Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Pumpkin Streusel Muffins

We carved up some pumpkins for our annual “Creature Double Feature” party, and you know what that means… fresh pureed pumpkin for use in all sorts of goodies! Not to mention roasted pumpkin seeds. I love how many cool things a simple pumpkin can do. Our Creature Double Feature party was a success again this year. We watched the (terrible, awful) movie Dead Alive, followed by (awesome, fun) movie Near Dark – both the selections from my husband the horror and movie enthusiast. At the party we served deviled eggs made to look like pumpkins, apple cider with different alcohols to spike it with, and a DIY s’mores bar. The decor ideas for the snake wreath and painted Jack-o-lantern planter came straight from Pinterest, of course. I’m sorry I didn’t click through the links so I don’t recall who the idea originators were.

So far with the pumpkin puree left over from just two carved pumpkins I have made these pumpkin cream cheese rolls, pumpkin pancakes, and now the pumpkin streusel muffins below. My husband is carving one more jack-o-lantern just before Halloween proper so hopefully all the kids in the neighborhood know we’ve got plenty of candy to give out, so I’m sure more pumpkin goodies will happen. I don’t think anyone around here is complaining!

Pumpkin Streusel Muffins

15 minutes

Cook Time: 28 minutes

45 minutes

Yield: 12 muffins

Pumpkin Streusel Muffins

Quick and easy pumpkin streusel muffins recipe using pumpkin puree. Great treat for the Halloween, Thanksgiving and Christmas season!

Recipe Ingredients

  • 1/3 cup melted butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/8 cup flour
  • 1/8 cup quick rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon cinnamon

Recipe Directions

  1. 1. Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups.
  2. 2. In a large bowl, combine the melted butter, white sugar, eggs, pumpkin puree and vanilla extract.
  3. 3. In a separate bowl, whisk together cinnamon, ginger, cloves, salt, flour and baking soda.
  4. 4. Add the dry ingredients mixture into the wet ingredients mixture a bit at a time, mixing just until blended.
  5. 5. In a separate bowl, mash together the quick rolled oats, brown sugar, butter and cinnamon with your hands until you get a crumbly streusel mixture.
  6. 6. Scoop about 1/4 cup of muffin batter into each cup, or until the cups are 2/3 full. Sprinkle the streusel topping across the tops.
  7. 7. Bake the pumpkin streusel muffins at 350 degrees for 28 to 30 minutes. Cool completely on a wire rack.

Notes

I like a heavy-handed spice mixture, feel free to scale back if you prefer less spice and more pumpkin. If you have pumpkin pie spice, you could sub a teaspoon and a half of that for my cinnamon/cloves/ginger mixture.

Cookie 15 – Pumpkin Spice Cookies with Cream Cheese Icing

Mmm… pumpkin butter cookies. Mmm… topped with cream cheese icing. Mmm… with a sprinkle of pumpkin pie spice on top. It almost makes winter bearable doesn’t it? This pumpkin butter is the second in a line of three assorted fruit butters I got in a set from Louisburg Cider Mill. The honey is local, from Busy Bee Acres in Odessa, Missouri. And of course the spices came from my favorite place – Penzey’s Spices. I didn’t have any ground cloves on hand so I had to use my little spice grinder, but boy did it smell great!

Pumpkin Spice Cookies

Rating: 41

20 minutes

Cook Time: 11 minutes

Yield: 2 dozen

Pumpkin Spice Cookies

Use pumpkin butter and honey in this Pumpkin Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of pumpkin butter and pumpkin spices.

Recipe Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 8.5-ounce jar of pumpkin butter
  • 3 tablespoons honey
  • 2 egg whites
  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice

Recipe Directions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Cream together the unsalted butter and brown sugar.
  3. Add pumpkin butter and honey.
  4. In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
  5. Add the dry ingredients to the wet ingredient mixture in two parts.
  6. Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
  7. Bake at 350 degrees for 10 to 12 minutes.
  8. Remove from cookie sheet with spatula and cool on drying rack.

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

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Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe Directions

  1. Whip the cream cheese, butter and vanilla extract together just until blended.
  2. Add the powdered sugar a bit at a time and whip like crazy.
  3. Whip it. Whip it good.

Stir the gooey stuff together until blended then start adding the powdered sugar gradually. Whip it. Whip it good.

Ice the completely cooled pumpkin butter cookies with the whipped cream cheese frosting, and top with a very light dusting of pumpkin pie spices to finish it off!

Cake 17: Chocolate Pumpkin Cheesecake

I know I have done the chocolate and pumpkin thing before when I did the chocolate cake with pumpkin cream cheese filling, but it was Thanksgiving and this is what my dad wanted, so I obliged. It’s still a very different recipe. He made a lot of tasty cheesecakes and other things growing up, and is quite the chef and baker. But this Thanksgiving cheesecake was a doozy, so my dad, brother and I had to pool our efforts to get it out in time. It’s basically two cheesecakes in one.

Below is the recipe we modified for our purposes, and honestly, we took a lot less time than this because we were in a hurry and we were competing for oven space, but if you want it done right – start early and take your time. It’s definitely a prepare-ahead kind of Thanksgiving dessert. It’s a complicated cake recipe, but it is decadent and worth it, plus it does so well sitting in the refrigerator!

There are four parts you’ll need to make: chocolate fudge pecan crust, chocolate cheesecake, pumpkin cheesecake and chocolate ganache. (If you ever wanted to cut your work by a lot and simplify, you could do one or the other cheesecake and skip the combo. The crust and cheesecake even without the ganache would be delightful. So mix and match as you see fit!)

Photos by Cody Bashaw.

Fudge Cookie Pecan Crust Recipe Ingredients

  • 1 cup toasted pecans, crushed
  • 6 or so fudge cookies (we used Oreo Fudgees)
  • 2 tablespoons unsalted butter (melted)

Chocolate Cheesecake Recipe Ingredients

  • 8 ounces semisweet baking chocolate (chopped)
  • 0.25 cup brewed coffee
  • 12 ounces cream cheese (softened)
  • 0.75 cup white sugar
  • 0.5 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla

Pumpkin Cheesecake Recipe Ingredients

  • 2 teaspoons unsalted butter (melted)
  • 16 ounces cream cheese (softened)
  • 0.75 cup white sugar
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon allspice
  • 0.125 (1/8) teaspoon cloves

Chocolate Ganache Recipe Ingredients

  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons white sugar
  • 12 ounces chocolate (chopped)

Chocolate Pumpkin Cheesecake Recipe Directions

  1. Fudge Cookie Pecan Crust: Preheat your oven to 325 degrees. Toast 1 cup of pecans on a baking sheet in the oven for about 5 minutes or until browned a bit. Remove from the oven and allow them to cool completely. In a food processor, or in our case a big sealed plastic bag, chop the fudge cookies and pecans until you get about 2 cups worth of crumbs. In a bowl combine the crumbs and the melted butter and stir together. In the bottom of a 9″ spring form pan, press the crumb mixture completely into the bottom until you have a uniform, flat crust. Lower the oven to 300 degrees.
  2. Chocolate Cheesecake: Heat about 1 inch of water in the bottom of a double boiler over medium to high heat, and place the 8 ounces of chopped chocolate and coffee in the top. Heat slowly, and stir consistently. In a separate bowl, put the 12 ounces of softened cream cheese, sugar and salt. Beat on low for a minute, then on medium for two more minutes. Scrape the batter down the sides of the bowl. Continue mixing, adding one egg at a time and beating on high for about 20 seconds each. Add the vanilla and beat in. Last, add the chocolate mixture in and beat in completely. Use a rubber spatula to turn the batter over a couple times and make sure it is blended evenly. Pour over the crust in the springform pan and set aside at room temperature to prepare the pumpkin cheesecake.
  3. Pumpkin Cheesecake: Coat the inside of a 9″ round cake pan (width is important here, folks) with about a teaspoon of butter. Line the pan with parchment paper and coat that with the other teaspoon of butter. In a large bowl, mix the 16 ounces of cream cheese, sugar, flour and salt and beat on low for 1 minute, then high for about 3 minutes. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, and beat on high for about 20 seconds after each. Add the vanilla. Then add the pumpkin puree, cinnamon, allspice and cloves and beat until mixed completely. Use your rubber spatula to turn the batter a couple of times and make sure it’s mixed completely. Pour it into your prepared cake pan.
  4. How to Bake Cheesecakes:Put a pan with about 4 cups of hot water on the bottom rack in your 300 degree oven, and it should be at least a few inches below the center rack. Place both cheesecake pans on the center rack and bake for 60 to 70 minutes. Leave the oven closed to reduce the risk of cracking. Turn off the oven after that time, and leave them in the oven for an additional 20 minutes. Remove from the oven and cool at room temperature for about a half hour in the pan. Then refrigerate the chocolate one, but keep the pumpkin one out, both still in their pans.
  5. Chocolate Ganache: In a saucepan, heat the heavy whipping cream, butter and sugar over medium heat. Pour in the sugar, stir, and bring to a boil. Put your chopped chocolate in a bowl and pour the boiling cream mixture over the chocolate. Let it stand for about 5 minutes, then stir until it’s completely blended and smooth. Cool at room temperature.
  6. How to Assemble Cheesecake: Pour about 1 cup of the ganache over the chocolate cheesecake in the springform pan. Invert the pumpkin cheesecake, top side down, onto the chocolate layer and ganache. Press down gently to set the cake. Wrap the entire pan and chill in the refrigerator for a few hours. (Now go put your feet up because you’re probably totally exhausted by now.)
  7. How to Finish the Cheesecake: Remove the plastic wrap from the pan, and wrap a hot towel around the sides of the pan for a minute or so. Slowly, carefully release your spring to remove the springform pan rim. Pour the remainder of the chocolate ganache over the two-layer pumpkin and chocolate cheesecake. Refrigerate at least another 30 minutes.

*Phew* You are finally done! This thing may seem like a complicated recipe, but if you take your time and prepare, it is easy to manage and totally worth it. The chocolate pumpkin cheesecake recipe is absolutely decadent and delicious and perfect for a Thanksgiving or Christmas dessert that will wow your family and friends.

Pumpkin Guts Bread

I made this pumpkin guts bread during PumpkinPalooza at my house, alongside the pumpkin cream cheese roll and double layer chocolate cake with pumpkin cream cheese filling and chocolate glaze. It was real yummy. Just saying. I actually made two small loaves of the bread to share with coworkers, and used some of the bread batter to bake the bread in two big jars to send jar cakes overseas to my husband and his friend in Afghanistan. A little home-baked taste of home.

Update: Just added two new pictures from Emily who tried the recipe at home and said it was a hit with her family!

Pumpkin Guts Bread Recipe Ingredients

  • 2 cups of fresh pumpkin guts, pureed
  • 3.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 3 cups sugar
  • 4 eggs, beaten
  • 0.5 cups water
  • 1 cup vegetable oil

Pumpkin Guts Bread Recipe Directions

Preheat oven to 350 degrees. Grease two 9″ loaf pans and line the bottoms with parchment paper. Mix the flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, vegetable oil and pureed pumpkin guts. Mix completely. Mix well. Pour into your prepared loaf pans and bake for about one hour, or until your toothpick inserted in the center comes out dry. Cool the pumpkin gut bread loaves for a bit, then turn them out of the pans and cool completely on the racks. Or sneak a piece while it’s still warm… Enjoy!

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