Fall is all about pumpkins… Pumpkin carving, pumpkin patches, pumpkin pie, and don’t forget all of the other pumpkin foods.
Here are a few new pumpkin recipes to try.
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 3/4 cups sugar, divided
- 2 sticks unsalted butter, softened
- 1 large egg
- 3/4 cup pumpkin puree
- 2 tablespoons ground cinnamon
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer, cream the butter and 1 1/2 cups sugar until light and fluffy. Add the egg and beat at medium speed until combined. Add the pumpkin puree and beat at medium speed until combined. Add the dry ingredients and beat at low speed until just combined. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Bake the cookies until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes. Cool the cookies on the baking sheets about 5 minutes.
Pumpkin Frozen Yogurt:
- 1 cup nonfat vanilla yogurt, strained
- 1 cup pumpkin puree
- 1 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.
Chai Pumpkin Spice Thumbprint Cookies:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup chai concentrate
- 1 large egg
- 1 teas vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/2 teas baking soda
- 1/8 teas salt
- 1/2 teas chai spice mix
- 22-24 Pumpkin spice Hershey’s Kisses
Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate, and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 325 degrees F. Use your hands to roll the dough into 22 to 24 one inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies. Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses. Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Cool completely.