Pumpkin Curry

2 Tbsp. avocado oil
1 small onion, thinly sliced
2 cloves garlic, sliced
3 mini bell peppers, sliced and de-seeded
1/2 c. pumpkin puree
4-5 handfuls of baby spinach
can of water chestnuts, drained
1 c. broccoli, chopped
1 can coconut milk
1 Tbsp. soy sauce
pinch of sugar

pinch of cinnamon
salt to taste
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. coriander
1/8 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. curry powder
dash of red pepper flakes
dash of white pepper
1/4 tsp. garam masala
1 tsp. lemon juice
cashews
hot rice

Heat oil in a large saucepan. Saute the onion over medium heat for 3-4 minutes.

Add the garlic and saute another minute.

Add the bell peppers and saute another minute.

Add in the pumpkin puree and stir well.

Add in the spinach and stir until wilted.

Add in the chestnuts and broccoli, and stir until coated.

Pour in the coconut milk and soy sauce. Stir well.

Add in the sugar and seasonings. Stir to mix. Bring to a simmer over medium heat. Lower the temperature and cover. Simmer for 5 minutes on medium low heat.

Test to see if the seasonings are how you want them.

Add in the lemon juice. Stir in.

Serve over hot rice with cashews on top. Chopped or whole. Roasted, raw, or salted. Up to you! This curry is delightful!

Pumpkin White Chocolate Chunk Cookies

Plan ahead... needs to chill... 
 
1/2 c. unsalted butter, melted
3/4 c. sugar
1/4 c. brown sugar

2 tsp. vanilla
1/3 c. pumpkin puree
1 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground cloves
pinch of ground ginger
pinch of salt
2 tsp. cornstarch
1 tsp. baking soda
2 c. flour
1/2 c. white chocolate bar cut into chunks
cooking spray
sprinkles (optional)

In a large bowl, beat together the butter and sugars until combined.

Add in the vanilla and pumpkin. Stir to mix in.

Add in everything else minus the white chocolate (and sprinkles, if you choose to use them) until you get a soft dough.

Stir in the chocolate chunks.

Refrigerate the dough for 30-60 minutes.

When your dough is ready, preheat oven to 350 F. Spray two baking sheets with cooking spray.

Drop dough by tablespoonfuls onto the prepared baking sheets, about 1 inch apart. Bake for 4 minutes, then rotate pans. Bake for 4-6 more minutes. Don't over bake these. They will continue to cook slightly after you remove them from the oven.

Slightly flatten the cookies with the bottom of a glass. Add sprinkles if you want. My two year old added sprinkles to ours.

Let cool on the baking sheets about 10 minutes before removing to a wire rack.

Here's a link to the recipe I slightly adapted: http://thedomesticrebel.com/2014/09/30/the-best-chewy-pumpkin-chip-cookies/

Pumpkin Spice Muffins

1 3/4 c. flour
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
3/4 c. pumpkin puree
1/4 c. vegetable oil
2 tsp. vanilla

Preheat oven to 350 F.

In a medium sized bowl, sift together the flour, sugar, cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

In a large bowl, beat together the eggs, pumpkin, oil, and vanilla.

Fold in the dry ingredients to the dry ingredients until just blended. Do not overmix.

Spoon into 12 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack.

Here's a link to the recipe I used: http://www.rockrecipes.com/pumpkin-spice-muffins-with-maple-cream-cheese/?utm_content=buffer1db85&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Pumpkin Snickerdoodles

6 Tbsp. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1/4 c. pumpkin puree
2 eggs
2 1/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 c. sugar
1 Tbsp. cinnamon
1 tsp. nutmeg

Preheat oven to 325 F.

Line a baking sheet (or two) with parchment paper.

In a large bowl, cream together the butter, sugars, and pumpkin with an electric mixer. Add in the eggs one at a time, mixing between each one.

In a separate bowl, mix together the flour, tartar, and baking soda.

Slowly stir in the dry ingredients into the creamed butter mixture. Stir until just combined.

In a small bowl, combine the sugar, cinnamon, and nutmeg.

Scoop out dough by the tablespoon. Roll into balls. Roll in the cinnamon mix one at a time. Place on baking sheet. Makes about 18-24, depending on how big you make them.

Bake for 10-12 minutes. Let cool a few minutes on the baking sheet before removing to a cooling rack.

Here's a link to the original recipe I adapted: http://www.thekitchn.com/recipe-pumpkin-snickerdoodle-cookies-recipes-from-the-kitchn-211171

Mini Pumpkin Muffins with Cinnamon and Sugar

Muffins:
1 3/4 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
1/4 c. butter, melted
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla

Muffins just out of the oven

1 c. pumpkin puree
1/2 c. milk

Coating:
1/2 c. sugar
2 Tbsp. cinnamon
1/4 c. butter, melted

Preheat oven to 350 F.

To make the muffins: In a large bowl, mix together the cake flour, baking powder, salt, and spices. Set aside.

In a separate bowl, whisk together the melted butter and brown sugar. Add in the egg. Whisk for 1 minute. Add in the vanilla, pumpkin, and milk. Stir to combine.

Slowly pour the wet ingredients into the flour mixture. Stir until just combined.

Grease a mini muffin tin. Scoop batter into the tin, about 2/3 full.

Bake 12-13 minutes, or until the center is cooked through. Check with a toothpick. Allow to cool. While the muffins are cooling, make the coating.

To make the coating: In a shallow bowl, combine the sugar and cinnamon. Stir to mix. In another shallow bowl, add the melted butter (or melt it in the bowl you're going to use).

Mini pumpkin muffins

When the muffins have cooled, dip each muffin first into the butter, then roll in the cinnamon and sugar mix. Enjoy warm.

Makes about 36 mini muffins.

These do not store well after the coating is put on, so if you don't plan to eat all 3 dozen, just don't put the coating on until you're ready to eat them.

Here's a link to the recipe I adapted: http://sallysbakingaddiction.com/2012/08/26/mini-cinnamon-sugar-pumpkin-muffins/

Pumpkin Pie with Chocolate Tiger Stripes

Pie Crust:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. shortening

Filling in the pie crust

2-3 Tbsp. cold water

Pumpkin Filling:
1 egg
1 1/4 c. canned pumpkin
2/3 c. sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 1/4 c. cream 

Chocolate Stripes:
2/3 c. semi-sweet chocolate chips
3 Tbsp. butter
1/2 c. filling mixture, reserved

To make the pie crust: Measure flour and salt into bowl. Cut in shortening and mix thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened (1-2 teaspoons water can be added if needed).

Before baking

Gather dough into ball. On a lightly floured surface or pastry cloth, shape into flattened round. With flour covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters. Unfold and ease into the pan.

Trim overhanging edge of pastry 1 inch from rim of pan. Use a fork to press the pastry around the edge. Fill with filling.

To make the filling: Preheat oven to 425 F.

Beat egg slightly, then beat in remaining ingredients. Pour into pastry lined pie pan, reserving 1/2 cup for the chocolate stripes.

Ready to eat!

To make the chocolate stripes: Melt the chocolate and butter together. Whisk together with the reserved filling mixture. Scoop into a piping bag with a flat piping nozzle. Pipe tiger stripes onto the top of the pie filling. The chocolate will sink a little into the filling, so keep piping the chocolate along the stripes you've made.

Bake 15 minutes.

Reduce oven heat to 350 F. Bake 35 minutes more. Let cool before serving. Refrigerate the leftovers.

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars:
2 c. flour
1 ½ c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground cloves
4 eggs, beaten
15 oz. can pumpkin (or 2 c. pumpkin if you have the large can)
1 c. vegetable oil 

Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1tsp. vanilla
2 ¾ to 3 ¼ c. confectioners sugar


To make the bars: In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread in an ungreased 15x10x1 inch baking pan.

Bake at 350 degree F for 20 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool for 2 hours on a wire rack. Spread with cream cheese frosting. Cut into bars.

To make the frosting: Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. Cover and store frosted cake in the refrigerator. 

Recipe courtesy of Jennifer Frey

White Chocolate Macadamia Pumpkin Cookies

1/2 c. butter, softened

1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
1/2 c. pumpkin puree
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. rolled oats
1/2 c. white chocolate chips
1/2 c. macadamia nuts, coarsely chopped

Cream the butter and sugars together in a bowl. Beat in the egg, pumpkin, and vanilla. In another bowl, mix the flour, baking soda, and salt. Mix the dry ingredients into the wet. Mix in the oats, chips, and nuts.

Scoop the dough onto a cookie sheet one tablespoon at a time. Bake at 350 F for 8-14 minutes.

Here's a link to the original recipe: http://www.closetcooking.com/2010/11/pumpkin-white-chocolate-and-macadamia.html

Pumpkin Scones

Scones:
2 c. flour
7 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
6 Tbsp. cold butter
1/2 c. pumpkin puree
3-4Tbsp. half and half
1 egg

Confectioners Sugar Glaze:
1 c. confectioners sugar
2 Tbsp. milk 

Spiced Glaze:
1 c. + 3 Tbsp. confectioners sugar
2 Tbsp. milk
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ginger

Preheat oven to 425 F.

Line a cookie sheet with wax or parchment paper; set aside.

To make the scones: In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice. Using a cheese grater, grate in the cold butter. Mix until the texture resembles coarse cornmeal.

In a separate bowl, whisk together the pumpkin, half and half, and egg. Add the wet ingredients to the dry ingredients. Stir until just combined (adding more half and half if the dough is too dry).

Form dough into a ball. Pat out onto a lightly floured surface, forming into a 1 inch thick rectangle. Using a knife dipped in flour, cut the dough into 3 equal parts. Cut each portion into 4 triangular pieces. Place on prepared baking sheet.

Bake 13-16 minutes, or until light brown. Remove to a wire rack to cool.

To make the sugar glaze: In a small bowl, mix the ingredients together until smooth. When the scones are cooled, use a pastry brush to brush on the glaze. You can do several coats. Allow to firm.

To make the spiced glaze: In a small bowl, mix all the ingredients together until smooth. Spread over each scone and allow to firm before serving.

Here's a link to the recipe I used: http://bourbonnatrixbakes.blogspot.com/2011/10/pumpkin-scones.html

White Chocolate Pumpkin Cheesecake

*Plan ahead... needs to chill

Halloween oreo crumbs!

1 1/4 c. cream-filled chocolate sandwich cookie crumbs

2 packages (8 oz each) cream cheese, softened

2/3 c. sugar

2 tsp. vanilla extract

3 eggs, lightly beaten

1 1/4 c. white chocolate, melted and cooled (the original recipe calls for vanilla chips, but real white chocolate adds way more of a rich flavor)

1/2 c. canned pumpkin puree

1/4 tsp. each ground ginger, cinnamon and nutmeg

White chocolate curls, optional

Place a greased 9-in. springform pan (don't use larger than a 9-in. or the proportions will be off!) on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Press cookie crumbs onto the bottom of the springform pan; set aside.

Ready for baking!

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted white chocolate.

In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour into prepared pan.

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-65 minutes or until center is almost set and the top of the cake looks dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Ready to eat!

The original recipe didn't say when to remove the foil, but you should probably do it after it cools for 10 minutes, and make sure no water has seeped into the pan.

Garnish with white chocolate curls if desired. I made a whipped cream topping before adding the white chocolate (I beat together heavy whipping cream and baker's sugar). Refrigerate leftovers.

Recipe from Taste of Home

Pumpkin Bread

Makes 2 loaves

3-1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
2 c. canned pumpkin

Throw it all in a bowl and mix it up really good - maybe a couple minutes. Grease bread pans. Fill them until about 2/3rds full. It grows quite a bit while baking. Bake at 350 degrees for about an hour. When it's fully cooked on the top it's ready to come out. Let sit in pans about ten minutes then turn out onto rack to cool. Eat warm or wrap tightly in foil.

Recipe courtesy of Robyn Fox

Cranberry-Pumpkin Cookies

Here's a link to where I found the original recipe I adapted: Cranberry-Pumpkin Cookies

1/2 c. butter, softened
1 c. white sugar
1 tsp. vanilla

1 egg
1 c. pumpkin puree
2 1/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 c. fresh cranberries, chopped


Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon; stir into pumpkin mixture until well blended. Stir cranberries into mixture. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.

Pumpkin Chocolate Chip Cookies

1 c. soft butter
1 c. sugar
1 c. light brown sugar

2 eggs
1 tsp. vanilla
1 c. pumpkin
3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
2 c. chocolate chips

Preheat oven to 325 F. Mix all the ingredients except the chocolate chips. When well mixed, add in the chips and stir. Drop by spoonfuls on baking sheets. Bake 12-15 minutes.

Pumpkin Muffins

2 c. sugar
1/2 c. vegetable oil
2 c. pumpkin
2 1/2 c. flour
1/2 tsp. cloves
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp salt
1/2 c. walnuts, chopped (optional)
1/2 c. raisins (optional)

Pumpkin muffins

Preheat oven to 350 F. Beat together sugar, oil, and pumpkin together in a large bowl. In another bowl, sift together flour, cloves, baking soda, cinnamon, salt. Combine flour mixture with pumpkin mixture until all the flour and spices are evenly mixed in. Prepare muffin pans with liners. Fill cups 1/2 full with batter. Bake for 18-23 minutes. Inserted toothpick should come out clean when done.