I made these last year around the holidays and they were a hit. I decided to make these for the cookie exchange/tacky sweater party I’m going to tonight. I’d thought I posted this last year, but since I didn’t here goes. I doubled the original recipe.
Pumpkin Chocolate Chip Cookies (from northpole.com)
3 c canned pumpkin
3 c white sugar
2 tsp vanilla
1 1/2 c veg oil
6 c flour
3 tsp milk
6 tsp baking powder
3 tsp baking soda
2 packages chocolate chips
2 tsp salt
Mix ingredients in above order. Bake at 350 for 10-12 mins on a greased pan. Enjoy!
Tag Archive for pumpkin
1 pkg yellow cake mix
1 can pumpkin, divided
1/2 c milk
1/3 c oil
1 1/2 tsp pumpkin pie spice, divided
8 oz cream cheese, softened
1 c powdered sugar
8 oz cool whip, thawed
1/4 c caramel ice cream topping
1/4 c chopped pecans
Heat oven to 350. Grease & flour 2 9 in round pans. Beat cake mix, 1 c pumpkin, milk, oil, eggs & 1 tsp pumpkin pie spice in large bowl with mixer until well blended. Pour into pans.
Bake 28-30 mins. Cool in pans for 10 mins. Remove from pans to wire racks to cool completely.
Beat cream cheese in a small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in cool whip.
Cut each cake layer horizontally in half; stack on serving plate, spread cream cheese filling between layers (but don’t frost top layer). Drizzle caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers. We added additional caramel later on per slice as people wanted.
So I’ve had and LOVED pumpkins pancakes, but Jason likes waffles better. I actually made plain ones this weekend and as I was doing so I was thinking that I should find a more fun recipe for them. Lo and behold! Tonight I found one thanks to Erin’s Food Files! I know I said I’d be making blueberry muffins next weekend, but I might put that on hold and make these instead!
UPDATE 12/6: I made these this morning & they were amazing!
Pumpkin Waffles from Cooking Light
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon pumpkin pie spice (original recipe called for ground cloves)
1 cup 1% low-fat milk
1/2 cup Pumpkin Puree
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through spice) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops (it took more like 3 mins on our Belgian waffle iron); repeat procedure with remaining batter.
So after reading a few nesties talking up this recipe and being in the food to start cooking with pumpkin for fall, I decided to make this bread tonight to take home to Midlothian with me tomorrow. I haven’t tried it yet (well not really true, the dough was yummy!) so I’ll update with how my family liked it. Here’s the recipe for now:
1 1/2 cups flour
1/2 tsp salt
1 c sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 c vegetable oil
2 eggs, beaten
1/4 c milk
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 c chocolate chips
Heat oven to 350 degrees.
Mix first 4 ingredients together & set aside.
Mix next 7 ingredients together with electric mixer or KA mixer.
Add the dry ingredients until just combined.
Add the chocolate chips.
Pour into well greased/buttered loaf pan and bake for 50-60 minutes. (It took more like 65 minutes for mine). Let cool on wire rack. Enjoy!