Tag Archives: pumpkin

Pumpkin Butterscotch Oatmeal Cookies – Fresh Baked Friday!

3 Dec

Who says pumpkin season is over?  Surely not this girl!

So, truth is (1) I really do think pumpkin season runs all winter long and (2) I have a bunch of frozen pumpkin to use thanks to my lovely Thanksgiving centerpieces!

Then, I recently bought this…

Yes, I’m intrigued about making cupcake tops, but I’ve really wanted to make some extra-large, delicious cookies.

So let’s get started, ’cause these do not disappoint!

Start by whisking together the flour, oats, baking soda, salt, cinnamon, pumpkin pie spice and nutmeg.

Now cream the butter, brown sugar and sugar.

Don’t be shy here.  Take time.  You want to make sure it is light and fluffy.

Got it?  Great.  Now add the pumpkin puree.

As I mentioned, I pulled this puree out of the freezer.  Truth be told, this is the first time I’ve used frozen puree.  I mean, we were in a pumpkin shortage last year, people.  A surplus?  This is unchartered territory.

Anyway, after it thawed (I tried to be speedy by using the microwave on defrost, then I moved to the old fashion water bath… I know, a bit backwards), it  was a bit watery.  I just threw it in a sieve to strain off the extra water and went from there.

Despite looking a bit mealy, I stuck with it.  The end result was just fine.  (Phew!)

Okay, back to work.  Now add the egg.

What’s that?  No, no.  I promise, the egg was added here.  No, seriously.  Just look closer.  Closer.  Closer.  Yup!  There it is.

Add vanilla.  No, not the whole bottle.  Just a teaspoon.  Geez, tough crowd today.

Now that’s taken care off, add the dry ingredients.  And mix until just blended.

Doesn’t this look delicious?  I know.  But we’re not done just yet.

Add some butterscotch chips and fold them in gently.

Now get that handy dandy muffin top pan out and place two large cookie scoops in each opening.

Press the dough down.

Yes, I know what you are thinking… what if I don’t have a handy dandy muffin top pan?  Well, then you should probably go pick one up.  No?  Okay, you can use a regular ole’ cookie sheet.  Don’t do two scoops per cookie though.  That would just be crazy.  Instead, do one heaping scoop.  That should be just right.  We good now?

Good.  Pop the muffin top pan (or the cookie sheet… whichever one you want) into the oven.

Enjoy the smell of pumpkin and spices that envelopes your kitchen.  But don’t get so lost that you forget to listen for the timer.

Just sayin’.

Once baked to a golden brown, let them cool and you are ready to…

eat these delicious, cakey cookies.  Did I mention they are healthy too?  Well, oatmeal + pumpkin = healthy in my world!

Pumpkin Butterscotch Oatmeal Cookies
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2 cups of flour
1 ½  cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 cup light brown sugar
1 cup sugar
1 cup pumpkin puree
1  egg
1 teaspoon vanilla
1 cup butterscotch chips

Directions…

Preheat the oven to 350℉.  If using cookie sheets, line with a silicone mat or parchment paper.  If using the muffin top pan, you are all set 

Mix together flour, oats, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt in a medium bowl.

In a large bowl, combine butter, brown sugar and sugar.  Beat until light and fluffy.  Add the pumpkin puree.  Mix to combine.  Add the egg and mix well.  Add the vanilla.

Add the flour mixture to the wet ingredients.  Mix until the ingredients are just combined.  Fold in the butterscotch chips.

If using a muffin top pan, drop two large scoops into each opening.  Press the dough down into the opening to make it even.  Bake for 15 minutes or until cookies turn light brown.  Cool in the pan for a couple of minutes before moving to a wire rack to cool completely.

If using a baking sheet, drop rounded tablespoons, leaving about 2 inches between each cookie.  Bake for 12-14 minutes or until cookies are light brown.  Cool on baking sheets for a couple of minutes before moving to a wire rack to cool completely.

Source: adapted from My Baking Addiction


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Pumpkin Cinnamon Chip Scones – Fresh Baked Friday!

29 Oct


I have been CRAVING something pumpkin.  ANYTHING pumpkin.  I tried to get Mom to make me some pumpkin spice pancakes.  Since we didn’t have canned pumpkin in the house, it was a no-go.  Instead, Jess made some in Vermont and taunted me with them via text.  Damn distance.  Damn technology (back in the day, I never would have known).

The craving continued.

Then I remembered these.  Then I had a day off.  With no order deadlines.  Done and done.

Quick trip to the grocery store.

Three cans of pumpkin.  (I need to be sure the next time the pumpkin spice pancake craving hits, Mom doesn’t have any excuses!)

Now we are ready to get baking…

Dry ingredients in the bowl.  Mix well.

Cut in cold butter.

Prepare the wet ingredients.

A few notes here.  First, I made my own buttermilk.  I do this often.  It’s super simple – 1 cup of milk (I say any type, others will tell you only whole milk.  Do what you wish with this information) and add 1 tablespoon of vinegar (I say either white or apple cider, others will tell you only white vinegar or lemon juice as an alternate option.  Do what you wish with this information).  Let it stand for 5-10 minutes.  You now have buttermilk!

Also, you might notice the brown little blobs hanging out in the homemade buttermilk.  I bought these when I visited the King Arthur Flour company (remember?).  Finally, the perfect recipe to use my little Cinnamon Flav-R-Bites.  In the picture above, they are just taking a little soak.

Back to baking.  Now, mix everything until just combined.  Place in a round on a baking sheet.  Sorry.  I forgot to take a picture.  Not quite The Pioneer Woman yet.

While in the oven, make the glaze.  Be sure to sift your confectioners sugar (or powdered sugar or 10x sugar… whatever you want to call it is fine by me!).  Always, always, always sift your confectioners sugar.  I remembered to photograph this one.

Notice the jar of cinnamon.  That was a surprise for me from my Mom’s recent trip to Chicago.  Seriously, the most amazing cinnamon ever.  And I’ve had some really great cinnamon (now, there’s something to brag about).

Fast forward.  The round is finished baking.  And I did remember to take a picture while it was waiting to be cut into eight perfect little scones.

And then waiting for a little glaze.

Now they are ready for their close-up!

Okay.  Now go.  Warm up that oven and get baking!


Pumpkin Cinnamon Chip Scones
Printer Friendly Version

Scones…
2 cups of all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon pumpkin spice

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons cold, unsalted butter, cut into pieces

1/2 cup Cinnamon Flav-R-Bites

1/2 cup buttermilk

1/2 cup pumpkin puree

1 teaspoon pure vanilla extract

Glaze…
1 cup confectioners sugar, sifted

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons milk

Directions…
Preheat the oven to 400℉.  Line a baking sheet with parchment paper or silicone baking mat.

In a medium bowl, combine flour, brown sugar, spices, baking powder, baking soda and salt.  Whisk to combine.  Add the cut, cold butter to the bowl.  Cut the butter into the dry ingredients, either with a pastry cutter or a fork.  When the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas, you are all set.

In a small bowl, soak the Cinnamon Flav-R-Bites in the buttermilk for 5 – 10 minutes.  Add the pumpkin puree and vanilla.  Mix to combine.

Add the wet ingredients to the dry ingredients and stir together gently until the dough just comes together.  If necessary, knead a few times with your hand, but be careful not to overwork the dough. You don’t want tough scones.

Transfer the dough to the prepared baking sheet.  Pat the dough into an 8- or 9-inch round.  Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.

Allow to cool at room temperature.  Cut into 8 wedges.

To make the glaze, combine the confectioners sugar and spices in a small bowl.  Add the milk and whisk to combine.  If necessary, ad a bit more milk or a bit more (sifted!) confectioners sugar to achieve a consistency good for drizzling the glaze.

Use a whisk, a spoon (my choice) or a plastic baggie with the tip cut off to drizzle the glaze over the scones.  Allow the glaze to set before serving.

Now enjoy!

Source: adapted from Annie’s Eats, originally from Joy of Baking

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