Tag Archives: Pumpkin

Frosted Pumpkin Cookies

Posted by on 24 September 2013 No comments

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  • 1/2 c butter
  • 1 1/2 c sugar
  • 1 c pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 1/2 c all-purpose flour

Preheat oven to 350; line cookie sheets with parchment paper.

Beat butter and sugar in a large bowl until well blended; add pumpkin, egg and vanilla extract and beat until smooth. Gradually add the dry ingredients. Drop by rounded table spoon onto prepared cookie sheets.

Bake for 15-18 minutes or until the edges are firm. Cool for 2 minutes before moving cookies to wire racks to cool completely. Once cool you may glaze the cookies.

GLAZE:

  • 2 c powdered sugar (more or less depending on the consistency that you would like to achieve)
  • 3 tbsp whipping cream
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 drops red food coloring
  • 4-5 drops yellow food coloring

Combine all ingredients for glaze in a mixing bowl and beat until smooth.

Pumpkin Sour Cream Coffee Cake

Posted by on 18 November 2012 No comments

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  • 2 c Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c butter
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 c pumpkin (cooked and mashed)
  • 1/2 c sour cream
  • 1 c finely chopped pecans
  • 2/3 c firmly packed brown sugar
  • 1 1/2 tsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 10 inch tube pan (or bundt pan) and set aside. Combine flour, baking powder, baking soda and salt; set aside. Cream the butter and sugar in separate bowl until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add vanilla and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed.

In a separate bowl, combine pecans brown sugar and pumpkin pie spice.

Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over and sprinkle with remaining pecan mixture.

Bake in 350 degree oven for 40-45 minutes or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, and remove from pan to cool completely on wire rack.

Roasted Pumpkin Seeds

Posted by on 1 November 2010 No comments

Plain

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  • 2 cups pumpkin seeds, washed
  • 4 tbsp melted butter
  • 1 1/2 tsp salt

Savory

  • 2 cups pumpkin seeds, washed
  • 4 tbsp melted butter
  • 1/2 tsp garlic salt
  • 2 tsp Worchestershire sauce

Lemony

  • 2 cups pumpkin seeds, washed
  • 4 tbsp melted butter
  • 1 tsp lemon pepper

Halloweeny

  • 2 cups pumpkin seeds, washed
  • 4 tbsp melted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground allspice

Spicy

  • 2 cups pumpkin seeds, washed
  • 4tbsp melted butter
  • 1 tsp cayenne pepper
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preheat oven to 275. Line cookie sheet with foil. Put the pumpkin seeds on the cookie sheet and pour butter over them, mix well. Sprinkle pumpkin seeds with seasonings. Bake, stirring every 10 minutes until roasted, 30 minutes to 1 hour. The more wet the seeds are the longer they will take to roast.

Baking Pumpkin

Posted by on 1 November 2010 1 comment

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Preheat oven to 375. Cut pumpkin in half and clean out all the seeds. Place cut side down in an ungreased baking pan. Bake in preheated oven for 1 hour or until pumpkin is tender when tested with a fork. Let cool; scrape the pumpkin meat from the shell, puree. Over the years I have done this several ways but I find that the easiest way to puree the pumpkin and get nice smooth pumpkin mush, is to use a food processor. Using a blender doesn’t work very well because the pumpkin is too thick, and it doesn’t mix well in the blender. Which means the pumpkin on the bottom of the blender is pureed really fine, but the stuff on top never touches the blades.

If the pumpkin is too juicy (which it most likely will be if it’s not a pie pumpkin), you can reduce the liquid by placing the puree in a shallow baking pan and bake (at 375) until it reaches the desired consistency.

To store- portion the pumpkin out into quart size freezer bags, making sure you label and date them so that you know that solid orange block is pumpkin 😉 Then freeze until you are ready to use it.

Double Layer Pumpkin Cheesecake

Posted by on 20 February 2009 No comments

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Crust:

  • 1 1/2 c Graham cracker crumbs
  • 1/4 Sugar
  • 1/2 c Butter (one stick), melted

Filling:

  • 2-8oz pkg Cream cheese, softened
  • 1/2 c Sugar
  • 1/2 tsp Vanilla
  • 2 Eggs
  • 1/2 c Pumpkin puree
  • 1/2 tsp Cinnamon
  • 1 pinch Ground cloves

To make the crust:

Mix the graham cracker crumbs and the sugar together, and stir in the melted butter. Press firmly into the bottom of an 8 inch springform pan.

To make the filling:

Preheat oven to 325. In large bowl, combine cream cheese, sugar and vanilla; beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter, and spread into bottom of crust. Chill 30 min-1 hr or until slightly set.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over batter in the crust. Bake in preheated oven for 30-40 min, or until center is ALMOST set. Allow to cool, then refrigerate for 3 hours or overnight.

Pumpkin Pancakes

Posted by on 24 January 2009 No comments

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  • 2 c Flour
  • 3/8 c Brown Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 1 1/2 c Milk
  • 1 c Pumpkin (mashed)
  • 1 Egg
  • 2 tbsp Vegetable Oil
  • 2 tbsp Vinegar

Combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl mix together the milk, pumpkin, egg, oil and vinegar. Stir flour mixture into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle, or frying pan over medium heat. Pour about 1/4 cup of batter for each pancake and brown on both sides.

We love these pancakes. They aren’t too fluffy and they have just a light pumpkin taste, not too overwhelming.