Pumpkin Spice Pancakes

These are a favorite in my house...especially by me.

I love anything pumpkin, and I love anything breakfast. This one is a good combination.

Pumpkin Spice Pancakes
Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: Originally from Martha Stewart.

To make it a little faster of a process, I pre-package the dry ingredients and write what the wet ingredients are. That way if I want to make them quickly before school for the kids I can.

Moist Pumpkin Bread

This is probably my most favorite fall recipe. I have been using it for a couple of years now. When I make it I will usually mix one in a bowl, and the dry ingredients two more times in a plastic bag so that the next time I make it, it is quick and easy.

Ingredients:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup Walnuts or Raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions:

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Chocolate Pumpkin Pie Shortbread Bars

She has done it again. Satisfied me with some amazing looking (and soon to be tasted) Pumpkin Treats. I just had to share it with you.

If you want this recipe, go to one of my favorite websites Picky Palate.

Pumpkin Tarts

If you want to make these cute pumpkin tarts, go to Picky Palate.

I will be trying them sometime this season.

My Favorite Pumpkin Walnut Cookies

I Love pumpkin baked goods. Last fall I made these multiple times because they were so yummy. They do take some time, so if you are looking for a quick fix, these are not for you. I will have a quick pumpkin recipe up soon that is Oh-so-easy!

But please try these at least once.

You will not regret it.

Pumpkin Walnut Cookies

By: Land O'Lakes

Cookies Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup (8 ounces) canned pumpkin (pumpkin comes in 15 ounce cans; not pumpkin pie filling)
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts

Frosting Ingredients:

2 cups powdered sugar (I recommend sifting this)
1/4 cup (1/2 stick) unsalted butter, softened
1 (3-ounce) package cream cheese, softened (I used 1/3 less fat Neufchatel cheese)
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
Walnut pieces, if desired

Direcetions:

1.) Heat oven to 350°F.

2.) Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy.

3.)Add pumpkin, egg and vanilla. Continue beating until well mixed.

4.) Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed.

5.)Stir in 1 cup walnuts by hand.

6.) Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool completely. (I let them cool on

the baking sheet for 5 minutes
before transferring them to a cookie rack to finish cooling - they are soft and delicate, so be careful.)

7.) Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.

Yield: 5 dozen cookies

Pumpkin Love

If you know me at all, you know I love pumpkin and now being pregnant, all I want is to fulfill my cravings. Here are a couple that I found online that I am going to try and make this fall. I will give the recipes to you as I go.

What do you think?

In the mood for some pumpkin?