IT'S HOT IN MY KITCHEN

Chocolate Pumpkin Peanut Butter
Ingredients
1 cup pumpkin puree
2 [or 3] tablespoons dark chocolate peanut butter or regular creamy peanut butter
1 teaspoon of cinnamon
Little sweetness – honey or agave nectar, to taste
Optional – pinch of nutmeg
Directions
In a medium bowl, mix everything together until well combined.  That’s it.
Store in an airtight container. Mine doesn’t last more than a week because I eat it with in a few days.
Enjoy!
*If you don’t have the dark chocolate peanut butter, GO  GET  IT! If you don’t get it you can add a couple teaspoons of good cocoa powder. 

Chocolate Pumpkin Peanut Butter

Ingredients

  • 1 cup pumpkin puree
  • 2 [or 3] tablespoons dark chocolate peanut butter or regular creamy peanut butter
  • 1 teaspoon of cinnamon
  • Little sweetness – honey or agave nectar, to taste
  • Optional – pinch of nutmeg

Directions

In a medium bowl, mix everything together until well combined.  That’s it.

Store in an airtight container. Mine doesn’t last more than a week because I eat it with in a few days.

Enjoy!

*If you don’t have the dark chocolate peanut butter, GO  GET  IT! If you don’t get it you can add a couple teaspoons of good cocoa powder. 

PUMPKIN GRAVY


Ingredients
1 1/2 pounds bacon, cut into large dice
1 medium onion, sliced
2 cloves garlic, smashed
6 fresh sage leaves, divided
2 cups diced fresh pumpkin
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into cubes
Directions
In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

PUMPKIN GRAVY

Ingredients

  • 1 1/2 pounds bacon, cut into large dice
  • 1 medium onion, sliced
  • 2 cloves garlic, smashed
  • 6 fresh sage leaves, divided
  • 2 cups diced fresh pumpkin
  • 1 quart low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons cold unsalted butter, cut into cubes

Directions

In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

PUMPKIN STUFFED FRENCH TOAST
 
Ingredients
6 oz. cream cheese, softened
3/4 cup pumpkin puree (not pumpkin pie mix)

2 tbsp sugar
3/4 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
16 slices French country-style bread
1 3/4 cups milk
8 eggs
1/4 cup pure maple syrup
3 tsp vanilla extract
1/2 tsp salt
1 cup chopped pecans, toasted
Instructions
1. Preheat oven to 200 degrees F.
2. In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup,
cinnamon and nutmeg until fairly smooth (it’s okay if there are a few lumps).
3. Divide the pumpkin mixture across 6 pieces of bread. Place the pieces of bread on top to form
sandwiches.
4. Preheat a nonstick griddle to 375 degrees or a large nonstick skillet over medium heat. With a
nonstick griddle, it’s not necessary to use any butter, but you may find you need to coat a
nonstick skillet with some butter or cooking spray.
5. In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a
shallow dish.
6. Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the
bread, about 1 minute per side.
7. Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden
brown, about 3 minutes per side.
8. Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set
over a large baking sheet.
9. Repeat with remaining sandwiches.
10. Serve with toasted pecans and maple syrup.

PUMPKIN STUFFED FRENCH TOAST

Ingredients

6 oz. cream cheese, softened

3/4 cup pumpkin puree (not pumpkin pie mix)

2 tbsp sugar

3/4 tsp ground cinnamon

3/4 tsp freshly grated nutmeg

16 slices French country-style bread

1 3/4 cups milk

8 eggs

1/4 cup pure maple syrup

3 tsp vanilla extract

1/2 tsp salt

1 cup chopped pecans, toasted

Instructions

1. Preheat oven to 200 degrees F.

2. In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup,

cinnamon and nutmeg until fairly smooth (it’s okay if there are a few lumps).

3. Divide the pumpkin mixture across 6 pieces of bread. Place the pieces of bread on top to form

sandwiches.

4. Preheat a nonstick griddle to 375 degrees or a large nonstick skillet over medium heat. With a

nonstick griddle, it’s not necessary to use any butter, but you may find you need to coat a

nonstick skillet with some butter or cooking spray.

5. In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a

shallow dish.

6. Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the

bread, about 1 minute per side.

7. Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden

brown, about 3 minutes per side.

8. Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set

over a large baking sheet.

9. Repeat with remaining sandwiches.

10. Serve with toasted pecans and maple syrup.

PUMPKIN ROLL MONKEY BREAD


Ingredients:Dough:3 1/4 cups all-purpose flour1/2 tsp salt1 tsp pumpkin pie spice2 Tbsp melted butter1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast
Coating/Layering:1 cup sugar2 tsp cinnamon1 stick butter, melted1 block cream cheese (not softened)12oz pecan pieces
Topping (optional)Powdered sugar

Whisk together the flour, salt, and pumpkin pie spice. In a separate bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Add wet ingredient to the dry and mix together. Once both wet and dry ingredients are thoroughly mixed, it’s time to knead the dough. You can either turn the dough onto floured surface and knead by hand until elastic (about 8-10 minutes) or if you have a KitchenAid mixer just use the spiral dough hook attachment to do the work for you. Once the dough is elastic, transfer to a bowl sprayed with cooking spray. Flip the dough over so that the top is coated and won’t dry out. Cover with a towel and allow to rise until double in size or about an hour. While the dough is rising you can go ahead and do a little prep work for the assembly process. Cut a block of refrigerated cream cheese into tiny cubes. You’ll need to get 40-45 cubes out of one block so slice small. You can also melt a stick of butter and mix together the cinnamon and sugar for rolling the dough balls. Once the dough has doubled in size, it’s ready to be divided into small balls. Pinch dough into balls that are 1 1/2 – 2 inches in diameter and tuck a cube of cream cheese inside. Dip each ball in the melted butter then roll in sugar/cinnamon mixture. Place one layer balls in a Bundt pan that has been sprayed with cooking spray. Sprinkle pecans on top then add another layers of balls. Repeat dough ball/pecan layers until Bundt pan is a little over half full.  A tighter packed pan makes cake-like, sliceable monkey bread whereas a lightly packed  pan (ie just laying the balls in the pan) makes for pull-apart monkey bread. That’s how I like mine. After layering is complete, sprinkle any leftover butter and cinnamon/sugar mixture on top, cover, and allow to rise again for about an hour. Once the dough has risen for the second time, bake for 30-35 minutes in a 350 degree oven.

After baking, let the monkey bread cool in the pan for about 10 minutes (no longer or it will get stuck!) then flip onto a serving platter.  You can sprinkle the top with powdered sugar if you like. If your bread doesn’t come out of the pan easily, just pick it apart and serve in a bowl. This works best for serving a large group anyway.

PUMPKIN ROLL MONKEY BREAD

Ingredients:
Dough:
3 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp pumpkin pie spice
2 Tbsp melted butter
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast

Coating/Layering:
1 cup sugar
2 tsp cinnamon
1 stick butter, melted
1 block cream cheese (not softened)
12oz pecan pieces

Topping (optional)
Powdered sugar

Whisk together the flour, salt, and pumpkin pie spice. In a separate bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Add wet ingredient to the dry and mix together. Once both wet and dry ingredients are thoroughly mixed, it’s time to knead the dough. You can either turn the dough onto floured surface and knead by hand until elastic (about 8-10 minutes) or if you have a KitchenAid mixer just use the spiral dough hook attachment to do the work for you. Once the dough is elastic, transfer to a bowl sprayed with cooking spray. Flip the dough over so that the top is coated and won’t dry out. Cover with a towel and allow to rise until double in size or about an hour. While the dough is rising you can go ahead and do a little prep work for the assembly process. Cut a block of refrigerated cream cheese into tiny cubes. You’ll need to get 40-45 cubes out of one block so slice small. You can also melt a stick of butter and mix together the cinnamon and sugar for rolling the dough balls. Once the dough has doubled in size, it’s ready to be divided into small balls. Pinch dough into balls that are 1 1/2 – 2 inches in diameter and tuck a cube of cream cheese inside. Dip each ball in the melted butter then roll in sugar/cinnamon mixture. Place one layer balls in a Bundt pan that has been sprayed with cooking spray. Sprinkle pecans on top then add another layers of balls. Repeat dough ball/pecan layers until Bundt pan is a little over half full.  A tighter packed pan makes cake-like, sliceable monkey bread whereas a lightly packed  pan (ie just laying the balls in the pan) makes for pull-apart monkey bread. That’s how I like mine. After layering is complete, sprinkle any leftover butter and cinnamon/sugar mixture on top, cover, and allow to rise again for about an hour. Once the dough has risen for the second time, bake for 30-35 minutes in a 350 degree oven.

After baking, let the monkey bread cool in the pan for about 10 minutes (no longer or it will get stuck!) then flip onto a serving platter.  You can sprinkle the top with powdered sugar if you like. If your bread doesn’t come out of the pan easily, just pick it apart and serve in a bowl. This works best for serving a large group anyway.

To make these – and you will want to make them – you make your pretty standard pumpkin pancake, but just after you pour the batter on the griddle, you pipe on a mixture of cinnamon, sugar, butter mixture in a spiral on top. As the pancake cooks, the cinnamon swirl melts and sinks into the pancake. Once the pancake has cooked for 3-4 minutes, you carefully flip it over and take a good long sniff of all that cinnamon and butter. Pure heaven. After just another couple minutes on the griddle, your pumpkin cinnamon roll pancake is all done. Until you add the cream cheese icing of course, because come on, this is a cinnamon roll pancake here. Then serve them up, nice and hot and draped in icing, and just try telling me these aren’t the very best pancakes you’ve ever had.

Pumpkin Cinnamon Roll Pancakes
Yield: 8 large pancakes
 
Ingredients

For the cinnamon swirl:
1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
For the cream cheese icing:
4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
For the pancakes:
1 1/2 cups 1% milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2/ teaspoon salt
1 tablespoon packed light brown sugar
Instructions
Prepare the cinnamon filling:
In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.
Prepare the icing:
In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Pour the icing in a sandwich-size ziplock bag and set aside.
Prepare the pancake batter:
In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
Check on your cinnamon filling:
Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won’t work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.
Cook the pancakes:
Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom.
Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.

To make these – and you will want to make them – you make your pretty standard pumpkin pancake, but just after you pour the batter on the griddle, you pipe on a mixture of cinnamon, sugar, butter mixture in a spiral on top. As the pancake cooks, the cinnamon swirl melts and sinks into the pancake. Once the pancake has cooked for 3-4 minutes, you carefully flip it over and take a good long sniff of all that cinnamon and butter. Pure heaven. After just another couple minutes on the griddle, your pumpkin cinnamon roll pancake is all done. Until you add the cream cheese icing of course, because come on, this is a cinnamon roll pancake here. Then serve them up, nice and hot and draped in icing, and just try telling me these aren’t the very best pancakes you’ve ever had.

Pumpkin Cinnamon Roll Pancakes

Yield: 8 large pancakes

 

Ingredients

    For the cinnamon swirl:
  • 1/2 cup (1 stick) salted butter, melted
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • For the cream cheese icing:
  • 4 tablespoons (1/2 stick) salted butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • For the pancakes:
  • 1 1/2 cups 1% milk
  • 1 cup pure unsweetened pumpkin puree
  • 2 large eggs
  • 2 tablespoon canola or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2/ teaspoon salt
  • 1 tablespoon packed light brown sugar

Instructions

    Prepare the cinnamon filling:
  1. In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.
  2. Prepare the icing:
  3. In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Pour the icing in a sandwich-size ziplock bag and set aside.
  4. Prepare the pancake batter:
  5. In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  6. Check on your cinnamon filling:
  7. Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won’t work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.
  8. Cook the pancakes:
  9. Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom.
  10. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
  11. Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.


PUMPKIN DONUTS
Yield: about 16 doughnuts and doughnut holes
 
Ingredients:
For the doughnuts:
3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree
 
Canola oil or peanut oil, for frying
 
For the cinnamon-sugar:
½ cup sugar
2 tsp. ground cinnamon
 
For the spiced glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk
 
Directions:
To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.
 
On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary.  
 
Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the ta3rget range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time.  
 
To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
 
To make the spiced glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving.

PUMPKIN DONUTS

Yield: about 16 doughnuts and doughnut holes

 

Ingredients:

For the doughnuts:

3½ cups all-purpose flour

4 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves

1 cup sugar

3 tbsp. unsalted butter, at room temperature

1 large egg

2 large egg yolks

1 tsp. vanilla extract

½ cup buttermilk

1 cup pumpkin puree

 

Canola oil or peanut oil, for frying

 

For the cinnamon-sugar:

½ cup sugar

2 tsp. ground cinnamon

 

For the spiced glaze:

1 cup powdered sugar

¼ tsp. ground cinnamon

Dash of ground nutmeg

Dash of ground ginger

Dash of ground cloves

2 tbsp. milk

 

Directions:

To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.

 

On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary.  

 

Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the ta3rget range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time.  

 

To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.

 

To make the spiced glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving.

Filled with spices reminiscent of the coming holidays and topped with a pecan crumble topping, intended to caramelize just slightly in the oven, this coffee cake works well as breakfast, but don’t hesitate to call it dessert and serve it with a scoop of ice cream.
Pumpkin Pie Coffee Cake
2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon cinnamon1/4 teaspoon ground ginger1/4 teaspoon allspice1/4 teaspoon salt1/4 teaspoon fresh grated nutmeg1 stick unsalted butter, softened3/4 cup sugar2 large eggs1 1/4 cups pumpkin puree1/2 cup sour cream1 teaspoon vanilla extract
For the crumbled pecan topping:1/2 cup brown sugar1/4 cup all-purpose flour1 teaspoon cinnamon3 tablespoons cold butter1/2 cup pecans, coarsely choppedPreheat oven to 350° F. Line an 8×8″ square baking pan with parchment. Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt into a medium bowl. Set aside. In a stand mixer or using hand blenders, cream together butter and sugar. Add in eggs one at a time, beating after each addition. Mix in pumpkin puree, sour cream and vanilla until incorporated. Slowly add in flour mixture, 1/2 cup at a time, while mixing on a low speed.Pour cake batter into prepared pan, spreading into an even layer. Prepare the topping. In a bowl combine brown sugar, flour and cinnamon. Cut butter into small 1/2″ pieces and add to sugar mixture, cutting in with a pastry cutter or a fork. Stir in pecans.Spread topping mixture over cake batter. Bake at 350° F for 40-45 minutes or until top starts to brown lightly and a toothpick inserted in the center comes out clean.

Filled with spices reminiscent of the coming holidays and topped with a pecan crumble topping, intended to caramelize just slightly in the oven, this coffee cake works well as breakfast, but don’t hesitate to call it dessert and serve it with a scoop of ice cream.

Pumpkin Pie Coffee Cake


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon fresh grated nutmeg
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
1 1/4 cups pumpkin puree
1/2 cup sour cream
1 teaspoon vanilla extract

For the crumbled pecan topping:
1/2 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons cold butter
1/2 cup pecans, coarsely chopped

Preheat oven to 350° F. Line an 8×8″ square baking pan with parchment. Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt into a medium bowl. Set aside. In a stand mixer or using hand blenders, cream together butter and sugar. Add in eggs one at a time, beating after each addition. Mix in pumpkin puree, sour cream and vanilla until incorporated. Slowly add in flour mixture, 1/2 cup at a time, while mixing on a low speed.

Pour cake batter into prepared pan, spreading into an even layer. Prepare the topping. In a bowl combine brown sugar, flour and cinnamon. Cut butter into small 1/2″ pieces and add to sugar mixture, cutting in with a pastry cutter or a fork. Stir in pecans.

Spread topping mixture over cake batter. Bake at 350° F for 40-45 minutes or until top starts to brown lightly and a toothpick inserted in the center comes out clean.


These pancakes are the softest, moistest pancakes I have ever had.  I tried to make them a little more healthy by adding in some whole wheat flour, which seemed to really add a nice flavor to them.  The pumpkin flavor is subtle, but it’s definitely there.  I just topped mine with some maple syrup, but I am betting that these would be really good with some toasted pecans or cinnamon on top.  I halved the original recipe, and I ended up with about 6 pancakes total.  So if you are looking to serve more than two people, double this.
Happy Fall!


Pumpkin Pancakes
Servings: 2
Ingredients
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup pumpkin puree
2 large eggs, separated
2 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract


Instructions
1. In a large bowl, whisk together the flours, sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together, mixing well until smooth.
3. Add the wet ingredients to the dry ingredients, mixing with a spatula until just combined.
4. In another small bowl, using an electric hand mixer (or whatever you have on hand), beat the egg whites until thick and stiff.
5. Gently fold the egg whites into the pancake batter, mixing until smooth.
6. Meanwhile, heat a frying pan over medium heat.
7. Lightly spray the pan with cooking spray, and, in 1/4-cup increments, cook each pancake until lightly browned on each side, about 1 minute per side.
8.  Repeat with the remaining batter.
9.  Top with your favorite syrup, and enjoy.

These pancakes are the softest, moistest pancakes I have ever had.  I tried to make them a little more healthy by adding in some whole wheat flour, which seemed to really add a nice flavor to them.  The pumpkin flavor is subtle, but it’s definitely there.  I just topped mine with some maple syrup, but I am betting that these would be really good with some toasted pecans or cinnamon on top.  I halved the original recipe, and I ended up with about 6 pancakes total.  So if you are looking to serve more than two people, double this.

Happy Fall!

Pumpkin Pancakes

Servings: 2

Ingredients

1/4 cup all-purpose flour

1/4 cup whole wheat flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup skim milk

1/2 cup pumpkin puree

2 large eggs, separated

2 tablespoon unsalted butter, melted

1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flours, sugar, baking powder, pumpkin pie spice, and salt.

2. In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together, mixing well until smooth.

3. Add the wet ingredients to the dry ingredients, mixing with a spatula until just combined.

4. In another small bowl, using an electric hand mixer (or whatever you have on hand), beat the egg whites until thick and stiff.

5. Gently fold the egg whites into the pancake batter, mixing until smooth.

6. Meanwhile, heat a frying pan over medium heat.

7. Lightly spray the pan with cooking spray, and, in 1/4-cup increments, cook each pancake until lightly browned on each side, about 1 minute per side.

8.  Repeat with the remaining batter.

9.  Top with your favorite syrup, and enjoy.



Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them)
Prep Time: 15 minutes | Bake Time: 10 to 12 minutes
For the Whoopie Pies:3 cups all-purpose flour2 tablespoons cinnamon1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon ground ginger½ teaspoon ground nutmeg1 cup granulated sugar1 cup dark brown sugar1 cup canola or vegetable oil3 cups chilled pumpkin puree (canned pumpkin)2 eggs1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:3 cups powdered sugar8 ounces cream cheese, at room temperature4 ounces (½ cup) unsalted butter, at room temperature3 tablespoons maple syrup1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them)

Prep Time: 15 minutes | Bake Time: 10 to 12 minutes

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.