Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

This cake, oh man, did it turn out well!  What started out as a plain, but exceptionally good, pumpkin cake morphed into a gigantic cinnamon roll.

The cake is fine textured and velvety smooth.  It just melts in your mouth.  As if that weren’t enough before baking it I swirled some cinnamon roll filling into the top which got all gooey and caramelized as it baked.  Once out of the oven and still warm, I finished it off with a buttery cinnamon glaze that creeps into all the crevices, making this the best darn cake if I do say so myself.

IMG_8673

This would be fabulous for Christmas morning, or an addition to a holiday buffet or brunch, but it can certainly hold its own as an after dinner dessert as well.  The cake recipe is one that I use often, it’s my favorite pumpkin cake.  You could bake it in the form of cupcakes, a loaf cake, or whatever.  You won’t be sorry with this cake recipe.  I particularly like that it makes a small cake, perfect for two or a small family.  Double all ingredients if you want to go bigger, it can handle it!

If you know someone who is obsessed with anything pumpkin, make this cake for them and watch them swoon 🙂

IMG_8677

PUMPKIN CINNAMON ROLL CAKE

Yield:  1  8 – 9-inch round cake

Ingredients:

IMG_8667

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 3/8 cup light brown sugar (I measure 1/2 cup, but don’t pack it)
  • 2 large eggs
  • 3/8 cup vegetable oil
  • 1 cup pumpkin puree
  • 1/4 cup milk

Cinnamon Swirl:

  • 2 Tbsp. butter, melted
  • 2 Tbsp. brown sugar
  • 1 tsp. ground cinnamon

Glaze:

  • 2 Tbsp. butter, melted
  • 3 – 4 Tbsp. powdered sugar
  • 1 tsp. ground cinnamon
  • 1 – 2 tsp. milk, if needed

Instructions:

1.  Preheat oven to 350*F.  Grease or spray an 8 or 9-inch round cake pan and line the bottom with parchment paper.  Set aside.

2.  In a medium bowl whisk together the flour, baking powder, baking soda, salt and spices.

3.  In the bowl of an electric mixer, beat the eggs and brown sugar for 2 – 3 minutes or until fluffy.  Add the oil and pumpkin, beating until smooth.

4.  Gradually mix in the dry ingredients in 3 batches alternating with milk,  starting and ending with the dry ingredients.  Don’t over-mix.

5.  Pour batter into the pan and smooth the top with an off-set spatula or knife.

IMG_8668

6.  Stir together the filling ingredients. Carefully pour filling into a piping bag, or use a glass measuring cup with a spout.  Swirl the filling onto the top of the cake.

IMG_8669

7.  Bake for 25 – 30 minutes, or until baked through and a toothpick inserted into the center comes out clean.

IMG_8670

For Glaze:

8.  Whisk together the melted  butter and powdered sugar until smooth.  (Start with 3 T. of sugar and add the 4th if it seems too runny.  Stir in the cinnamon and add milk if needed.  You want the glaze to easily spill off the spoon and not be too thick.

9.  Drizzle the glaze over the warm cake and serve while warm.

IMG_8671

 

SOURCE:   The cake recipe was adapted from Food and Wine

 

Advertisements

Pumpkin Crunch Cake

Pumpkin Crunch Cake

Pumpkin Crunch Cake

 

IMG_8132

October may be over, but anything pumpkin seems to still be a popular item.  Especially with Thanksgiving coming up.  If pumpkin pie is not your thing, or you would like something other than pie for your holiday dessert table, these dessert squares will surely fit the bill.

Recipes featuring the great orange squash are still popping up everywhere.   I have a whole board devoted to pumpkin on Pinterest….it’s called “Pumpkin Anything” and so many  pictures from that board get repinned.  Today’s recipe is one that I found on Pinterest, one of those quick and easy baked items that use a cake mix for convenience.  You’re gonna love this one 🙂

IMG_8133

This dessert is fabulous,  tasting like pumpkin pie, but rather cake-like,  a cross between cake and a creamy dessert square.  The pecans on top give it some crunch, so you have a nice contrast between the creamy pumpkin layer, the cake layer and the topping.   Oh, and be sure to dollop each serving with some whipped cream.   This makes a 13″ x 9″ pan, so there will be plenty of servings, about 20 – 24.

PUMPKIN CRUNCH CAKE

Yield:    Makes 20 – 24 servingsIMG_8134

Ingredients:

  • 1 can pumpkin puree
  • 1  12-0z. can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 box Yellow Cake mix
  • 1/2 – 1 cup pecans, chopped
  • 2 sticks butter, melted ( I used 1 stick butter and 1/2 cup coconut oil with good results.)

Directions:

1.  Preheat oven to 350*F.   Spray a 13″ x 9″ pan with non-stick cooking spray.

2.  In a large mixing bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon and salt.  Pour into the prepared baking pan.

3.  Sprinkle the cake mix evenly over the pumpkin layer.   If the mix is very lumpy, run it through a sifter before sprinkling it on.

4.  Sprinkle chopped pecans on top of cake mix.

5.  Drizzle butter over all.    Bake at 350*F. for 50 – 55 minutes or until golden brown.    Cool.

Golden brown from the oven.

Golden brown from the oven.

 

Serve with a dollop of whipped cream.

This is sooo good!

This is sooo good!

 

SOURCE:   Itty Bitty Homestead

 

Charlie Brown’s Great Pumpkin Scones

Pumpkin Scones

Pumpkin Scones

I love Charlie Brown specials on TV.  I watch them whenever I can.  One in particular that  I love is It’s the Great Pumpkin, Charlie Brown.  The Great Pumpkin seems to be known only to Linus who waits for him every year on Halloween.  Linus and his blanket wait patiently in the pumpkin patch for the Great Pumpkin to appear.  Invariably he fails to show up and a humiliated but undefeated Linus vows to wait for him again the following Halloween.

A line made famous by the  TV special is “There are three things I have learned never to discuss with people:  religion, politics, and the Great Pumpkin”   Well, I pretty much adhere to that rule, too, but seeing that Halloween has just passed, today is election day, and I baked pumpkin scones, I’m breaking the rule to share with you this recipe for awesome pumpkin scones.   I imagine Linus would have loved to have one while he waited for the Great Pumpkin, but you don’t have to wait that long, only long enough to whip these up and have one while it’s still warm with a cup of coffee or tea.

IMG_8459

PUMPKIN SCONES

Yield:  10 -11 drop sconesIMG_8448

Ingredients:

  • 2  1/4 cup all-purpose flour ( or use half white flour, and half whole wheat)
  • 1/3 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. finely grated orange zest
  • 6 Tbsp. chilled butter, cut into small  pieces
  • 1/2 cup canned pumpkin
  • 3/4 cup fat-free half and half ( plus extra for brushing the tops of the scones, if desired.)
  • In place of the half and half you can use 3/4 cup fat-free buttermilk, plus add 1/2 tsp. baking soda to the dry ingredients.

Optional Spice Glaze:

  • 1/2 cup powdered sugar
  • 1/8 tsp. pumpkin pie spice
  • 2 tsp. water

Directions:

1.  Preheat oven to 400*F.  Line a baking sheet with parchment paper.

2.  In the bowl of a food processor, add the flour, sugar, baking powder, and pumpkin pie spice, and pulse to blend briefly.

IMG_8449

Add the orange zest and better and pulse on and off. until the mixture has the consistency of fine meal.

Transfer flour mixture to a large bowl.

Transfer flour mixture to a large bowl.

Transfer to a large mixing bowl and stir in the pumpkin and half and half, mixing just until combined.

Mixing in the pumpkin and half-and-half.

Mixing in the pumpkin and half-and-half.

3.  Spoon the dough onto the baking sheet, using 1/4 cup measure or large spoon, to divide evenly.  This should make about 10 scones. (I got 11.)   Space them about 1 inch apart.

Space about 1-inch apart on parchment lined baking sheet.

Space about 1-inch apart on parchment lined baking sheet.

Brush the tops with a tablespoon or two of fat-free half and half.

Brush tops with half-and-half.

Brush tops with half-and-half.

Bake for 12 – 15 minutes or until they are lightly browned.

4.  For the glaze:  Add powdered sugar, pumpkin pie spice and water to a small ;bowl.  Whisk together well.  Drizzle over scones and serve warm or cold.

Drizzle scones with glaze.

Drizzle scones with glaze.

Light and tender.  Just right for a snack.

Light and tender. Just right for a snack.

 

SOURCE:   old recipe from the Hartford Courant

 

Soft Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Stop what you are doing, except for reading this post of course, because you will want to make these cookies.  Halloween is almost here and the little ghosts and gremlins will love these soft cookies, bursting with chocolate chips.

These are not all cakey-pumpkin-y blobs like some pumpkin cookies are.  These are soft, but just right.  They look like any other chocolate chip cookies, but with a mild pumpkin-spice flavor.  They are loaded with chocolate chips, and they stay soft for days (if they last that long).

I “fiddled” with my favorite chocolate chip cookie recipe, adding a small amount of pumpkin puree in place of some of the butter, and included a variety of spices. They turned out incredibly good.

Even folks who say they don’t like pumpkin ate these and made note of how different and good they were.  I made no mention of the pumpkin in them.  I simply smiled and said, “Yes, they are good aren’t they.”  If you love chocolate chip cookies, try this “make-over” recipe for the perfect fall cookie.

IMG_8411

 

SOFT PUMPKIN CHOCOLATE CHIP COOKIES

Yield:   30-34 cookies

Ingredients:IMG_8352

  • 10 Tbsp. unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 6 Tbsp. pumpkin puree
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp, salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp. allspice
  • pinch cloves
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 cup all-purpose flour
  • 1 1/2 cup semi-sweet chocolate chips

Directions:

1.  Preheat oven to 350*F.  Line two baking sheet with parchment paper or a silicone baking mat.

2.  In the large bowl of a stand mixer, cream together the butter and sugars.  Mix in the pumpkin and vanilla.

6 Tbsp. pumpkin added to creamed sugars and butter.

6 Tbsp. pumpkin added to creamed sugars and butter.

Add dry ingredients.

Whisk together the dry ingredients and add to creamed mixture.

Whisk together the dry ingredients and add to creamed mixture.

Mix well until there are no streaks in the batter.

Mix in the dry ingredients.

Mix in the dry ingredients.

Stir in the chocolate chips.

Add chocolate chips and stir into dough.

Add chocolate chips and stir into dough.

Cover and chill until dough is completely chilled and firm.  (I refrigerated mine over night,  baked them the next day, and they came out fine.)

3.  Use a medium scoop to portion out the dough for uniform sized cookies.   I used a 1 tablespoon scoop.  Place the dough 2-inches apart on the baking sheets.  If desired, press additional chips into the tops of each cookie.

Scoop out dough onto cookie sheets.

Scoop out dough onto cookie sheets.

4.  Bake for 10 – 11 minutes.  Allow cookies to rest on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

They keep their shape once baked.

They keep their shape once baked.

Store cookies in an airtight container.

IMG_8412

 

Pumpkin Spice Blondies

Pumpkin Spice Blondies

Pumpkin Spice Blondies

Do you ever play the “what if” game?  It goes like this…..”What if I use a different kind of flour here?”    What if I use all butter instead of shortening in this cake?”

Today’s recipe came about when I asked ” what if I used a cookie mix to make some squares”?    Yes, I know there are a gazillion recipes out there that use cake mixes to make cookies, but what I had on hand was a boxed pumpkin spice cookie mix, but I didn’t really want to make cookies.  This is how I changed the directions to make blondies with all the flavors you would expect in a pumpkin square, and then some!!

Soooo Good!

Soooo Good!

These came out chewy, and chunky because of the extra add-ins.  I found that by using miniature marshmallows, they melt while baking leaving an extra gooey spot in the bar.   I also used caramel bits and dried cranberries in these and all the flavors combined will remind you of fall.  To make the glaze on top I used about a cup of powdered sugar and 1/2 teaspoon pumpkin pie spice mixed with about 4 teaspoons of water.  This was spread on after the bars had cooled completely.     Today’s game of “what if”  was successful…. my experiments don’t always turn out as well.  So I invite you to try them for yourself.  Any brand of pumpkin cookie mix will work, using the amount of butter and egg specified on the package.

IMG_8069

 

PUMPKIN BLONDIES

Yield:  Makes 16 barsIMG_8053

Ingredients:

  • 1 package ( 16.5-oz.) pumpkin spice cookie mix
  • 1 egg
  • 1/2 cup ( 1-stick) butter, softened at room temperature
  • 1/3 cup each caramel bits, mini marshmallows, and dried cranberries
Disregard the can of pumpkin…I didn't use it.

Disregard the can of pumpkin…I didn’t use it.

Directions:

1.   Preheat oven to 350*F.  Lightly grease an 8x8x2-inch pan.

2.  In a medium bowl, stir together the cookie mix, egg and butter until a dough forms.

3.  Stir in the caramel bits, mini marshmallows, and dried cranberries until well incorporated.

4.  Scrape dough into prepared pan and press in evenly.

5.  Bake for 28-32 minutes or until a toothpick inserted in center comes out clean.  Cool completely before topping with glaze.

Cool the baked squares before adding glaze.

Cool the baked squares before adding glaze.

6.  Glaze:  1 cup powdered sugar, 1/2 tsp. pumpkin pie spice,  3-4 teaspoons water.  Whisk together to form a loose glaze that you can spread on top of the blondies.

IMG_8067

 

SOURCE:    a Carolyn’s Original

 

 

 

 

Gluten Free Pumpkin Cheesecake

Gluten-free Pumpkin Cheese Cake.

Gluten-free Pumpkin Cheese Cake.

Not too long ago a member of my family was diagnosed with a gluten sensitivity.  So for Thanksgiving, I wanted to make a dessert that she particularly likes and could eat.  Pumpkin pie has always been a favorite, so I knew that anything with pumpkin would work out well.  I also needed it to be something that didn’t have a crust.

Remembering a cheesecake recipe that I have made in the past that was crustless,  I devised this recipe for a cheesecake that is crustless, but gives all the flavor of a pumpkin pie.  We all loved it.  So for anyone who needs a gluten-free dessert, this one is very good.  You can also reduce the fat content by using low-fat cream cheese and low-fat sour cream.  It mixes up easily and can be all made in a little over an hour.  Chill until ready to serve.

Oh, soooo good.

Oh, soooo good.

GLUTEN-FREE PUMPKIN CHEESECAKE

Yield:  serves 8

Ingredients:

Looks like someone's making a pumpkin cheesecake!

Looks like someone’s making a pumpkin cheesecake!

  • 2  (8-oz.) packages cream cheese
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 tsp. vanilla
  • 1 Tbsp. pumpkin pie spice
  • 4 eggs

Topping:

  • 1 cup sour cream
  • 3 Tbsp. sugar
  • 1/2 tsp. vanilla

Directions:

1.  Preheat oven to 350*F.  Spray or grease a 9-inch deep pie pan, or 10-inch regular pie pan.

2.  In the large bowl of an electric mixer,  put in cream cheese and sugar.  Beat until smooth and thick. Add eggs one at a time beating smooth.  Add vanilla, pumpkin and pumpkin pie spice.  Blend in well.  Pour into prepared pie pan.  I had enough filling for a 9-inch deep dish pie plate plus 3 custard cups.

This makes a lot of filling.  Use a 10" pan or several extra custard cups.

This makes a lot of filling. Use a 10″ pan or several extra custard cups.

3.  Bake at 350*F for 40- 45 minutes.   Test center for doneness.  The cheesecake may develop cracks in the top, but this will be covered by the sour cream topping.

It will puff up as it bakes and may crack like this one did.

It will puff up as it bakes and may crack like this one did.

4.  Remove from oven and allow to cool for about 20 minutes.  While cooling the center will become slightly depressed.

A depression forms in the center as it cools a bit.

A depression forms in the center as it cools a bit.

Meanwhile mix up the topping mixture using a bowl and whisk.  Pour over cheesecake, and bake an additional 10 – 15 minutes.  The topping should fill the depression in the cheesecake, creating a white center with raised edges that are light pumpkin color.  A pretty effect!

Before baking--fill center with sour cream topping.

Before baking–fill center with sour cream topping.

After baking.

After baking.

5.  Cool on a wire rack and then refrigerate until ready to serve.

A light and fluffy texture.

A light and fluffy texture.

Oh, soooo good.

Oh, soooo good.

SOURCE:   a  Carolyn’s Original

Pumpkin Apple Muffins

Pumpkin Apple Mufins

Pumpkin Apple Muffins

The cold fall and winter months are not my favorite. But cold weather weekends…..I don’t mind them too much, because I spend a lot of time in my kitchen.  There’s something to be said about cooking and baking at this time of year, filling the house with incredible smells and warmth.IMG_5730

This recipe,  oh, dear readers, this recipe!   Apples, pumpkin, spices, cream cheese filling, streusel topping AND a drizzle of frosting—what more do you need to know?   Though I love every recipe I share with you, I don’t usually gush except for the very best.  I’m definitely gushing over these muffins.  Every bite elicits an “mmmmm…”,  ‘Wow…”,  “So good….”, etc.  Mr. D. on tasting them said…”I would walk over hot coals for these”, to which I replied,  “Oh My Goodness, that good?”

IMG_5725

Here’s the deal with these muffins….they should really be named Pumpkin Apple Cream Cheese Streusel Muffins, which is a mouthful, so I just shortened it.  What you need to know about these muffins is –if you don’t like them with, say cream cheese , no problem, skip that part.  If you don’t like streusel, no worries, omit it, and move on!  Don’t have any apple?,  Ok, leave it out.  Streusel, yes; cream cheese, no?  Totally do-able.  Like your muffins naked?  Knock yourself out.

Do you get the picture here?  This is basically a “choose your own muffin adventure”.  So let’s get on with it…..

IMG_5732

PUMPKIN APPLE MUFFINS

Yield:   Makes 18 muffins

Ingredients:

Muffins:

  • 2  1/2 cups flourIMG_5681
  • 2 cups granulated sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups chopped apples, peeled

Cream Cheese layer:

  • 6 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 2 Tbsp. milkIMG_5689
  • 2 tsp. vanilla

Streusel:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 5 Tbsp. cold butter, cut into small pieces
  • Glaze (optional)
  • 1 cup powdered sugar
  • 2 Tbsp. milk

Directions:

1.  Preheat oven to 350*F.   Line muffin pans with paper liners, or spray with cooking spray.

2.  Prepare dry ingredients by whisking together flour, granulated sugar, pumpkin pie spice, baking soda and salt.

3.  In another bowl mix together the eggs, pumpkin and oil.

IMG_5682

Mix these wet ingredients in with the dry ingredients until incorporated.

4.  Stir in chopped apples.

IMG_5683

5.  Fill muffin cups about 2/3 full.

IMG_5684

6.  Make the cream cheese mixture–  In a mixing bowl of your electric beater, beat cream cheese, sugar, milk and vanilla together until smooth.  Place a heaping teaspoon on top of muffin batter in cups.

7.  Make streusel–Combine all the dry ingredients, then using a fork or pastry cutter, cut in butter until coarse crumbs form. Sprinkle evenly over all the muffins.

IMG_5686

8.  Bake for 20 – 25 minutes until a toothpick comes out clean.  Cool on a cooling rack.

IMG_5687

9.  Mix up glaze, if using, and drizzle over tops of muffins.

Note:   When I made this recipe, I cut all quantities in half, and I still got 11 muffins.  My muffin cups were filled to the tops.  The only part I omitted was the glaze.  These are quite sweet,  you could have one as dessert.  Awesome!

IMG_5729

IMG_5722

SOURCE:   Cookies and Cups

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes

Here we are well into the month of November with Thanksgiving looming just ahead.  If you’re anything like me, you’re probably thinking of your menu for the big day, and maybe trying out a new recipe or two.  That’s what I do.  We seem to want the traditional foods, but I try to give a new twist to one or two of those dishes.

In this case it’s a somewhat different way of enjoying pumpkin pie.  These are individual little “cupcakes” that taste just like pumpkin pie, but without the bother of a crust.  These are pretty easy to make.  They go together in only two steps and are baked in muffin tins.  The only thing you need to be concerned about is to make sure you spray the muffin cups well with non-stick spray or line them with foil liners.  Paper liners make if difficult to remove the “cupcakes” from the muffin tins and are hard to peel away from the pumpkin filling.IMG_5636

I’ve also read a review of this recipe with suggestions for making it very low cal. so I am including those suggestions here for any of you who must maintain a low sugar/calorie intake.

PUMPKIN PIE CUPCAKES

Yield:   Makes 12

Ingredients:

All the  same ingredients as for pumpkin pie filling.

All the same ingredients as for pumpkin pie filling.

wet:

  • 1   15oz.can pumpkin puree
  • 1/2 cup sugar (or 1/2 cup all natural Stevia in the raw)
  • 1/4 cup brown sugar, packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk, fat free is Ok. (or use 3/4 cup 1% milk with 2 Tbsp. cornstarch whisked in.)

dry:

  • 2/3 cup flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda

Directions:

1.  Preheat the oven to 350*F.   Line a 12 cup muffin tin with foil liners, or spray well with non-stick cooking spray.

2. In a bowl with a pouring spout (batter bowl) whisk together all the wet ingredients.   In another bowl, whisk together the dry ingredients.

3.  Add the dry ingredients to the wet ingredients, and blend well.  Pour the batter into the muffin cups, filling them almost to the tops.  (mine hold 1/3 cup batter each, and this amount filled them to the top).

4.  Bake for 20 minutes.  They will puff up as they bake, but will fall slightly as they cool.  Cool for 20 minutes, them refrigerate to chill until ready to serve.

See how they puff up in the oven--they will fall a little when you take them out.

See how they puff up in the oven–they will fall a little when you take them out.

5.  Carefully run a knife around the edge of each cupcake to remove from the tin.  Top each serving with whipped cream or whipped topping and a sprinkle of more pie spice.   Delicious!!

Top with whipped cream and a sprinkle of pie spice.

Top with whipped cream and a sprinkle of pie spice.

One is not enough  :D

One is not enough 😀

SOURCE:   Allrecipes.com

Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Happy Halloween, everyone.  There are no tricks today, just treats!!

Every fall–it never fails, when the leaves start to fall and the weather gets crisp, I start thinking about these cookies–it’s crazy.  Usually I like my cookies to be crisp or chewy, but these are the exception.  They have a cake-like consistency which seems perfect and they taste like a combination of pumpkin pie and chocolate.  After they have cooled I like to drizzle some vanilla glaze over the tops to dress them up a little.   Honestly, they are the best pumpkin cookies I’ve ever tried!

IMG_5502

CHOCOLATE CHIP PUMPKIN COOKIES

Yield:  about 2 dozen cookies, depending on size

Ingredients:

Pumpkin,  spices and chocolate chips = Yummy

Pumpkin + spices + chocolate chips = Yummy

  • 1 cup pumpkin puree ( canned or homemade)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil ( can use applesauce instead)
  • 1 egg
  • 3 drops red or orange food coloring (optional)**
  • 2 cups flour ( white, whole wheat, or a combination)
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 cup chocolate chips (we love dark chocolate chips)
  • 1/2 cup chopped walnuts (optional)

Directions

1.  Preheat the oven to 350 *F.  Grease cookie sheets or line with parchment paper.

2.  In a large bowl, whisk together the pumpkin, sugars, oil and egg.  Add food coloring, if using.

3.  In another bowl, Whisk together the flour, baking powder, spices and salt.

4.  Dissolve the baking soda in the milk and set aside.

5.  Add flour mixture to the pumpkin mixture and stir together.  Stir in the baking soda/milk mixture and mix well.  Stir in vanilla, chocolate chips and nuts.

6.  Drop by tablespoon onto prepared cookie sheet (s) and bake at 350* for approximately 10 minutes or until lightly brown and firm.    I like to roll the dough into a ball and then flatten a little with a fork for a uniform look.  It makes the tops smoother if you plan to drizzle with icing.  An orange butter cream icing on top is wonderful also.

A little frosting drizzled on top fancies them up.

A little frosting drizzled on top fancies them up.

** These cookies will not be orange, therefore by adding the red or orange food coloring, you bring out the orange color of pumpkin.  Somehow when they look like pumpkin, the flavor of pumpkin seems to be more pronounced.  No kidding!

IMG_5505

IMG_5503

SOURCE:   ALL RECIPES.COM

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Have you ever thought about this?—- some recipes are like a blank canvas.  Yes, they are usually great all on their own, but they also lend themselves well to showcasing other flavors. In other words, you can switch out ingredients and substitute others in their place.   The idea of pumpkin cinnamon rolls popped into my head and just wouldn’t go away and so it wasn’t long before I just had to make them.

IMG_5360

I started with a basic recipe for cinnamon rolls from my book of  bread machine recipes.  Then I added some pumpkin and a touch of fall spices, rolled them with butter, a little more pumpkin and cinnamon sugar filling the swirls, and glazed them with cream cheese frosting.   Although the rolls don’t scream pumpkin, the subtlety is nice.  A tender mildly sweet dough with all that spicy filling is to die for.  They could definitely be dessert,  I’m sure they’d be the hit at a fall brunch,  but still warm from the oven with a cup of coffee is my special treat!

Sample one while still warm from the oven.   Sigh!

Sample one while still warm from the oven. Sigh!

I made the dough for these rolls in my bread machine, but it can be made using a standard mixer with dough hooks or paddle attachment in place.  If making the dough in this way, dissolve the yeast in the water and allow to rest for 5 – 10 minutes.  It should get thicker and begin to bubble.  Then combine with the other liquid ingredients prior to adding the flour and spices.  Continue to beat to a thick smooth dough, before turning out onto a floured surface.  Knead to a smooth elastic dough, then set aside in a greased bowl to rise in a warm place, about 45 minutes, till almost doubled in size.

PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Yield:   Makes 15 rolls

Ingredients:

  • 1/4 cup warm water
  • 1/3 cup whole or 2 % milk
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1 Tbsp. butter, melted
  • 3  1/4 cups flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. pumpkin pie spice

Filling:

Butter, pumpkin butter, and sugar-spice mixture ready to spread on the dough.

Butter, pumpkin butter, and sugar-spice mixture ready to spread on the dough.

  • 1/3 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp. cinnamon
  • 1  1/2 tsp. pumpkin pie spice
  • 2 – 3 Tbsp. pumpkin puree or pumpkin butter (optional)

Frosting:

  • 4  oz. cream cheese
  • 1 Tbsp. butter
  • pinch salt
  • 1 tsp. vanilla
  • 1/2 tsp. lemon juice
  • 2 Tbsp. whole or 2 % milk
  • 2 cups confectioners’ sugar

Directions:

1.  In the bread machine canister, layer in the wet ingredients ( water through melted butter), omitting the yeast.

2.  In a separate bowl, combine all the dry ingredients ( flour through pumpkin pie spice).  Whisk together for uniformity.  Add to canister on top of wet ingredients.

3.  Make a depression in the top of the flour mixture with a spoon;  pour the yeast into the depression you’ve made.

4.  Insert canister into the bread machine and set for “dough” cycle.   Meanwhile prepare the filling by combining the sugars, cinnamon and pumpkin pie spice.   Set aside.

5.  When the cycle is complete, remove the risen dough and turn it out onto a floured surface.  Stretch or roll it into a 12″ x 16″ rectangle.  Spread butter over the dough.

Butter goes on first.

Butter goes on first.

6.  Spread with pumpkin or pumpkin butter if using, then sprinkle with the sugar mixture.

Next spread on the pumpkin or pumpkin butter, if using.

Next spread on the pumpkin or pumpkin butter, if using.

Sprinkle on the sugar mixture.

Sprinkle on the sugar mixture.

7.  Roll into a log and cut into 15 slices using a sharp knife or dental floss.

Roll up, then slice or cut with dental floss into 15 rounds.

Roll up, then slice or cut with dental floss into 15 rounds.

Place slices into a 9 x 13″ pan or two round 8″ cake pans.

Lay in baking pan, cut side up.

Lay in baking pan, cut side up.

Cover with a towel and let rise until almost doubled, about 45 minutes.

8.  Preheat oven to 375*F.  Bake for 20 – 25 minutes or until rolls are golden brown ( don’t worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven).

After baking, golden and fragrant.

After baking, golden and fragrant.

9.  While the rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt, and lemon juice in a medium bowl until smooth.  Gradually add the powdered sugar, continuing to beat smooth.  If the mixture is too thick, slowly add milk one half tablespoon at a time.

10.  Remove rolls from the oven and let cool on a wire rack .  Frost within  5 – 10 minutes after removal.

You know you want one!

You know you want one!

SOURCE:  adapted from The Big Book of Bread Machine Recipes