I made PUMPKIN stuff from scratch!!! *UPDATED*

Do you have things sitting in your cabinet that have been there for a long time? I have several miscellaneous things that I bought for a special recipe that never was made or that I bought because I was feeling and urge to try something new but then don't get around to it. Well, this week I was going through my canned goods and came across a can of pumpkin that I bought last Christmas because I was planning to make pumpkin rolls but because I hated food at the time I didn't make them. Well, I am on this kick cleaning out the cabinets again - trying to use up what I have then I can go hog wild on a shopping frenzy to fill them back up again. I love that. I remembered seeing a recipe on the Amy Clark's blog for pumpkin pancakes. I mentioned them to Jake and the kids and they LOVED the idea. So Monday night we had pumpkin pancakes for dinner. They were so fluffy and yummy. I gave the kids a choice of butter & syrup or whipped cream. Jude picked the whipped cream of course. He saw there were a bunch left over and asked me to save them so he could eat them the next day. So needless to say the pancakes were a hit. Unfortunately, the can of pumpkin I opened up was quite large (29 oz.) and the pancakes only took one cup of pumpkin. I put the rest in the fridge for later.

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.

Iced Pumpkin Cookies

• 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
• 
  
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. 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.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

I kinda used Steph's suggestion and made Pumpkin Corn Bread...I haven't eaten it yet because it is in the oven. Here is the recipe...

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.