Pumpkin Pancakes

I may be jumping the gun here since it’s not quite Fall yet but I have a mild obsession with pumpkin.

I totally cheated by using boxed pancake mix but umm…I don’t care. They were delicious.

Ingredients:

• 1 cup pancake mix (I used Aunt Jemima)
• 3/4 cup almond milk (You can use regular milk if you’re into that sort of thing 😉 )
• 1 tablespoon vegetable oil
• 1 egg
• 1/2 cup pumpkin purée
• 1 1/2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• Butter (for cooking the pancakes)

Directions:

1. Whisk together all ingredients (besides the butter)
2. Put half a tablespoon of butter on a frying pan on medium heat
3. Pour 1/4 cup batter on pan.  Cook for about 3 minutes on each side. Makes about 8 pancakes.

Top with maple syrup and enjoy!

 

Iced Pumpkin Cookies, yo.

I’m taking full advantage of this whole Fall thing and throwing pumpkin in EVERYTHING. Pumpkin soup, yes please. Pumpkin pie, why not. Pumpkin crusted salmon, uhh yeaaa. Starbucks Pumpkin Spice Latte, gimmeee.

Now, let me tell you why I’m OBSESSED with these little babies.  First of all, their consistency is like cake so it’s almost like eating little pumpkin muffins.  Second, the pumpkin and cinnamon combo is delicious and complemented PERFECTLY by the sweet frosting. Lastly, I like to think that because pumpkin is one of the main ingredients in this recipe that these cookies are good for you…yes, I’m overlooking the stick of butter also in the recipe…SO WHAT.

Cookie Ingredients:

• ½ cup butter
• 1 cup sugar (white)
• 1 cup brown sugar
• 1 15 ounce can pure pumpkin purée
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg

Frosting Ingredients:

• 1 cup confectioners sugar
• 1 tablespoon cream
• 1 teaspoon vanilla extract

Directions:

1.Mix and cream the butter and sugar together. Add in the pumpkin, egg, and vanilla…beat until creamy 😉

2. Mix in the rest of the dry ingredients

3. Drop 2 rounded tablespoons of cookie dough into baking sheet

4. Bake for 12 minutes at 350 degrees (this will vary depending on your oven so just keep an eye on the first batch and make sure they don’t burn)

5. Eat remaining batter.

6. Let cookies cool completely

7. Make glaze: Combine confectioners’ sugar, cream and vanilla.  Add cream as needed, to get drizzling consistency.

8. Drizzle over cookies.

9. Enjoy 🙂

Chocolate Pumpkin Shortbread Barzzz

Summer is over BUTT Fall is here so I can bake with pumpkin.

Chocolate. Pumpkin. Shortbread.  All combined into a perfect little bar of heaven.

Oh and look, there’s the official taste tester, Katie, doing what she does best (in style with a matching jacket):

Here’s the recipe:

• 1 3/4 sticks softened butter
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 15 ounce can of pumpkin purée
• 1/2 cup of granulated sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1 cup milk chocolate chips

1.  Preheat oven to 350 degrees F.  Cream the butter and sugars.  Slowly add in flour and salt until dough forms.  Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2.  For the pumpkin layer:  mix  pumpkin, sugar, cream, eggs, cinnamon and nutmeg until well combined.  Pour over shortbread layer.  Bake for 45 minutes or until pumpkin layer is golden brown.

3.  Let cool for 30 minutes then cut into bars.  Melt chocolate over a double broiler or in microwave until smooth then spread over bars.  Serve room temperature or chill until ready to serve.