Pumpkin Pie

One of my favorites treats this time of year is pumpkin pie.  I'm not normally a big pie fan - I'd much rather have a cupcake or a piece of salted caramel more than I would crave a piece of pie.  But pumpkin pie seems to hold a place in my sweet tooth's heart!  I don't know if it's the perfect ratio of crust to creamy, pumpkin-y goodness or what, but it's one of my favorites!

I pinned a bunch of pumpkin pie recipes over the past couple of weeks, but I decided I'd stick with a basic pumpkin pie.  But instead of my usual recipe, I took a chance and used the one from the back of the pumpkin can.  The difference between the recipe I used today and the one I usually use is this recipe uses sweetened condensed milk instead of evaporated milk.  I was happy with the results and I would definitely make this again. It was so simple to throw together since I took a shortcut and used pre-made pie crust.

I enjoyed my pie directly from the tin as is (I guess I'm a pie purist!), but this would be equally delicious with a side of bourbon-spiked whipped cream or a drizzle of salted caramel sauce!  This would make a nice addition to your Thanksgiving table.

The recipe can be found here.

Enjoy!

Pumpkin Spice Cupcakes with Maple Cream Cheese Icing

Hi there! I can't believe it is mid-October and I haven't posted any pumpkin recipes! I found the recipe for these cupcakes on Pinterest and have wanted to make them for weeks! I decided I'd make them this weekend because the weather was particularly cool and it just felt right to smell something pumpkin-y baking in the oven! The house smelled wonderful!

I ended up doubling the recipe so there would be enough for my coworkers (and for me to keep a few with enough to go around the office!). I made a couple changes such as replacing half of the flour with whole wheat pastry flour. I also used half butternut squash and half pumpkin. I didn't do this on purpose! I thought I had left over pumpkin in the fridge, but it ended up being squash. Whoops! They still tasted fantastic! The combination of the spicy pumpkin cake and the sweetness of the maple in the frosting was spot on. I also drizzled half with a gingerbread spread from Williams Sonoma (So. Good.) - It really added a nice, warm flavor.

I recommend you make these soon! If your office is anything like mine, they'll be gone within minutes! The recipe can be found here.

Pumpkin Snickerdoodles

Hi there!  It's know it's been a while since I've posted.  I've been busy baking and cooking up a storm using the delicious flavors of fall as inspiration - Pumpkin snickerdoodles, cabernet cranberry sauce and roast pork loin with harvest veggies.  What's that link you ask?  Oh, it's my newest blog - running foodie.  I created a blog that incorporates my love for food and fitness.  Don't worry!  I'll still whip up indulgent decadent dishes like my chocolate peppermint cake and blue cheese stuffed buffalo turkey burgers but I am also trying out healthier versions of my favorite recipes.  I thought I would write about the healthier options on running foodie while keeping the more indulgent recipes here.

Now onto more important things - Cookies!

I remember when I was younger, my sister Emily and I decided to start a cookie company - Auntie Em's Cookies.  We specialized in snickerdoodles - Yummy little buttery bites with spicy hints cinnamon and sugar.  I think we were able to get a few orders, but if memory serves my correctly, my mom ended up baking the cookies and Emily and I still ended up keeping the proceeds!  I thought of our little adventure when I discovered this recipe on Annie's Eats.

These pumpkin delights are a nice twist on the standard snickerdoodle.  The pumpkin taste is not overpowering which is why I think I like them.  I am a big fan of pumpkin, but I was pleasantly surprised to find the pumpkin flavor so subtle.  This is an easy recipe to follow and many of you may already have all the ingredients on hand.

Pumpkin Snickerdoodles

Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

ENJOY!