup sugar 1 beaten egg 1/2 cup well drained, crushed pineapple 1 cup cooked pumpkin 1 cup chopped walnuts 1/4 cup milk 1 cup quick rolled oats 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger
Cream brown sugar and margarine in mixing bowl, then add sugar and beaten egg. Beat well, then add pineapple and pumpkin, stirring until well blended.
Add walnuts, milk and roleld oats, stirring well after each. Sift remaining dry ingredients together, the combine with pumpkin mixture.
Drop by teaspoonful on greased cooking sheet about 2 inches apart. Bake in over preheated to 375 degrees F. for 15 to 18 minutes.
This is a soft cookie. Use spatula for removing cookies to wire racks for cooling. Makes about 70 cookies.