Later came on Friday when I searched Allrecipes ingredient search for canned pumpkin. I found a great cookie recipe that was for iced pumpkin cookies...those soft cake like yummy cookies you can get at the grocery store in the fall. They were so easy and I swear they were pumpkin cookie perfection. They didn't last long. The cookies only took a cup of pumpkin so I have a cup or so left. I haven't found a use for it yet. Any suggestions????
Here are the recipes.
Pumpkin Pancakes
2 cups unbleached all-purpose flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup sour cream
3/4 cup milk
1 cup pumpkin, canned
In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.
Makes eight servings.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
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- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
PUMPKIN CORN BREAD
- 4 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 1 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon soda
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons honey
- 1 cup pumpkin puree
- 2 large eggs, slightly beaten
- 3/4 cup buttermilk
- Preheat oven to 400 degrees.
Heat 1 tablespoon of the butter in a small nonstick skillet over medium heat. Add onion and saute for 5 minutes or until softened and golden brown.
Combine cornmeal, flour, baking powder, baking soda, salt and pepper in a large bowl. Combine honey, pumpkin puree, eggs, buttermilk and the onion in another bowl.
Place remaining 3 tablespoons butter in a 9-by-9-by-2-inch square baking pan. Place in oven until butter is melted. Swirl pan to coat with butter.
Pour the melted butter into pumpkin mixture. Stir to combine. Add pumpkin mixture to dry ingredients. Stir just until evenly moistened. Place batter into pan, smooth top.
Bake in preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
4 comments:
Pumpkin bread? Either the sweet kind or I have great recipe for Pumpkin Cornmeal Rye Bread Let me know I'll if you'd like it I will email it to you.
pumpkin cheesecake!!
those sound delicious!! I must make those pancakes!!
What to do with your pumpkin - pumpkin chocolate chip cookies!!
On your pumplin pancakes... the ingredients call for sour cream but the directions mention yogurt? I'm assuming you can swap them out (I've seen it done it other recipes)? That's good - I don't have any sour cream but I have plenty of yogurt that needs using after making spinach dip.
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