This recipe is from Streaming Gourmet -- The Blog. These cookies look so yummy. I think they would work for Thanksgiving as well as Halloween. I'm also thinking that the Heavenly Pumpkin Brownies could be a great Thanksgiving dessert for those who don't care for pumpkin pie. I'm going to explore some different kinds of pumpkin pie recipes next month because I am not a big fan of pumpkin pie.
Chocolate Chip Pumpkin Cookies
Makes about 36 cookies
Ingredients:
1/2 cup unsalted butter, softened
3/4 brown sugar
3/4 granulated sugar
1 cup canned pumpkin
1 egg, beaten
2 teaspoons vanilla extract
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
pinch freshly ground nutmeg
pinch mace
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
Method:
1. Preheat oven to 350˚F.
2. In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.
3. Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about 1/3 at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.
4. Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.
Enjoy!
The Creative Cook
Friday, October 30, 2009
Thursday, October 29, 2009
Pumpkin Month -- Heavenly Pumpkin Brownies
Heavenly Pumpkin Brownies
4 large eggs
2 cups sugar
1 cup butter, melted
1 cup canned pumpkin
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon cinnamon
Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar
Preheat oven to 350 degrees.
1. In a large mixing bowl of an electric mixer, beat the eggs well, add in the sugar and butter and mix well. Add the pumpkin and vanilla and mix. Add the flour and spices and mix well. Spread in a 9 X 13-inch greased pan.
2. Bake for 25-35 minutes or until a toothpick comes out clean. Let cool.
3. To make frosting: In a small bowl, beat cream cheese, butter, vanilla and powdered sugar until just mixed, careful not to over mix.
When the brownies are cool, frost. (I only needed to use about 1/2 of the frosting.) You can sprinkle chopped nuts on top of the brownies, if desired. Cut into squares and serve. Enjoy.
http://whoorl.com/archives/2884
Pumpkin Chocolate Swirl Brownies
Makes about 20 brownies
Ingredients:
For the chocolate batter:
3/4 cup + 2 Tbsp all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
6 oz Ghirardelli 70% cacao baking chocolate
1/2 cup unsalted butter, cut into pieces
1 cup firmly packed dark brown sugar
1 tsp vanilla extract
2 large eggs
For the pumpkin batter:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup white granulated sugar
1/2 tsp vanilla
2 eggs
3/4 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
Method:
1. Preheat oven to 350˚F. Spray a 9″ x 11″ baking pan with nonstick cooking spray.
2. Using a double boiler, melt the butter and chocolate together. I don’t have a double boiler, so I just put a metal mixing bowl on top of a saucepan with simmering water. Stir constantly while they are both melting. Remove from heat and allow to come to room temperature while you prepare the other parts of the batters.
3. In a medium bowl, mix the dry ingredients for the chocolate batter (i.e. the flour, baking powder and salt) and set aside.
4. In another medium bowl, at the other end of the counter, mix the dry ingredients for the pumpkin batter (i.e. the flour, baking powder and salt in slightly different proportions).
5. In a standing mixer, with the paddle attachment in place, beat together the 2 eggs and 3/4 cup of sugar for the pumpkin batter. Mix them for 3-5 minutes until fluffy. Add the vanilla and pumpkin and mix thoroughly. Add the melted butter and spices and blend well.
6. Back to the chocolate batter. Add the brown sugar and vanilla extract to the chocolate mixture and blend well. Beat in the eggs and combine well.
7. Now you are ready to mix dry ingredients with wet. For the chocolate batter, fold the dry ingredients into the chocolate mixture, stirring as little as possible to get it blended completely. For the pumpkin batter, pour the dry ingredients into the wet and use the stand up mixer to combine thoroughly, again without overmixing.
8. Pour half of the chocolate batter into the prepared pan. Layer half of the pumpkin batter on top of the chocolate. Repeat with the reaming two layers. Using a spatula, swirl the two batters together by inserting the tip all the way to the bottom of the pan and moving it through the batters in an S shape. Try to swirl the bottom layer up toward the top while continuing with the swirly, s-shaped motions.
7. Bake for 30-35 minutes. Allow to cool in the pan.
http://blog.streaminggourmet.com/?p=1136
These sound yummy~ Enjoy!
The Creative Cook
4 large eggs
2 cups sugar
1 cup butter, melted
1 cup canned pumpkin
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon cinnamon
Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar
Preheat oven to 350 degrees.
1. In a large mixing bowl of an electric mixer, beat the eggs well, add in the sugar and butter and mix well. Add the pumpkin and vanilla and mix. Add the flour and spices and mix well. Spread in a 9 X 13-inch greased pan.
2. Bake for 25-35 minutes or until a toothpick comes out clean. Let cool.
3. To make frosting: In a small bowl, beat cream cheese, butter, vanilla and powdered sugar until just mixed, careful not to over mix.
When the brownies are cool, frost. (I only needed to use about 1/2 of the frosting.) You can sprinkle chopped nuts on top of the brownies, if desired. Cut into squares and serve. Enjoy.
http://whoorl.com/archives/2884
Pumpkin Chocolate Swirl Brownies
Makes about 20 brownies
Ingredients:
For the chocolate batter:
3/4 cup + 2 Tbsp all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
6 oz Ghirardelli 70% cacao baking chocolate
1/2 cup unsalted butter, cut into pieces
1 cup firmly packed dark brown sugar
1 tsp vanilla extract
2 large eggs
For the pumpkin batter:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup white granulated sugar
1/2 tsp vanilla
2 eggs
3/4 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
Method:
1. Preheat oven to 350˚F. Spray a 9″ x 11″ baking pan with nonstick cooking spray.
2. Using a double boiler, melt the butter and chocolate together. I don’t have a double boiler, so I just put a metal mixing bowl on top of a saucepan with simmering water. Stir constantly while they are both melting. Remove from heat and allow to come to room temperature while you prepare the other parts of the batters.
3. In a medium bowl, mix the dry ingredients for the chocolate batter (i.e. the flour, baking powder and salt) and set aside.
4. In another medium bowl, at the other end of the counter, mix the dry ingredients for the pumpkin batter (i.e. the flour, baking powder and salt in slightly different proportions).
5. In a standing mixer, with the paddle attachment in place, beat together the 2 eggs and 3/4 cup of sugar for the pumpkin batter. Mix them for 3-5 minutes until fluffy. Add the vanilla and pumpkin and mix thoroughly. Add the melted butter and spices and blend well.
6. Back to the chocolate batter. Add the brown sugar and vanilla extract to the chocolate mixture and blend well. Beat in the eggs and combine well.
7. Now you are ready to mix dry ingredients with wet. For the chocolate batter, fold the dry ingredients into the chocolate mixture, stirring as little as possible to get it blended completely. For the pumpkin batter, pour the dry ingredients into the wet and use the stand up mixer to combine thoroughly, again without overmixing.
8. Pour half of the chocolate batter into the prepared pan. Layer half of the pumpkin batter on top of the chocolate. Repeat with the reaming two layers. Using a spatula, swirl the two batters together by inserting the tip all the way to the bottom of the pan and moving it through the batters in an S shape. Try to swirl the bottom layer up toward the top while continuing with the swirly, s-shaped motions.
7. Bake for 30-35 minutes. Allow to cool in the pan.
http://blog.streaminggourmet.com/?p=1136
These sound yummy~ Enjoy!
The Creative Cook
Subscribe to:
Posts (Atom)