Tag: pumpkin

Pumpkin Snickerdoodles

Delicious! Just the right amount of spices. We definitely taste the pumpkin. We live in Indiana, and I had to bake for 15 minutes for the perfect chewy on the inside, crunchy on the outside, and nice light brown color.

This is a keeper and I’ll be making again. It’s very easy to create.

The second photo shows the crispy outer layer

Pumpkin Snickerdoodles link

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 Apple Crisp

I’ve had knee problems for several months now, making the idea of standing in the kitchen unbearable. I decided to try this recipe over the weekend, because I was tired of not feeling up to baking. I was not thrilled with this taste combo. I’d like to try it again with different apples. I used Granny Smith apples, and thought, “Meh” This is disappointing as I’ve loved every recipe from this book.

Maybe it is just me, because I don’t have my mojo going – I miss it and I hope I can get it back, soon.

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.

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.

Pumpkin Spice Creamer

Homemade Pumpkin Spice Creamer –

Here is a coffee idea and also a tea idea: I make a Pumpkin Chai Latte with this using a Stash Chai tea bag (Stash is my favorite)

I let the creamer recipe simmer on the stove top with some cinnamon sticks. When I poured this in to a mason jar (to use during the week) – I poured the cinnamon sticks in with it.I had an opened can of pumpkin in the fridge from several of my baking excursions this past week – I try to come up with different ideas to use it up. Let me see if I can remember how I made this. When I look at recipes in my books and magazines – I become inspired and then look through my pantry and throw together whatever I have on hand

2 heaping tablespoons of pumpkin

1 1/2 cups heavy cream or half and half

2 Tbsp Maple Syrup

2 tsp peanut butter (or almond butter or nutella)

1 tsp pumpkin pie spice mix * (see creating your own below)

2 cinnamon sticks

Mix all the above in a saucepan over medium heat – turn heat up to medium-high and while whisking – let it come to a low boil; reduce heat and let simmer for 1 (ish) minute – it becomes thicker – move the pan off the heat and let it cool down. Add to your favorite coffee, your favorite hot chocolate, your favorite chai tea bag, etc. You can also add this to a mixer with ice cream and a frozen banana and make a delicious smoothie.

*Pumpkin Pie Spice Mix (if you don’t have this, you can make your own simply by mixing:

4 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

( I double the homemade mix recipe and put in same spice jar)

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