Pumpkin Cake Roll -- Bluffdale 10th R S

 

Pumpkin Cake Roll
3 eggs                                                                          Frosting
1 cup sugar                                                 1 cup powdered sugar
2/3  c. canned pumpkin                        6 oz. cream cheese, softened
1 t. lemon juice                                        4 T. butter, softened
¾ c. flour                                                     ½ t. vanilla
1 t. baking powder
2 t. cinnamon
1 t. ground ginger
½ t. nutmeg

Beat eggs for 5 minutes on medium speed.  Add sugar slowly.  Stir in pumpkin and
lemon juice.  Mix dry ingredients together and fold into pumpkin mixture.  Pour
mixture into greased 15 x 10 x 1” pan.  Bake at 375 degrees for 15-20 minutes.  Turn
out of the pan onto a kitchen towel sprinkled with powdered sugar.  Roll up and cool in
refrigerator.  When cake has cooled, combine frosting ingredients until smooth.  Unroll
cake and spread frosting to cover.  Roll cake back up with frosting filling inside.  Wrap
cake up in plastic wrap and store in fridge until ready to slice and serve. 

Spicy Pumpkin Cookies -- Mrs. Winger (Donna Winger)

 1/2 c. shortening
1 c. sugar
2 eggs beaten with--
1 c. pumpkin
2 cups flour
4 t. baking powder
2 t. cinnamon
1/4 t. ginger
1 t. salt
1/2 t. nutmeg
2 t. vanilla

Cream shortening and sugar, then add eggs beaten with pumpkin.  Add dry ingredients.  Drop by teaspoons on a baking sheet.  Bake in 350-dgree oven for ten to fifteen minutes or until lightly brown.  Remove from the sheet; frost when cool with icing.  Store in cool place.  Makes four dozen chewy cookies.  

This was from Mrs. Winger

Dear parents,

We baked cookies today in the kindergarten, and we had such a good time, and enjoyed them so much.  We thought you would enjoy baking them in your home too.  Incidentally, the children are very good helpers.

Pumpkin Sourdough Bread

Sourdough Pumpkin Muffins

Yield: 24 muffins

Prep Time: 20 mins

Cook Time: 18 mins

Total Time: 38 mins

Ingredients

• 2 cups (456 g) pumpkin puree, canned or homemade (see note)
• 1 cup (227 g) sourdough starter, unfed/discard (see note)
• 1 cup (212 g) granulated sugar
• 1/2 cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups (284 g) all-purpose or whole wheat flour (see note)
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt (decrease if using salted butter)
• 1 cup (170 g) chocolate chips (optional)

Instructions 

• Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
• In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
• Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.
• Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
• Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Notes

Pumpkin Puree: make sure to use single ingredient pumpkin puree and not pumpkin pie filling. If using homemade pumpkin puree, you might want/need to drain excess liquid before using as homemade pumpkin puree tends to be more watery than canned pumpkin. 

Sourdough Starter: this recipe calls for unfed sourdough starter (also known as discard). I have not tried it using recently fed sourdough starter - my guess is that will work fine as well. 

Whole Wheat Flour: whole wheat flour works well in these muffins (as does 50/50 white flour and whole wheat flour). I have only ever used white whole wheat flour. Different varieties of whole wheat will produce different results (for instance, red whole wheat is a bit more dense and heavy in baked goods). 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sourdough-pumpkin-muffins/

 

Pumpkin Scones

 Pumpkin Scones Mix together in large bowl: 

1 ¼ cups flour
½ cup sugar
2 ½ tsp baking powder
½ tsp salt
1 tsp pumpkin pie spice

Cut in:
½ cup very cold butter or ghee cut in small pieces, or grated

Add wet ingredients:
½ cup milk (cream, half and half, buttermilk, reconstituted powdered milk)
1 egg (2 tbsp egg powder + 2 tbsp water)
1 tsp extract (vanilla, lemon, almond, etc.)
1 cup pumpkin puree (can be reconstituted from powder) 

Combine with wooden spoon until completely mixed. Then choose one method: a. Turn out on floured counter and roll into 8” circle. With pizza cutter, cut into 8 wedges. Arrange on greased cooking sheet. b. Press into scones mold Bake at 400°F for about 20 minutes or until top springs back when lightly pressed. Dust with powdered sugar or drizzle with simple icing.

Pumpkin Breadsticks

Pumpkin Breadsticks 

In a bowl mix together:
1 Tbsp yeast
2 Tbsp sugar
3 Tbsp olive oil
1 cup warm water
Add dry ingredients:
2 cups flour
1/3 cup pumpkin powder

Stir together until a sticky mixture is formed. Pour out on floured counter adding more flour as you knead the dough until it is soft and pliable but not sticky. Place in oiled bowl, cover, and allow to rise for 30 minutes. Turn out on floured counter, punch down, flatten, and divide into 12 pieces. Roll each piece into a rope shape, place on a greased baking sheet, and cover with tea towel. Turn oven to 400°F and allow breadsticks to rest and rise slightly as oven preheats. Bake for 15-18 minutes until golden brown. If bottoms are still white, turn over and bake an additional 5 minutes until browned. Remove from oven and brush with butter. Sprinkle with coarse salt and crushed herbs of your choice.

Pumpkin Pie from Powdered Pumpkin

 (Adapted from Libby) 

2/3 cup pumpkin powder
4 Tbsp egg powder
¾ cups sugar
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cloves
¾ cup powdered milk
2 cups water to start

Mix all together and whisk until powders have dehydrated. Add additional water until mixture reaches desired consistency. Pour into unbaked 9” pie crust and bake at 375°F until a knife inserted into the center comes out clean—about 45-55 minutes.

Pumpkin Chocolate Chip Cookies

 

Pumpkin Chocolate Chip Cookies

Soft and Chewy with lots of pumpkin flavor!

 

1 cup canned pumpkin puree (blotted)

3/4 cup salted butter (I like to use cold cut into pieces)

1/2 cup brown sugar

1 cup granulated sugar

1 tablespoon vanilla

2 1/2 cups flour

1 tablespoon cornstarch

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 1/2 cups semi-sweet chocolate chips

 

Cream butter and sugars together until smooth add pumpkin and vanilla mix another 2 min. Add dry ingredients and chocolate chips just until combined.

 

Dough will be sticky and needs to be put in the freezer for 30+ min.

 

Bake 350' for 8 min.

 

Pumpkin Pie for Thanksgiving (Ludwig traditional)

4 eggs
1 can 29 oz Pumpkin
2 c. firmly packed brown sugar
2 T. Pumpkin Pie Spice  Or (2 T Cinnamon, 1 t. Nutmeg, 1 t ginger and 1/2 t. cloves)
2 T flour
1 t. salt
3 1/2 cup (2-13-oz cans) evaporated milk
2 -  9 " pastry shells (unbaked)

Combine eggs and pumpkin.  Blend in sugar, spice, flour and salt; mix well.  Add milk, mix well.  Pour into pastry shells   Bake at 425 degrees 15 minutes.  Reduce heat to 350 degrees and continue baking 35-40 minutes or until knife inserted near center comes out clean.  Cool.  Store in refrigerator.  Two pies (8 servings each)

Pumpkin Custards

2 eggs
1 can canned pumpkin puree
2 T. sugar
pinch salt
1/2 t, ginger
1/2 t. cinnamon, plus more for garnish
1/4 t. nutmeg
1 t vanilla extract
1 c. milk

Preheat oven to 325 degrees Lighty spray 8 4 oz ramekins with cooking spray.
Put 1-inch water in a 9 x ll baking pan and set aside

In a bowl and using a hand mixer, add the eggs and beat until foamy, about l minute

In another bowl, add the pumpkin, sugar, salt, ginger, cinnamon, nutmeg, vanilla, and milk.  Stir to combine.  Add the egg.  Stir to combine.  Divide evenly into the custard cups.  Place the ramekins into the prepared pan and bake until custards jiggle slightly--about 45 minutes.  Garnish with cinnamon. 

Pumpkin Chocolate Chip Cookies

These are from Mrs. Fields, but not THE Mrs. Fields
1 1/2 cups butter
1 1/2 cups brown sugar firmly packed
1 cup white sugar
2 TBLS vanilla
1 tsp salt
2 large eggs
1 lg can (29 oz) or 3 cups pumpkin
2 TBSLS pumpkin pie spice
1 TBLS cinnamon
1 tsp nutmeg
6 cups flour
2 tsps baking soda
Milk Chocolate chips (2 cups or 12 oz. bag)

Cream butter, sugars, vanilla and salt well. Scrape down sides of the bowl. Add eggs and pumpkin. Beat well until the mixture is fluffy. Add spices. Mix. Add flour, soda and chocolate chips. Blend until well incorporated, but do not over-mix. Use a small ice cream or cookie scoop to form 1 inch balls of dough, and them 1 inch apart on an ungreased cookie sheet. Bake at 350 degree Fahrenheit for 12-16 min. Let rest for a minute or two and remove from tray to a cooling rack with a spatula. This makes a huge batch, so unless you have a large capacity mixer, you might want to cut the recipe in half.

Pumpkin Pie Squares

Crust:  Combine 1 pkg of yellow cake mix (reserve 1 cup for topping)
Add 1/2 c. melted butter or margarine
1 egg
Press into 9 x 13 pan (grease bottom of pan)

Filling:  3 c. pumpkin pie mix (large can, 29 oz)
2 eggs
2/3 c. milk
Combine until smooth and pour over crust.

Topping:  1 cup reserved cake mix
1/4 c. sugar
1 t. cinnamon.
Mix and sprinkle over filling

Bake 350 for 50-60 minutes.  Serves 12-16
Serve with cream

Ginger Snaps with Pumpkin Dip

Preheat oven to 350 degrees

3/4 c. shortening
1 c. white sugar
1 egg
4 T. molasses
Blend with a hand mixer until smooth.  Sift together:
2 c. flour
1 t. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. salt

Mix until nice dough forms.  Roll dough into balls and dip in white sugar.  Place on ungreased cookie sheet.  Bake for 10 minutes.  Remove from oven when cookies are puffed up and cracking but BEFORE they darken around the edges.

PUMPKIN DIP
1 8-ounce package softened cream cheese.
2 c. confectioners' sugar
1 15 oz. can solid packed pumpkin
1 T. ground cinnamon
1 T pumpkin pie spice
1 tsp. frozen orange juice concentrate

In medium bowl blend cream cheese and sugar.  In separate bowl, mix solid packed pumpkin, ground cinnamon, pumpkin pie spice, and frozen orange juice concentrate.  Thoroughly mix in the cream cheese blend.  Chill in refrigerator until ready to serve.  (I serve the cookies on a tray with pumpkin dip in a little hollowed out pumpkin.)

Chocolate Pumpkin Mini-Muffins

http://bakeat350.blogspot.com/2009/10/chocolate-pumpkin-mini-muffins.html(makes approx 43 mini muffins)

1 box chocolate cake mix
1 can (15 oz) pumpkin
1/2 c mini chocolate chips
2 (egg whites plus 2 TBSP water) or 2 eggs

Preheat the oven to 375. Grease the insides of your mini muffin liners, otherwise the muffins will stick to the paper. (I use vegetable oil and a paper towel for this job.) Place in mini muffin tins.