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Pumpkin thumbprints

30 Nov

So far, I’ve done vanilla thumbprints (three ways) and chocolate thumbprints (two ways), so it only seems fitting to add pumpkin thumbprints (just the one way).

Warning: these will disappear pretty quickly.

Screen shot 2013-12-01 at 12.00.08 PM

Pumpkin Thumbprints 

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp allspice

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/2 cup light brown sugar

1/2 cup pumpkin puree

1/3 cup vegetable oil

1 egg

1 tsp vanilla extract

4 oz cream cheese, room temperature

2 tablespoons butter, softened

1 cup powdered sugar

Cinnamon for sprinkling

1) Preheat the oven to 375

2) Mix brown sugar, pumpkin, vegetable oil, and vanilla in a mixer. Once combined, add in egg and mix.

3) In a separate bowl, combine all dry ingredients (except powdered sugar!) Mix into the wet ingredients.

4) Roll out cookies (I used a melon baller for consistency) and cook for 6 minutes. Pull out of oven, and indent each cookie with the back of a teaspoon (or coffee scoop).

5) Cook for an additional 6 minutes, then let cool completely.

6) Mix the cream cheese, butter, and powdered sugar, then pipe into the center of each cookie and sprinkle with cinnamon.

Pumpkin cookies with drunken cranberries and a bourbon glaze

19 Nov

To be honest, these cookies sort of came out of nowhere – I was sitting, hanging out with Kyle and Asher, and brainstorming ideas, and then all of a sudden….there they were.

They combine all my favorite things: pumpkin, cranberries, bourbon, and more bourbon.

Warning: These cookies are not for the faint of heart. Or expectant moms. But everyone else….enjoy!


Pumpkin cookies with drunken cranberries and a bourbon glaze

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup canned pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup dried cranberries
  • 2/3 cup bourbon (give or take)
  • powdered sugar (2-3 cups)

1) Take 2/3 cup dried cranberries, and about 1/3 cup bourbon (you can improvise here). Let the cranberries soak for 30-60 minutes.

2) Preheat the oven to 350 degrees.

3) In a mixing bowl, combine butter, pumpkin, and sugar. Mix in the egg and vanilla.

4) In a separate bowl, combine dry ingredients, then mix into the wet ingredients. Add cranberries, and a splash (2-3 tablespoons) of the bourbon the cranberries were soaking in.

5) Roll cookies into balls, and cook for 16-18 minutes.

6) Meanwhile, make the bourbon glaze – add the remaining bourbon to powdered sugar until desired glaze consistency – I’d start with two cups, and add from there. Mix until completely combined.

7) Let cookies cool completely before glazing.

Pumpkin Pie Dip (with gingersnaps)

4 Nov

Confession: I really like dips. I like them for chips, for veggies, and of course for cookies.

Yeah, that’s right – this is a dip to dunk your cookies in. Make the ginger snaps I posted yesterday, then dunk them in this dip. Trust me, it’s magic. (Of course, if you wanted to be healthy, this is also great with apples!)

Pumpkin Pie Dip


1 package cream cheese, softened

2 cups powdered sugar

1 cup greek yogurt

1 can pumpkin puree (NOT pumpkin pie filling)

1 tablespoon cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

Mix everything together, and enjoy. Stores up to four days in the fridge.

Pumpkin snickerdoodles

16 Sep

This past weekend, I went on a road trip to Charlottesville to see two very dear friends get married. The ceremony was lovely, the reception was perfect, and all of the venues were simply gorgeous.

As the first real weekend of fall, and my first roadtrip with a friend in a while, I wanted to make some treats for the trip down – something portable, easy, and most importantly, pumpkin.

Thanks to a friend who had reminded me recently of pumpkin snickerdoodles, I decided to adapt this recipe for a nice, easy road trip snack. Luckily, like everything else this weekend, they turned out great!


For the cookies:
2 3/4 cups white flour
1 cup whole wheat flour
1 1/2 tsps baking powder
2 tsps ground cinnamon
1/2 tsp ground nutmeg
2 sticks butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
1 cup pumpkin puree
1 egg
2 tsps vanilla extract

For rolling the cookies

1/2 cup sugar
2 tsps ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg

1) In a medium sized bowl, mix together all dry ingredients except sugars(flours, spices, baking powder). In a stand mixer, combine the butter and sugar. Beat in pumpkin, then egg, then vanilla. Make sure this is well mixed, then slowly mix in the dry ingredients.

2) Roll cookies into balls, then roll in the sugar mixture. Gently press down on each cookie (if you have a flat bottom glass, this works well).

3) Bake cookies for 10-12 minutes at 350 degrees.

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