Baked Pumpkin French Toast

Hello there– I have to tell you that this is one of those dishes that tastes way better than it looks!!  It’s sort of a homely little mess sitting on the plate. Looking at the photos, I thought I should just scrap this post, but then it was so yummy, I just wanted to give you to be able to give it a try!!  Please trust me on this one.

The toasty bread coated with custardy pumpkin is pretty delicious, especially hot from the oven.  With maple syrup, perfect!

BAKED PUMPKIN FRENCH TOAST
1 pound loaf French bread
6 eggs
2 cups cream or half & half
3/4 cup sugar
1 cup pumpkin puree
1/2 tsp. salt
1 tsp. vanilla
1 tsp. pumpkin pie spice (or cinnamon)

Crumb Topping:
1/2 cu brown sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. pumpkin pie spice (or cinnamon)
1/2 cup butter
1/2 cup pecans (or more if you love pecans as much as I do!)

Garnish:  lots of maple syrup!

Cut the loaf of bread into bit sized chunks.  Put it into a 9″x13″ baking dish that has been sprayed with cooking spray.

In a large mixing bowl, whisk the eggs until they are blended.  Then stir in the cream, sugar, pumpkin, salt, vanilla and pumpkin pie spice.  Pour the mixture over the bread.

Cover the whole thing with foil and set it into the fridge overnight.  The next morning, take it out of the fridge an hour before you want to put it into the oven, to warm a bit.

While that is sitting, make the Crumb topping by mixing together the brown sugar, flour, salt and pumpkin pie spice. Then cut in the butter with a pastry blender (or 2 forks) until the mixture is crumbly.  Stir in the pecans and sprinkle it over the pumpkin French toast just before you pop it into the oven.

Bake the French toast for the first 30 minutes still covered with the foil at 350 degrees.  Then remove the foil and bake for 20 or 30 minutes more until the top is golden and the pumpkin filling is all set.

Serve it up hot from the oven with along with a jug of maple syrup!  I think you’ll love it!

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Maple Pumpkin Granola

 

Hello there– On a trek through Target a couple weeks ago I spied it– a big end display of canned pumpkin!  I couldn’t help dropping a couple cans in my cart!!  Let the pumpkin baking begin!!

Love this crunchy granola– here with yogurt & honey– or sprinkled on oatmeal or ice cream– or scooped by the handful when I wander into the kitchen looking for a mid afternoon munch.

MAPLE PUMPKIN GRANOLA

3 cups whole oats
1/2 cup sliced almonds
1/2 cup walnuts, coarsely chopped
1/2 cup shredded coconut
1/2 cup pumpkin puree
1/4 cup olive oil
1/2 cup maple syrup
1 tsp. salt
1 tsp. cinnamon

In a large mixing bowl, stir together the oats, almonds, walnuts and coconut.  In a separate bowl mix up the pumpkin puree, olive oil, maple syrup, salt & cinnamon.  Pour the wet ingredients over the dry ones and stir until it’s all well blended.

Cover a large baking sheet with foil and spray lightly with cooking spray.  Spread the oat mixture evening over the baking sheet and pop it into a 350 degree oven.

Cook for 10 minutes and then take it out and stir it up on the pan.  Bake ten more and stir it again.  Bake ten minutes more for a total of 30, maybe 35  minutes.

 

Pumpkin French Toast

Hello everyone– When the kids are home for a visit, my favorite part of the day is breakfast.  Larry starts the coffee and I buzz around the kitchen while people with pj’s and bed hair wander in one at a time.  They squeeze around the small kitchen table and I flip pancakes or pour juice.  It’s the best– talking over the day ahead, easy times together.

So while kids were here last weekend, we sat down to this pumpkin French toast.  Custardy and pumpkin spiced with candied pecans to top it off.  I think you’d love it too!

PUMPKIN FRENCH TOAST
1 loaf soft French bread*
4 eggs
1 cup mik
1/2 cup pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
garnish:  1 cup pecans, 1/2 cup sugar

Slice the loaf into thick slices.

In a 9″ baking dish, beat the eggs and then beat in the milk, pumpkin, vanilla, cinnamon and pumpkin pie spice.  Keep mixing til it’s all blended.

Dip both sides of the bread into the pumpkin mixture and set it on a medium hot griddle that has been sprayed with cooking spray, about 2 to 3 minutes on each side.

Keep warm in a low oven until all the toast is cooked.

Garnish– to make the candied pecans put the 1 cup of pecans (whole or chopped and 1/3 cup sugar in a nonstick skillet.  Set it on a medium high burning and stir continuously until the sugar has melted and the pecans are coated with golden brown sugar syrup.  Turn the pecans out onto a piece of foil to cool, separating them with your wooden spoon on the foil.

*Use those spongy French bread loaves from the grocery bakery (not my favorite bread, but great for soaking up eggy French toast mixture).

Simple Snacking Pumpkin Cake

Hello all– Pumpkin pie, it’s OK. I can kind of take it or leave it.  I’d really prefer my pumpkin baked into a batch of muffins or a cake– this little cake especially.  It’s surprisingly moist and tender– and slathered with cream cheese frosting and a dusting of cinnamon– it’s festive enough for your Thanksgiving supper.

But the nice thing about this simple cake it that it’s so quick & easy– at a time when your culinary energies need to go into basting a turkey or whisking gravy.  You might just love it to round out your Thanksgiving meal…

SIMPLE SNACKING PUMPKIN CAKE
Cake:
2 eggs
1 cup pumpkin
1 cup sugar
1/2 cup canola oil
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon

Frosting:
4 oz. cream cheese (1/2 bock)
4 tab. butter (1/2 stick)
2 cups powdered sugar
1/2 tsp. vanilla
1 tab. milk
cinnamon to sprinkle on top (optional)

With an electric mixer, beat together the eggs, pumpkin, sugar and oil.  Then add in the flour, salt, baking powder and cinnamon.

Spoon the batter into a 9″ square or round cake pan* that has been sprayed with cooking spray.  Bake it up at 350 degrees for 35 to 40 minutes, until the cake springs back when touched.  Let the cake cool completely before adding the frosting.

To make the frosting, beat together the cream cheese, butter, powdered sugar, vanilla and milk with an electric mixer until it’s creamy and smooth.  Spread on the cooled cake– and if you wish dust the top with a little cinnamon.  Simple. Done.

Pumpkin Pecan Rolls with Maple Glaze

Hi all– How many cans of pumpkin puree have you gone through this year already?  I think it’s been a record pumpkin year for us!  Cakes, muffins, pumpkin brownies… Larry made pumpkin apple bread (one of his few, but delicious baking forays) for the Thursday kids who come while I was up in San Francisco!  We are taking full advantage of this fall pumpkin baking season.

So here is our latest.  I think people shy away from making yeast rolls (I’m talking cinnamon rolls, orange rolls, sticky buns!!) because they think it’s difficult.  It’s not.  But it does take some time around the house.  Fifteen minute dough tending with long stretches of dough rising (so you can read a book or fold some laundry).  So if you have a quiet Saturday morning at home, and you want your kitchen to smell scrumptious, I’d recommend a go at these tender, delicious pumpkin pecan rolls.

PUMPKIN PECAN ROLLS WITH MAPLE GLAZE

Dough:
1 pkg. dry yeast (1 tablespoon)
1 cup milk (warmed to 120-130 degrees)*
1 tsp. salt
1/4 cup sugar
1/4 cup canola oil
1 egg
3  1/2 cups flour

Filling:
3/4 cup canned pumpkin
3/4 cup brown sugar
1/3 cup butter, melted & cooled
4 tsp. pumpkin pie spice
1 cup pecans, chopped

Glaze:
1/2 cup powdered sugar
3 tab. pure maple syrup

Put the yeast in a large heat proof mixing bowl (glass is best).  Stir in the warm milk until the yeast is dissolved.  Then add in the sugar, salt, oil and egg.  Mix together.  Next about 1/2 cup at a time, stir in the flour.  When it’s all mixed, knead the dough just 3 or 4 minutes.  If the dough gets sticky, add a bit more flour.

Cover the bowl with a damp dish towel and set it in a warm place to rise and hour & 15 minutes. (I heat the oven to 200 degrees for just 3 minutes and then turn it off while I’m mixing up the dough– then set the bowl in the warmed oven to rise)

While the dough is rising. mix together the pumpkin puree, brown sugar, melted butter, pumpkin pie spice and pecans.  Set them aside.

Take the dough out and punch it down and lift from the bowl to a counter sprinkled with flour.  Roll out the dough with a rolling pin util you have a rectangle about 10″ by 18″.   Then spread the pumpkin mixture over the rolled out dough clear to the edges.

Starting at the long 18″ upper edge, roll the dough toward you until you have a long tube shaped roll.  Then cut the rolls into 1″ slices and put them in a 9″x13″ baking dish that has been sprayed with cooking spray.  (or–I used 2 10″ tart pans instead.)  Makes about 18 rolls.

If you have a little handful of extra pecans, sprinkle them on top and pop the rolls into the slightly warm oven to rise for 45 minutes more.

At the end of the 2nd rise of 45 minutes, turn up the heat to 375 degrees and make the rolls for 20 to 25 minutes until they are nicely browned.

While they are baking, whisk together the powdered sugar and 2 or 3 tablespoons of maple syrup (depending on how thick you want your glaze to be).  When the rolls come out of the oven, let them cool about 10 minutes and then drizzle the glaze over the rolls.  They taste heavenly, eaten warm from the oven!

*I put the milk in the microwave for 45 to 60 seconds.  It should feel just warm enough for a baby’s bath.

Everyday Chocolate Chip Pumpkin Cake

Hello Fall Friends– I wish I could say it was nippy 65 degrees today– but walking this morning at 7:00 was a hot one!  And it’s predicted to be up around 100 degrees by this afternoon!  But what the heck, the calendar says it’s fall and I’m not waiting any longer for pumpkin desserts to set in.

I love this little everyday cake.  Not fancy.  You can put it together and into the oven in about 7 minutes!  It you really want to make it simple, just dust the top with powdered sugar when you’re ready to eat it and you’re done.  But I think cream cheese frosting makes it pretty irresistible.  I’ll try that next time…

EVERYDAY CHOCOLATE CHIP PUMPKIN CAKE

Cake:
3/4 cup sugar
1/4 cup canola oil
2 eggs
1 cup pumpkin puree
1 tsp. vanilla
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
3/4 cup mini chocolate chips*
garnish:  powdered sugar, whipped cream**

In a mixing bowl, stir together the sugar, oil, eggs, pumpkin and vanilla.  Then mix in the flour, baking powder, salt and pumpkin pie spice.  Finally fold in the chocolate chips.

Scoop the batter into a 8″ or 9″ cake pan*** that has been sprayed with cooking spray.  Bake the cake at 350 degrees for 30 to 35 minutes until a small knife stuck in the cake comes out clean.

After the cake cools, dust it with powdered sugar through a sieve.  Just a friendly easy little cake to share with friends.

*Use mini chips instead of normal chocolate chips, so that they won’t sink to the bottom of the cake.
**Use 8 oz. whipping cream alone with 1 tsp. powdered sugar and 1 tsp. instant vanilla pudding mix (to stabilize the cream)– whipped together with and electric mixer.
*** I like to use a a springform pan so it’s easy to remove the cake to a plate for serving.

Pumpkin Spice Bread Pudding

Hello all-  It’s October– the start of my favorite baking season!  I picked up some cans of pumpkin at the market and so far it’s been pumpkin bread, pumpkin cinnamon rolls, pumpkin cake and this– pumpkin bread pudding.  What’s next?? Pumpkin pizza???!!  just joking– maybe.

So when the weather gets crisper, it’s perfect to serve this cozy warm dessert.  (Though actually we are still waiting for some crispy weather here in So California!!– we’ll just have to imagine a chill in the air!)  In either case, I think you might like a homey dessert about now…

PUMPKIN SPICE BREAD PUDDING

Pecan Topping:
1/2 cup brown sugar
1/2 tsp. cinnamon
3 tab. flour
3 tab. butter, room temperature*
1/2 cup pecans, chopped to bits (or a little more if you love pecan like I do!)

French toast:
1 unsliced loaf plain white bread**
8 eggs
1 tsp. vanilla
3 tsp. pumpkin pie spice***
2 tab. white sugar
15 oz. can pumpkin puree
3/4 cup milk

Caramel sauce & ice cream!!

To make the topping layer, mix together the brown sugar, cinnamon and flour.  The cut in the butter with a pastry blender or 2 forks until it resembles coarse crumbs.  The stir in the chopped pecans. Set this aside for later.

Cut the bread into 1 inch cubes with a serrated knife (so it won’t come out squashed).

Then in another mixing bowl whisk the eggs until they are blended and frothy.  Stir in the vanilla, pumpkin pie spice and white sugar until blended.  Then mix in the pumpkin pie puree and milk until it’s all well combined.

Spray a 9″x 13″ baking dish with cooking spray.  Drop in all the bread cubes.  Pour the pumpkin mixture over the bread and gently mix it all in the baking dish until the breads coated with pumpkin.

Sprinkle the pecan topping over the top with your fingers to break it up and coat the whole thing evenly.

Pop it into a 350 oven for 30 to 40 minutes until the bread pudding is set and golden brown on top.  Best to eat it warm with a little maple syrup (for brunch) or with caramel and a plop of whipped cream or ice cream (for dessert after dinner).  Enjoy!

Here it is straight from the oven:

*When you grab it from the fridge, just microwave it for 10-12 seconds to warm it a bit.
**I like the big spongey unsliced grocery store loaf–or a soft white challah bread…
***If you don’t have P.P.spice– use 2 tsp. cinnamon, 1/2 cloves, 1/2 nutmeg.  And if you live near a Trader Joe’s– this is the time of year they sell their $2 bottles of pumpkin pie spice.  It’s great and cheap.  I buy a few to last all year…

Pumpkin Oatmeal Pancakes

Hi friends– Well, I had one last can of pumpkin lurking in my cupboard after Thanksgiving and since the grand-girls (and their dear mom) were here for the weekend, we pulled it out to make Saturday morning pancakes.  Had some good mixing and stirring help and, of course, happy pancakes eaters.  Good way to start the day…

PUMPKIN OATMEAL PANCAKES
1 cup pumpkin puree
1 cup whole oats
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
3/4 cup yogurt
1 cup milk
2 eggs
1/2 tsp. vanilla
1/4 cup canola oil
1 cup chopped walnuts or pecans (optional)

Stir together the oats, flour, brown sugar, baking powder, salt and pumpkin pie spice.  Then mix in the pumpkin puree, yogurt, milk, eggs, vanilla and oil.  Add the nuts if you like them (I do– but the grand girls no!).

The batter will be thick, so cook it in 4″ rounds over medium heat– not too hot to let it cook clear through.

Makes about 20 pancakes– Good morning!!

     

Here’s my morning pancake stirrer-uppers (Nice morning hair Jobay!!) and later in the day I drafted the girls to help me decorate Christmas cookies (heavy on the sprinkles!)
Love hitting the kitchen with those 3 girls!

Chocolate Pecan Pumpkin Bread

Hi friends– Here’s a happy little loaf of quick bread.  And it’s quite nice that you can stir it together and drop it into the oven in about 10 minutes.

But on the other hand, I take this recipe to school every year on the day before Thanksgiving vacation and my fourth graders mix together more than 30 loaves–  flour flies and eggs are dropped.  It’s a whole lot of messy fun.  The cafeteria lady is kind enough to let us tuck them all into her commercial ovens.  And it takes a whole lot longer than 10 minutes!!  But it’s twice the fun with a room full of 9 year olds.

CHOCOLATE PECAN PUMPKIN BREAD
3/4 cup pumpkin puree
1 cup sugar
1/2 cup canola oil
2 eggs
1  1/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup mini chocolate chips*
1 cup pecans, coarsely chopped

In a mixing bowl, stir together the pumpkin puree, sugar, oil and eggs.  When that’s all blended mix in the flour, baking powder, salt and pumpkin pie spice.  Then fold in the chocolate chips and pecans.

Spoon the batter into a standard bread pan that has been spayed with cooking spray.

Drop it into the oven at 350 degrees for 35 to 40 minutes until it is cooked through.  Test it with a toothpick to see if the batter has turned to crumbs.

Hope you like it–my fourth graders think it’s grand!

Pumpkin Pudding Cake

Hey all– I wonder if you grew up tucking into chocolate pudding cake straight from the Betty Crocker cookbook.  It was a staple around our house.  Love that fudgy chocolatey stuff– warm topped with ice cream.

So when I saw this recipe for a pumpkin version, I put it right onto the “make soon” list.  It came out of the oven for my Monday night friends who come to talk and pray– and we made short work of this pumpkin dessert as we sat around the table.

The recipe is sort of magic– you pour hot water over the cake before you pop into the oven and the water sinks down through the cake as it bakes to make a creamy sauce in the bottom of the pan.  Delish!

I’m sure we’ll be seeing it again when we head up to SF to celebrate Thanksgiving with our kids and grand-kids.  A new favorite.

PUMPKIN PUDDING CAKE
1  1/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tsp. pumpkin pie spice
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup canola oil
1  1/2 tsp. vanilla

topping:
1/2 cup white sugar
1/2 cup brown sugar
1 cup pecans, coarsely chopped

1  1/2 cup boiling water

Mix together the topping– 1/2 cup white sugar, 1/2 cup brown sugar and pecans.  Set aside.

In a mixing bowl, stir together the flour, salt, baking powder, 3/4 cup sugar and pumpkin pie spice.  Then mix in the pumpkin puree, milk, canola oil and vanilla to make a stiff batter.

Spoon the batter into 9″ square baking dish with tall sides.  (you don’t need to spray it with cooking spray!).

Then sprinkle the sugar & pecan topping over the batter in the baking dish.  Then carefully pour the boiling water over the whole thing.  Let the water sit on top– no mixing!

Then pop it in the oven at 350 degrees for 30 to 35 minutes until the cake it set.  Serve it warm with ice cream.  Another reason to be thankful!

 

Pumpkin Pecan Scones with Maple Glaze

Hello all– We’re pretending it’s autumn around here.  Today is suppose to be cooling down to 85 degrees today.  But I looked at the 10 day forecast and next week we’re up into the mid 90’s again.  yikes!  I’m afraid kids will be wearing bathing suits for Halloween costumes.

But it the kitchen (with the air conditioning all on) I’m baking with pumpkin and just pretending it’s a bit chilly outside.  Here’s a batch of scones I made for the Monday Bible study friends who come in every week. The recipe comes from a bakery and makes 18 fine large scones, so you may want to cut it in half.

But no matter how many you bake up or what the weather is outside your door, I think you’ll love the warm, friendly taste of this fall baking.

PUMPKIN PECAN SCONES WITH MAPLE GLAZE

Scones:
3 cups flour
1 cup brown sugar
3 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice*
1 cup butter (2 sticks)
1 cup pumpkin puree
1 cup buttermilk
1 tab. vanilla
1 cup pecans, coarsely chopped
1/2 cup currants

Glaze:
4 tab. butter. melted
1  1/2 cup powdered sugar
1 tab. maple syrup
1 to 2 tab. whole milk (0r half & half)

In a large mixing bowl stir together the flour, brown sugar, baking powder, salt and pumpkin pie spice.

Then cut in the butter with a pastry blender (0r two forks) until it’s broken up in bits the size of small peas.

Stir in the pumpkin puree, buttermilk, vanilla, pecans and currants all at the same time until it’s thoroughly blended.  (please don’t over beat the dough!)

Flour the counter and take out 1/3 of the dough and form it into a round disk about 1 ” thick.  The dough will be sticky.  You may need to flour the top and bottom.  Cut the circle shape into 6 pie shaped wedges and set them on a baking sheet that has been sprayed with cooking spray.

Repeat twice with the remains 2/3 of the dough– so you have 18 scones.

Bake them 15 to 18 minutes in a 400 degree oven until they are crispy around the edges and nicely browned.

Let them cool before you add on the glaze.

To make the glaze, whisk together the melted butter, powdered sugar, maple syrup and 1 tablespoons of the milk.  If it seems too thick add the second tablespoon and mix it in.

Drizzle the glaze over the scones either with the tines of a fork, or using a pastry bag fitted with a tip with a small opening.

Pumpkin Oatmeal Cake with Cream Cheese Caramel Frosting

Hi friends– have you noticed the uptick of pumpkin recipes on Pinterest?  Well, I’m joining right in.  Picked up a few cans of pumpkin at the market this week to see me trough til Thanksgiving and it’s been fun to pour over the possibilities.

Here’s a homey little cake that just seems right with a mug of tea on a cool fall day.   It’s pretty and hearty and has that sweet caramel to set it all off.  Happy fall to you!!

PUMPKIN OATMEAL CAKE WITH CREAM CHEESE CRAMEL FROSTING

Cake:
1/2 cup brown sugar
1/2  cup white sugar
1/2 cup canola oil
1/2 cup pumpkin puree
1 tsp. vanilla
1 egg
1 cup flour
1 cup whole oats
1/2 tsp. salt
1 tsp. baking powder
2 tsp. pumpkin pie spice

Frosting:
4 oz. cream cheese
4 oz. butter (1/2 stick)
2 cups powdered sugar
1 tsp. vanilla
1 tab. whole milk or half & half
2 tab. caramel sauce (I like Hershey’s)

Stir together the brown and white sugar.  Then mix in the oil, vanilla, pumpkin and egg.  Add in the flour, oats, salt, baking powder and pumpkin pie spice and stir just until it’s all blended.

Scoop the batter into a 9″ cake pan* and pop it into a 350 degree oven for 30 to 35 minutes until it’s firm to the touch.  Set the cake aside to cool.

For the frosting, mix together the cream cheese and butter with an electric mixer.  Then beat in the powdered sugar, vanilla and milk

Spread the frosting over the top of the cake.  Then drizzle on the caramel and swirl it with the pointed end of a knife to make it pretty!  Real autumn food!

*I use a springform pan, so it’s easier to remove the cake from the pan for serving.

Pumpkin Pecan Bran Muffins

Hi friends– My most frequent “stress dream” is always the same.  I’m working on dinner for a crowd waiting hungrily in the next room,  and I can’t get it done– I’m trying to summon up dinner from 2 oranges and a can of beans or I’ve lost the turkey…

Well, my nightmare finally came true!  The family was here for a birthday dinner and I realized when it was bout time to eat that my oven was dying!  The roasting potatoes and the corn soufflé was totally raw!!  Ugh.

The bad new is a couple days later I was having 30 friends for breakfast and no oven— The good news is that the world’s best neighbor Trisha let me use her oven.  The crazy news is her house is in the middle of a total remodel, so I was dashing in and out amid the construction crew with tins of muffins and pans of coffee cake…

But it all came out OK (Thank’s Trisha!!)– and these are the muffins– good for a post Thanksgiving breakfast to use up that leftover pumpkin.  They are delish!

PUMPKIN PECAN BRAN MUFFINS

Streusel:
4 tab. butter, melted
6 tab. brown sugar
2 tab. white sugar
6 tab. flour
1/3 cup pecans, chopped

Muffins:
1/2 cup pumpkin puree
1 egg
1/2 cup brown sugar
1/2 cup canola oil
1 cup flour
1 cup wheat bran
1 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
2/3 cup chopped pecans
1/3 cup currants

First make the streusel.  Melt the butter in a mixing bowl (microwave).  Then stir in the 6 tab. brown sugar, 2 tab. white sugar and 6 tab. flour. Chop the 1/3 cup pecans and set all this aside.

In a larger mixing bowl, stir together the pumpkin, egg, 1/2 cup brown sugar and canola oil.  Them mix in the 1 cup flour, wheat bran, baking powder, salt and pumpkin pie spice.
Last, fold in the peans and currants.

Spoon the thick batter into 10 to 12 muffins cups lined with cupcake papers*.

With your fingers, break up the streusel into coarse crumbs over all the muffins and then sprinkle the 1/3 cup chopped pecans over the top.

Pop them into the oven at 350 for 15 to 20 minutes– until they are firm to the touch.

Delicious hot from the oven, or cooled with a bracing mug of tea.

*If you live in socal– Sprouts has the best muffin papers– a pretty light  brown parchment, slightly waxed to the muffins never stick.

 

Chocolate Pumpkin Streusel Bars

Hi all– November baking often ends up one pumpkin recipe after another.  I can’t help it.  And my absolute favorite pumpkin baking event is stirring up 30 loaves of pumpkin bread with my 4th graders the day before our Thanksgiving break!

It’s a pumpkin-palooza! Five teams of bakers are skittering up to my supply table for sugar, eggs, pumpkin, mini chocolate chips (their favorite ingredient)– Eggs are cracking and flour is flying!! I always have to apologize to the janitor at the end of the day.

It’s just great to send them out the door for their Thanksgiving break with that pumpkin-y loaf to share with their family.  They are so proud.

But back to this recipe!  It involved a more sedate baking situation– me alone in my kitchen–less exciting, but even more delicious. And this time it’s tender, streusel topped little pumpkin laced cakes, topped and filled with chocolate bits, little sweet taste of Thanksgiving.

CHOCOLATE PUMPKIN STREUSEL BARS

Streusel:
2/3 cup flour
2/3 cup brown sugar
1/2 tsp. cinnamon
6 tab. butter
1/2 cup mini chocolate chips*

Cake:
2 cups flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
3/4 tsp. salt
3/4 cup canola oil
3/4 cup brown sugar
3/4 cup white sugar
1 egg
2 tsp. vanilla
1 cup pumpkin puree
1 cup mini chocolate chips

First, prepare the streusel.  Mix together the 2/3 cup flour, 2/3 cup brown sugar and  cinnamon.  Then with a pastry blender (or two forks) cut in the butter until it resembles coarse sand.  Stir in the 1/2 cup chocolate chips.  Set this aside.

In a new mixing bowl, stir together the 1 cups flour, pumpkin pie spice, baking powder and salt.  Then mix in the oil, white and brown sugar, egg, vanilla and pumpkin.  Fold in the chocolate chips.

Spoon the mixture into a 9″ x 13″ baking dish that has been sprayed with cooking spray.  Sprinkle the streusel over the stop and pop it into a 350 degree oven for 30 to 35 minutes until the bars are firm to the touch.

Let them cool a bit and the cut into tidy little squares.  Pumkin-y good.

*I had a nice chocolate bar someone had given me so I chopped it and mixed it in with the mini chocolate chips for the topping on the streusel.

 

Pumpkin Fudge Oatmeal Bars

Hi friends–  If you live around here, you’ve gotten the flyer from Trader Joe’s in the mail– It’s a pumpkin-palooza!!  I was with friends this evening and everyone was talking about the pumpkin items they’ve picked up there– pumpkin ravioli and pumpkin butter, pumpkin scones and pumpkin beer…  the list goes on (and on).

So it’s officially pumpkin season around here.  And in that vein, here’s a little pumpkin offering of our own–hearty oatmeal laced with pumpkin and a fudgey chocolate layer that sweetens it up.  It’s pumpkin time!

PUMPKIN FUDGE OATMEAL BARS

Bars:
1/2 cup butter (1 stick), room temperature
1 cup pumpkin puree (canned pumpkin)
1  1/2 cup brown sugar
1 tsp. pumpkin pie spice (or cinnamon)
2 eggs
2  1/2 cups oats
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup walnuts, chopped

Fudge Layer:
14 oz. can condensed milk
2 cups semi sweet chocolate chips

With an electric mixer, beat together the butter, pumpkin and brown sugar.  Then beat in the eggs and pumpkin pie spice.  Finally mix in the flour, oats, baking powder, salt and walnuts.  The batter will be stiff.

Spoon 3/4 of the pumpkin batter into a 9″ x 13″ baking dish that has been sprayed with cooking spray.  Smooth it flat with a spatula.

Then put the condensed milk and chocolate chips into a glass bowl and microwave them for 1 1/2 minutes.  Pull the bowl out of the microwave and stir the chocolate and condensed milk together until they are smooth.

Spread the chocolate mixture over the pumpkin batter in the baking dish.  Then pinch pieces of the remaining batter (it will be sticky!) into little clumps over the top of the chocolate layer.

Pop it into a 350 degree oven for 30 to 35 minutes — do not over bake–or sadly it will dry out.  Let the bars cool at least an hour and then cut them into happy little squares!

Pumpkin Pecan Oatmeal Bars

Happy Thanksgiving (almost!)–  I found a version of this recipe on one of my very, very favorite blogs– Joy the Baker– Have you read it yet?  She is smart and sassy and after you’ve read 2 or 3 posts, you feel like she’s your best friend.  And her recipes are just the kinds of  things you’d like to make– and eat –and feed to friends.  So this afternoon I whipped up her delicious pumpkin bars (with a couple tiny changes) and they were super!

PUMPKIN PECAN OATMEAL BARS

Crust:
1/3 cup flour
1/4 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1 cup old fashioned oats
3/4 cup butter (1 1/2 stick)
1 cup pecans, chopped

Filling:
4 oz. cream cheese
1/3 cup sugar
1 cup canned pumpkin
1 egg plus 1 egg white
2 tsp. pumpkin pie spice
pinch of salt
1 tsp. vanilla
1/3 cup pecans to sprinkle on top

In a mixing bowl stir together the flour, sugars, salt and oats.  Then cut in the butter with a pastry blender or two forks until it’s all crumbly.  Mix in the cup of chopped pecans. Take out about 1 cup of the mixture and set aside to be the topping.

Dump the rest of the oatmeal mixture into a 8″ square baking pan that has been sprayed with cooking spray.  Pat it down evenly to cover the bottom of the pan.  Put it in the fridge.

With an electric mixer beat together the cream cheese and sugar until it’s smooth.  Then mix in the pumpkin, egg & egg white, spice, salt and vanilla.

Pour the pumpkin mixture over the crust in the pan.  Crumble the reserved oatmeal mixture over the top of the filling and top with the remaining chopped pecans. Bake it up at 375 degrees for 25 to 30 minutes, until the bars feel firm to the touch.  Let them cool completely before you cut them into polite little squares.

You can find that always clever, adorable Joy at    http://joythebaker.com

Pumpkin Spice Oatmeal

Happy Thanksgiving!!  It’s almost here.  And if you have family or friends to feed for breakfast on that busy morning– while your basting the turkey, setting the table, peeling potatoes and turning out pies– here’s a quick filling bowl of breakfast that will hold them over until the big meal later in the day.

PUMPKIN SPICE OATMEAL
1 cup “quick oats” oatmeal*
1 cup milk
1 cup water
1/4 tsp. salt
1 tsp. pumpkin pie spice
1/2 cup canned pumpkin puree
1/4 cup brown sugar
Pecans
Maple syrup

In a microwave proof mixing bowl, stir together the oats, milk, water, salt, pumpkin pie spice, pumpkin puree and brown sugar.  Pop it into the microwave and cook 1 minute on high.  Give it a stir and cook one minute more.

Spoon it into bowls and top with the pecans and maple syrup.  Makes 2 to 3 servings. Eat it while it’s hot!

*Quick oats are the big cylindrical box that say “cooks in 1 minutes.”

Chocolate Swirl Pumpkin Brownies

How on earth did I manage to cut these guys on such a slant??!  ugh.

Hey friends– To add another recipe to the torrent of pumpkin recipes coming your way this month, here are some moist and chocolatey pumpkin brownies.  This time of year I can’t help but pick up a can of pumpkin every time I pass through a grocery store.  I think there’s 3 in the pantry right now.  So here’s a chance to put some of that pumpkin to good use…

CHOCOLATE SWIRL PUMPKIN BROWNIES

First layer:
1/2 cup butter*
1 cup brown sugar
1 egg
1 1/2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice**
1/4 tsp. salt
3/4 cup pumpkin puree
1/2 cup chopped walnuts (or pecans)

Top layer:
5 tab. butter, melted
1/4 cup unsweetened cocoa (I love Hershey’s dark cocoa)
6 oz. cream cheese
1/3 cup sugar
2 tab. flour
3/4 tsp. vanilla
2 eggs

With an electric mixer, beat together the 1/2 cup butter, brown sugar, egg and vanilla until it’s smooth.  Then mix in the flour, baking powder, pumpkin pie spice and salt.  Finally blend in the pumpkin and walnuts until it’s all well mixed.

Spoon this into a 10″x10″ square baking dish that has been sprayed with cooking spray.

Then mix the melted butter with the cocoa.  With the mixer, beat in the cream cheese, sugar and flour.  And then mix in the vanilla and eggs until it is completely blended and smooth.  Spoon this over the pumpkin in the pan –and then swirl it carefully with a pointy knife.

Pop it into the oven at 350 degrees for 35 to 40 minutes until is it cooked through.  Test it with a toothpick to see if the interior is completely baked.

*If the butter is coming from the fridge, soften it in the microwave for just a few seconds.
** If you live in Socal, Trader Joe’s has he best pumpkin pie spice at a much lower price than most places, but it’s only on sale there in the fall.

Chocolate Pumpkin Cake with Pumpkin Cream Cheese Frosting

Hello “Pumpkin Eaters”*  — We are big chocolate cake fans around this house.  It’s our #1 go-to for birthday cakes and there’s usually one on the kitchen counter when Ani & Brian come down to visit.  So I was pleased to find this October version of good old chocolate cake– packed with pumpkin and those little spices that tag along with it.  I think you’ll find it just right for this time of year…

CHOCOLATE PUMPKIN CAKE WITH PUMPKIN CREAM CHEESE FROSTING

Cake:
1 cup brown sugar
1 cup white sugar
3 eggs
3/4 cup canola oil
1 3/4 cup flour
2/3 cup unsweetened cocoa**
3 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup buttermilk***
1 cup canned pumpkin puree****
1 tsp. vanilla

Frosting:
1/2 cup butter (1 stick), room temperature
8 oz. cream cheese, room temperature
1/2 cup canned pumpkin puree
1 tsp. pumpkin pie spice
4 cup powdered sugar (a little more than a one pound box)

Candied pecans:
1 cup pecans
1/2 cup sugar

To make the cake, use an electric mixer to beat together the brown sugar, white sugar, eggs and oil.  Then blend in the flour, cocoa, baking powder, salt and pumpkin pie spice. Finally mix in the buttermilk, pumpkin and vanilla.  Mix on medium speed for one minute more and pour the batter into 2  9″ cake pans (or a 9″x13″ baking pan) that have been sprayed with cooking spray.  Bake it up at 350 degrees for 30 to 35 minutes, until it is firm to the touch (cooked through).  Let the cakes cool completely before you frost them.

For the frosting, beat the butter and cream cheese until they are smoothly blended.  then mix in the pumpkin and spice and lastly, beat in the powdered sugar.  Spread it nicely over your cooled cakes and viola!

To candy the pecans, put the sugar and pecans into a nonstick skillet and stir them over medium heat until the sugar melts, browns a bit and coats the pecans.  Takes about 4 or 5 minutes.  Spread them hot from the pan onto a sheet of foil and let them cool completely. If they are stuck in little clumps, just break them up to the size of pieces you like.

*”Pumpkin Eaters” as in
“Peter, Peter pumpkin eater,
Had a wife and couldn’t keep her.
Put her in a pumpkin shell,
And there he kept her very well.”

(Am I the only one old enough to remember that nursery rhyme?)

**I love, love Hershey’s new dark unsweetened cocoa– so much chocolate per spoonful!!
*** If you don’t have buttermilk, use 1 tablespoon vinegar and fill up the half cup with regular milk.
*** A 14 oz. can of pumpkin puree is enough for both the cake and the frosting.

Chocolate Pumpkin Cupcakes

Hi there pumpkin loving friends– It’s that time of year that we can’t resist, pumpkin-izing everything!  Even cupcakes.  So when the college kids from church came over to eat last week, I made up a couple batches of these and they seemed to like them pretty darn well.  School party?  Snacks at work?  Treats for Trick or Treaters?  These could be just right.

PUMPKIN CUPCAKES
1 yellow cake mix
3 eggs
1/2 cup water
1/2 cup canola oil
1 cup pumpkin
2 tsp. cinnamon
2/3 cup mini chocolate chips

With a mixer, blend up all the ingredients, beating for 2 minutes on medium speed.  Then spoon it into cupcake liners– about 22 cupcakes.  Bake for 15 to 18 minutes at 350 degrees.

CHOCOLATE CREAMA CHEESE FROSTING
1 stick butter
1/3 cup Hershey’s Dark Cocoa powder
8 oz. cream cheese
1 tsp. vanilla
1 pound box of powdered sugar

Set out the cream cheese to come to room temperature.  Put the butter in a bowl and melt it in the microwave.  Mix in the cocoa and then beat in the cream cheese, vanilla and powdered sugar with an electric mixer until it’s smooth and ready to spread on your cupcakes.

This frosting recipe makes enough for a 2 layer cake.  You might have some extra when you use it for cupcakes.  But leftovers save nicely in the fridge for several days…