2 Ingredient Pumpkin Cookies

I know you’re thinking that that title must be too good to be true, but believe it.  These cookies only have two ingredients and they are really good!  So soft, and very flavorful.

1 box of spice cake mix

1 (15 oz) can of solid pumpkin puree

Mix together. Drop rounded tablespoons of dough onto parchment lined baking sheets, bake for 10-12 minutes in a 350 degree preheated oven.  Allow them to cool and they can be enjoyed as is, or topped with cream cheese frosting and a sprinkle of pumpkin pie spice or cinnamon.

Enjoy!

Pumpkin Oatmeal

So, I’ve been on a baked oatmeal kick lately.  I’ve made the fruit and oatmeal recipe twice, and now I have this wonderful baked pumpkin oatmeal to share with you.  I found it on a blog that I recently discovered called Budget Bytes and as you would expect, she offers recipes that are very budget conscious.  But, more importantly, they are always delicious and usually healthy too.  I’ve made one other recipe from her site so far and I’ll post about it later.

I really only have a few things to say about this recipe.  First is that the pumpkin flavor is very prominent {in the best possible way}.  Next, the texture is almost spongy.  Its hard to describe, but also good, just different from the other baked oatmeal that I tried.  And lastly I think I’ll add raisins next time and maybe chopped nuts too. 🙂

Pumpkin Oatmeal

Source: Budget Bytes

serves at least 6

Ingredients:

1 (15 oz) can pumpkin puree (not pie filling)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

1 tsp cinnamon {this was my addition because I love cinnamon!}

1/2 tsp salt

3/4 tsp baking powder

1/2 tsp vanilla extract

1.5 cups milk {I used almond milk}

1/2 cup plain greek yogurt

2.5 cups dry old-fashioned oats

Directions:

Preheat oven to 350.  In large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, spices, salt, and baking powder until smooth.  Then stir in the milk and yogurt.

Mix the dry oats into the pumpkin mixture, coat an 8×8 (or similar) baking dish with non-stick spray.  Pour pumpkin oats into the dish and cover with foil.  Bake for 45 minutes, removing the foil after the first 30 minutes.

Serve and enjoy!

Topping options:  milk, maple syrup, nuts, raisins, a dash of cinnamon, and whipped cream.

Pumpkin Scones

Unfortunately for Tim, it had been awhile since I baked anything at all.  So to get back on his good side in the kitchen, I knew that whatever I baked would really need to knock his socks off.  Pumpkin flavored anything is his weakness, so I knew that couldn’t go wrong there.  This recipe nailed it.  The warm, subtly spicy, and not too sweet flavor was perfect for breakfast or a snack.  We both really enjoyed them!

Pumpkin Scones

Source:  Cook Like A Champion

Ingredients:
For the scones:
1 cup all-purpose flour
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons very cold unsalted butter, cut into 1/2 inch pieces
1/3 cup pumpkin purée
1/3 cup heavy cream
6 tablespoons (1/4 cup plus 2 tablespoons) brown sugar
1 teaspoon vanilla
For the glaze:
2 tablespoons maple syrup
2 teaspoons pumpkin
1/2 cup powdered sugar

Directions:
-Preheat oven to 425º.  Line a baking sheet with parchment paper or a Silpat.
-In a medium bowl, whisk together flours, baking powder, salt and spices.
-In another medium bowl, whisk together pumpkin, cream, sugar and vanilla.
-Using the tips of your fingers or a pastry blender, cut butter the into the flour until the mixture resembles coarse crumbs.
-Add the pumpkin mixture to the flour mixture and stir until just moistened.  The dough will be crumbly.
-Turn the dough out onto the counter and push the pile together with your hands.  Continue pressing and kneading the dough until everything comes together, taking care not to overwork it.
-Form the dough into a rough circle 3/4 to 1 inch thick.  Cut the dough into 8 wedges and placed on prepared baking sheet about 2 inches apart.
-Bake for 12-15 minutes until lightly browned on the bottom.  Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-While scones are cooling, make the glaze by whisking the syrup, pumpkin and powdered sugar together in a small bowl.  Add more syrup or powdered sugar until desired consistency is reached.  Pipe or drizzle over the cooled scones.

Yield 8 scones.

Pumpkin Ice Cream

In the past at the end of summer, we used to stock up on pumpkin ice cream from a little local ice cream shop.  It would last us through the fall and sometimes during the winter months too.  Tim absolutely loved it, but unfortunately the shop closed a year or two ago.  Once I received  my ice cream maker, I knew I had to try to replicate that ice cream flavor for him.  And this recipe was very, very close.  I think it’s a keeper.

Pumpkin Ice Cream

adapted from:  Pennies on a Platter

Yield: 1 quart

5 large egg yolks
1-1/2 cups whole milk
1 cup heavy cream
1/2 cup sugar

1/2 cup brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

In a small bowl, whisk the egg yolks: set aside.

Warm the milk, cream, sugars, spices and salt in a medium saucepan over medium heat until the edges begin to bubble.  Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water.  Set a mesh strainer on top.

Gradually add half of the milk mixture into the egg yolks, whisking constantly.  Turn the heat to low and scrape the yolks back in to the saucepan.  Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).

Working quickly, pour mixture through the strainer and into the bowl with the ice bath.  Chill thoroughly in the fridge, preferably overnight.

Once chilled, add the vanilla and pumpkin puree.  Whisk until incorporated, then press through a fine-mesh strainer.  Freeze in your ice cream maker according to manufacturer’s instructions.  Freeze for at least one hour before serving.