Pumpkin Pancakes

I've been wanting to try Pumpkin Pancakes and finally made some!  It's one of those things I knew I would like thinking the kids wouldn't care for them, but turns out even the kids thought they were yummy.  I used a recipe from Brown Eyed Baker and only changed the amount of milk I used.  At first they were too thick and I like it when my pancake batter slowly pours into pan to make a more consistent circle shape.  These will be made again in this house!

Ingredients
1¼ cups all-purpose flour

2 tablespoons light brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
1 1 /2 to 1 3/4 cup milk (whole or 2%)
½ cup canned pumpkin
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
3. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
4. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
5. Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.

Pumpkin Pie

This is another pie I made during Thanksgiving.  I usually make a pumpkin pie using the recipe from the canned pumpkin which is pretty good in my opinion.  This year I wanted to try another recipe and this Perfect Pumpkin Pie was better than the one I have made.  I followed her recipe exactly as is and want to be sure I have it on hand at all times for future Pumpkin Pies!

Ingredients
1 unbaked pie crust
2 cups pumpkin puree, fresh or canned
14 ounces sweetened condensed milk
2 large eggs
1 tablespoon pure vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground nutmeg
pinch of salt
1/2 cup evaporated cane juice or sweetener of choice (this is a bag of granulated cane juice)




Preheat oven to 425 degrees
1) Roll out your pie crust and place it in a 9-inch pie pan. Crimp the edges or decorate as desired. Place in the refrigerator while you prepare the filling.

2) Place all of the filling ingredients in a large bowl and whisk until nice and smooth. Pour into the prepared pie crust and slip into your preheated oven.

3) Bake for 15 minutes at 425, then lower the oven temperature to 350 degrees F (175 C). Bake for an additional 40-50 minutes, or until the filling isn't wet, but still moves a bit in the middle when jiggled. If the crust is getting too brown for your liking you can always cover it with tin foil or a crust shield. 

4) Cool the pie and serve cold or at room temperature, whichever you prefer. Whipped cream is a MUST. 

Pumpkin Cinnamon Roll Cake

Today was one of those days where I just had to do some more baking!  The kids got out of school at noon  so I felt like I had some extra time to get a dessert whipped up without having to watch the clock.  I was looking for something that sounded easy and looked good in my pins and decided to go with a Cinnamon Roll Cake.  Of course as I'm getting all the ingredients out I'm thinking of how to add some pumpkin to this, and what I'm going to change up to try it.  In the end it all worked out and we loved it!  My husband said this is better than the Anything and Everything Pumpkin Cake and his new favorite dessert with pumpkin in it!  It's gonna be so good with my coffee in the morning!

Ingredients

CAKE:
3 c. flour
1/4 tsp.salt
4 tsp. baking powder
1-2 tsp nutmeg
1-2 tsp pumpkin spice
3/4c. milk
2 eggs
1 c. sugar
1 can Pumpkin
3 tsp. vanilla
1/2 c. butter, melted

TOPPING:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Preheat oven to 350 degrees and spray 9x13 baking pan with Bakers Joy
In medium bowl combine flour, salt, baking powder, nutmeg, and pumpkin spice.  Whisk together and set aside.
In mixing bowl combine sugar and eggs and beat until smooth.
Add pumpkin to sugar mixture and beat on low until blended well.
Add milk to mixture and mix on low.
Gradually add dry ingredients and mix until all is incorporated..
Slowly stir in the melted butter and pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 36-40 minutes until toothpick inserted comes out clean.

GLAZE:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Anything & Everything Pumpkin Cake

Any time I make a dessert for something or someone else besides my family they just act like it's so horrible that it's not for them and they always want some really bad.  So after making the Pumpkin Pound Cake last week for a dinner at our church I knew I would have to make something for my family over the weekend.  I had so many recipes pinned containing pumpkin I couldn't believe it.  I ended up going with this recipe from Clever Housewife and the whole family loved it!  The only thing I did different was add chocolate chips to mine and use a whole bag of Heath bits on top of cake.  I personally did not care for chocolate chips being added but my husband seemed to really like them in the cake.  Next time I make this I think I will mix some heath in the cake mix and add more heath to the top of cake.

Ingredients
1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 tsp pumpkin pie spice
1 cup chocolate chips if desired
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
1 bag Heath Bits
Caramel Sundae Sauce

Preheat oven to 350 degrees

-In a large bowl, mix together the cake mix, spice and pumpkin puree until a smooth batter forms. Pour batter into a greased 9×13 baking dish, and bake according to the directions on the cake mix box (approx 23-28 mins).
-Remove cake from oven and let cool for about 10 minutes after baking.
-Using the end of a wooden spoon to poke holes all over the top of the cake.
-Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
-Refrigerate for 30 minutes.
-Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and -drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
-Refrigerate for 3-4 hours, or overnight (best).

Pumpkin Pound Cake

Here lately I have pinned so many recipes that contain pumpkin.  I love fall, love baking, and love pumpkin desserts!  Our church was serving a dinner last week and I usually make some type of pound cake for these because they tend to be super easy.  Wanting to make something new I was so excited when I realized I had pinned a Pumpkin Pound Cake by Whipperberry.  I followed her recipe exactly as is and it turned out yummy!  It was moist and of course had good flavor.

Ingredients
2-1/2 cups sugar
1 cup canola oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon Cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin

Preheat your oven to 350 degrees.
Spray a bundt pan with non-stick spray. Set aside.
Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until toothpick comes out clean.  I baked 55 minutes as I am just always just over cautious of not wanting things to be dry, but this could have baked at least 3 more minutes and been just fine.

Pumpkin Bread

I am finally getting around to posting my Pumpkin Bread recipe I make every year around Christmas time.  I usually bake some goods for my kids teachers and let the kids pick out an ornament as Christmas gifts.  Many times the teachers have asked for this recipe and I never seem to make the time to get it to them.  This year I made labels for my blog website and put on the goody bags.

About 11 years ago I worked at The First Baptist Church child program in Jasper, TX, and one of the child's mother made this bread and attached the recipe with it as a Christmas gift.  I have come to realize that Pumpkin Bread is my favorite, and this one is always moist being a big plus for me.  This is the only recipe I've ever tried and there is no reason to try another!

I use the 9x5 loaf pans, & bake 45min to hour, or mini loaf pans for gifts.