Thursday, March 06, 2008


I've found that cans of pumpkin are sooo big that I have to make a couple of recipes in the same week to use it all. Well, this is the week. For those of you that read my tag, you know I am obsessed with all things pumpkin. I thought I'd share a couple of my favorite recipes:

Pumpkin Chocolate Chip Cookies
1 c canned pumpkin
1 c white sugar
1/2 c vegetable oil
1 egg
2 c flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 Tbs vanilla
2 c chocolate chips

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl mix dry ingredients. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla and chocolate chips.
3. Drop by spoonful and greased cookie sheet and bake at 350 degrees for 10 minutes or until lightly brown and firm.
**These are very cake-like cookies. I was thinking they'd be really good as mini-muffins as well, but alas. I don't have a mini-muffin tin.

Kate's Famous Pumpkin Pancakes (from Stacie back on the aforementioned post)
1 1/4 c flour
2 Tbs sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
Pinch of ground cloves
1 egg
6 Tbs pumpkin (I use more)
2 Tbs butter, melted
1 c milk

1. Whisk all dry ingredients in a bowl. In a separate bowl mix egg, pumpkin, butter, and milk; fold in dry ingredients.
2. Heat skilled over medium heat; pour about 1/4 c batter for each pancake. Spread batter to make it flat. Serve with butter and syrup.
**Also really yummy with chocolate chips in the batter (I haven't tried this, but it sounds good!)

Pumpkin Roll
3 eggs
2/3 c pumpkin
1 c sugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour

1. Grease a 10x15 cookie sheet and line with waxed paper so the paper hangs slightly over each edge.
2. Mix ingredients and pour onto cookie sheet smoothing into a thin layer
3. Bake 15 min at 350 degrees.
4. Prepare pumpkin filling while it's baking

2 Tbsp softened butter or margerine
8 oz softened cream cheese
1 c confectioner's sugar
3/4 tsp vanilla

5. When pumpkin is finished, dump upside down on a linen towel or clean pillow case (no lint).
6. Peel off waxed paper with a butter knife, roll pumpkin in towel and leave for 5-10 min.
7. Unroll and spread filling (don't go completely to the edge).
8. Roll pumpkin without the towel.
**You can wrap in foil and freeze if desired. Also fun to sprinkle confectioner's sugar over the top to serve.

Anyway, if you decide to make any of these, let me know how it goes!

No comments: