Pumpkin and Spice Sugar Cookies
by: Mandie White
3/4 cup (1 1/2 sticks) butter, softened
2 cups sugar
1 tsp. vanilla
2 eggs
6 cups flour
1 tsp pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 cup pureed pumpkin
1/2 cup buttermilk
1. In the bowl of a mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes.
2. Meanwhile, in a large bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk until combined. In another small bowl, whisk together the buttermilk and pumpkin. Set both aside.
3. In the mixer, add the eggs, one at a time to the butter and sugar mixture, mixing well after each egg. Add the vanilla and mix until combined.
4. Add 1/3 of the flour mixture, mixing until almost combined. Now add 1/2 of the buttermilk mixture and then another third of the flour. Repeat with the last of the buttermilk and then the flour, mixing until just combined.
5. Divide the dough into thirds, shape into disks and wrap in plastic wrap. Refrigerate for at least an hour to firm the dough up.
6. Preheat the oven to 350°, roll out dough on a well floured counter and cut into desired shape. Bake on a cookie sheet for 8-10 minutes. Let cool for a minute on the cookie sheet and then remove cookies to a cooling rack. Once cooled frost as desired.
1 tsp. vanilla
2 eggs
6 cups flour
1 tsp pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 cup pureed pumpkin
1/2 cup buttermilk
1. In the bowl of a mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes.
2. Meanwhile, in a large bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk until combined. In another small bowl, whisk together the buttermilk and pumpkin. Set both aside.
3. In the mixer, add the eggs, one at a time to the butter and sugar mixture, mixing well after each egg. Add the vanilla and mix until combined.
4. Add 1/3 of the flour mixture, mixing until almost combined. Now add 1/2 of the buttermilk mixture and then another third of the flour. Repeat with the last of the buttermilk and then the flour, mixing until just combined.
5. Divide the dough into thirds, shape into disks and wrap in plastic wrap. Refrigerate for at least an hour to firm the dough up.
6. Preheat the oven to 350°, roll out dough on a well floured counter and cut into desired shape. Bake on a cookie sheet for 8-10 minutes. Let cool for a minute on the cookie sheet and then remove cookies to a cooling rack. Once cooled frost as desired.
Pumpkin Cupcakes with Maple Frosting
by Portia Walker
Makes 10 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Pumpkin Chocolate Chip Cookies
by Joy Bugg
2 eggs
1 small can of canned pumpkin
dash of salt and vanilla
1/2 cup oil
1/2 package chocolate chips
1 1/2 cup oats
1 box spice cake mix
Mix ingredients in the order listed, mixing well after each addition. Put blobs of dough on cookie sheet. Bake about 10 minutes at 350 degrees or until cookie is golden tan on the bottom or is the desired doneness that you like (in my group, some like them kind of raw and gooey and some like them more well done). You could run a vanilla glaze over them when cool, or add nuts to the better before baking, if you like.
PUMPKIN CHICKEN CHILI
by Alice Johnson
2 chicken breasts, cooked and cubed ½ tsp. salt
½ medium onion, chopped ½ tsp. Pepper
1 small or ½ large can pureed pumpkin 1 tsp cumin
2 15 oz cans cannellini beans or other white beans ½ tsp sweet paprika
2 cups chicken broth 2 Tbsp lemon juice
2 large carrots, cut in thin pennies 2 cloves garlic, minced
Fresh cilantro, chopped for topping if desired
Sour cream, for topping if desired
Saute chopped onion in butter, bacon fat, or a little chicken broth.
In stock pot or crock pot, place chicken broth, pureed pumpkin, beans, chicken, onion, and seasonings. Heat to simmer (low on crock pot). Add carrot pennies. Simmer for an hour, minimum. (2-3 hours in crock pot.)
Serve with fresh chopped cilantro and a dollop of sour cream on top, if desired.
