Thursday Recipe Exchange: Spicy Pumpkin Cookies with Crumble Topping

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?

Tonight’s recipe:

Spicy Pumpkin Cookies with Crumble Topping

Cookies

  • 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

Topping

  • 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

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Friday Recipe Exchange: Pumpkin Patch Edition

pumpkin-bars1a

I made pumpkin bars by request a week or so ago for a friend’s birthday. You should always have whatever sweet treat you want on your birthday. That recipe is here.

It put me in the mood for more pumpkin. I don’t go crazy and want everything pumpkin flavored during the season, I generally stick to pumpkin donuts (Dunkin Donuts are my preferred and difficult-to-acquire style), pumpkin bars and the occasional pumpkin pie. I prefer the Pumpkin Cream Pie that is the featured recipe tonight, to a traditional custard style pie.

That does not mean I don’t have a bunch of pumpkin recipes at my finger tips. To see everything, click here and it will take you to the pumpkin patch, er, page.

Last week when I mentioned tonight might be pumpkin week, several people sent me links to recipes and these two caught my eye:  from Mnemosyne: Mini Pumpkin Pies (recipe here) and a savory, Roasted Pumpkin Soup from Emeril – click here – (sorry I couldn’t find who sent this to me).

Friend of blog, Tes from TesatHome.com posted a good looking and definitely unusual, Pumpkin and Coconut Curry (click here).

And on a non-pumpkin note, this week’s menu of Lemon-Nut Pork Chops and Raspberry Poppyseed Cake is here.

There you go, a nice mix of sweet and savory for your pumpkin cravings. So what are some of your favorite pumpkin recipes? And what’s on the menu for this beautiful fall weekend, food or otherwise?

We’re not done yet…there’s still pie: Continue reading

This Ride Brought to You by the Letter Wheeee!

Click on any photo to enlarge for full color!

Great ride today. After a pretty frantic Monday, I needed an outlet. So there was cycling and cooking. I made another batch of a great potato soup with jalapeno sausage. I’ll post the recipe a bit later. Next up was pumpkin bars which will be part of this Thursday’s recipe exchange. I’m planning on a pumpkin week.

My ride started out cloudy, but there was a break in the clouds near the mountains and I knew eventually as the sun started to set, it would be clear. What I didn’t realize is that would coincide with me being on the west side of the ponds. It made for some vivid colors. I’m hoping the camera did them justice.

And there is the buzzer for the pumpkin bars. Not sure I can wait for them to cool and frost, they smell good. I’ll let you know how they turn out. Until then…