Finally got down to some cooking. I started the week out with Pumpkin Squares (recipe here), a real favorite with everyone, so a big pan goes pretty quickly. Then it was on to a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe. These freeze well, so they can travel to Thanksgiving dinner with family.
I really wanted to make a Pumpkin Bundt Cake this year, so I went searching for recipes and adapted one to use buttermilk, click here, which I thought created a very moist, flavorful cake.
And finally, Pumpkin Cream Pie with a brown sugar whipped cream topping, which I am really enjoying at Thanksgiving instead of the traditional custard pumpkin pie. Pictures and recipe here. I’ll probably make it again this year.
For the pet lovers, Bixby update is here. He’s five months old this week and a wild thing. And as I was writing this, JeffreyW put up some adorable photos of shelter puppies in sweaters, click here. Please keep your squeals to a minimum.
Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin recipe or product this time of year? If not pumpkin, what treat really puts you in a fall mood?
Spicy Pumpkin Cookies with Crumble Topping
- 1 stick (1/2 cup) butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 cups canned solid-pack pumpkin (14 ounces)
- 1/2 tsp vanilla extract
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin spice
Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.
Bake for 12-13 minutes at 375 degrees. Makes 2 dozen
- 1/2 cup rolled oats (not quick)
- 1/2 cup flour
- 1/4 cup melted butter
- 1/4 tsp cinnamon
Mix together until crumbly
That’s it for this week. Stay warm – TaMara