My dad sent me this super sweet package filled with all kinds of Halloween goodies! Including a bunch of mini pumpkins which turned into a perfect center piece.
Phil, who has since been on the lookout for anything pumpkin, found these pumpkin spice marshmallows AND brilliantly thought to use them in smores. Done. And so goooood!!! Also very good in hot chocolate!
Pumpkin Cinnamon Rolls
- 1 package package fast-acting active dry yeast (I use Fleschmann’s)
- 1-1/4 cups White Whole Wheat Flour
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon pumpkin pie spice
- 2/3 cup warmed almond milk (120 degrees)
- 1 tablespoon earth balance butter spread
- 1 tablespoon ground flax meal plus 6 Tbsp water OR 1 egg
- 3/4 cup pumpkin puree, fresh or canned
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 2 tablespoons earth balance butter spread
Day 21 A couple years ago at Thanksgiving my cousin Kelsey made these AWESOME pumpkin raviolis! I’m not nearly talented enough for that but it made me want to do something savory with my pumpkins so I found this soup recipe:
3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
1/4 cup butter
1 1/4 cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups beef broth
1 (15 ounce) can pumpkin puree
1/2 pound cubed cooked ham (I used ground turkey instead)
3 tablespoons sherry vinegar
Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.
It turned out pretty good!
Mini Pumpkin Pies. I usually make these every year for Thanksgiving, but in the spirit of pumpkin I decided to make them early.
The great thing about Pumpkin is that you can add it to anything! So take your favorite recipe and just add pumpkin lol Thus, Pumpkin Oatmeal Cookies…
– 1 cup sugar
– 1 cup brown sugar
– 2 cups all purpose flour
– 1 cup chocolate chips
– 1/2 cup white chocolate chip
– 2 cups rolled oats (oatmeal)
– 1/2 tsp of ground cinnamon
– 2 tsp of pumpkin pie spice
– 1 TB vanilla extract
– 1/2 tsp salt
– 1 cup unsalted butter
– 1 tsp baking soda
– 1 cup pumpkin puree
– 1 egg
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2. Next beat butter, sugar and brown sugar until well creamed together.
3. Now add in pumpkin, egg and vanilla. Beat until combine well.
4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.
5. Next, stir in your oats. Mix well.
6. Stir in both the white and dark chocolate chips.
7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!
This turned out to be DELICIOUS and I’m making it again for our Thanksgiving Lunch at work in November. SO GOOD!
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk
1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.
3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.