Pumpkin Chocolate Chip Bread

One of my favorite breakfasts ever is Pumpkin Pie Oatmeal.  I make it all year long much to my children's dismay.

But whenever I make it I always have 1/2 a can of pumpkin left over (you know cause I never buy the small can of pumpkin from the store because that would be way too easy).  

I'm ashamed to admit but most of the time it goes bad in the fridge.  I completely forget it's there and then before you know it it's growing mold (hopefully that's not too much info there).

This time I resolved to not let that baby go bad.  And of course the first I think of to make is a sweet bread.  My kids love it and I couldn't believe I hadn't ever posted a simple pumpkin chocolate chip bread before.  This bad boy was a hit for an after school snack and because it makes two loaves I sent the second with the hubs to work.  The chocolate chips are everyone's favorites but this bread is moist and completely delicious.

Pumpkin Chocolate Chip Bread

(click here for printable version)

2 1/2 cups all purpose flour
1 cup whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
3 cups sugar
1 cup oil
2/3 cup water
16 oz pureed pumpkin
4 eggs
1 cup semi sweet chocolate chips

1. Preheat oven to 350°F. Grease 2 loaf pans (9x5 and I use stoneware which helps sweet breads cook much more evenly) and set aside.

2. In a medium bowl combine flour, wheat flour, baking soda, cinnamon, nutmeg, and salt.  Set aside.

3. In the bowl of stand up mixer, beat sugar, oil, water and eggs until completely combined. Add pumpkin and mix again. Slowly add dry ingredients and let mix until no dry ingredients remain.  Stir in chocolate chips. Pour batter equally between two prepared pans, smoothing the top.  Bake 60-70 minutes or until toothpick inserted in center comes out clean. Let sit in pans 10 minutes before removing to cooling rack and letting cool completely. Enjoy!

Baked Pumpkin Oatmeal

I just can't resist one more pumpkin recipe.

And if you are anything like me, you prefer your oatmeal baked rather than cooked.

The texture in cooked oatmeal is like mush (which is fine most of the time but sometimes I just can't handle it...). This cooked oatmeal is the only one I have tasted that I truly like (I think it's the combination of steel cut oats and Cook's Illustrated--which never goes wrong).

We eat a lot of oatmeal in the mornings, because it's quick and most of the kids like it.  Luke, the youngest, has developed an intense dislike for the stuff.  So much that he cries when I'm telling him we are having it and has taken to praying the night before that we won't eat it in the morning.  I find it quite amusing and think it's so cute but alas we still have oatmeal at least once a week.

I know, poor kid!

But this oatmeal was absolutely fantastic.  It has a wonderful crunch on the top and there is no mushy at all in it.  Which makes it a win at our house.

“Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com "

Baked Pumpkin Oatmeal

(click here for printable version)

Oatmeal:
2 cups regular (old-fashioned) oats
2 tbsp milled flax-seed (optional but delicious)
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
2 tsp vanilla
2 tbsp butter, softened
1 1/2 cups canned pumpkin (not pumpkin pie mix)
1 1/2 cup milk

Crumble Topping:
1/2 cup butter, softened
1 cup brown sugar
1/3 cup flour
1/2 cup regular (old-fashioned) oats
1/3 cup sliced almonds

1. Preheat oven to 350°F. Spray a 9x13 pan with non-stick cooking spray. Set aside.

2. In a medium-size bowl put 2 cups oatmeal, milled flax-seed, brown sugar, cinnamon, allspice,  nutmeg, and salt. Toss it all together with a wooden spoon making sure that everything gets evenly mixed.

3. Add vanilla, softened butter,  canned pumpkin (and remember, not the pumpkin pie mix). Stir it all together with your wooden spoon.  Spread the mixture evenly into your prepared pan and bake for 12 minutes.

4. While your oatmeal is baking, make the crumble topping. Combine all your crumble toppings in a medium-size bowl. Using a fork, mix the ingredients together until they resemble large coarse crumbs. Remove the oatmeal from the oven and sprinkle the crumb topping evenly over the top.

5. Put it back into the oven and bake for another 8-12 minutes, or until the middle is no longer runny and the topping is a bit crispy and golden brown. Let the pan sit 5 minutes before serving with cold milk. Store leftovers in the fridge for up to a week. Enjoy!

Source: Jamie Cooks It Up

Better Than Anything Pumpkin Cake

 Is everyone recovered from Thanksgiving?

After a super fun week of lots of extended family we ended it with at least 1/2 of us getting the flu (Out of 60 people at least 30 were puking--guess that means it's time to go home!!).

What's up with family gatherings and the flu!??!

At least it wasn't on Thanksgiving day right?

Well everyone at my house is all better--yeah--and I just can't resist sharing a few more delicious pumpkiny things with you.  It's still November after all.

My sister requested this cake for her birthday and boy did it deliver!  Everyone went nuts over it.  There was one piece left by morning and my kids were fighting over who got to take it to school with them.  

This cake is super easy to make, a cinch to whip up quickly, and tastes absolutely fantastic.  What could be better than that...?

Better Than Anything Pumpkin Cake

(click here for printable version)


1 box yellow cake mix
1 small can pumpkin puree (NOT the pumpkin pie filling)
1 (14 oz.) can sweetened condensed milk
1 (8 oz) tub cool whip
4 oz. Heath Bits
Caramel Sundae Sauce

1.  Preheat oven to 350°F. Grease a 9x13 baking dish.  Set aside.

2. Mix together the dry cake mix and the pumpkin puree (DO NOT add the ingredients listed on the back of the cake mix box!). Pour batter into your prepared pan and bake according to directions for a 9x13 cake on the cake mix box.

3.  Remove from oven and let cool for 10 minutes. Using the bottom of a wooden spoon or a wooden skewer, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, covering the entire cake. Refrigerate for at least 30 minutes.

4. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top.  Refrigerate again for 3 to 4 hours or overnight.  Serve and enjoy!

Source: Something Swanky

Pumpkin Pie Smoothies

Do you make "to do" lists at your house?

I certainly do.  I'm just that kind of person.  Right before I started writing this post I was making three lists: recipes I am going to make in the next two weeks, groceries I need for those recipes, and all the things I need to accomplish in the next 2 days (you don't really want to see that one because it's no fun but a mom has got to do what a mom has got to do!).

Lists make me feel better.  Makes me "feel" organized.  I am contemplating starting one for Thanksgiving.  Mine would look like this:

10. Make apple pie.

9. Make pumpkin pie.

8. Make pumpkin cheesecake pie.

7. Make a "cherpumple" pie/cake.

6. Make a chocolate pie (any will do)

5.  Make more pie crusts.

4. Make pecan pie (a must for the madre)

3. Make another pumpkin pie (because I ate the other one already).

2.  Make a "pie shake" (haven't had one yet and the sisters rave about them)

1. Eat some pie.

Like my list?  And now since I haven't made any pie to put in milkshake we made a smoothie.  Delicious and perfect for pumpkin season.  We all loved them!

Pumpkin Pie Smoothies

(click here for printable version)


1 can (15 Ounce) Pumpkin Pie Filling
3 cups whole milk
3/4 cup vanilla yogurt
A dash of cinnamon
Cinnamon graham crackers, crushed

1.  Several hours before making the smoothie, place pumpkin pie filling in a freezer-safe container and freeze till partially frozen.

2. To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.

3. Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately. Enjoy!

Source: Pioneer Woman

Pumpkin Pie Bars

Since I love fall food so much, I am all about finding an easier and yummier way to eat it. 

I love pies.  All kinds and love to eat them all year long, but pies are scary to a lot of people.  I think it's the pie crust (which is all about practice, practice, practice).  And because there are a lot of pie crusts out there that are just downright nasty.

Seriously, who wants to eat this delicious filling and then have a nasty bottom.  Definitely not me.  I love my pie crust and probably will never change, but for those of you out there that can't or don't want to make a pie crust, this is the perfect solution for you.

Easy, peasy and I think even better than regular pumpkin pie.  Why?...because the crust actually tastes delicious.  Imagine that!

Pumpkin Pie Bars

(click here for printable version)

Crust:

1 spice cake mix

1/2 cup butter, melted

1 egg

Filling:

1 29 ounce can pumpkin 

1 1/2 cups sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

4 eggs

2 12 ounce cans evaporated milk

1.  Preheat oven to 350°F.  Spray a large jellyroll (15x9) cookie sheet with non-stick spray.  Set aside.

2.  To make the crust, pour the cake in the bowl of your stand mixer with the melted butter.  Mix for 30 seconds.  Add egg and mix until completely combined.  Press into the bottom your prepared cookie sheet.

3.  To make the filling, add eggs to the bowl of your stand mixer (hopefully you've washed it out :) and whip until frothy, about 1 minute.  Add pumpkin, sugar, salt, cinnamon, ginger, and cloves and mix until combined.  While mixer is running, slowly pout in evaporated milk and let mix until smooth.

4.  Now, place your cookie sheet pan on the rack of your oven (so all you have to do is slide it back in).  Now carefully pour filling onto crust.  It will be very full.  Slide rack back into oven and bake for 1 hour 10 minutes or until knife inserted in the center comes out clean.  Remove from oven and let cool completely before serving with whip cream.  Enjoy!

Source: Jamie Cooks It Up

Pumpkin Spice Hot Chocolate

A random fact about me:  I am usually always cold.

It's true, I can remember as a little kid being cold a lot (the dr. always thought I was anemic but nope that wasn't it, it was thyroid) and it just hasn't gone away.  Even as I sit here writing this I am wearing pants, socks, slippers, a long sleeve shirt, a short sleeve over the top of that, and a jacket--and my house is set at 72°.  

I don't like to be cold and try to avoid it at all costs (but dang it sometimes you just have to leave your house!!).  Like I dislike greatly (we are trying to teach our kids not to use the word 'hate') going to the indoor swimming pool in the winter.  It is so stinking cold getting out from the pool and walking to the locker room--it gives me the shivers just thinking about it right now.  I also dislike greatly sledding or skiing or any winter sports.  Not because I don't like them but from the fact that I am outside getting cold and it seems like no matter how many socks I put on, what gloves or coats I buy, or how many layers I put on--I get cold!

Anyway...I think because I am cold so much, I LOVE hot drinks (except coffee--we don't drink that our house).  One of our favorite breakfasts is hot chocolate and toast.  Not very healthy but man is it tasty especially as snow is falling, the fire is burning (in the fireplace), and I don't have to leave my house.

When I came across this lovely lady I knew I would be in heaven--pumpkin and it's served hot.  Perfect!  It's even better with a whole bunch of whip cream, mmm....mmm...good.  So go make yourself some and curl up in favorite armchair and try to stay warm.

Pumpkin Spice Hot Chocolate

(click here for printable version)

1 1/2 c. whole milk

1/2 c. canned pumpkin pie filling (different from pumpkin puree--if you want it healthier you can add regular pumpkin but I liked this sweeter version better)

1/2 tsp. cinnamon

pinch of ground cloves

1/2 tsp. vanilla

pinch sea salt

2 ounces white chocolate (roughly chopped)

Whipped cream

1.  In a small sauce pan over medium heat, combine milk, pumpkin and spices. Cook stirring constantly until just simmering.

2.  Remove from heat and add chocolate, reserving some for garnish if you would like.  Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of cinnamon. Serve immediately and enjoy!

Source:  slightly adapted from Tidy Mom

Linking with Joy of Desserts and these fabulous parties

Creamy Pumpkin Dip

 I am in love with everything pumpkin lately.

I have made 17 pumpkin recipes in the past 2 weeks and I can't wait to share them.  

I am sorry if you are not a pumpkin lover, but this house could eat it all the time!

Seriously there is everything from pumpkin breakfasts to pumpkin snacks to pumpkin dinners to pumpkin desserts.  Seriously!  Have you searched pinterest lately?

That is like the death of me.  I can't search anymore for pumpkin recipes because I just keep finding more and more that I want to make.

It was so bad that I had a girl's party last weekend and every single thing was pumpkin related--even the drink.

This dip is a lovely little creation I got from my friend Erika.  It is very mild for pumpkin but has a fantastic taste.  We love serving it with anything cinnamon (like cinnamon Wheat Thins, or cinnamon graham crackers, cinnamon teddy grahams, cinnamon cookies, etc.).  It also makes a large amount so feel free to cut it in half.  This would be a amazing appetizer for your Thanksgiving dinner.

Creamy Pumpkin Dip

(click here for printable version)

1 can (29 oz) pumpkin

1 box (3.4 oz.) vanilla or cheesecake flavor instant pudding

1/2 tsp. real vanilla

1/8 tsp. nutmeg

3/4 tsp. cinnamon

1/8 tsp. pumpkin pie spice

1 (8 oz) tub Cool Whip

1.  In a large bowl combine pumpkin, pudding mix, vanilla, nutmeg, cinnamon, and pumpkin pie spice.  Mix thoroughly.  Add Cool Whip and mix well again.  Refrigerate overnight and serve with your favorite cinnamon cracker or cookie.  Enjoy!

Linking up with Joy of Desserts and these fabulous blogs!

Pumpkin Cheesecake Snickerdoodles

Oh my, oh my did I find something absolutely delightful.  The other day I was looking through my fridge and freezer to see what to make for dinner (and face it what I had forgotten was in there).

Well I stumbled across some cream cheese goodness from these amazing muffins and the wheels in my brain just started turning.

You see cream cheese is a must have in my house--just like always having butter around.  You never know when you are going to need some cream cheese so I always have several spares in my fridge.  Plus my hubby says it's the universal food--it can go in desserts, side dishes, and main dishes.  Sweet!  And when there is only a tiny bit left (like from the muffins or from crepes) we have to save it because you never know when you are going to find a use for it.

Well after I found this lovely goodness I knew I had to try it in cookies because it was amazing in the muffins--that sweet surprise in the middle.  These turned out absolutely fantastic and were inhaled within minutes, not kidding!

Pumpkin Cheesecake Snickerdoodles

(click here for printable version)

Filling:

8 oz. cream cheese, softened

1 c. powdered sugar

Cookies:

3 3/4 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 c. (2 sticks) butter, at room temperature

1 c. granulated sugar

1/2 c. light brown sugar

3/4 c. pumpkin puree

1 large egg

2 tsp. vanilla extract

Coating:

½ c. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

Dash of allspice

1.  To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

2. Make cookies as soon as you have your filling in the freezer.  In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour (I did 2 hours and it worked great).

3.  Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Remove filling from freezer and cut into 24 equal pieces.  Place about 2 tablespoons of dough in your hand and flatten out (if the dough is too sticky, I keep a small cup of water nearby and constantly dip my fingers in it and then work with the dough.  Just don't use a lot of water--small amounts).  Place a piece of filling in the middle of the cookie, wrap the sides around it and roll into a circle.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  

4.  Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  These were much better warm, but be careful because the filling in the middle is hot. Store in an airtight container and Enjoy!

Source:  cookies from Annie's Eats 

Linking to Joy of Desserts and these fabulous parties

Cheesecake Caramel Pumpkin Cups

Is any one enjoying the fall weather?

I was until it started raining 3 days ago and hasn't stopped.  I know, I know Jenny, it's nothing like Seattle but still how do you guys stand the constant rain?

It does make my grass so beautiful, everything smells great, and my allergies have been non-existent for those days  but I sure miss my sun.

I love how the sunshine is so warm in the fall and the shade is tad bit chilly.  I love the leaves falling down.  I love the pumpkin and gingerbread recipes.

Oh man, do I love the soup!

Since it has been so cold (for Idaho anyway) I have been making soup almost every night. It sounds absolutely fabulous to me but I kid you not, every time my kids come to the table for dinner they ask what we are having and I say, "Soup" they immediately dissolve into a puddle of tears.

They are not soup eaters but boy do the hubs and I love it.  So amid the groaning and crying of dinner we sit there and enjoy the rain beating against the window and our yummy, warm soup.  And one day the kids will like the soup!

Anyway...these beauties were amazing and filled all my cravings for this time of year.  They were a huge hit and we couldn't stay out of them.  They are the perfect size and absolutely delightful!

Cheesecake Caramel Pumpkin Cups

(click here for printable version)

Pumpkin Cookie Cups:

2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 c. butter
1/2 c. brown sugar
1 egg
1 c. canned pumpkin
1 c. semi-sweet or milk chocolate chips

1.  Using a stand mixer and paddle attachment, combine all ingredients, saving the chocolate chips for last.

2.  Drop 1/2 tablespoons (a mini scoop works great for this) into greased mini muffin pan.  Bake at 350º for 9 minutes.  Remove from oven and press the back of a tablespoon into the tops of cookies to create a shallow "bowl."  Remove to wire rack to cool.

Cheesecake Buttercream:
8 oz. regular cream cheese, softened
1/4 c. butter, softened
1 tsp. lemon juice
1 Tbsp. sour cream
1 tsp. vanilla
4 c. confectioners sugar (more or less for desired consistency)

1.  In a stand mixer, whisk together the cream cheese and butter, until fluffy.  Alternately add 1 cup of confectioner's sugar with 1 wet ingredient until all ingredients have been added, whisking in between additions.  Set aside.

To assemble:
Pipe cheesecake buttercream into cookie cups.  Drizzle with your favorite caramel sauce.  Enjoy!

Source:  Something Swanky

Linking with these fabulous blogs

Pumpkin Pull-apart Bread with a Buttered Vanilla Glaze

Did you know that autumn is officially here?

Not that we are having real fall weather here (we will hit 90° today) but still the calendar says we are official as of September 23rd.

And since we are official it's on to everything pumpkin and Halloween.  I try really hard to wait till after the official day of fall before I pull out all my pumpkin recipes that I have been saving for a year and try not to make them all in one day.

But it's really hard to choose which ones to make because I have at least 50 saved in my bookmarks not to mention they are popping up everywhere on pinterest.

As a random side note, I completely and totally love pinterest.  I could spend hours on there and I find the most amazing things (not that those things get accomplished--especially the crafty projects).  But the recipes are to die for.  

That's where I found this lovely lady.  Isn't she beautiful?

So pumpkiny and so fall.  And so delicious.  The kids devoured almost the whole loaf that night and even asked for some to go in their lunch boxes.  I love when they love it!

I have been wanting make this pull apart bread for a long time but have been putting it off.  Who knows why, I think maybe it's because it looked a little different and weird for bread to be cooked like that but I finally decided to give in and just do it.  And it was so much easier than I expected, not to mention it looks fancy and it's delicious.  Woot!

Perfect for a fall day.

Random side note:  see those leaves in the pictures?  I couldn't resist using them because they are so pretty and represent fall completely.  My tree is turning colors, which I absolutely love, but which the hubby doesn't really like cause that means raking season is going to start!  Ahhh...the joys of yard work.

Pumpkin Pull-apart Bread with a Buttered Vanilla Glaze

(click here for printable version)

Bread:

2 Tbsp unsalted butter

1/2 c. hot milk (I just used the microwave)

2 1/4 tsp. active dry yeast

3/4 c. pumpkin puree

1/4 c. white sugar

1 t. salt

2 1/2 c. bread flour

Filling:

1 c. granulated sugar

2 tsp. ground cinnamon

1/2 tsp. fresh ground nutmeg

2 Tbsp. unsalted butter

Buttered Vanillla Glaze:

2 Tbsp. unsalted butter

1/8 c. brown sugar

1 1/2 Tbsp. milk

3/4 c. powdered sugar

1 tsp. pure vanilla*

*Can substitute 1 Tbsp. of rum for vanilla

1.  In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the hot milk, return to stove and heat through. 

2.  Pour the milk and butter into the bowl of stand mixer, fitted with a dough hook, and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to bubble (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

3.  Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

4.  While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.  Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

5.  When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.  Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

6.  In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 35 exactly but I was using a stone so just keep an eye--or two--on it) or until top is a very deep golden brown.  Remove and let cool for 10 minutes.

7.  While bread is cooling, make the glaze.  Heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.  Whisk until smooth.

8.  Remove bread from pan, drizzle with glaze, and eat immediately.  Enjoy!

Source:  Sunny Side Up via Willow Bird Baking

Pumpkin Cookies with Maple Frosting

I told you, I have definitely been on a major pumpkin kick.  This time I left out the cream cheese frosting and used maple frosting.  Yummy!!!  I would of never thought to pair these two combinations but they were absolutely delicious and were a huge hit.  I took these to my children's school for a teachers and staff luncheon and they loved them.  They requested the recipe so here it is you wonderful teachers and secretaries!!  I sure appreciate all your hard work :)

1 c. butter, softened

1/2 c. brown sugar

1/2 c. white sugar

1 c. canned pumpkin

1 egg

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. salt

Frosting:

3 T. butter, softened

1/2 c. brown sugar

1/4 c. milk

1/4 t. maple flavoring

2 1/2 c. powdered sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar together, until light and fluffy.  Add pumpkin, egg, and vanilla; mix well.  Add flour, baking soda and powder, cinnamon and salt and mix until well combined.  Drop by spoonfuls (or a medium scoop is awesome for this) onto an non-greased cookie sheet.  Bake for 12-14 minutes.  Remove and let sit on pan for 2 minutes and then cool completely on cooling rack.

2.  To make frosting, with an electric hand mixer, beat butter and brown sugar until light and fluffy (1-2 minutes).  Add milk, maple flavoring, and powdered sugar and beat until smooth and creamy.  Spread on cooled cookies.  Enjoy!

Adapted from: Your Homebased Mom

Sharing this with: Paisley Passions, Fireflies and Jellybeans, Ain't She Crazy, Frou Frou Decor, Fingerprints On the Fridge, Sugar Bananas.

Pumpkin Pancakes

Such a yummy Fall breakfast.  It is awesome with the buttermilk syrup and great for Thanksgiving.

1 c. pumpkin

1 1/2 c. milk

6 T. butter, melted

1 T. vanilla

4 eggs, seperated

2 c. flour

2 T. baking powder

1 T. sugar

1 T. cinnamon

1/2 t. nutmeg

1/4 t. coriandor

1/4 t. salt

Syrup ingredients:

1/2 c. butter

1 c. buttermilk

2 c. sugar

2 T. corn syrup

2 t. baking soda

* In large bowl whisk together pumpkin, milk, butter, vanilla and egg yolks.  In medium bowl mix flour, baking powder, sugar, cinnamon, nutmeg, coriandor and salt.  Pour dry ingredients into wet and mix well.  In small bowl, beat egg whites until stiff and then fold into batter.  Cook.

*  While cooking, make buttermilk syrup.  In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup.  Bring to a boil.  Remove from heat and add vanilla and baking soda.  Stir as fast as you can--it will foam A LOT.  Pour over pancakes and enjoy.

Pumpkin Oatmeal Cookies

These are some of the best cookies I have ever had.  I could easily eat a plateful.  They have a wonderful flavor and perfect for fall.  This recipe is comes from Erica and Emily, thanks ladies!

1-15 oz Krusteaz Pumpkin Spice Quick Bread

1/2 c. butter, softened

1 egg

1 c. quick-cooking oats

1/2 c. sugar

1 t. cinnamon

1/4 t. nutmeg

3 T. water

1 c. chocolate chips

sugar

* Preheat oven to 375 degrees.  Using an electric mixer, mix on medium speed quick bread and butter for 1 minute.  Add egg, oats, sugar, cinnamon, nutmeg and water.  Continue mixing until dough forms.  Stir in chocolate chips.  Roll dough into balls, about a tablespoon at a time, roll in sugar.  Place 2 inches apart on un-greased baking sheet.  Bake 11-13 minutes.  Enjoy!!

Pumpkin Cookies

Fall comes around and pumpkin becomes a favorite at our house.  These cookies are moist and so yummy with their frosting.

1 c. sugar

1 c. brown sugar

1 c. shortening

1 1/2 c. pumpkin

2 eggs

3 c. flour
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. ginger
1/2 t. ground cloves
1/2 t. salt

* Preheat oven to 375 degrees.  Mix sugar, brown sugar and shortening.  Add eggs and pumpkin and mix well.  In seperate bowl, mix dry ingredients and add, stirring well.  Drop by tablespoon or using medium scoop on greased cookie sheet.  Bake for 10-12 minutes.  Remove to rack and let cool completely.  Cover with cream cheese frosting.