Mini Pumpkin Whoopie Pies

Moist and delicious little things! Cute too. Recipe from allrecipes.

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• Cookies:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 teaspoon vanilla extract
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• Cream Cheese Filling:
• 4 ounces cream cheese, at room temperature
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar (I added more)

Directions

1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Pumpkin Cream Puffs

A twist on a classic dessert! These are light, fluffy, easy to make, impressive to look at, and not overly rich or sweet so that you regret eating one...or two...okay maybe three!


Cream puffs:

1/2 c butter (salted)
1 c water
1 pinch salt
1 c all-purpose flour
4 eggs

Cream Filling:

1 c heavy cream
1/4 c confectioner's sugar (I added a little more, just taste as you gradually add)
1/2 t pumpkin pie spice, or to taste
1/4 c canned pumpkin, or a little more to taste

-In medium saucepan, add butter, water, and salt and bring to a boil. Stir in flour and stir vigorously (mom always did it with a wooden spoon) until mixture forms a ball.

-Remove from heat and stir in the eggs, one at a time, adding the next one when the last one has been fully incorporated.

-Drop dough by medium cookie scoop-size balls (Pampered Chef medium) on ungreased cookie sheet. Now you can make these smaller or bigger, just adjust baking time.

-Bake at 425 for 20-25 minutes. Make sure you bake them long enough, or else they will deflate once you take them out of the oven. Let them get plenty golden brown. Let cool before filling. Cut horizontally, and if remove any excess dough so you have more room for cream filling (I would always hover around the table when my mom was removing this extra dough-it was one of my favorite things to eat!).

-For filling, put cream in mixer and beat on high until beginning to thicken, about 1 minute. Add confectioners sugar and pumpkin pie spice, and continue beating on high until thickens and has soft peaks, about 3 minutes.

-Using a rubber spatula, fold in pumpkin. Do not over mix.

-Spoon about 2 tablespoons (more or less) in each puff. Put top back on puff. When all finished, dust the top of each puff with confectioners sugar and then with your fingers, lightly sprinkle with some more pumpkin pie spice for garnish. Refrigerate leftovers.

Adapted from Allrecipes

Pumpkin Pie Dessert Cake

Ok girls.  Here is another delicious one!!  This tastes like pumpkin pie, but with a sweet buttery-goodness crust!!  It's really yummy!

1 large can pumpkin
1 T pumpkin pie spice (can do 2t cinn, 1/2 t each ginger, nutmeg and allspice to replace)
4 eggs
1 can evaporated milk
1/4 t salt
1 1/2 c sugar
Mix all ingredients. Pour into 9x13 pan.  Bake 30 minutes at 350. (I baked mine almost 40 min. because the middle wasn't set) Mix 1 yellow cake mix with 1 cube butter til crumbly.  (My sis and I agree it needs 1 1/2 cubes butter to get good results.  1 cube leaves it dry.)  Put on top of pumpkin mixture.  Bake in oven 30 minutes more.  Serve room temp with dollop of  whipped cream.  Enjoy!!

Pumpkin Apple Streusel Muffins

This is my very favorite muffin recipe. I discovered it last year I think and love making it as much as possible! These are so moist and delicious-a must when it's autumn! This also makes great bread, just put in greased loaf pans and add time-20 or so more minutes, depending on loaf pan size (until toothpick comes out clean).

2 1/2 c flour
2 c sugar
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
2 eggs, lightly beaten
1 c canned pumpkin puree
1/2 oil
2 c peeled, chopped apple (any sweet variety)

Streusel topping:

2 T flour
1/4 c sugar
1/2 t cinnamon
4 t butter

-Preheat oven to 350. Lightly grease 24 muffin cups or use paper liners.
-In large bowl sift together dry ingredients.
-In another bowl mix wet ingredients well. Add to dry ingredients until just mixed and moistened.
-Fold in apples. Spoon batter into cups.
-In a small bowl mix streusel ingredients (I like to use my hand) until nice and crumbly. Sprinkle on top of each muffin.
-Bake for 35 minutes or until toothpick comes out clean.

Mom's Pumpkin Bars

These are so yummy I just have to make them at least once each Autumn. I had forgotten how GOOD they make your house smell while they are baking!! They taste somewhat like pumpkin pie with a toasted, nutty, crunchy topping that is wonderful! Serve with a big dollop of soft whipped cream and you're in heaven.

Crust:
1 c flour
1/2 c oats
1/2 c brown sugar
1/2 c butter, softened

-Mix and press in bottom of a 9x13 pan. Bake at 350 for 15 minutes.

Filling:
2 c pumpkin
1 can evaporated milk
2 eggs
3/4 c sugar
1/2 t salt
1/4 t ground cloves
1 t cinnamon
1/2 t ginger

-Mix well and pour over crust. Bake another 30 minutes.

Topping:
1/2 c nuts, chopped (pecans)
1/2 c brown sugar
2 T butter, softened

-Mix and sprinkle on top. Put back in oven again for another 30 minutes.


My little Chef Boyardee

Pumpkin Spiced Bread Pudding

If you love bread pudding or pumpkin pie then you'll love this! So comforting on a chilly autumn day! Recipe is from Good Things Utah but I altered it slightly. You can never have too many pumpkin recipes, right?

5 cups canned pumpkin puree
2 large whole eggs
2 egg yolks
3 cups heavy cream
¼ cup brown sugar
1 ¼ cups sugar
¾ t cinnamon
¼ t nutmeg
¼ t cloves, ground
1 c half-and-half
10 cups Croissants, cubed into 2-inch squares, or french bread

-In a mixing bowl, mix pumpkin with all the eggs, heavy cream, brown sugar, ¼ cup of granulated sugar, cinnamon, nutmeg, and cloves. Set aside.

-In a sauce pan, combine 2 tablespoons of water and remaining 1 cup of granulated sugar and heat over high heat.

-As sugar melts, swirl pan often to ensure even melting. Do not stir because it will slow down the melting process and cause the sugared water to brown unevenly. Cook for 3 to 4 minutes, or until sugar has a deep caramel color. Remove from the heat and carefully whisk ¼ cup of the half-and-half cream into the caramel until well combined, then whisk in the remaining ¾ cup of half-and-half.

-Pour caramel mixture into a 9x13 casserole dish. Top with half the croissant cubes, then pour half of the pumpkin mixture over the top. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.

-Set aside to let sit for about 30 minutes. Preheat oven to 350. Bake bread pudding for 30 to 45 minutes, or until pudding is set. Remove from oven and let cool. Serve bread pudding in wedges or squares and top with cinnamon flavored fresh whipped cream.

-Serves 12-15.

Pumpkin Creme brulee

While we're talking about pumpkin recipes, here's a fabulously easy and very tasty one! This is my favorite pumpkin treat! You better try it Em!

3 C heavy cream

1 t pumpkin spice

1/2 t salt

3/4 C sugar

8 egg yolks

1 15 ounce can pumpkin

Stir cream, spice, salt and sugar in heavy pot. On medium heat, bring to simmer (bubbles around edge) Take off heat. Whisk together egg yolk and Pumpkin. Slowly pour in hot cream mixture until fully incorporated. Pour into 4 oz. ramekins. Place ramekins in a warm water bath and bake at 325 for 30-35 minutes or until set around the edges but slightly wiggly in the middle. Take out of oven, and water bath. Let sit 10 min. then cover each ramekin with plastic wrap and chill for 3-4 hours. When ready, sprinkle with sugar and torch to burn the sugar or put under broiler, watching carefully. Put a spoonful of whipped cream on top with a sprinkle of cinnamon. Mmm Mmmm Good!

Pumpkin Cinnamon Rolls

I made these for our cider party today and I'm so glad I did! They were a joy to make. The dough had a wonderful consistency and rolled out beautifully! I found this recipe online but it had been veganized, so I changed a few things and added a couple eggs. I also made the dough last night and kept it in the fridge to save some time this morning. These are fairly simple to make, so don't think you can't do it, because you can! I'm very pleased with how they turned out! The pumpkin really makes these a beautiful color!

2 pkg. dry yeast (or 2 T)
1/2 c warm water
1 15 oz. can pumpkin
1/2 c canned milk
1/2 c butter, melted
2 eggs
1/4 c sugar
7 c flour
2 1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t ginger

Filling:
1 c brown sugar
3 t cinnamon
1/2 c butter, softened

Glaze:
1 1/2 c powdered sugar
3 T canned milk
1/2 t vanilla
dash of cinnamon

-In your mixer bowl combine yeast and water, whisk together and let stand 5 minutes. Add pumpkin, milk, butter, sugar, and eggs. Lightly mix using dough hook. Gradually add and mix on medium until smooth. Dough should be a little sticky, so careful adding the flour, you may not need it all but I did. Continue to mix on medium for 10minutes.

-At this point, you can either cover bowl with plastic wrap and stick in fridge overnight, or you can cover and let rise in a warm place for about 45 minutes until doubled in size.

-Punch dough down; cover and let rest 5 minutes.

-For filling, mix brown sugar and cinnamon in a small bowl and set aside.

-Turn dough onto a floured surface and cut in half. Roll each half into a 12x10-inch rectangle. Spread each half with softened butter, then sprinkle filling mixture on top covering the whole rectangle. Roll up rectangle from long side, pinch seam and ends to seal. Cut each roll into 12 slices (about 1 inch each). Place slices in 2 greased 9x13 pans (12 rolls in each pan). Cover and let rise until doubled in size. If you're doing the overnight method it will take at least an hour. Otherwise, it will take about 25 minutes.

-Bake rolls at 375 for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

-In small bowl mix glaze ingredients until smooth. Drizzle with fork over slightly cooled rolls.

-Makes 24.

Kneaders Pumpkin Chocolate Chip Cookies

These are the best I've had yet! I know I said I was going to stop baking, but I had to make something for our cider party tomorrow! They are so light and airy and just melt in your mouth! I really can't believe it! And yes, they do call for a lot of butter, but I think that's what makes them so good. I used 2 cubes butter, 1 cube margarine and they were absolutely wonderful! They have just the right amount of spices.

1 c brown sugar
1/2 c sugar
1 1/2 c butter, softened
2 eggs
1 15 oz. can pumpkin
2 c flour
1 T baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt
1/4 t ginger
1 c chocolate chips (I used the whole bag!)

-Cream butter and sugars. Add eggs, pumpkin, and cream together until color lightens. Scrape bowl and beat 1 more minute. Add dry ingredients and mix well. Stir in chocolate chips. Bake at 400 for 12-15 minutes (I did about 12)until just barely light golden brown edges.

-Makes about 3 dozen (depends how much of the batter you eat!)