Pumpkin Pie Oatmeal

Creamy Pumpkin Pie Oatmeal topped with brown sugar, cinnamon and pecans for an easy breakfast to enjoy as you start your day. 

Pumpkin Pie Oatmeal | www.motherthyme.com

I am one of those cooks that often throw things together to create a meal when I am not developing a recipe for MT.  Once I try it and it comes out amazing, I kick myself that I didn’t write down the ingredients.  That is how the recipe for this Pumpkin Pie Oatmeal began.  

I had a stash of pumpkin puree leftover in the refrigerator from my No-Bake Pumpkin Cheesecake that I wanted to use up.  One morning I started throwing things together to make Pumpkin Pie Oatmeal for breakfast for the kids and I.  I sprinkled it with brown sugar, a dash of cinnamon and placed it in the broiler for a couple minutes to get a nice golden caramelized crust.  From the first bite, I was in love with this recipe.  I quickly wrote down what I used and new I needed to go back and make this again with proper measurements.  I played with it a few times to come up with this incredible recipe for Pumpkin Pie Oatmeal.  It is creamy and delicious, perfect for any pumpkin lover.  You can even make a large batch and put it in containers to have some go to heat and serve breakfasts for those busy mornings. 

I would totally eat this for dessert too with a dollop of ice cream on top.  I haven’t tried that yet, but I think I might. 

With Thanksgiving just around the corner, this would be an easy Thanksgiving morning breakfast to enjoy while watching the parade and getting ready for your Thanksgiving feast. 

Pumpkin Pie Oatmeal | www.motherthyme.com

What you need
Milk
Pumpkin puree
Salt
Vanilla extract
Cinnamon
Ground ginger
Nutmeg
Brown Sugar
Sugar
Old-fashioned rolled oats
Chopped pecans (optional)

Pumpkin Pie Oatmeal | www.motherthyme.com

Pumpkin Pie Oatmeal

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 4 servings

Pumpkin Pie Oatmeal

Ingredients

  • 1 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cup old-fashioned rolled oats
  • Topping (optional)
  • 3 tablespoons light brown sugar
  • Pinch of cinnamon
  • 1 tablespoon chopped pecans (optional)

Instructions

  1. In a large saucepan mix milk, pumpkin puree, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt and bring to a boil over medium heat.
  2. Stir in rolled oats and stir for about 2-3 minutes.
  3. Reduce heat to a simmer and continue to cook for about 3 minutes.
  4. Remove from heat and cover for 2 minutes.
  5. Serve warm.
  6. Topping
  7. Heat oven to broiler setting.
  8. Place oatmeal in individual oven safe ramekins. Sprinkle with brown sugar and cinnamon.
  9. Place ramekins on a baking sheet and place under the broiler for about 1-3 minutes until topping is caramelized.
  10. Sprinkle with pecans and serve.
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No-Bake Pumpkin Cheesecake

A quick and easy No-Bake Pumpkin Cheesecake you’ll enjoy all season long.

No-Bake Pumpkin Cheesecake - www.motherthyme.com  
I love easy, no bake desserts.  They save so much time and are always a hit.

I came up with the idea for a No-Bake Pumpkin Cheesecake after I created a similar recipe for a No-Bake Pineapple Cheesecake for my cookbook Summer Thyme.  That recipe is one of my favorite summer desserts I love to make, especially if I have last minute company or short on time. 

This No-Bake Pumpkin Cheesecake is light, fluffy and incredibly easy to make.  If you have about ten minutes to mix this up and a few hours to let it chill in the refrigerator, then you have time to make this yummy cheesecake.

This is one of those pies that you just want to grab a fork and dive into.  The kids and I actually did.  We sat at the kitchen table, each of us with forks in hand and dove right in.  As my three year old daughter Eden would say, “It’s delicious.”  She is right about that.  It is the perfect fall dessert that is quick to make.

Whether you need a dessert to serve when entertaining, or a tasty dessert for your family to enjoy, I am sure you will fall in love with the creamy pumpkin cheesecake. 

No-Bake Pumpkin Cheesecake - www.motherthyme.com

What you need
Cream cheese
Sugar
Light brown sugar
Pumpkin puree
Vanilla extract
Cinnamon
Ginger
Nutmeg
Cool whip
9-inch store bought graham cracker crust

Step one:  Using an electric mixer, mix cream cheese and sugars until creamy.

 

Step two:  Stir in pumpkin, vanilla extract and spices.

Step three:  Fold in cool whip.

Step four:  Spread in pie crust and refrigerate for at least a few hours or overnight.

No-Bake Pumpkin Cheesecake

Prep Time: 10 minutes

Total Time: 2 hours, 10 minutes

Yield: 8 servings

No-Bake Pumpkin Cheesecake

Ingredients

  • 8 ounce cream cheese, regular or low fat, softened
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 8 ounce frozen whipped topping, thawed
  • 9-inch ready made graham cracker pie crust, regular or reduced fat

Instructions

  1. In a large bowl beat cream cheese and sugars until creamy.
  2. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg.
  3. Fold in whipped topping.
  4. Spread evenly into pie crust.
  5. Chill for at least 2 hours in the refrigerator before serving.
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Pumpkin Pie Parfait

All your favorite flavors of pumpkin pie blended in a Pumpkin Pie Parfait topped with creamy yogurt and a oatmeal crumble.

Pumpkin Pie Parfait- Mother Thyme

I am a sucker for a slice of a good pumpkin pie and I surely can’t wait until Thanksgiving to get my pumpkin pie fix.  I remember when I was a kid I didn’t like pumpkin pie. #whatwasithinking.  Pumpkin pie is the best. Sweet, creamy with a hint of cinnamon, nutmeg and ginger.  Come January when I pass around the coffee and the pumpkin pie far too many times, I put pumpkin on the back burner for another nine months.

When the leaves begin to change and there’s a chill in the air, I am in the mood for pumpkin again.  It is love at first bite.  I promise I’ll keep my pumpkin recipes to a minium, so this will be the only one…at least for this week.    

What I love about this pumpkin pie parfait is you can easily customize it to your preference.  You could use ice cream or whipped cream in place of the yogurt for a sweeter dessert, perfect for entertaining.  You could also omit the oatmeal crumble and just have a nice thick layer of crumbled ginger snaps or use granola you have on hand. 

The pumpkin filling is everything I use in my classic pumpkin pie without the crust.  So I guess I don’t feel as guilty when I keep eating spoonfuls of this yummy filling.  It is so easy to make.  You just add all the ingredients into a large bowl and whisk it up until blended.  Pour it into a greased 8 inch baking pan and bake it for about an hour.  Simple as that.  Once its cooled, add spoonfuls of the filling into th parfait and enjoy!  You can even make these ahead in small mason jar and have them on hand to take to work, after school snacks or perfect for a fall picnic at the pumpkin patch. 

Pumpkin Pie Parfait- Mother Thyme

What you need
Pumpkin puree
Evaporated milk
Sugar
Brown Sugar
Vanilla extract
Eggs
Cinnamon
Ginger
Nutmeg
Old fashioned rolled oats
All-purpose flour
Salt
Butter

Step one:  Add all the ingredients for the pumpkin pie in a large bowl.  Whisk until blended.

Pumpkin Pie Parfait - Mother Thyme

Step two:  Pour into a prepared 8 inch baking pan and bake at 400 degrees for 15 minutes.  Reduce temperature to 350 degrees and bake for about 45 minutes more. Once top is set, remove from oven and cool completely.

Pumpkin Pie Parfait - Mother Thyme

Step three:  In a medium bowl combine all the ingredients for the oatmeal crumble. Spread on a small baking sheet and bake for about 8-9 minutes until toasted. Remove from oven and allow to cool.

Pumpkin Pie Parfait - Mother Thyme

Step four:  Assemble and serve immediately or cover and refrigerate until ready to serve.

Pumpkin Pie Parfait - Mother Thyme

Pumpkin Pie Parfait

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4-6 servings

Pumpkin Pie Parfait

Ingredients

    Pumpkin Pie Filling
  • 15 ounce can pumpkin puree
  • 12 ounce can evaporated milk
  • 2 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Oatmeal Crumble
  • 1 cup old fashioned rolled oats
  • 2 tablespoons butter, melted
  • 1 tablespoon all-purpose flour
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1-2 tablespoons chopped pecans or walnuts, optional
  • Serving
  • 2 cups your favorite vanilla yogurt, regular, light or Greek
  • 1/4 cup ginger snaps, crushed

Instructions

    Pumpkin Pie Filling
  1. Preheat oven to 400 degrees. Lightly spray an 8-inch baking pan with cooking spray and set aside.
  2. Add all the ingredients into a large bowl and mix until blended.
  3. Pour into prepared baking pan. Bake for 15 minutes then reduce to 350 degrees and baking for about 45 minutes more until top is set.
  4. Cool at room temperature then place in the refrigerator to cool completely.
  5. Oatmeal Crumble
  6. While pumpkin pie filling is cooling, preheat oven to 350 degrees.
  7. Mix all the ingredients in a medium bowl and spread evenly on a small baking sheet.
  8. Bake for 9-10 minutes until toasted.
  9. Set on a wire rack to cool.
  10. Assemble
  11. Spoon about 1/3 cup of yogurt into the bottom of a small cup or jar. Top with 1/3 cup pumpkin pie, 2 tablespoons of oatmeal crumble and 1 tablespoon crushed gingersnaps. Repeat layer, ending with ginger snaps.
  12. Serve immediately or cover and refrigerate until ready to serve.

You can substitute yogurt for whipped cream or vanilla ice cream instead. For Pumpkin Pie, pour pumpkin filling into a pie crust and bake for 15 minutes at 400 degrees. Reduce to 350 degrees and bake for an additional 45 minutes longer until center is set.

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Easy Pumpkin Cake with Butter Pecan Frosting


If you need dessert and are tight on time, this Pumpkin Cake is the perfect solution.  Top with a creamy Butter Pecan Frosting or just with a dusting of confectioners sugar for a yummy treat. 

Easy Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Is it wrong that I thought about making this cake during spin class? 

I have been taking spin classes at my gym for a few months now.  I’m addicted.  I’m not going to lie, I was terrified about taking the class at first.  I’ve heard about it and I thought for sure I would be one of those people that wouldn’t be able to last five minutes in the class.  Thankfully my trainer is also one of the spin instructors and has been trying to convince me to take the class for months.  After the first class, not only did I make it through without passing out, but I was hooked.

I look forward to spin class each week.  It’s a way that I release all the clutter in my head and just get into the zone.  It is also a time when I come up with some really good recipes.  After class I’m running to the locker room writing down the ideas I come up with.  This easy Pumpkin Cake with Butter Pecan Frosting is one of my ideas.  So much for burning 500 calories during spin, right?   I have a weakness for fall treats.  It is worth every bite and worth every drop of sweat burning it off.

Easy Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

My kiddos keep me very active so I like to create meals and desserts that are easy and don’t sacrafice flavor.  I love this Pumpkin Cake because it is a simple dessert to make when tight on time.  You don’t even need to break out the mixer to prepare the cake.  It is baked in an 8-inch baking pan so it’s the perfect size if you need just a little dessert to serve after dinner.  I also like the compact size so there isn’t as much leftover that may tempt me when the craving hits. 

This Pumpkin Cake is soft and moist and topped with a creamy Butter Pecan Frosting that you will be tempted to eat with just a spoon.  It can also be served alone or just with a light dusting of confectioners sugar for a great snacking cake.

Easy Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

What you need
All-purpose flour
Baking powder
Salt
Cinnamon
Nutmeg
Ginger
Ground cloves
Solid pumpkin
Sugar
Milk
Egg
Butter
Confectioners sugar
Light brown sugar
Chopped pecans

Step one:  In a large bowl mix flour, baking powder, salt and spices.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Step two:  In a medium bowl stir pumpkin, sugar, milk, egg and melted butter until blended.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Step three:  While stirring, pour wet ingredients into dry and stir until just combined.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Step four:  Pour into a greased 8-inch baking pan. Bake at 350 degrees for 30-35 minutes.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Step five:  In a small saucepan melt butter, brown sugar and milk over medium heat until butter is melted and sugar is dissolved. Set aside to cool slightly.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Step six:  In a large mixing bowl beat confectioners sugar and butter using an electric mixer.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Step seven:  Pour in brown sugar mixture and beat until blended.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Step eight:  Spread on top of cooled cake.  Sprinkle with chopped pecans.

Pumpkin Cake with Butter Pecan Frosting - Mother Thyme

Easy Pumpkin Cake with Butter Pecan Frosting

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Easy Pumpkin Cake with Butter Pecan Frosting

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup solid pumpkin
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 large egg
  • Butter Pecan Frosting
  • 1/4 cup light brown sugar
  • 2 tablespoons milk
  • 3 tablespoons butter
  • 1 1/2 cups confectioners sugar
  • 2 tablespoons finely chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with cooking spray and set aside.
  2. In a large bowl mix flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
  3. In a medium bowl stir pumpkin, sugar, milk, butter and egg until blended.
  4. While stirring pour wet ingredients into flour mixture and stir until just combined.
  5. Pour batter into prepared baking pan and bake for about 30 minutes until a cake tester inserted into the center of the cake comes out clean.
  6. Cool cake on a wire rack completely before frosting.
  7. Butter Pecan Frosting
  8. In a small saucepan add brown sugar,milk and 1 tablespoon butter and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat and cool slightly.
  9. In a large mixing bowl beat remaining confectioners sugar and remaining butter with an electric mixer. While mixing, stir in brown sugar mixture until creamy. If consistency is still thin, add a little more confectioners sugar if needed.
  10. Frost cake and sprinkle with chopped pecans.
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Pumpkin Cinnamon Rolls

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

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.
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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

Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting

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.

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


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
  8. In a medium bowl combine confectioners sugar, pumpkin pie spice and cinnamon and set aside.
  9. Using an electric mixer combine butter and pumpkin until combined. Gradually add in confectioners sugar.
  10. 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.
  11. 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.

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pumpkin spice sugar cookies with pumpkin buttercream frosting

 

Pumpkin Risotto

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




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.

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Pumpkin Risotto | www.motherthyme.com

More pumpkin favorites:

Whole Wheat Pumpkin Pancakes

Pumpkies (Pumpkin Blondies)
Pumpkin Cake Bars
How To Make Pumpkin Puree