Food court
It’s that time of year ... Fall meals are gracing everyone’s table, and pumpkin comes in so handy for dessert. Just about everyone has a favorite pumpkin pie or cookie recipe. Maybe you want to try one of these recipes for your upcoming Thanksgiving feast.
Pumpkin Chip Drops
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 cup quick cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1 cup semisweet chocolate chips
In a mixing bowl, cream the butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda, cinnamon and salt. Add to the creamed mixture. Alternately with pumpkin. Stir in the chocolate chips. Drop by tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 350° for 12 minutes or until golden brown. Cool on wire racks.
Chocolate Chip Pumpkin Cake
3/4 cup butter, softened
1 1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 15-ounce can solid pack pumpkin
1 cup semisweet chocolate chips
2 2-ounce squares unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon, add to the creamed mixture alternately with pumpkin. Fold in the chocolate chips. Divide batter in half. Stir melted chocolate into one portion. In a well greased 10-inch fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans, top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325° for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Turtle Pumpkin Pie
1/4 cup plus 2 tablespoons caramel Ice cream topping, divided
1 Honey Maid graham pie crust
1/2 cup plus 2 tablespoons Planters pecan pieces, divided
1 cup cold milk
2 3.4-ounce packages Jell-O vanilla instant pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 8-ounce tub Cool Whip, thawed, divided
Pour 1/4 cup caramel topping into crust. Sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.
Pumpkin Whoopie Pies
Cookie Dough
2 cups brown sugar
1 cup cooking oil
1 1/2 cups pumpkin
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cloves
Filling
3 cups shortening
4 cups powdered sugar
1 tablespoon milk
4 egg whites, beaten
4 tablespoon flour
2 tablespoons vanilla
Cream together brown sugar and oil. Add pumpkin and eggs and mix well. Combine all remaining ingredients and mix into creamed mixture. Drop by large tablespoonful onto greased baking sheets. Bake at 350° for 10 to 12 minutes. To prepare filling, combine all ingredients and mix well. Make whoopee pies by spreading filling on flat side of one cookie and making a sandwich with another cookie. Store in air tight container.
Pumpkin Chocolate Chip Bread
1/2 cup butter or oleo, softened
1 cup sugar
2 eggs
1 1/4 cups canned pumpkin
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
1/4 cup semisweet mini chocolate chips
1/4 cup chopped walnuts
Glaze
1 tablespoon whipping cream
1/2 cup confectioners sugar
In a large mixing bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dry ingredients. Stir into creamed mixture and blend well. Stir in chocolate chips an nuts. Pour into a greased and floured 9-by-5-inch loaf pan. Bake at 350° for 45 to 50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Combine glaze ingredients and drizzle over cooked bread.
Pumpkin Crisp
2 15-ounce cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Walnut Crisp Topping (recipe follows)
Garnish, Cool Whip and ground cinnamon
Heat oven to 350°. Lightly grease an 8-inch square baking dish. In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared baking dish. Sprinkle evenly with Walnut Crisp Topping. Bake for 45 to 50 minutes until center is set and topping is golden brown. Serve warm with Cool Whip and cinnamon.
Walnut Crisp Topping
3/4 cup firmly packed brown sugar
3/4 cup quick cooking oats
3/4 cup chopped walnuts
2 tablespoons flour
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
In a medium bowl, combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter, stirring until combined.
This will give you a few pumpkin dishes to try for the holidays. They are always good at Thanksgiving and Christmas too. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.
