Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Thursday, October 9, 2014

Ombre Pumpkin Cookies

Y'all know my philosophy on cookies.  Less time decorating, more time eating.  It's really my life's motto...spend as much time eating cookies as possible.
ombre pumpkin cookies from @bakeat350

Here's a super simple decorated cookie idea for you: ombre pumpkin cookies. 

ombre pumpkin cookies from @bakeat350
You'll just basically use one color icing for the main part of the pumpkins, in 4 shades.  I started with a medium shade, then added a little bit of it to white icing to make a couple shades lighter, and added a bit more food coloring in another bowl to make a shade darker.

ombre pumpkin cookies icing photo ombrepumpkincookiestint-1.jpg
For this orange, I used AmeriColor Orange and Ivory.

For the stem and tendril, I used AmeriColor Avocado.  This is only because I'm out of Leaf Green and it was too late to run to Hobby Lobby.

ombre pumpkin cookies from @bakeat350
I made the cut-out cookies the day before, so decorating went really quickly.

Make your royal icing and tint.  Then, use a #2 tip to outline the sections of the pumpkin.  (You can even use a food coloring marker to draw on lines before piping...I did this for some of the cookies.)

Thin the icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles.

making ombre pumpkin cookies from @bakeat350
Fill in the outlined sections, using a toothpick to guide to the edges and pop large air bubbles.

I really wanted the colors to be right up next to each other as opposed to separated by big outlines, so I brought the thinned flood icing right up over the outlines.  To prevent the colors running, I flooded areas that weren't touching, let them set a bit, then flooded the adjacent colors. 

Once the icing has dried about an hour, add the stem and tendril in green using a #1 tip.

ombre pumpkin cookies from @bakeat350
I think these cookies would be super cute in shades of green or pink, too!

Psst...don't forget the super fabulous giveaway on the blog right now as well as ANOTHER KitchenAid Stand Mixer giveaway from my friend Add a Pinch. Woot!

ombre pumpkin cookies from @bakeat350

Monday, August 11, 2014

Soft Pumpkin Cookies with Cinnamon Sugar Frosting

soft pumpkin cookies with cinnamon sugar frosting ... so heavenly! bring on the PUMPKIN!
Time flies when you’re having fun. I can’t believe it’s already the almost end of summer and time for back-to-school. It’s also time to talk about butter again with my friends at Land O’Lakes…not like I need a reason to talk about baking with butter. :)

As much as the scent of a freshly opened box of Crayons, or the feel of a crisp, new stack of notebook paper, homemade cookies mean back-to-school to me.

There is something so comforting about a cookie…whether it’s tucked into a lunchbox or offered after school with a hug and a “how was your day?”

soft pumpkin cookies with cinnamon sugar frosting ... so heavenly! bring on the PUMPKIN!
I can eat pumpkin-flavored anything all year long, but once the start of school arrives, I feel legitimate in doing so.  These cookies are soft and pillow-y, almost like mini cakes.  The softness comes from the pumpkin, the sour cream, and the brown sugar.

the makings of cinnamon sugar frosting for pumpkin cookies
The frosting.  Oh, the frosting.  Made with Land O Lakes® Cinnamon Sugar Butter Spread, it’s a cinch to pull together and magic on these cookies.  If you love cinnamon toast like I do, try spreading a little extra frosting on your morning toast.  OH my goodness.
   
This scrumptious cinnamon sugar butter will be a staple in my fridge all fall. It’s sweet, spicy and everything nice!

soft pumpkin cookies with cinnamon sugar frosting ... so heavenly! bring on the PUMPKIN!
Here’s how to make the cookies:
Preheat oven to 350.  Line two cookie sheets with parchment paper.

Stir together the flour, nutmeg, baking soda, and salt.  Set aside.

Cream the butter and brown sugar until completely combined and smooth.  Beat in the pumpkin and sour cream, vanilla, and egg until well mixed.  Scrape down the sides and bottom of the bowl as needed.

On low speed, add the flour in 3 additions, mixing just until combined.

LOL pumpkin cookies dough photo pumpkincookies2of1LOL.jpg

Scoop the dough onto the prepared sheets using a 2-Tablespoon cookie scoop.  Use a spoon to press down lightly on the tops of the cookies to flatten them just a bit.  Bake for 15 minutes, or until the centers are baked through.  You can check this with a toothpick like a cake.

LOL pumpkin cookies baked photo pumpkincookies1of1LOL.jpg
Remove to a wire cooling rack and let cool completely.

easy and oh-so-delicious: cinnamon sugar frosting
After the cookies are cooled, make the frosting. In an electric mixer fitted with the paddle attachment, beat the cinnamon sugar butter spread and the powdered sugar until combined.  Add in the milk and pinch of salt and beat on medium speed until smooth and thickened.

Use an offset spatula or table knife to spread onto the cooled cookies.  Sprinkle the tops of the cookies with cinnamon-sugar.

Back-to-school just isn’t complete without cookies!  Don’t you agree? 

print recipe photo printrecipe.jpg

Soft Pumpkin Cookies with Cinnamon Sugar Frosting

Yield: 25 cookies

For the cookies:

3 cups unbleached, all-purpose flour
¾ teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon kosher salt
1 & ¼ cups light brown sugar
½ cup Land O Lakes® Unsalted Butter
1 cup canned pumpkin puree
1 cup sour cream
1 teaspoon pure vanilla extract
1 egg

For the frosting:
1 (6.5 ounce) container Land O Lakes® Cinnamon Sugar Butter Spread
1 pound (4 cups) powdered sugar
3 Tablespoons milk
Pinch kosher salt
Cinnamon-sugar

Bake at 350 has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

Sunday, October 27, 2013

Pumpkin Cinnamon Swirl Cupcakes


pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
If you're going to make one batch of pumpkin cupcakes this season (and you ARE making pumpkin cupcakes, aren't you?!?), I hope you'll bake a batch of these.

pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
Pumpkin cupcakes are always a hit in my book, but these, THESE, have a cinnamon swirl tucked inside the batter.  That little hit of brown sugary, buttery, cinnamon-y goodness takes them to the next level.

pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
Oh!  The frosting!  Oh, the frosting.

I used this little guy to swirl the plain buttercream with the cinnamon-spiced buttercream.
dual-sided piping bags for two-tone frosting!
I think I bought this at Sur La Table, but you can also find it on Amazon.

If you don't have a fancy divided pastry bag, feel free to frost the cupcakes half and half.

pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
I'm sharing the recipe over on Imperial Sugar's site.  Come and get it! ;)

PS: Can pumpkin season last forever?!?


Thursday, September 12, 2013

Melt-in-Your-Mouth Pumpkin Chocolate Chip Cookies (shhh...they're whole grain)!

It's TIME, people.  Pumpkin time. *cue the trumpets*  
whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)

I hope I didn't scare you off with the "whole grain" in the title.  These pumpkin cookies are soft, tender, chock-full of spices, pumpkin and chocolate...and are delicious for all cookie monsters (even gluten-free)!

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
 {The sight of this on my counter made me giddy.}

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
I've been toying around with some different flours lately and have come to love oat flour.  It's whole grain and doesn't cost an arm and a leg like some other specialty flours.  Need to avoid gluten?  Look for oat flour labeled as "gluten-free", like this one from Bob's Red Mill.

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
The cookies are almost cake-like in texture...similar to a perfect muffin top (the baked goods kind, not the over-the-jeans kind).  I think you'll love them.

print recipe photo printrecipe.jpg
Whole-Grain Pumpkin Chocolate Chip Cookies
{makes 2 dozen}

2 cups oat flour
1 teaspoon potato flour (omitting this is fine, it just adds to the tenderness)
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) salted butter
1 & 1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 cup bittersweet chocolate chips

Preheat oven to 350.  Line 2 cookie sheets with parchment paper.

In a large bowl, whisk together the oat flour, potato flour, spices, baking soda and salt.  Set aside.

In a large bowl of an electric mixer, cream the butter and sugar until combined and fluffy.  Beat in the egg and vanilla, then the pumpkin.  Mix until combined, scraping down the sides of the bowl as needed.

On low speed, add in the out flour mixture in three additions until incorporated.  Stir in the chocolate chips.

Use a two tablespoon cookie scoop and place the balls of dough 2" apart on the prepared sheets.  Bake 13-15 minutes or until the middles are fully baked.

Let sit on the cookie sheets for 2 minutes, then remove to a wire cooking rack to cool completely.

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
Hooray for pumpkin!!!

{If you're crazy for pumpkin like I am, be sure to check out these 15 pumpkin recipes you've gotta try this season. I plan to make every one of them.}



Monday, November 12, 2012

Pumpkin Cheesecake Brownies

I know I've been bossy lately..."you must make this," "you have to make that."
(My sister tells me I'm really good at bossy.)

OK, but y'all...YOU.MUST.MAKE.THESE.  Like this instant.  Throw a trench over your pj's, pull your hair back into a ponytail, swipe on some lipstick and mascara, and RUN to the grocery store for these ingredients.
{That running will make you feel less guilty when you eat 3 of these in one sitting.}

I apologize for the lack of pictures.  You know how I love 27 pictures of every recipe.  I made these while it was still dark outside so Mr. E could take them to work.  I intended to send the entire tray, but Mr. E in all of his wisdom said, "let me take half, so we'll have some to eat at home."  I love that guy.

{I managed to snap this with my phone before cutting and sending them on their way.}

The brownies are rich.  They are luscious.  They are decadent.  I'd be willing to bet that people who say they don't like pumpkin would love these...they're more cheesecake than pumpkin.
Let's get to it...

Pumpkin Cheesecake Brownies

for the cheesecake layer:
2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 cup (regular, not light) sour cream
2 eggs, lightly beaten with a fork

for the brownies:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1 cup Dutch-process cocoa (such as Hershey's Special Dark)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 TBSP vanilla
3 eggs
1 cup unbleached, all-purpose flour
1/4 cup dark chocolate chips (such as Hershey's Special Dark)

Preheat oven to 325.  Lightly grease a 9x13" pan.  Set aside.

make the cheesecake mixture:
With the paddle attachment of an electric mixer, beat the cream cheese until no lumps remain.  Add in the pumpkin, sugar, vanilla and spices, beat until smooth.

On low speed, add in the sour cream and eggs until well combined.  Set aside.

make the brownies:
In a medium saucepan, melt the butter over low heat.  Add the sugar and stir over low heat until combined and hot, not bubbly.  You'll only need to heat it for a couple of minutes, until the mixture looks shiny.

Remove the pan from the heat, and stir in the cocoa powder, salt, baking powder and vanilla.  Whisk in the eggs until smooth.  Stir in the flour.

Pour about 3/4 of the brownie mixture into the prepared pan.  Spread with an offset spatula.  Pour the cheesecake batter over the brownie layer and spread evenly with an offset spatula. Drop the remaining brownie batter on top of the cheesecake layer.  Use the offset spatula to swirl the brownie dollops into the cheesecake making a pretty, abstract pattern.

Sprinkle with the chocolate chips.

Bake for 35 minutes or so, until the cheesecake layer is set.  Let cool completely on a wire rack, then chill and store in the refrigerator.  A bench scraper makes a great tool for cutting them.

{Brownie layer adapted from King Arthur Cookie Companion}

Here's a comment from one of the guys Mr. E works with:
"If my girlfriend made these, I might have to buy an engagement ring."  
Single ladies...let me know if it works.

Also, if you love the idea pumpkin and brownies, please check out these recipes from Picky Palate & Cookies and Cups!
♥Pumpkin + Brownies forever!!!♥

Thursday, November 1, 2012

Pumpkin Beer Bread

Happy November!!!
{I can't believe I just said that.}

You know what November needs?  More pumpkin.  Kinda like more cowbell.  I mean, really...can you have too much?

If you've never made beer bread, now is the time.  It's about the easiest thing you'll ever make.  Click here for my mom's recipe and a few variations.
This bread is not a sweet bread, so don't expect it to taste like the pumpkin bread at Starbucks.  It's pretty much a classic beer bread with some warm spices...delicious slathered with butter, warm from the oven...delicious toasted with butter alone or with a sprinkle cinnamon sugar.

You'll need these...
...kitty to check your ingredients is totally optional.


Pumpkin Beer Bread

3 cups unbleached, self-rising flour
3 TBSP light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1 cup pumpkin
12 ounces room temperature pumpkin beer
butter

Preheat oven to 350.  Grease a 9x 5" loaf pan with shortening.

Whisk together the flour, sugar and spices.

Add the pumpkin and the beer and stir until combined.

Spoon into prepared loaf pan,  and bake about 1 hour.  Let cool in the pan 5 minutes. Remove from pan and place on a cooling rack.

Pour melted butter on top of the bread or, just rub a stick of butter over the top, letting it drip down the sides.  Enjoy while still warm, or toasted and oodles of butter.

Monday, October 22, 2012

Rosy Little Pumpkin Cupcakes

Rosy Little Pumpkin Cupcakes for a sweet little pumpkin named Lucy...
Kristan's baby girl is expected in just a few weeks and since she will be a fall little pumpkin, I thought some pumpkin cupcakes might be in order.

I feel sure you all know Kristan from Confessions of a Cookbook Queen.  I would say that Kristan is one of my very favorite bloggers, but you know what?  She's more than that.  She's one of my very favorite people.  Her little Lucy is about to be welcomed into one adorable and loving family, full of sparkles and big brother's magic tricks.

The cupcakes are a doctored up cake mix batter loaded with pumpkin and spices.  The frosting...oh, the frosting!  How about a buttery, cinnamon cream cheese frosting that's so good, you'll contemplate buying one of those beer helmets and converting it to a frosting helmet.

{Listen, cupcake ATMs are a real thing; why not frosting helmets?}


Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
{adapted from Kraft}

for the cupcakes: 
1 box French Vanilla cake mix
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 (15 oz) can pumpkin
1 (8 oz) container sour cream
1/4 cup oil
3 eggs

for the frosting:
8 oz. cream cheese, at room temperature
6 TBSP salted butter, at room temperature
1 lb. powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350.  Line 22 muffin cups with liners.

Whisk together the cake mix and spices.  Add in the remaining cake ingredients.  Mix on low until combined, then beat 2 minutes on medium.

Scoop the batter into the lined tins and bake for 20 minutes, or until done.  Let cool in the pan for 10 minutes, then remove to cool completely on wire racks.
To make the frosting, beat together the cream cheese and butter until combined.  Add the sugar in three additions, scraping the bowl as needed.  Beat in the vanilla and cinnamon.

(If frosting the cupcakes generously, like these roses, double the recipe.)

To make the rose frosting, I used Created by Diane's video as a guide.  I didn't have the correct tip on hand (I used an Ateco 828 star tip), but I still think they turned out pretty.

Since Kristan likes sparkles, I sprinkled the rosy icing with a bit of sanding sugar.


You know how all of us love a chance to celebrate a new bloggy baby, so there are lots of us celebrating Kristan & Lucy today.  Go take a peek!

Cookies and Cups | Zebra Cake Cupcakes
The Hungry Housewife  | WhiteCupcakes 
She Wears Many Hats |  Pretty in Pink Party Marshmallows
Two Peas and Their Pod | Dark Chocolate Raspberry Cupcakes
My Baking Addiction | Sugar and Spice Cupcakes
Sprinkle Bakes | Princess Torte Cupcakes
Sweet Sugarbelle | Damask Cookies
Chocolate and Carrots | Whole Wheat Chocolate Cupcakes
Living Locurto | Baby Shower Printables (coming soon)


We can't wait to meet you, little Lucy! ♥

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