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Pumpkin Pecan Pancakes

Pumpkin Pecan pancakes for lunch today – it was like having dessert, while having lunch (of course, with a side of bacon)

This made 7 (about 3″ wide) pancakes for me. I used a sugar free maple syrup and added a side of bacon. You can also try these with sugar free jam, or just butter, or maybe some cinnamon sugar (keto style), etc. I froze the remainder of these, and love knowing they are in the freezer when I want a quick breakfast.

From the book Beyond Simply Keto, by Suzanne Ryan 

Here is Suzanne’s website, with more recipes: Keto Karma


Pumpkin Raisin Doodles

I shared these last year from a 2015 Better Homes and Garden baking magazine. I had a request for them today, so I’m sharing them again.

Tip: I baked for 15 minutes. These can stick to the cooking mat if they are not well coated in the sugar/spice mixture. I moved immediately to wire racks as these held their shape as soon as I pulled them out of the oven.

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake

1 cup packed brown sugar
¼ cup all-purpose flour
2 tsp pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
1/2 cup butter, softened
¾ cup sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup (8 oz) sour cream
1 can (15 oz.) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 tsp pumpkin pie spice

Preheat oven to 325. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda, add to creamed mixture alternately with sour cream.

Spread half of batter into a greased 13×9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Pumpkin Pie Bars

I made these last year – Jim requested them again

Pumpkin Pie Bars- Quick & Easy

My note on this recipe page says, “EXCELLENT – make it again!”

Tastes like pumpkin pie with a slight crunch– if you don’t want to make pie crust- this is so EASY- we couldn’t wait for it to set up in the refrigerator last night, so we had a slice while it was hot – So Yummy.

I’ll add my tips at the bottom of this post

1 can (29 oz.) solid-pack pumpkin

1 can (12oz.) evaporated milk

1 ½ cups sugar

4 large eggs

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

1 pkg butter recipe golden cake mix (regular size)

1 cup butter, melted

1 cup chopped pecans

Whipped topping, optional

Preheat oven to 350 F. In a large bowl, combine the first seven ingredients, beat on medium speed until smooth. Pour into an ungreased 13 x 9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top, sprinkle with pecans.

Bake 50-60 minutes or until toothpick inserted in center comes out clean. (Here in Indiana, 50 minutes was enough time) Cool 1 hour on a wire rack. Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

Note: I was trying to decide on a butter pecan cake mix or a spice cake mix – I chose the pecan cake mix last year, which was excellent; and this year, I used a butter yellow cake mix because it was a great price, and this tastes amazing. I believe the spice cake mix which is on the shelves now would be really good in this as well. This will definitely hold its shape after sitting in the refrigerator, because it did while hot. This will be a great breakfast treat. This picture shows how it held it’s shape while still hot

My tips: Do not worry about sprinkling too much cake mix on at the beginning (the bag is very full and that happens); don’t worry, don’t ‘fix’ it, because you’ll soon catch up to that height/level of cake mix on the entire pan due to using the entire mix. The next tip: let this sit -it’s gooey, and it holds the shape soon after baking, but depending on where you live, it might need to be in the refrigerator – it’s the perfect consistency for cutting.

TOH Fall Baking 2015 special issue

The house smells like fall is baking in the kitchen

Pull-Apart Pumpkin Loaf

Pull-Apart Pumpkin Loaf
3/4 cup milk
1 pkg active dry yeast
1 cup canned pumpkin
3 Tbsp butter, melted
2 Tbsp granulated sugar
1 egg yolk
1 tsp salt
3 cups all-purpose flour
3 Tbsp butter, melted
3/4 cup packed brown sugar
1 Tbsp ground cinnamon
1 recipe Cinnamon Glaze (below)

1. In a small saucepan heat milk just until warm (105F to 115F) In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.
2. Add 1/2 cup of the pumpkin, the 3 Tbsp melted butter, the granulated sugar, egg yolk, and salt to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in the remaining flour. Shape dough into a ball (dough will not be smooth) Place dough in an oiled bowl. Cover; refrigerate overnight or up to 2 days. (or cover and let rise in a warm place for about 60 minutes or until double in size)
3. Butter a 9×5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20×12-inch rectangle. For pumpkin filling, stir together the remaining 1/2 cup pumpkin and the 3 tablespoons melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin filling. Cut dough rectangle crosswise into five 12×4-in strips. Stack strips, then cut six 4 x 2-in pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place about 45 minutes or until nearly double in size.
4. Preheat oven to 350F. Bake 35 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Cool 10 minutes. Remove loaf to serving plate. Drizzle with Cinnamon Glaze. Cool 20 minutes more.

Makes 12 servings.

The walnuts were my add in, as I was preparing this, I thought walnuts would be good with the pumpkin. I toasted them and then chopped them before adding to the loaf.

Cinnamon Glaze: Stir together 1 cup powdered sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla, and 1 Tbsp milk. If needed, add additional milk, to make glaze drizzling consistency.

This came from a Better Homes & Garden Baking magazine from 2015

This is dangerously delicious, and makes a lot. I call this fall apart bread, because as soon as you take a piece off – it starts falling. You want to serve this hot from the oven immediately. It is good heated up, however, there is a noticeable difference, on my part. My husband just keeps eating it and saying how good it is.