Pumpkin Waffles

 I made these for breakfast on Saturday to celebrate the canned pumpkin shortage ending! :) So yummy! I added some mini chocolate chips to some of the kiddos.

Ingredients
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Directions
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Heather's White Chip Pumpkin Spice Cake

Found recipe here. Love this...and so easy to make! :)

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

WHITE CHIP CINNAMON GLAZE:

3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

Pumpkin Pilgrim Pies

Recipe found here.



Cookies
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt


Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-5 cups confectioners' sugar

Preheat oven to 350 degrees F.

Beat eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.


Drop by heaping tablespoon onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Make only 9 on the cookie sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar, 1/2 cup at a time, until the frosting is spreadable. You may not need to use the entire 3 1/2 cups.

To assemble, turn half the cookies upside down and spread with a generous amount of cream cheese frosting. Top with another cookie right side up.

Makes 10-14 Pilgrim Pies.

Pumpkin Bread with Cream Cheese Filling

1 cup canned pumpkin
1 cup sugar
1/2 c. firmly packed brown sugar
3 egg whites, divided
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt

Center Filling:
1 pkg cream cheese, softened
1 egg white
2 Tbsp sugar

Preheat oven to 350. Grease a nonstick 9x5 inch loaf pan; set aside.

Mix pumpkin, 1 c. granulated sugar, brown sugar, 3 of the egg whites, milk and oil in large bowl.

Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside.

Beat cream cheese, 2 Tbsp sugar and egg white with wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter.

Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 minutes or until wooden tooth pick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread.

Cool in pan on wire rack 10 min.

Remove bread from pan to wire rack; cool completely.

Pumpkin Dip

Another yummy pumpkin recipe!

1 can pumpkin
2 8 oz cream cheese
2 cups powder sugar
1 tsp pumpkin pie spice
1/2 tsp. orange extract (optional, I recommend adding it)
toffee bits (Health bar ) (optional)

Dump all in food processor and use blade cutter. Mix well and refrigerate.

Serve with graham crackers, ginger snaps, vanilla wafers, apple slices,

*(Sprinkle crushed gingersnaps over the pumpkin dip and/or serve in a hollowed-out pumpkin for cute presentation!)

Pumpkin Chocolate Chip Squares with Cream Cheese Frosting

You MUST try these! A perfect fall dessert.

Batter:
1 3/4 cups pumpkin
1 cup canola oil
4 large eggs
1 1/2 cups granulated sugar
1/2 brown sugar
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
3/4 cup mini chocolate chips

Frosting:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar
1/2 cups mini chocolate chips

1. Prepare batter: Preheat oven to 350. Spray 10x15 baking pan with nonstick spray.

2. In a large bowl, whisk together pumpkin, oil, eggs, and sugars until combined.

3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25-30 minutes. Remove and place on wire rack to cool completely.

5. Prepare frosting: In a large bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, mix until smooth.
Frost bars and sprinkle with additional mini chocolate chips.

Yield: About 42 bars

SUPER Easy Pumpkin Chocolate Chip Cookies

Ingredients:
1 spice cake mix
1 small (15 oz) can of canned pumpkin
1 cup chocolate chips

Mix ingredients together & drop by the spoonful onto a greased pan.

Bake at 350 for 16-18 minutes.