Pumpkin Snickerdoodles

Forget regular Snickerdoodles, I'm sticking with Snickerdoodle Blondies and these new gems and calling it a win!

Pumpkin Snickerdoodles
Adapted from Annie's Eats

Makes 3 1/2 dozen

3 3/4 c (1 lb 2 3/4 oz) flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 c (2 sticks) unsalted butter, room temperature

1 c (7 oz) sugar

1/2 c (3 1/2) light brown sugar, packed

3/4 c (180 grams) pumpkin puree 

1 egg

1 Tbsp vanilla

For rolling:

3 1/2 oz sugar

1 tsp cinnamon

1/2 tsp ginger

Dash of nutmeg

Dash of cloves

1. In a mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg then set aside.
2. Cream together the butter, pumpkin, and sugars in a stand mixture with the paddle attachment.
3. Add in egg and vanilla until combined.
4. Add in the dry ingredients until combined.
5. Cover and chill for at least an hour.
6. Preheat oven to 350.
7. Mix the rolling sugar and spices in a shallow dish.
8. Roll dough into balls (a generous tablespoon of dough) and roll in the sugar.
9. Bake for 13-14 minutes (the cookies are more cake-y than crumbly, so keep that in mind when judging their done-ness.)

5 Generations of Pumpkin Pie

This is an epic blog post people. EPIC. Are you ready????

Who doesn't need a killer Pumpkin Pie recipe in their back pocket? Well, I just happened to be sent the recipe for my Great Great Grandmother's Pumpkin Pie by my mother just before Thanksgiving this year. I knew I had to try it...when I emailed my Aunt to double-check a few things (always a good idea when receiving a recipe that's been passed around...and one that does not involve certain crucial measurements, like you know, how much pumpkin to use...Love you Mom!) I got back so much more than I was expecting (although I should have known since my aunt is the keeper of all the family heritage items, that I would get more than I asked for -- in a good way!)

Check it out!

This is a picture of my Great Great Grandparents, Anna (Nettie) and Edward and the second is a group shot of four generations of my maternal grandmother's side (coincidentally the very same grandmother that taught me to bake a pie in the first place! My first pie was a cherry pie that I baked for my parent's anniversary...I cut out hearts in the crust because I'm forever a romantic. Yup. That happened.)

How cool to have all this to go along with the recipe!

I've only made slight adaptations to the recipe that has been in my family for generations (five for me which is six generations for my daughter someday if she ever decides to bake this pie!) and tested it out on two of the three best pumpkin pie critics I know (Subject Three will someday taste the deliciousness I'm sure!)

My Test Testers!!

My Great Great Grandma Nettie's Pumpkin Pie

Makes 1 pie

15 oz canned pumpkin puree

3/4 cups sugar

1 1/2 cups evaporated milk

1/2 tsp salt

1/4 tsp ground cloves

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

3 eggs, separated

1 pie crust

1. Prepare a pie pan with a crust (prepared, home-made, whatever you prefer, but I suggest using a deep dish pie pan, not one of those little short ones, got nothing against shorties (obviously, look at me...) but trust me on this one!)
2. Mix together the first eight ingredients (pumpkin through nutmeg) plus the egg yolks.
3. Beat egg whites until stiff peaks form and using a whisk, gently combine into the pumpkin mixture (I threw mine in my KitchenAid and let do the work for me while I pulled together the other ingredients).
4. Poor into prepared pie shell (it'll look pretty fluffy!)
5. Bake at 425 for 15 minutes then lower the temperature to 350 and bake for another 40-50-60 minutes (yes I realize this is a wide-range, but after mid-bake phone calls I learned that pumpkin pie done-ness is more of an art than a science, so you'll have to just watch it and learn your pie pan and your oven!)

Merry Christmas!!

Pumpkin Chocolate Chip Bars

I've been in a pumpkin baking mood of late (okay, ever since those Pumpkin Spice Latte Cupcakes happened about a month ago). I've saved several things to try and this was the first of those new recipes, it's sort of delicious.

Pumpkin Chocolate Chip Bars

Adapted from Martha Stewart

Makes one 13x9 inch pan

2 sticks butter, room temperature

1 1/4 cup sugar

1 egg

2 tsp vanilla

8.5 oz pumpkin puree

2 cups flour

1 tsp baking soda

3/4 tsp salt

1 Tbsp pumpkin pie spice

10-12oz Semi-sweet chocolate chips (I used 5 oz chunks and 6 oz mini chips)

1. Preheat oven to 350 and prepare a 13x9 inch pan.
2. Cream together butter and sugar in a stand mixer.
3. Add in egg , vanilla, and pumpkin then beat til combined.
4. Add the dry ingredients and stir until combined.
5. Fold in the chocolate chips.
6. Bake for 35-40 minutes and allow to cool before cutting.

These make a delicious breakfast treat with a cup of coffee...you know, if you're into that type of thing ;-)

Pumpkin Spice Latte Cupcakes

Welcome fall =)

Pumpkin Spice Latte Cupcakes

Adapted from Annie's Eats

Makes 12 cupcakes

1 1/3 cups flour

1 1/2 Tbsp instant espresso

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

Dash of nutmeg

Dash of cloves

7 1/2 oz pumpkin puree

1/2 cup granulated/white sugar

1/2 cup light brown sugar

1/2 cup canola oil

2 eggs

1/4 cup (strong) coffee

1. Preheat oven to 350 and prepare a muffin tin with paper liners.
2. In a mixing bowl mix together the flour, instant espresso, baking soda, baking powder, salt, and spices.
3. In a stand mixer, combine the pumpkin puree, sugars and oil.
4. Add the eggs in one at a time and beat well.
5. On low speed add in the dry ingredients until just combined.
6. Fill the cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.
7. Cool the cupcakes for about 10 minutes and then brush with the 1/4 cup of coffee. Go over them twice letting the coffee soak in pretty good between each time.
8. Cool completely and then ice the cupcakes with whipped cream frosting (I used store-bought because I am terrible at homemade icing at this time...perhaps at a later date I will master this...)
9. When serving, dust with cinnamon and drizzle on some caramel sauce if you're looking for something extra tasty ;-)