3 Pumpkin Must Bakes Before Fall Ends



Well, hello there November. Once again, another month has flown by and even more upsetting, I only have one month of pumpkin baking left. Not ok. Luckily, I have a slew of events this month (in addition to my favorite holiday, Thanksgiving) that require baked goods so with a little planning, hopefully I can make my way through the remaining recipes on my list. But alas, only time will tell...

 

Yesterday, my Sooners were slated for an early kickoff and I decided it was the perfect time to pick out recipes for the month ahead as well as share some that had yet to make it the blog. So, in honor of my final month of pumpkin baking, I present to you the three pumpkin desserts you must try before fall officially comes to an end.

 

 

1) Pumpkin White Chocolate Chip Cookies 

 

Ingredients

Recipe courtesy of Tasty Kitchen

2-¼ cups All-purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

2 teaspoons Pumpkin Pie Spice

½ teaspoons Salt

½ cups Butter, Softened

1 cup Granulated Sugar

½ cups Brown Sugar

1 cup Pumpkin Puree

1 whole Egg

1 teaspoon Vanilla Extract

1-½ cup White Chocolate Chips 

Preparation

1. Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly
3. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper
4. Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet, then transfer to rack for remainder of cooling time

2) Pumpkin Butterscotch Blondies



 

Ingredients

Recipe courtesy of Brown Eyed Baker

• 2½ cups all-purpose flour
• 2½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, melted and cooled to room temperature
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1 (15-ounce) can pure pumpkin puree (about 2 cups)
• 1 cup butterscotch chips
• 1 cup white chocolate chips

Preparation

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt; set aside
3. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixtur until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer
4. Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares 

3) Pumpkin Whoopie Pies

 

Ingredients



Cookies

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened 
• 1 1/4 cups granulated sugar
•  2 large eggs, at room temperature, lightly beaten
• 1 cup pure pumpkin puree
• 1 teaspoon vanilla extract

Frosting

• 4 ounces cream cheese, at room temperature
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Preparation

1. Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth
3. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets
4. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely
5. While cookies are cooling, beat cream cheese, butter, and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy
6. Once cookies are cool. Spoon a heaping tablespoon (possibly more or less depending on size of cookies) of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator