Pumpkin Gingerbread Bundt Cake

To continue with my mindset of willing it to be fall even though it feels like 100 degrees outside, Miss F and I decided to bake with pumpkin after we purchased a few pumpkins for our porch. She had requested a cake of some sort and having just made a bundt cake for my mom's birthday, I knew I wanted to use the pan again.  I adore gingerbread, especially when served warm with a healthy dollop of whipped cream.  This recipe had the perfect spice and the pumpkin made the cake incredibly moist.  This recipe was adapted from McCormick.

Pumpkin Gingerbread Bundt Cake

4 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 can (15 ounces) pumpkin
1 cup brown sugar
1 cup molasses
½ cup (1 stick) butter, softened
2 eggs
1 cup boiling water

Preheat the oven to 350 degrees. Sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg. Set aside. In a mixing bowl, beat the pumpkin, brown sugar, molasses and butter on medium speed until combined. Add the egg, mix well. Add the flour and water, alternating and beating on low just until blended. Pour the batter into a greased 12 cup Bundt pan. Bake for 45 to 50 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes, invert cake onto the wire rack and cool completely. Slice and serve with whipped cream.

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Pumpkin Chocolate Chip Muffins

Miss F's class is celebrating Halloween by wearing costumes (first time ever for her school) and having a Pumpkin Day. There are going to have all sorts of fun pumpkin themed activities, including tasting all sorts of delicious pumpkin treats. Miss F wanted to make pumpkin muffins and I suggested to add chocolate chips, because, why not? And I suspect the chocolate might break up all the pumpkiness. Happy Halloween everyone! This recipe was based off one from Betty Crocker.

Pumpkin Chocolate Chip Muffins

2 ½ cups flour
1 ½ teaspoons baking soda
1 ¼ teaspoons kosher (coarse) salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¾ teaspoon ground cloves
½ teaspoon ground ginger
1 ½ cups sugar
2/3 cup canola oil
½ cup water
3 eggs
1 can (15 oz) 100% pure pumpkin
1 ½ cups chocolate chips

Preheat the oven to 350 degrees. Line 24 muffin tins with paper baking cups. In a large bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a medium bowl, whisk together the sugar, oil, water and eggs; stir in the pumpkin. Stir the pumpkin mixture into the flour mixture just until moistened. Stir in the chocolate chips. Use an ice cream disher to scoop the batter into the lined muffin tins. Bake for 25 minutes. Cool in the pans for 5 minutes, then cool completely on wire racks.

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Pumpkin Pancakes

Miss F is now a pro at making her own breakfast, as long as there are leftover pancakes or waffles in the refrigerator, she is set to go.  It makes mornings really easy on me and she loves feeling a bit independent.  She has always loved anything with cinnamon.  I can make her plain oatmeal and as long as there is a sprinkle of cinnamon, she will gobble it all up.  These pancakes couldn't be any easier and they are great for using up leftover pumpkin from fall baking.  This recipe is from All Recipes.

Pumpkin Pancakes

1 ¼ cups flour
¼ cup brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
½ cup pumpkin puree
1 egg
1 tablespoon vegetable oil

In a mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon and nutmeg. In a small bowl, whisk together the milk, pumpkin, egg and oil together. Pour the milk mixture into the flour mixture; stir until just combined. Heat a skillet or griddle over medium high heat, grease the skillet with shortening. Drop ¼ cup of batter onto the heated skillet and cook until bubbles form. Flip and cook 1 minute more. Repeat with the remaining batter and server warm.

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Pumpkin Gingerbread Muffins

Even though it is still quite warm here, I can still bake like it is actually fall. Miss F loves anything ginger flavored nd muffins are an easy breakfast or snack for school.  These are so easy to make, Miss F nearly did it all by herself.  She is still quite wary of interacting with the oven in any way.  This recipe doesn't use an entire can of pumpkin puree, so we had just enough left to make my favorite puffy pumpkin pancakes.  We can pretend it's fall even though we are sweating right through it!  Recipe adapted from The Lean Green Bean.

Pumpkin Gingerbread Muffins

4 tablespoons butter, melted
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup molasses
2/3 cup pumpkin puree
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons ground ginger

Line a 12 cup muffin tin with paper liners and preheat the oven to 350 degrees. Stir together the butter, brown sugar, eggs, vanilla, molasses and pumpkin until well combined. Stir in the flour, baking soda, baking powder, cinnamon and ginger just until combined. Scoop the batter into the prepared liners and bake for 20 to 22 minutes. Cool completely.

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Baked Pumpkin Iced Doughnuts

Miss F loves doughnuts for breakfast, they are about her most favorite breakfast treat. Though, she really loves all breakfast foods, which is the exact opposite of me. I don't really love many traditional breakfast foods, but I do adore doughnuts. These doughnuts are perfect for fall and Miss F approved.  This recipe makes six doughnuts using the Wilton doughnut pan.  Seriously, it has been one of my best kitchen investments ever.  And by investment, I mean it costs less than a dozen doughnuts. Thanks to the Redhead Baker for the inspiration!

Baked Pumpkin Iced Doughnuts

1 cup flour
1/3 cup sugar
1 tablespoon butter, melted
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
pinch ginger
pinch cloves
½ teaspoons salt
1/3 cup canned pumpkin
1 egg
1 teaspoon vanilla extract

For the glaze:
1 tablespoon milk
½ cup confectioners’ sugar

Preheat oven to 400 degrees. Spray the doughnut pan with non-stick cooking spray. Stir together the flour, sugar, butter, baking powder, cinnamon, nutmeg, ginger, cloves, salt, pumpkin, egg and vanilla in a mixing bowl. The dough will be quite thick. Spoon the batter into the doughnut pan, making sure it is evenly distributed. Bake for 10 to 12 minutes, until the doughnut springs back to the touch. Cool on a wire rack. While the doughnuts are cooling, whisk together the milk and confectioners' sugar. Dip each cooled doughnut into the glaze and allow the glaze to set. Serve.

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Pumpkin Gingerbread Cake

I adore big slices of gingerbread cake. I also enjoy pumpkin gingerbread. So I decided to combine the two, at Miss F's request, to make pumpkin gingerbread cake. The whole inspiration to making gingerbread came from Disneyland. We were riding through the Nightmare Before Christmas Haunted Mansion and there was a wonderfully good smelling gingerbread house in one of the rooms. Miss F has wanted to make gingerbread for her lunchbox ever since we got home. This gingerbread is a little more Halloween than Christmas, I adore it.

Pumpkin Gingerbread

¾ cup sugar
¾ cup brown sugar
½ cup vegetable oil
2 eggs
1/3 cup water
1 cup pumpkin
1 teaspoon ginger
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
¼ teaspoon nutmeg
1 ¾ cup flour
1 teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon salt

Preheat oven to 350 degrees. Grease a 9 inch square pan. In a large bowl mix together the sugars, oil, eggs and water. Beat in the pumpkin and the spices. Slowly add the flour, baking soda, baking powder and salt. Stir just until blended. Pour the batter into the prepared pan. Bake for 40 minutes.

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Cinnamon Sugar Pumpkin Doughnuts

My absolute favorite grocery store doughnuts are the cake doughnuts coated with cinnamon powdered sugar. They can sometimes be tough to find, often the package will have plain, powdered and chocolate covered. Since it is technically fall, there always seems to be a half empty can of pumpkin lurking in my fridge. These doughnuts are perfect for using up the remaining pumpkin from your last pumpkin creation. Miss F loved these so much she didn't even miss her usual sprinkles. I think shaking the doughnuts in the Ziploc was nearly as exciting as sprinkling. These doughnuts are loosely based on the vegan version from Oh She Glows, de-veganized of course.

Cinnamon Sugar Pumpkin Doughnuts

½ teaspoon apple cider vinegar
6 tablespoons milk
½ cup fresh or canned pureed pumpkin
¼ cup sugar
3 tablespoons unsweetened applesauce
2 tablespoons brown sugar
2 tablespoons butter, melted
2 teaspoons baking powder
¼ teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 ½ cups flour

½ cup powdered sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease two mini doughnut pans or two regular sized doughnut pans with cooking spray. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted butter. Sift in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. Spoon the batter into the greased doughnut pan. Bake for 10-12 minutes at 350 degrees or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove.

Combine the powdered sugar and cinnamon in a Ziploc bag, seal and toss to coat. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly.

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Secret Recipe Club: Pumpkin Chocolate Chip Bars

Even though it is still quite warm here in Houston, it is still time to break out the pumpkin no matter what the thermometer says. I instantly gravitated to this recipe for Pumpkin Chocolate Chip Bars from Loving Life for the Secret Recipe Club this month. The bars were perfect for packing in Miss F's lunch and for snacking on around the house while we pretended that the leaves were turning. At least the fall has brought the return of football, so Go Coogs! Go Texans! and Hail to the Redskins!  Be sure to check out all the great recipes shared in this month's exchange.

Pumpkin Chocolate Chip Bars

2 cups all purpose flour
1 teaspoon cinnamon
¼ teaspoon allspice
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon baking soda
¾ teaspoon salt
1 cup butter softened
1 ¼ cups sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin
2 cups chocolate chips

Preheat oven to 350. Line bottom and sides of a 9 x 13 pan with foil, leaving an overhang on all sides. Spray with cooking spray. In a medium bowl, combine flour, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Set aside.

In a mixing bowl, cream butter and sugar till smooth. Add egg and vanilla and beat till combined. Add pumpkin puree. Mixture will appear curdled. Reduce speed to low and add in dry ingredients. Stir in chocolate chips.

Spread batter evenly in pan. Bake until edges pull away from the sides of pan and toothpick inserted comes out with just a few moist crumbs attached, 35-40 minutes. Cool completely in pan. When cool, lift bars out with foil. Fold foil down and use a serrated knife to cut into 24 bars.

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Chocolate Glazed Pumpkin Cookies

I first saw these cookies on Pinterest, but it was for a "skinny" version. If I am eating a cookie, I am eating a cookie. So I found the original recipe from Martha Stewart and realized that it was much more my style than the "skinny" version. These were a big hit with Miss F. She snuck a couple before I had a chance to add the chocolate and after I added the chocolate...well...let's just say she ate a lot. These are more like spheres and not so much like cookies, but chocolate glazed pumpkin balls just doesn't sound right.  I think next time I bake these I am going to use an actual piping bag and tip.  I am not so talented with the Ziplock bag method.

Chocolate Glazed Pumpkin Cookies

2 cups all-purpose flour, (spooned and leveled)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon pumpkin-pie spice
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix). Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.

When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

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Recipe Swap: Starbucks Pumpkin Bread

Confession: I have never had a drink from Starbucks.  I don't drink coffee.  I have had snacks from Starbucks because they were free at our hotel in San Diego this past June.  The lemon poppyseed bread was delicious.  So I did have an idea of what to expect of this bread.  And I was not disappointed.  I took this bread to my girls' weekend in Galveston to snack on for breakfast (along with Banana Applesauce Oat Muffins.) The Starbucks Pumpkin Bread was part of the apple and pumpkin recipe swap organized by A Taste of Home Cooking.  This recipe was submitted by Mrs. Regueiro's Plate.  I submitted my Caramel Apple Tart in the swap.  I hope whoever got it likes it!

Starbucks Pumpkin Bread

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
¼ teaspoon ground allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup dark brown sugar
½ teaspoon vanilla
¾ cup canned pumpkin
¾ cup vegetable oil
¼ cup pumpkin seeds, chopped

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking soda, baking powder, spices, and salt and whisk to combine. Set aside.

In a large bowl, beat eggs, sugars, and vanilla on high speed for about 30 seconds. Add dry ingredients and mix. Add pumpkin and oil, mix to combine. Pour batter into a 9x5 greased loaf pan.

Bake for 60 to 70 minutes or until the top of the bread begins to brown.

When the bread is cool, slice into approximately 1 inch slices.

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Pumpkin Powdered Doughnuts

As soon as i saw these on Pinterest (via Multiply Delicious), I knew I had to make them. I had one bag of pumpkin left in our freezer and it was time to be put to use.  I must confess that one of my favorite doughnuts come from the grocery store, the cake doughnuts with the cinnamon  powdered sugar on them.  So I had to adapt the recipe to make them like my grocery store fav.  After making these, I am clueless how that cinnamon powdered sugar stays put.  These doughnuts absorbed it, which wasn't necessarily a bad thing.  These are the perfect fall breakfast treat and they are totally worth making a powdered sugar disaster in the kitchen.  I swear there was powdered sugar all in Miss F's hair by the time we were done.

Pumpkin Powdered Doughnuts
makes 6 doughnuts

1 ¾ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
2 ½ teaspoons cinnamon, divided
¼ cup light brown sugar, packed
¼ cup sugar
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ½ teaspoons maple syrup
¼ cup buttermilk
½ cup pumpkin puree
¼ cup powdered sugar

Heat oven to 375 degrees. Grease your doughnut pan.

In a large bowl, combine flours, baking powder, salt, pumpkin pie spice, 1 ½ teaspoons of the cinnamon, and both sugars. Whisk together ingredients until combined. In a small bowl, whisk together butter, egg, vanilla, maple syrup, buttermilk, and pumpkin puree. Add wet ingredients to dry ingredients and stir until combined.

Carefully spoon the batter into the prepared doughnut pan. I put the batter in a large Ziploc bag and cut off one of the bottom corners to pipe it into the doughnut pan. Bake 12 to 15 minutes or until doughnuts are slightly golden. Remove doughnuts to a cooling rack.

In a large Ziploc bag, combine the powdered sugar and remaining teaspoon of cinnamon. Add the cooled doughnuts to the bag and toss to coat in the powdered sugar mixture. Serve.

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Pumpkin Gingerbread

I found this recipe in the most random of places, Soap Opera Digest. Now before you get too judgey, I get the magazine for free (thanks FreeBizMag!)  And yes, I get Soap Opera Weekly for free as well.  And I don't really even watch soap operas, I do DVR All My Children, but I am not a loyal viewer as a SAHM should.  This recipe was presented as a regular version and a healthier version, I made a version somewhat in the middle of the two.  The gingerbread is moist, dense and delicious.  And it used up another cup of my homemade pumpkin puree from the freezer.  Only one left...

Pumpkin Gingerbread

¾ cup sugar
¾ cup brown sugar
½ cup unsweetened apple sauce
2 eggs
2/3 cup water
1 cup pumpkin puree
1 teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 ¾ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine sugar, applesauce and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cloves, nutmeg and cinnamon. In a medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to the pumpkin mixture and blend just until all ingredients are mixed. Pour batter into prepared pan. Bake until toothpick comes out clean, ~ 1 hour.

Adapted from Soap Opera Digest

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Alton Brown's Pumpkin Pie

I confess, I have never tried pumpkin pie. The whole thing just doesn't sound delicious to me. That being said, C requests a pumpkin pie for Thanksgiving every year. This year, Alton Brown featured pumpkin pie on his Thanksgiving special. I followed his instructions, but I did change his ginger snap crust to a standard pastry crust. C insists pumpkin pie be served with Cool Whip (blech!), but this year he had to settle for extra creamy Cool Whip since Kroger was sold out of the regular. Do they not realize it is Thanksgiving?

Pumpkin Pie

16 ounces Pumpkin Puree, approximately 2 cups, recipe follows
1 cup half-and-half
½ teaspoon freshly grated nutmeg
1 teaspoon cinammon
½ teaspoon kosher salt
¾ cup dark brown sugar
2 large eggs
1 large egg yolk
1 pie crust

Heat the oven to 350 degrees F.

Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.

Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into a prepared pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

Pumpkin Puree

2 pie pumpkins
kosher salt

Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Adapted from Alton Brown

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Pumpkin Cream Cheese Muffins

When I saw these on Annie Eats and had a baby shower in just a few days, I knew they would be perfect. Miss F got all excited that they were her muffins, but she was quite disappointed when she bit into the cream cheese portion of the muffin.  I had a few issues with these, the muffin itself was super dense, the cream cheese shriveled up, which was unappetizing and the spice level wasn't near where I would want it.  If I make them again, I will certainly double up on the spices.

Pumpkin Cream Cheese Muffins
makes 24 muffins

3 cups flour
1 tablespoon cinnamon
1 ½ teaspoons nutmeg
¾ teaspoon ginger
1 ¼ teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 c. sugar
4 eggs
2 cups canned pumpkin
1 ¼ cups vegetable oil
8 oz. pkg. cream cheese

Preheat oven to 350.

In a large bowl, mix together the flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda and sugar. In a small bowl, combine the eggs, pumpkin and oil. Stir the wet ingredients into the dry ingredients.

Fill lined muffin tins half full. Cut the cream cheese into 24 equal squares. Place a cream cheese square into each muffin tin. Fill each muffin tin with the remaining batter.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean from the muffin part.

Let cool in pan for 5 min. before moving to a cooling rack to cool completely.

Adapted from Annie Eats

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Pumpkin Bread

After the disappointing Pumpkin Cream Cheese muffins, I still had a pumpkin craving that hadn't been satiated. I combined several recipes I found on the internet, trying to make it spicy and sweet enough for my tastes. This was certainly a winner. I made two loaves, one with chocolate chips and one without. Of course Miss F preferred the chocolate chip version.

Pumpkin Bread
makes 2 loaves

3½ cups flour
2 ½ cups granulated sugar
2 teaspoons baking soda
1½ teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ teaspoons ground cloves
1½ cups of semi-sweet mini chocolate chips (optional)

4 eggs
½ cup canola oil
½ cup unsweetened applesauce
2/3 cup water
2 cups canned, plain pumpkin

Preheat oven to 350° F.

Combine all dry ingredients, except chocolate chips, in a large mixing bowl and mix well.

In a separate bowl, slightly beat the eggs with a fork or wire whisk. Add the remaining wet ingredients to the eggs and stir well. Gradually add the wet ingredients to the dry ingredients. Stir just until evenly mixed. Fold in chocolate chips.

Coat 2 bread pans evenly with cooking spray. Pour half of the mixture into each pan.

Bake for 50-60 minutes.

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Pumpkin Cream Cheese Rolls

I have an embarassing amount of Pillsbury refrigerated products. They often are free with coupons at Kroger. When you combine your printed coupons from Coupons.com and Red Plum with the Kroger card loadable coupons at Cellfire and Shortcuts. These rolls were really easy. Miss F and I ate three a piece, C had EIGHT. I used the Pillsbury Recipe Creations, so I didn't have to press the triangles together. So easy!






Pumpkin Cream Cheese Rolls

Ingredients

2 packages/cans Pillsbury Crescent Rolls
4 oz cream cheese, softened
1/3 cup brown sugar
1/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place rolls in two 9 inch cake pans that have been sprayed with cooking spray.

Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin

Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

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Pie of the month: Pumpkin Pie

C has been pestering me all day to eat a piece of this pie! To his credit, it is a gift to him, but he needs to be patient and wait for Thanksgiving dinner. This recipe is really easy to make, as long as you are able to find pumpkin where you live. Luckily, pumpkin is readily available here...which is especially fgood since I love making the pumpkin pancakes and pumpkin waffles so much.

Happy Thanksgiving everyone!





Pumpkin Pie

1 can (15 ounces) solid pack pumpkin
¾ cup brown sugar
1 tablespoon cornstarch
½ teaspoon coarse salt
¾ teaspoon cinnamon
¾ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract
3 large eggs
1 can (12 ounces) evaporated milk

Preheat oven to 350. On a lightly floured surface, roll dough disk 1/8 inch thick, then cut in to 16 inch circle. Fit into a 9 inch deep dish pie dish, leaving in inch overhang. Fold edges under.

Shape large, loose, half circles at edge of dough, then fold into a wave like pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.

Whisk pumpkin, sugar, cornstarch, salt, cinnamon ginger, nutmeg, vanilla, eggs, and milk in a large bowl.

Transfer pie dish to a rimmed baking sheet and pout pumpkin mixture into the crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. Let cool on a wire wrack. Refrigerate until well chilled, at least 6 hours, preferably overnight.

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Puffy Pumpkin Pancakes

It's fall, getting cooler out, and time for more pumpkin-y treats. I made some pumpkin pancakes this morning that were super puffy due to the vinegar and baking soda combination. They were really fluffy and yummy! Miss F ate 2 whole pancakes and was clamoring for more. Both C and I were stuffed after two pancakes, so we figured she best stop after two...though she wanted more!







Puffy Pumpkin Pancakes
(makes 8)

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup milk
2/3 cup pumpkin puree
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Pumpkin Waffles

I know these should be served in the fall, but Miss F was starting pumpkin and a whole can would be a lot for one baby. This recipe is fantastic, the waffles turned out great. It made 9 (could have made 10 if I hadn't overflowed the waffle iron). C ate four! I think they would be great with some whipped cream cheese icing or something like that, but they were good enough on their own with powdered sugar and maple syrup.






Pumpkin Waffles

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Cook according to your waffle iron directions.

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