pump-kin n. a. A coarse trailing vine (Cucurbita pepo) widely cultivated for its fruit. b. The large pulpy round fruit of this plant, having a thick, orange-yellow rind and numerous seeds.
(Also one of my favorite flavors in the world!)
Pumpkin drinks appear to be popping up everywhere. Who can blame them? Here are the ones that I know of and worth trying:

Pumpkin Smash at Jamba Juice
Pumpkin Frappuccino at Starbucks
Pumpkin Spice Latte at Starbucks

Ha...okay, that's not *that* many and admittedly I only listed the places I go to anyway. But try them.

Know of more? Please let me know! 		Now let's not forget the pumpkin food: pumpkin cake, pumpkin pie, pumpkin cookies... you see, pumpkins are destined to be sweetened and turned into dessert. Here's a recipe from pumpkin cookies that was a hit when I brought them to work. (Recipe taken from allrecipes.com.)

 Ingredients:
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup pure pumpkin puree
1 large egg
2 teaspoons vanilla extract
1 (12 ounce) package white chocolate morsels
2/3 cup coarsely chopped macadamia nuts

Directions:
1. Preheat oven to 350 degrees F.

2. Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.

3. Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.