Spiced Pumpkin Scones
We made these scones in class last night and everyone loved them. These scones are easy to make and are not only great for breakfast and snacks- they make a fun base for shortcakes. The spice mixture gives them a rich, warm flavor.
The dough is slightly sticky and you form the scones by dropping balls of dough onto the baking sheet using an ice cream scoop. You could just use a couple of large spoons, too. Because the dough is not rolled out and cut, it makes for a more tender scone. They are a little rustic looking, with some lumps and bumps, but they taste wonderful and their texture is soft and tender on the inside with a nice crispness on the outside.
Once baked, they are drizzled with a vanilla glaze and then a cinnamon glaze.
Spiced Pumpkin Scones
4 c. all purpose flour
1/2 c. sugar
1 T. baking powder
1 t. each salt, cinnamon, allspice, nutmeg and ginger
1/2 t. cloves
1 1/2 sticks cold butter
1 c. cooked pumpkin or winter squash
3 oz. milk
2 eggs
Vanilla glaze
2 c. powdered sugar
1 t. vanilla
4-6 T. milk
Cinnamon Glaze
2 c. powdered sugar
2 t. cinnamon
4 T. milk
Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier. Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack. Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.
Coconut Pumpkin Bread
This is one of my favorite quick breads. I often make it with butternut or Hubbard squash, instead of the pumpkin. For some reason, squash bread does not sound as fun as pumpkin bread. I like to make several batches at a time, and freeze the extra. Of course, if word gets out that I have freshly baked pumpkin bread, it never makes it to the freezer. Every year I get a lot of requests. Everyone seems to love it.
The recipe called for butter originally. I decided to use coconut oil as a substitute for the butter, to see if it would work out. It was just an experiment, for a friend who can’t eat dairy. She didn’t want to use shortening, which was another option. The bread came out wonderful. Very similar to the original. Can’t honestly say there is any taste difference between this and the original recipe. Maybe a slight taste of coconut, but that could just be because I know there is coconut oil in the bread.
It is a versatile bread. Served plain, it is a great breakfast. Topped with a dusting of powdered sugar or sweetened fruit and whipped cream or ice cream, it becomes dessert. I often bake smaller loaves for gift giving.
I do find myself adding more spices, sometimes. Play around to find the combination of flavors you like. I often add cloves, allspice or mace.
Coconut Pumpkin Bread
1 ¾ c. flour
1 ½ c. sugar
1 t. baking soda
¾ t. salt
1 t. each cinnamon and nutmeg
½ c. coconut oil
2 eggs, beaten
1 c. pumpkin puree – you can use other winter squash
1/3 c. water
Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack. Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.
As with other quick bread you can make this recipe and bake it in smaller pans for gift-size loaves. Baking temperature is the same. Time will vary, so check after 30 minutes and test for doneness as usual.
Cheesy Pumpkin Dip
This is a pretty way to serve dips this time of year. The dip bakes inside the pumpkin- and the pumpkin bakes, too. It is served hot. Fun for Halloween, Thanksgiving, or just movie night with the family.
It really is simple and could be filled with any number of combinations of cheesy goodness. I have included the recipe I used in the picture. I also included my recipe for Spinach and Artichoke Dip, to give you another option.
You could also add a hot cheese sauce and serve like fondue, with long forks and pieces of bread.
You just get a pie pumpkin, about 2-3 lbs. Cut off the top to make a lid and scoop out the seeds, like you would if you were making a Jack-o-Lantern. Wipe off the outside and then just fill it up with the dip mixture. Put the lid back on, bake for an hour, and you are good to go. The fun part is scraping some of the cooked pumpkin in with the cheese dip. More detailed directions follow.
So here is the recipe for making the cheesy filled pumpkin. I think it is simple enough to serve anytime, not just on a holiday. Enjoy!!
“Pumpkin” Cheese Dip
Directions: Preheat oven to 350 degrees. Cut off top of pumpkin. Cut in at an angle, so top will fit like a lid and not fall in. Set top aside. Scoop out seeds and clean out any stringy bits*. Set pumpkin on a baking sheet. Combine cheese filling of your choice and place inside the pumpkin. Place the top of the pumpkin back on the pumpkin, and place in oven. Bake for 1 hour. Remove pumpkin and place on heat proof dish. I used a glass pie plate. Remove lid. Serve with crusty bread or crackers.
Smoky Cheese Dip
8 oz. cream cheese, cubed
4 oz. extra sharp cheddar cheese, shredded
8 oz. bacon, cooked and crumbled
½ c. sour cream
¼ c. mayo
¼ c. chopped parsley
½ t. each cumin and smoked paprika
Pinch of nutmeg
½ c. hulled pumpkin seeds
In medium bowl, stir together all ingredients, except the seeds. Place this mixture in the pumpkin when ready to bake. Don’t add the pumpkin seeds until right before serving. Stir them in a little, if you like.
Another nice choice…….
Spinach and Artichoke Dip
1 (12-14 oz.) can artichoke hearts, drained and coarsely chopped
10 oz. package frozen spinach, thawed and squeezed dry
8 oz. cream cheese, cubed
4 oz. shredded cheddar cheese
½ c. diced onion
¼ c. Italian dressing
Dash of hot sauce
In medium bowl, combine dip ingredients, stirring to combine. Place in pumpkin when ready to bake.
* You can rinse off the seeds, lightly salt them and toast them, if you like. Then serve with the pumpkin dip. If you aren’t interested in eating them- please put them outside for the birds to eat.
Pumpkin Pancakes
These pancakes make a wonderful breakfast for Thanksgiving morning- or any morning for that matter.
I want to be honest with you from the start. I made these pancakes with cooked butternut squash and not pumpkin. They were terrific. Many winter squash can be used just like pumpkin in cooking. The problem is that when I post a recipe as “squash” instead of pumpkin, people get confused. Perhaps they are thinking summer squash, like zucchini. Maybe the word pumpkin just conjures up a clearer image.
The pancakes were really good, and isn’t that what matters?
I make my own baking mix, and that is what I used as the base for the pancakes. You can just buy a mix, like Jiffy or Bisquick, if you prefer. The pancakes are light and fluffy, with a nice “pumpkin” flavor. I had them with warmed maple syrup, but they would also be nice served with powdered sugar or perhaps a fresh berry syrup.
“Pumpkin” Pancakes
2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. pureed pumpkin or winter squash
2 eggs, beaten
2 t. vanilla
Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.
*Chef Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening, butter or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening, butter or coconut oil to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
* I use coconut oil and store in the fridge. If you use butter or coconut oil- you have to keep in the fridge.
Coconut Pumpkin Bread
This is one of my favorite quick breads. I often make it with butternut or Hubbard squash, instead of the pumpkin. For some reason, squash bread does not sound as fun as pumpkin bread. I like to make several batches at a time, and freeze the extra. Of course, if word gets out that I have freshly baked pumpkin bread, it never makes it to the freezer. Every year I get a lot of requests. Everyone seems to love it.
The recipe called for butter originally. I decided to use coconut oil as a substitute for the butter, to see if it would work out. It was just an experiment, for a friend who can’t eat dairy. She didn’t want to use shortening, which was another option. The bread came out wonderful. Very similar to the original. Can’t honestly say there is any taste difference between this and the original recipe. Maybe a slight taste of coconut, but that could just be because I know there is coconut oil in the bread.
It is a versatile bread. Served plain, it is a great breakfast. Topped with a dusting of powdered sugar or sweetened fruit and whipped cream or ice cream, it becomes dessert. I often bake smaller loaves for gift giving.
I do find myself adding more spices, sometimes. Play around to find the combination of flavors you like. I often add cloves, allspice or mace.
Coconut Pumpkin Bread
1 ¾ c. flour
1 ½ c. sugar
1 t. baking soda
¾ t. salt
1 t. each cinnamon and nutmeg
½ c. coconut oil
2 eggs, beaten
1 c. pumpkin puree
1/3 c. water
Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack. Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.
As with other quick bread you can make this recipe and bake it in smaller pans for gift-size loaves. Baking temperature is the same. Time will vary, so check after 30 minutes and test for doneness as usual.
Pumpkin Cheese Dip
This is a pretty way to serve dips this time of year. The dip bakes inside the pumpkin- and the pumpkin bakes, too. It is served hot. Fun for Halloween, Thanksgiving, or just movie night with the family.
It really is simple and could be filled with any number of combinations of cheesy goodness. I have included the recipe I used in the picture. I also included my recipe for Spinach and Artichoke Dip, to give you another option.
You could also add a hot cheese sauce and serve like fondue, with long forks and pieces of bread.
You just get a pie pumpkin, about 2-3 lbs. Cut off the top to make a lid and scoop out the seeds, like you would if you were making a Jack-o-Lantern. Wipe off the outside and then just fill it up with the dip mixture. Put the lid back on, bake for an hour, and you are good to go. The fun part is scraping some of the cooked pumpkin in with the cheese dip. More detailed directions follow.
So here is the recipe for making the cheesy filled pumpkin. I think it is simple enough to serve anytime, not just on a holiday. Enjoy!!
“Pumpkin” Cheese Dip
Directions: Preheat oven to 350 degrees. Cut off top of pumpkin. Cut in at an angle, so top will fit like a lid and not fall in. Set top aside. Scoop out seeds and clean out any stringy bits*. Set pumpkin on a baking sheet. Combine cheese filling of your choice and place inside the pumpkin. Place the top of the pumpkin back on the pumpkin, and place in oven. Bake for 1 hour. Remove pumpkin and place on heat proof dish. I used a glass pie plate. Remove lid. Serve with crusty bread or crackers.
Smoky Cheese Dip
8 oz. cream cheese, cubed
4 oz. extra sharp cheddar cheese, shredded
8 oz. bacon, cooked and crumbled
½ c. sour cream
¼ c. mayo
¼ c. chopped parsley
½ t. each cumin and smoked paprika
Pinch of nutmeg
½ c. hulled pumpkin seeds
In medium bowl, stir together all ingredients, except the seeds. Place this mixture in the pumpkin when ready to bake. Don’t add the pumpkin seeds until right before serving. Stir them in a little, if you like.
Another nice choice…….
Spinach and Artichoke Dip
1 (12-14 oz.) can artichoke hearts, drained and coarsely chopped
10 oz. package frozen spinach, thawed and squeezed dry
8 oz. cream cheese, cubed
4 oz. shredded cheddar cheese
½ c. diced onion
¼ c. Italian dressing
Dash of hot sauce
In medium bowl, combine dip ingredients, stirring to combine. Place in pumpkin when ready to bake.
* You can rinse off the seeds, lightly salt them and toast them, if you like. Then serve with the pumpkin dip. If you aren’t interested in eating them- please put them outside for the birds to eat.
Pumpkin Ice Cream
Pumpkin ice cream is such a nice addition to many fall desserts. I made a batch to serve with apple cake and butterscotch sauce for a birthday dinner. It is also a nice way to use up some of your Halloween pumpkins.
It has been a while since I made pumpkin ice cream. I think colder Fall weather makes me think less about ice cream desserts. Still, I don’t think it is ever too cold for ice cream.
This is a pretty simple recipe. I did not use eggs/custard as the base. You just mix the ingredients and freeze. Easier if you have an ice cream maker, but doable without.
Pumpkin Ice Cream
2 c. whipping cream
2 c. pumpkin puree or winter squash
1 c. sugar, or to taste
1 T. molasses
2 t. cinnamon
1 t. vanilla
1/4 t. salt
Combine all ingredients and stir until well mixed and sugar is dissolved. Place in an ice cream maker following the manufacturer’s directions. My machine can’t take the whole recipe at once so I froze it in 2 batches and kept the rest of the pumpkin mixture chilled until ready to use. Place finished ice cream in the freezer until ready to serve.
Note: If you don’t have an ice cream maker you can place the mixture in a shallow pan and freeze until solid. remove from freezer and allow to that a little- about 10 minutes then break up and place in a mixing bowl. Whip with a mixer until smooth and return to the freezer. Repeat process once more to end up with creamy ice cream.
Pumpkin Waffles
Pumpkin Waffles
I know some people may be sick of pumpkin recipes. I am not one of them. I look forward every fall to the beautiful winter squashes and pumpkins that fill the farm markets. This is a simple and tasty recipe that will make breakfast special. Because of the pumpkin- or cooked squash- these waffles need to be cooked until golden brown to be crispy. I love them with maple syrup or a dusting of powdered sugar. They would also be great as the base for chicken and waffles.
Pumpkin Waffles
¾ c. mashed, cooked pumpkin or winter squash
½ c. flour
1 egg, beaten
¾ c. half and half or milk
1 T. melted butter or oil
1 tsp. baking powder
1 t. cinnamon
½ t. nutmeg
½ tsp. salt
Pinch of cloves
Combine all ingredients, mixing until smooth. Cook in prepared waffle iron until golden brown.
Pumpkin Pancakes
Pumpkin Pancakes
I am normally a boring breakfast sort of person. Oat bran or toast. Maybe a couple of eggs. Every once in a while I spend a little extra time for something special. Today I just had a taste for pancakes. Since I had some cooked pumpkin in the fridge it seemed natural to make pumpkin pancakes. I topped them with a drizzle of warm maple syrup. So delicious. I am not likely to change my habits about breakfast, but sometimes you just need to treat yourself to something special.
Pumpkin Pancakes
2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla
Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.
*Chef Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening or coconut oil to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
* I use coconut oil and store in the fridge.
Pumpkin Roll
Pumpkin Roll
This is one of those desserts everybody seems to like. The cake is tender and moist with just the right amount of pumpkin and spices. Whenever I make one someone will comment that they seem hard to make. They aren’t. Just follow the directions and you’ll be fine. The effort is well worth it. Another plus is that this recipe makes 2 cakes so you can serve one now and have another one for later. They are baked in a jelly roll pan. There are several sizes of jelly roll pans out there. For this recipe I use the smaller size, which is 10×15 inches. These cakes can also be frozen.
Pumpkin Roll
6 eggs, separated, at room temperature
1 c. sugar, divided
1 c. flour
1 c. canned pumpkin
2 t. cinnamon
1 t. baking powder
1 t. ginger
½ t. nutmeg
½ t. salt
about 4 cups powdered sugar
1 lb. cream cheese, softened
1 t. vanilla
1 c. chopped nuts, optional
Preheat oven to 375 degrees. Grease 2 jellyroll pans (10×15) and line with wax paper. Grease and flour paper and set aside. In large bowl beat egg whites until soft peaks form. While beating add ½ cup of the sugar, 2 tablespoons at a time. Beat until peaks are firm and glossy. In small bowl on low speed mix together flour, pumpkin, spices, baking powder, salt, remaining sugar and egg yolks. Gently fold flour mixture into egg whites. Divide batter between prepared pans and bake one 12 minutes or until cake springs back when toughed lightly. Meanwhile, prepare a tea towel by laying on a clean surface and dusting generously with powdered sugar. When cake is done immediately turn onto prepared towel and remove wax paper. Starting at narrow end roll up cake in the towel and allow to cool. Repeat with second cake.
Prepare filling by beating together 3 cups of powdered sugar with the cream cheese and vanilla. Add additional sugar, if needed. Stir in nuts, if using.
To finish cakes, carefully unroll and remove towel. Spread half of the filling on one cake and re-roll. Repeat with second cake. Chill. Makes 20 servings and can be frozen.
