I’ve really been slacking on the pumpkin treats this year. And I blame the weather for that. It hasn’t really been that cold, minus that one snow we had – you know, when the snow all melted as soon as the sun came up. So I haven’t really been in the mood to bake fall goodies.
Luckily, Nicole and I decided on pumpkin as the theme for our weekly drink post so I was forced to buy a can of pumpkin. Expect more pumpkin soon!
But anyway, I made a pumpkin pie milkshake! Omg y’all, it was good. I’m totally not a milkshake kind of girl but I would drink this one without complaint. Even the kids, who don’t dig the pumpkin these days, drank it up and then begged for more. It’s especially good with a gingersnap on top to dip into the shake. Just trust me on that. I made these but store-bought works just the same.
Combine vanilla ice cream, milk, pumpkin puree, brown sugar, and pumpkin pie spice in a blender; blend until smooth. Pour equal amounts into 4 glasses and top with whipped cream and a gingersnap, if desired.
Happy international Food Bloggers Have to Post a Pumpkin Recipe Day!!
Yep, we made it to October! Get ready to be completely overwhelmed by pumpkin recipes. Pancakes, cupcakes, doughnuts, pasta, pizza, it’s going to be everywhere. And that makes me happy.
I actually wasn’t feeling the pumpkin love this year but this weekend I had to replace my vacuum and while we were at Target, I wandered over to the baking aisle and a can of pumpkin fell into my cart. What do you do?
These muffins might be my favorite pumpkin muffin ever. Figuring out that I need to add an extra egg to recipes like this (because of elevation) has seriously changed my life. I think every muffin I’ve made since then has been my omgfavoriteever. But yeah, they are incredibly delicious and let’s be real, anything with brown sugar sprinkled on top is amazing. The brown sugar gets crunchy in places and melts in other places. You can’t go wrong.
I caught my 2 year old licking batter off the counter when I turned my back. Apparently they’re that good.
adapted from Heirloom Baking with the Brass Sisters
2 cups flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1 cup sugar
2 teaspoons vanilla
1 cup milk
2/3 cup pumpkin puree
1 1/2 cups chopped walnuts, divided
1/4 cup butter, melted
1/2 cup brown sugar
Preheat oven to 400F. Grease or line 18 muffin cups or be prepared to bake a second round.
Sift together flour, baking powder, salt, cinnamon and ginger. Set aside.
In the bowl of a mixer fitted with a paddle attachment, beat sugar, egg, vanilla, and milk together until combined. Ad fry ingredients and beat just until moistened. Fold in 1 cup of chopped walnuts and butter.
Fill each muffin cup 3/4 of the way full. Sprinkle some of the remaining 1/2 cup walnuts on top of the muffins; sprinkle brown sugar on top.
Bake 20 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes before turning onto a cooling rack.
I sent my husband to Starbucks last weekend after listening to him whine all morning about how cold he was and how bored he was and omg, 3-day weekends are really long sometimes. But anyway, off to Starbucks he went, with a gift card in hand (that was supposed to be for his Christmas stocking but I was desperate), and as he was walking out the door I shouted “Get me the best looking pastry they have!” And he came home with a pumpkin scone.
At first I was confused. Out of everything in the pastry case, he chose a scone? A dry little scone? I mean, when was the last time he saw me choose a scone when there’s muffins and doughnuts and danishes to choose from?!
But then I tried it. And it kind of rocked. It was soft, the glaze was not overly sweet, and it had just the right amount of pumpkin. I refused to share with my kids. Then I asked if he wanted to go back out (in the snow) to get me another one. (He said no. With a few curse words.)
These scones taste exactly like the Starbucks ones – but you get to attack them as soon as they come out of the oven which makes them even better! Hot scones with a teeny bit of butter? Holy smokes. These didn’t last 24 hours in our house!
Preheat your oven to 425F. Line a baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Cut the butter into small pieces (or use a grater to grate the butter) and cut it into the flour mixture with a pastry cutter or 2 knives. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg.
Fold the wet ingredients into the dry ingredients until just combined. Turn out onto a lightly floured surface. Divide the dough into 2 and press (or roll) one piece into about a 12â€³ x 4â€³ x 1â€³ rectangle. Use a pizza cutter or sharp knife to cut the dough into triangles.
Transfer to the prepared pan and bake in preheated oven for 15-18 minutes, or until light brown. Remove to a cooling rack and cool completely before glazing.
To make the glaze:
Whisk together the powdered sugar and milk. Use a pastry brush to to glaze the tops of the scones. Let the glaze firm up before you add the cinnamon glaze
To make the cinnamon glaze:
Whisk together the powdered sugar, milk, and cinnamon. Use the whisk the drizzle the glaze over the tops of the scones. Let this glaze firm up before serving.”
See, she tweeted a link for her pumpkin whoopie pie recipe sometime last week and all I could think about the rest of the morning was pumpkin whoopie pies. And I don’t even like whoopie pies! Do I even have to tell you what I ended up baking that very afternoon?
I didn’t use Nicole’s recipe because I was missing some ingredients but the recipe I used turned out fantastic! The cakes were so moist and just pumkin-y enough and the cream cheese frosting? Always good. I’m not gonna lie, after making a few whoopie pies, I ended up just smearing cream cheese frosting on the rest of the cakes. You get more cream cheese frosting per cake that way. ;)
½ cup (1 stick) butter, melted and cooled slightly
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1½ teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1-2/3 cups flour
For the frosting:
½ stick (4 tablespoons) unsalted butter, softened
4 ounces cream cheese, softened
1 cup confectioners’ sugar
pinch of salt
Preheat the oven to 350F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and ¾ teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar, ½ teaspoon vanilla and the pinch of salt; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
I loooove snickerdoodles. I mean, I really love snickerdoodles. They’re probably my favorite Christmas cookie ever so y’all know that as soon as I saw a pumpkin version, I had to give it a go.
There’s nothing I didn’t love about this cookie. It was soft on the inside with just a slight pumpkin flavor and then crispy on the outside from the cinnamon sugar mixture. Perfection, I tell you. Perfection.
I do suggest you double the recipe because these will go fast!
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
For the cinnamon sugar:
½ cup granulated white sugar
1 teaspoon ground cinnamon
In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
When ready to bake, preheat oven to 350F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
Remove cookie dough from refrigerator. Use a medium cookie scoop (1½ Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
Bake for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.