Monday, November 19, 2012

Not Just Pumpkin Pie

It's Thanksgiving week, and as everyone is preparing the pumpkin pies, here are few other pumpkin options - all good!
 
Glazed Pumpkin Pound Cake
 
 
1 15 oz. can pumpkin
3/4 C. granulated sugar
3/4 C packed dark brown sugar
1/2 C. butter, softened
4 eggs
1 t. vanilla
3 C. all-purpose flour
1 1/2 t. pumpkin pie spice
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 C. fat free buttermilk
 
Glaze:
 
1/3 C. fat-free buttermilk
1/4 C. granulated sugar
2 T. butter
2 t. cornstarch
1/8 t. baking soda
 
Preheat oven to 350 degrees. Combine sugars and butter, beating until well blended. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine flour and next 4 ingredients. Add flour mixture and buttermilk alternately to sugar mixture.
 
Spoon batter into prepared pan. Bake for ~55 minutes or until cake tests done. Cool in pan for 10 minutes before removing from pan.
 
Combine glaze ingredients in a small saucepan, over medium heat and bring to a boil. Cook one minute or until think, stirring constantly; remove from hear. Drizzle cake with glaze.
 
 
 
Pumpkins Snickerdoodles

 
3 3/4 cups all purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup canned pumpkin
1 large egg
2 t. vanilla
 
For the coating:
 
1/2 cup granulated sugar
1 t. ground cinnamon
1/2 t. ground ginger
 
Whisk together the flour, baking powder, salt, cinnamon and nutmeg. In separate bowl, mix the butter and sugars until light and fluffy. Beat in the pumpkin, the egg and the vanilla until mixed well. Add the dry ingredients and mix until well blended. Cover and chill for, at least, an hour.
 
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Mix together the sugar and spices for the coating. Roll the dough into balls and coat in sugar-spice mixture. Place on the baking sheet, 2-3 inches apart. Flatten the balls slightly with the bottom of a glass.
 
Bake the cookies for 10-12 minutes or until just set and baked through. Let cool on baking sheets about 5 minutes, then transfer to wire rack to cool completely.
 
 
Pumpkin Bread
 

 
2 cups of flour
1 t. cinnamon
1/2 t. nutmeg
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. vegetable oil
2 eggs
1 1/3 C. brown sugar
1 t. vanilla
 1 C. canned pumpkin
1/2 C. sour cream
 
Praline Topping
 
1/4 cup firmly packed brown sugar
3 T. butter, softened
1/2 C. chopped pecans
 
Prepare loaf pan(s). Mix all topping ingredients and set aside. Combine all the dry ingredients in a bowl. Set aside. Place all wet ingredients, including the brown sugar, in a mixing bowl. Beat until well blended. Fold in the dry ingredients. Mix well. Pour into prepared pan(s). Sprinkle the praline topping onto the batter, distributing evenly. Bake for 60 - 65 minutes (less if using smaller pans) until bread tests done.
 
 
 
I used mini loaf pans to give to some sweet ladies at church and other friends! Downloaded these cute printable tags last year and can't remember which website!
 
Happy Pumpkin Baking!
 

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