- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
Preparation instructions:
Step 1: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
Step 2: In a kitchen aid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
Step 3: Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
Step 4: To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
Step 5: Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
Step 6: To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in centre. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Step 7: Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Step 8: Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Recipe #4 (absolutely amazing. Who needs Starbucks when you’ve got this?)
Crock pot pumpkin spiced latte
Ingredients:
- 6 cups of milk (I used whole)
- 4-6 cups of strongly brewed coffee
- 1/2 cup of pumpkin puree
- 1/2 cup of vanilla extract
- 1/2 cup of sugar
- 2 teaspoons of cinnamon
- 3 cinnamon sticks
Preparation instructions:
Step 1: In your crock pot, combine the milk and coffee.
Step 2: Whip together the pumpkin, vanilla, sugar and cinnamon and pour into the crockpot.
Step 3: Mix together well.
Step 4: Toss in 3-4 cinnamon sticks.
Step 5: Cover the crockpot, and cook on high for 2 hours.
If you don’t have a large group of people, you can easily halve the recipe! Heating up leftovers doesn’t work so well with this recipe.
Recipe #5 (simple, but effective)
Pumpkin chocolate chip cupcakes
Ingredients:
- 3/4 cup white sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup canned pumpkin puree
- 1/4 cup water
- 1.5 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 5/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
Preparation instructions:
Step 1: Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Step 2: Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.
Step 3: Add wet mixture and stir in chocolate chips.
Step 4: Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes
