Pumpkin Cinnamon Rolls

November 12, 2012 By 41 Comments

You know when you eat something really good it makes you weak at the knees?

These pumpkin cinnamon rolls will.

You will want to live in your sweatpants for the next five days after having one, or an extra day at the gym.   The problem for me is eating just one.  The are insanely good.

They are worth every bite when you are celebrating a special occasion like we are today!  We are celebrating the upcoming birth of Rachel’s from Rachel Cooks little man with a virtual baby shower!

Rachel is so sweet, and incredibly talented and I am thrilled to have gotten to know her through our blogs.   Thanks to Brandy from Nutmeg Nanny and Brandi from Bran Appetit for bringing us together to celebrate Rachel’s baby.  Wait until you see the list of amazing recipes below.  It would be a blast if we could get together and bring these fabulous dishes.  What a feast that would be!  Considering we are from all over, what better way to bring us together than with a virtual baby shower.  I am so happy for Rachel and can’t wait to “meet” her little man! 

I think many of us are tempted when we are at the mall and walk past one of those popular cinnamon roll shops.  You can smell them a mile away.   Nothing beats a warm homemade cinnamon roll fresh out of the oven drizzled with a sweet maple cream cheese glaze.  Make a few batches and put them in cute boxes for holiday gift giving.  Who wouldn’t love that sweet treat? 

You will want to make these cinnamon rolls soon, like today or at least for the weekend.  Trust me, you’ll love them.

CONGRATULATIONS AND BEST WISHES Rachel!!  

Follow the party on Twitter!  #RachelPops

Print
Pumpkin Cinnamon Rolls

Ingredients

  • 1/4 cup warm water
  • 1 packet (1/4 oz.) active dry yeast
  • 1/4 cup warm milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 cup pumpkin puree
  • 4 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
    • Filling:
  • 1/4 cup butter, softened
  • 1 cup light brown sugar
  • 1 tablespoon ground cinnamon
    • Maple Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 2 cups confectioners sugar
  • 2 tablespoons milk
  • 3 tablespoons maple syrup

Instructions

  1. In a small bowl add water and sprinkle with yeast. Set aside to proof, about 10 minutes.
  2. In a large mixing bowl add proofed yeast, milk, butter, egg, pumpkin puree, flour, sugar, salt, cinnamon, ginger, nutmeg and cloves. Using a dough hook attachment mix on low for about 5 minutes until dough is combined and pulls away from the sides.
  3. Place dough in a large greased bowl and cover with plastic wrap. Let rise until doubled in size for an hour.
  4. Generously grease two 8-inch cake pans. In a small bowl stir together brown sugar and cinnamon.
  5. Punch down dough and place on a well floured surface. Roll out dough to a 20 x 14 inch rectangle. Spread top of dough with butter and sprinkle with brown sugar and cinnamon mixture. Starting on the longer side, roll dough in a tight spiral. With a sharp knife cut 18 1-inch slices and place 9 slices into each cake pan. Cover with plastic wrap and let rise for another hour.
  6. Preheat oven to 350 degrees. Bake for about 25 minutes until golden brown. Cool on a wire rack.
  7. While rolls are baking, add cream cheese, confectioners sugar and milk to a large bowl and beat with an electric mixer until creamy. Stir in maple syrup. Drizzle glaze over warm rolls.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/11/pumpkin-cinnamon-rolls.html

On the menu ~

Appetizers ~
Apple Asiago Prosciutto Bites ~ Sarah’s Cucina Bella
Cranberry Citrus Meatballs (Slow Cooker) ~ Diabetic Foodie
Roasted Butternut Squash and Sage Pesto Crostini ~ Thrifty Veggie Mama
Curried Salmon Phyllo Cups ~ Cooking with Books
Mini Onion and Feta Pizzas ~ London Bakes
Southern Cheese Straws ~ 30A Eats

Soup & Sandwiches ~
Baby Blue Cheese Burgers ~ Budget Gourmet Mom
Cucumber Sandwiches ~ Susie Freaking Homemaker
Creamy Sweet Potato Soup with Maple Cream ~ Pass the Sushi
Chicken Salad ~ Eat 2gather

Snacks ~
S’mores Popcorn ~ Nutmeg Nanny
White Chocolate Biscoff Muddy Buddies ~ Miss in the Kitchen
Salted Caramel Cashew Popcorn ~ Bake Your Day
Bourbon Toffee Popcorn ~ Bran Appetit

Sweet Treats & Desserts ~
Snickerdoodle Scones ~ Fake Ginger
Patchwork Baby Quilt Cupcakes ~ Creative Culinary
Primal Pumpkin Whoopie Pies ~ Bread & Butter
Turtle Pumpkin Ice Cream Cake ~ A Spicy Perspective
Blue Layered Jello ~ Taste and Tell
Mini Blackberry Pies ~ Oh Sweet Basil
Salted Caramel Popcorn Bars ~ Bakeaholic Mama
Baby Blueberry Pies on a Stick ~ Stephs Bite by Bite
Itty Bitty Chocolate Thumbprint Cookies ~ Chip Chip Hooray
Hermit Bars ~ The Lemon Bowl
Sweet Potato Pie Dip with Pie Crust Dippers ~ The Spiffy Cookie
Dark Chocolate Cashew Brittle Cookies ~ Farmgirl Gourmet
Walnut Streusel Coffee Cake ~ Cookistry

Filed Under: baked good, baking, pumpkin

Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting

September 24, 2012 By 11 Comments
pumpkin spice sugar cookies with pumpkin buttercream frosting


Fall is officially here and I couldn’t be more in my element.  There is such a crispness to the air now.  Each time I walk outside you can smell fall.  You know that smell of the leaves and the wood burning.  I soak every breath in.  

Inside, my kitchen is smelling more like a bakery lately with the sweet aroma of apples, cinnamon and pumpkin baking in the oven.

My friends if you are pumpkin lover like myself you need to try these cookies.  You know my Lofthouse Sugar Cookies from last year, or my Lemon Sugar Cookies with Lemon Buttercream Frosting from the spring? Meet the fall version of these unbelievably soft, Lofthouse style cookie with guess what?  Pumpkin!  Better yet, they are frosted with a creamy Pumpkin Buttercream Frosting.  

You will want to have these in the cookie jar all fall.  That is if they will make it even into a cookie jar.  

Happy Fall!

pumpkin spice sugar cookies with pumpkin buttercream frosting


Print
Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting

Yield: 1 dozen

Ingredients

  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup pumpkin puree
    • Pumpkin Buttercream Frosting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup pumpkin puree
  • 3-3 1/2 cups confectioners sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon

Instructions

  1. In a medium bowl combine cake flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside.
  2. Using an electric mixer cream butter and sugar. Add in eggs one at a time stirring after each addition followed by vanilla then pumpkin puree. Gradually add in flour mixture until combined.
  3. Chill dough for at least one hour in refrigerator.
  4. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  5. Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.
  6. Bake in preheated oven for 10-12 minutes just until bottoms begin to lightly brown. Cool for a few minutes on baking sheet, and transfer to a wire rack to cool completely.
    7. Pumpkin Buttercream Frosting
  7. In a medium bowl combine confectioners sugar, pumpkin pie spice and cinnamon and set aside.
  8. Using an electric mixer combine butter and pumpkin until combined. Gradually add in confectioners sugar.
  9. If frosting is too thick, add more pumpkin puree, milk or a water until desired consistency is reached. If frosting is too thin, add in a little more confectioners sugar.
  10. Frost cookies and set on aside for frosting to dry.

For shapes- Roll out chilled dough 1/4 inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment lined baking sheets. Bake in preheated oven for 10-12 minutes. Do not over bake. Cool for a few minutes and transfer to a wire rack to cool. Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing excess cookie from the edges.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/09/pumpkin-spice-sugar-cookies-with.html

 

pumpkin spice sugar cookies with pumpkin buttercream frosting

 

Filed Under: baking, cookies, pumpkin, Thanksgiving

Pumpkin Risotto

September 13, 2012 By 16 Comments
Pumpkin Risotto | www.motherthyme.com


I recently saw this quote on Pinterest that has stuck with me.  


When I am outside playing with the kids I watch the leaves gently fall off the trees and dance in the air.  

Fall is such a magical time of year.  Mother Nature paints the trees with spectacular colors and pumpkins emerge from the garden.

We have plenty of pumpkins in our garden.  Many are ready to be picked.  Some will be used for making pumpkin puree while others will be used to decorate and turn into fun projects with the kids.  
I have been anxious to start cooking with pumpkin.  What better way to cook off pumpkin season than with my Pumpkin Risotto.  

This risotto is light, sweet and creamy.  I like to enjoy this alone, even with some roasted pumpkin stirred in.  This can also make an excellent side dish to any fall meal.  

Looking to see how I make my risotto?  You can check out my video here as well.

Pumpkin Risotto | www.motherthyme.com
Print
Pumpkin Risotto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Pumpkin Risotto

Ingredients

  • 3-4 cups chicken stock or low sodium chicken broth
  • 1-2 cinnamon sticks (optional)
  • 2 tablespoons butter
  • 1 cup arborio rice or medium grain rice
  • 1 tablespoon white wine
  • 1 cup pumpkin puree
  • 1/8 teaspoon pumpkin pie spice
  • 1 tablespoon pure maple syrup
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup shaved parmesan for serving (optional)
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan bring chicken stock or broth and cinnamon stick to a simmer.
  2. Melt butter on medium heat in a large deep skillet or large saucepan.
  3. Add rice and coat with butter. Stir in wine and gently stir until absorbed.
  4. Gradually add in about 1 cup of stock or broth into rice and stir occasionally until absorbed. Continue stirring in about 1 cup of stock or broth in at a time stirring occasionally until rice is al dente, about 20 minutes.
  5. Turn off heat and stir in pumpkin until incorporated.
  6. Stir in pumpkin pie spice and maple syrup followed by parmesan cheese.
  7. Season with salt and pepper to taste.
  8. Serve with freshly shaved parmesan cheese.

Pumpkin pie spice is a combination of cinnamon, nutmeg, ginger and allspice. Drizzle pumpkin wedges with olive oil and coarse salt and roast in 425 degree Fahrenheit oven until tender for about 20 minutes. Serve roasted pumpkin wedges in risotto.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/09/pumpkin-risotto.html

Pumpkin Risotto | www.motherthyme.com

More pumpkin favorites:

Whole Wheat Pumpkin Pancakes
Pumpkies (Pumpkin Blondies)
Pumpkin Cake Bars
How To Make Pumpkin Puree

Filed Under: fall, pumpkin, risotto, side dishes, Thanksgiving

Pumpkin Cake Bars

November 11, 2011 By 14 Comments



Don’t these Pumpkin Cake Bars look delicious?  Today I am so excited to be guest posting at Mom’s Crazy Cooking.  Please stop by Mom’s Crazy Cooking to get the details on this simple and delicous dessert sure to be a hit!  


Filed Under: desserts, guest post, pumpkin

Pumpkin Oatmeal Cookies

October 20, 2011 By 17 Comments

I promise this is the last pumpkin recipe.  Well, at least for the rest of this week and for next week.  I’ve just been having so much fun with all my puree.

Sure I could break it up and hold off on posting, but what fun would that be, right?

I actually do have some entrees on deck that were supposed to be posted this week but this one was more fun.  I’ll take cookies over chicken any day! (Even though the Roasted Garlic Chicken with Sauteed Spinach and Onions is pretty good and the BBQ Chili with Homemade Cornbread is delicious! I promise to share soon)! 


Any time I think of an idea that I want to create I write it down.  I had this idea of incorporating oatmeal and pumpkin together for a cookie and had it on my ever growing list of recipes I wanted to create for some time.  I finally had the opportunity to put these together and they turned out delicious!  These are moist and chewy with just a subtle hint of pumpkin.   The predominant flavor in these cookies is definitely the oatmeal, but you get that hint of pumpkin and it taste just like fall.

Another great thing about these cookies is the smell while they are baking.  I wish I could capture that smell in a bottle.  It is fabulous.  The smell of spice and cinnamon wavering in the kitchen is so fragrant and is the perfect scent of fall.

They cook up pretty quick.  I pull them at ten minutes, but your oven may differ. The cookies are still a little soft when I pull them from the oven, but they do harden a bit when they cool. If you check your batch at ten minutes and the bottoms look like they are browning, but the tops are still soft, they are done if you like a softer oatmeal cookie.  If you like your oatmeal cookies a little harder, let them cook a few minutes longer. Let them cool for a minute on the baking sheet and transfer using a spatula to a wire rack to cool completely.  

If you love oatmeal cookies you need to add these to your list to try.  The pumpkin gives them a nice, soft and moist texture.  The perfect cookie to enjoy this fall!





Makes 4 ½ dozen


Ingredients
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 cup butter, softened
1 cup light brown sugar
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup dried cranberries

Directions
Preheat oven at 350 degrees.

In a medium bowl combine rolled oats, flour, baking soda, cinnamon, cloves and salt and set aside.

Using an electric mixer combine butter and sugars and cream together until light and fluffy.  Add in eggs, followed by vanilla and pumpkin.  Mix in flour mixture until combined then stir in cranberries.  Drop tablespoon size spoonfuls onto baking sheets.  

Bake for 10-12 minutes in a preheated oven.  Cool for a few minutes on baking sheet before transferring to wire racks to cool completely.  

Variations & Notes-
Add in walnuts.
For a firmer cookie, bake longer.  

Cream together butter and sugars.
Add in egg.
Vanilla.
And pumpkin.
Followed by dry ingredients.
Finally stir in dried cranberries. 
Make tablespoon sized spoonfuls on baking sheets and bake for 10-12 minutes.
Enjoy!

Pin It

Shared on-


A Healthy Jalapeno

It's a Keeper

Photobucket

Filed Under: cookies, pumpkin

How To Make Pumpkin Puree

October 18, 2011 By 4 Comments


After speaking with some people telling me they haven’t made fresh pumpkin puree before I wanted to share my method.

Last year I didn’t have a chance to make any pumpkin puree since we were in the midst of moving from Virginia to New York and the twins were only three months old.  Oh yes, there wasn’t a dull moment a year ago.  


In previous years, I always had a tradition when it came to making my pumpkin puree.  I would do it on a weekend night while enjoying a glass of wine and listen to Michael Buble.  Yes, this all sounds a bit silly but I find it to be relaxing.  The aroma of fresh pumpkin roasting in the oven would linger throughout the house.  It is just a tradition I made for myself that I have enjoyed on fall evenings for years.

It was a exciting night at the Mother Thyme residence this past Saturday.  After missing a year of making my pumpkin puree, the evening finally arrived and I was anxious to break open my little pumpkins to create some pumpkin goodness.  With two sleeping toddlers and Mr. Mother Thyme relaxing on the couch enjoying an episode of Pawn Stars I head to the kitchen to get to work.   Forty five minutes later, my two four pound pumpkins that cost me only $3.90, produced six cups of fresh, pure delicious pumpkin puree.  Perfect for a multitude of pumpkin recipes.  

Yes, its easy to pick up a can of pumpkin puree at your local market but there is nothing better than making it yourself.  

If you have a method of how you make your pumpkin puree I’d love to hear it!

Want some pumpkin recipes to use your pumpkin puree with?  Try- 
Pumpkies (Pumpkin Brownies/Blondies)
Whole Wheat Pumpkin Pancakes
Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting


I just got started with the pumpkin recipes, more to come!  

How to Make Pumpkin Puree

Step 1:  Preheat oven to 425 degrees.

Step 2:  Remove stem by twisting it or cutting it with a knife.

Step 3:  Cut pumpkin open using a sharp knife.  Cut down the center where stem was.

Step 4:  Remove the pulp and seeds.  Place in a colander to clean out seeds to use for making roasted pumpkin seeds.

Step 5:  Cut each cleaned out section in half to have 4 large wedges.  

Step 6:  Place wedges on large baking sheet.  Lightly toss with vegetable oil.  

Step 7:  Place in oven and bake for approximately 25-30 minutes until flesh is tender when poked with a fork.

Step 8:  Remove from oven and let sit to cool.

Step 9:  Remove pumpkin from skin by peeling skin away from pumpkin.  

Step 10:  Discard skin and place pumpkin in food processor.  

Step 11:  Blend in food processor until creamy (may need to work in batches depending on the size of food processor).  

Step 12:  Place pumpkin puree in air tight containers and store in refrigerator or place in freezer safe containers and freeze until ready to use.  (Note-if freezing, don’t store in a large batch.  Store in small 1/2 cup or 1 cup containers or freezer safe bags to easily thaw for recipes and not to waste if frozen in a large amount)

Step 13:  Enjoy your fresh pumpkin puree!

Get started by twisting off the stems or removing them with a sharp knife. 
Slice pumpkin in half to expose pulp and seeds.  
Clean the inside saving the seeds to roast later.  
Cut in to large wedges and place on baking sheet.  Lightly toss in vegetable oil and roast for 25 minutes until flesh is tender.  
Remove from oven and let cool. 
Skin will easily peel away.  Place pumpkin in food processor and blend until smooth.  
Enjoy your fresh puree!
Filed Under: How To, pumpkin, Thanksgiving

Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

October 17, 2011 By 29 Comments
Pumpkin Carrot Cupcakes | www.motherthyme.com

For the last few weeks I have been coming across such wonderful pumpkin recipes and have been filling my recipe binder with some new ones I can’t wait to try.  I love pumpkin recipes this time of year and can’t believe I have only shared one pumpkin recipe that has been very popular, the Pumpkies.  

Over the weekend I finally dug in to my cute little pumpkins I picked up at the local nursery to make some fresh pumpkin puree.  Now I have 48 ounces of pure fresh pumpkin to have fun with.  For some, you may have your own little stash of fresh pumpkin puree too.  I have talked to some people who have never made pumpkin puree before.  For those who never made fresh pumpkin puree I will be sharing my method with you in my next post. 


In the meantime, lets talk about these delicious cupcakes.  Last week a friend of mine emailed me and asked if I had any good carrot cake recipes.  I have not made carrot cake in a long time but I do have a recipe that I use.  Ironically the next day while I was doing some online reading I came across another Carrot Cake recipe on Made In Melissa’s Kitchen that I shared with my friend because it looks fantastic and was similar to my recipe.  With all this talk about carrot cake and freshly pureed pumpkin in the refrigerator I thought what would be better but to blend the two together to create Pumpkin Carrot Cupcakes.  I dusted off my old Carrot Cake recipe that I have been neglecting and put a twist on it to create this recipe.  These are moist and delicious and the Pumpkin Cream Cheese Frosting is the icing on the cupcake!  


These are great made as cupcakes, or divide in to two 8″ or 9″ round pans to create a Pumpkin Carrot Cake.  If you don’t want to make the frosting, another suggestion is to simply sprinkle with confectioners sugar and enjoy a delicious bite!


Pumpkin Carrot Cupcakes | www.motherthyme.com

 

In a large bowl combine oil.
Sugar.
Lightly beaten eggs and pumpkin puree and mix.
Add in dry ingredients.
Followed by shredded carrots and coconut flakes.  Pour in to lined cupcake tin and bake.
Pumpkin Carrot Cupcakes | www.motherthyme.com
Enjoy!

Print
Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Makes- 24 cupcakes or 2 8”or 9” round cakes

Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 4 eggs at room temperature and lightly beaten
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 cup fresh pumpkin puree
  • 2 cups shredded carrots
  • 1/2 cup sweetened coconut flakes
    • Pumpkin Cream Cheese Frosting
  • 8oz cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup fresh pumpkin puree
  • 1 teaspoon cinnamon
  • 4 - 4 1/2 cups confectioners sugar
  • Frosting note- start with 4 cups of confectioners sugar. If the consistency is still runny, add more confectioners sugar to thicken the frosting more.

Instructions

  1. Preheat oven at 350 degrees.
  2. In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
  3. In a medium bowl blend eggs, sugar, oil and pumpkin puree. Add in flour mixture until well combined followed by shredded carrots and coconut flakes.
  4. Pour in to lined cupcake tins ? full. Bake for 18-20 minutes until cake tester comes out clean.
  5. Cool on a wire rack.
    6. Pumpkin Cream Cheese Frosting
  6. Using an electric mixer combined cream cheese, butter and pumpkin until creamy. Slowly add in confectioners sugar until all combined.
  7. Frost as desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2011/10/pumpkin-carrot-cupcakes-with-pumpkin.html

 

 

Filed Under: cupcakes, desserts, pumpkin

Whole Wheat Pumpkin Pancakes

September 19, 2011 By 21 Comments

Can you believe we are half way in the month of September already?  In a few more days it will officially be fall and before you know it we will be getting  ready for the holidays.  Time just seems to fly by.  

I had extra pumpkin puree leftover after making my cute little Pumpkies last week that I wanted to use up, so over the weekend I incorporated it in to Sunday breakfast and created these delicious Whole Wheat Pumpkin Pancakes.  I love whole wheat combined with pumpkin; I think it makes it taste richer.  

As I do with many of my recipes, I make extra to have ready for during the week.  In the morning, I just need to reheat to make a quick and delicious breakfast for the twins.  They loved these.  I serve these to them without any syrup so I don’t have little sticky fingers all over and these are moist and delicious plain or with a little butter.  These would be great with pure maple syrup or pecan syrup too.

The perfect taste of fall!  Enjoy!


Whole Wheat Pumpkin Pancakes



Makes 10 pancakes



Ingredients
1 ½ cups whole wheat flour
3 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
½ teaspoon cinnamon
1 ½ teaspoons pumpkin pie spice
1 cup milk
1 cup pumpkin puree
1 large egg, lightly beaten
2 tablespoons butter, melted



Directions
In a large batter bowl stir together flour, baking powder, sugar, salt, cinnamon and pumpkin pie spice.  Make a well in the center and add in milk, pumpkin puree, egg and butter and stir until well combined.



Preheat a large greased skillet and pour desired amount of batter.  Flip pancakes when tiny pin size bubbles begin to form.  



Serve warm.





This recipe has been shared on Savvy HomeMade A to Z. Check it out along with many other great recipe and ideas!

Filed Under: breakfast, pancakes, pumpkin

Pumpkies ~ Pumpkin Brownies

September 13, 2011 By 26 Comments

Pumpkies?  When I was creating my plan for the week of recipes I was going to test and share I had set in my mind I wanted to do a Pumpkin Brownies but I got it stuck in my head calling it a Pumpkie.  I know, silly, right?   But I can’t actually call these brownies since they aren’t brown but they are somewhat the consistency of a brownie.  I think its a cute little name for these little guys.  Call them Pumpkies or call them Pumpkin Brownies, I just call them good!

They are soft and chewy, a perfect pumpkin treat.  I was going to dress them up a little bit either by adding something in them or possibly a cream cheese frosting (oh my) but I left these simple.  A simple, pumpkin brownie, wait I mean Pumpkie.  

Enjoy!
Pumpkies ~ Pumpkin Brownies

Print recipe


Ingredients: ⅓ cup butter, softened 1 cup sugar 1 large egg ½ cup pumpkin puree ¾ cup all-purpose flour 1 teaspoon pumpkin pie spice ½ teaspoon cinnamon ¼ teaspoon salt

Directions:
Preheat oven to 350 degrees Fahrenheit. Grease an 8″x8″ pan and set aside.
Using electric mixer, stir butter until light and fluffy.  Add in sugar, egg and pumpkin puree and mix until combined follow by flour, pumpkin pie spice, cinnamon and salt.  Stir until all ingredients are blended well.
Pour into pan and bake for 30-35 minutes until tester comes out clean.  Cool pan on wire rack before cutting.


        

Filed Under: brownies, pumpkin