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Pumpkin Chocolate Chip Cookies
My sister really likes Pumpkin cookies, so I really wanted to find a great recipe that I could convert; I can't wait to make these for her ! Pumpkin is such a great food, you can use it any time of year, in sweets or even savory foods( but of course,I am all about the sweets!) If you like Pumpkin Cookies, these are delicious with a little twist. I hope you enjoy them, Natalie
Ingredients:
The recipe was adapted from Taste of Home
-1 cup butter softened
-3/4 cup granulated sugar
-3/4 cup packed brown sugar
-1 egg
-1 tsp pure vanilla extract
-2 cups Pamela's Bread flour
-1 cup GF quick cooking oats
-1 1/2 tsp baking soda
-1 tsp cinnamon
-1/4 tsp ginger
-1 cup canned pumpkin
-1 1/2 cups chocolate chips(semi-sweet) Guittard is what I use
In a large bowl or mixer, cream butter and sugars and beat until they are light and fluffy. Next add in the egg, vanilla and then the pumpkin, mix them all well and scrape the sides. Then add in the baking soda, cinnamon, ginger and oats, mix well then add in the flour mix and mix until they are combined. Lastly add in the chocolate chips. When you are done, put the cookie mixture into the fridge for 1 hr.
Preheat the oven to 350 degrees, spray the cookie sheet with Pam and drop the cookies in a tablespoon size, cook one pan at a time for 14-15 min, and cool them for 5 min before removing from the pan.
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Fantastic Pumpkin Sheet Cake
I love Fall, I love everything about Fall; leaves changing colors, cooler days and nights, making soups, the pumpkins growing in my garden, jeans,tall boots, sweaters, blankets, hot chocolate, decorating for Halloween and just spending time with my family snuggled in my basement watching movies. While I was thinking about Fall, I decided it was time for Pumpkin desserts, and my quest to not go without for the Holidays this year!! So I looked at tons of different pumpkin cake recipes, then decided to make one exactly how I would like it to taste, honestly this turned out FANTASTIC, and I couldn't be happier. I hope you like it too, Natalie
Ingredients:
-2 cups of pumpkin puree
-2 cups granulated sugar
-1 cup of buttermilk
-4 large eggs
-1/4 tsp ginger
-1 1/2 tsp cinnamon(if you love cinnamon add more)
-2 1/2 tsp baking soda
-1/2 tsp salt
-2 cups Pamela's Bread flour
Preheat oven to 350 degrees, bake for 43-45 min, or until a toothpick comes out clean when tested in the center. Use a 13x18 metal cookie sheet, spray with Pam cooking spray. Cool the cake completely before you frost.
Mix together the sugar, pumpkin and buttermilk, mix them until they are all well incorporated. Next add the eggs, cinnamon, ginger,salt and soda, scrape the sides and then add in the flour mix. Mix all the ingredients for 2 minutes on low,and scrapes the sides and bottom, to make sure it is all mixed in together. Once it is all well mixed, pour it into your prepared pan.
Cream Cheese Frosting:
- 1 package room temperature cream cheese
- 1/2 cup butter(softened)
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
-1 dash of salt
- milk as needed
