pumpkin

Bready or Not Original: Pumpkin Spice Sugar Cookies

Posted by on Oct 4, 2023 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies! These are simple, delicious classic cookies, with warm spices inside and out.

Bready or Not Original: Pumpkin Spice Sugar Cookies

These were among the last cookies I made in Arizona as I was frantically trying to use up my remaining butter and eggs. I thought I had everything figured out, and then I realized (after I made the dough) that I’d already packed up all of my rolling pins. Whoops. Therefore, I used good ol’ arm muscle to flatten the dough, and I ended up satisfied with how they turned out!

Bready or Not Original: Pumpkin Spice Sugar Cookies

That said, don’t be like me. Make your life easier and use a rolling pin! You’ll get more consistent cookies, for sure.

Bready or Not Original: Pumpkin Spice Sugar Cookies

Bready or Not Original: Pumpkin Spice Sugar Cookies

These are classic butter and spice cookies, crisp yet chewy, great for autumn or year-round.
Course: Dessert, Snack
Keyword: cookies
Servings: 55 cookies
Author: Beth Cato

Equipment

  • plastic wrap
  • parchment paper
  • Rolling Pin
  • 2 1/2-inch round cookie cutter
  • cooling rack

Ingredients

Cookie dough

  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 cups white sugar
  • 2 large eggs room temperature
  • 2 3/4 cups all-purpose flour
  • 2 Tablespoons pumpkin pie spice

Topping

  • 1/2 cup white sugar
  • 1/2 Tablespoon ground cinnamon

Instructions

  • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the eggs. Gradually mix in the flour and pie spice. Roughly divide the dough in half, flattening each portion into a disc, and wrap in plastic wrap. Tuck into the fridge overnight.
  • Let dough sit out about 20 minutes to warm up enough to roll out. Preheat oven at 350-degrees. Prepare a large cookie sheet with parchment paper. Place the topping ingredients in a bowl and stir to combine.
  • On a lightly floured flat surface, roll out one disc of cookie dough to 1/4-inch thickness. Portion out using the cookie cutter. Press the top of each round into the topping mix and then set, spaced out, on prepared cookie sheet.
  • Bake for 10 to 12 minutes, until cookies ae set. Let sit on sheet for a few minutes, then transfer to a cooling rack. Repeat process with remaining dough, reassembling scraps to create more cookies. Store cookies in a sealed container at room temperature.

OM NOM NOM!

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    Bready or Not Original: Pumpkin Cake Cookies

    Posted by on Nov 2, 2022 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Cake Cookies

    It’s November, and that means it’s pumpkin time! This Pumpkin Cake Cookies recipe is fast and delicious.

    Bready or Nor Original: Pumpkin Cake Cookies

    Cake mix is a fantastic shortcut ingredient. Don’t snub it. Doctor it, make it your own. I used Aldi’s yellow cake mix here, and it turned out great!

    Bready or Nor Original: Pumpkin Cake Cookies

    These cookies bake up light and fluffy, the walnuts providing a nice crunch. The pumpkin comes through with flavor and color.

    Bready or Nor Original: Pumpkin Cake Cookies

    Bready or Nor Original: Pumpkin Cake Cookies

    Need pumpkin cookies in a hurry? Here’s your go-to recipe. Doctored cake mix is the shortcut to tasty, seasonal treats! Makes about 36 tablespoon-sized cookies.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: cake mix, pumpkin
    Author: Beth Cato

    Equipment

    • parchment paper

    Ingredients

    • 15 ounces pumpkin puree can
    • 1 large egg room temperature
    • 2 Tablespoons vegetable oil
    • 1 box yellow cake mix
    • 1/2 cup rolled oats also called old fashioned oats
    • 2 1/2 teaspoons pumpkin spice mix
    • 1 cup walnuts chopped
    • 1/2 cup dried cranberries
    • turbinado sugar optional

    Instructions

    • Preheat oven at 350-degrees. Line a baking sheet with parchment.
    • In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.
    • Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.

    OM NOM NOM!

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      Bready or Not Original: Sugar-Crusted Pumpkin Cake

      Posted by on Oct 20, 2021 in Blog, Bready or Not, breakfast, cake, chocolate, pumpkin | Comments Off on Bready or Not Original: Sugar-Crusted Pumpkin Cake

      This Sugar-Crusted Pumpkin Cake is moist, delicious, and packed with autumnal flavors!

      Bready or Not Original: Sugar-Crusted Pumpkin Cake

      There is a definite pumpkin pie-like vibe to this thing. The white chocolate chips melted along the bottom (hence the direction to grease the foil well) and formed a sort of scrumptious crust, too.

      Bready or Not Original: Sugar-Crusted Pumpkin Cake

      This thing is even pretty. I like using turbinado sugar as a top crust because it’s pretty, texturally delightful, and tastes darn good!

      Bready or Not Original: Sugar-Crusted Pumpkin Cake

      This cake will keep for at least 3 days, covered and chilled, and maybe longer. It also freezes like a champ.

      Bready or Not Original: Sugar-Crusted Pumpkin Cake

      Since this makes a 13×9 pan, it’s probably a good thing it can be portioned out over days and weeks!

      Bready or Not Original: Sugar-Crusted Pumpkin Cake

      This easy-to-make pumpkin cake makes a lot of hearty, moist cake loaded with fall flavor. It keeps well in the fridge for days, and can also be frozen for later.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: applesauce, cake, chocolate, pumpkin
      Author: Beth Cato

      Equipment

      • 13×9 pan

      Ingredients

      Cake

      • 4 large eggs room temperature
      • 2 cups white sugar
      • 1 cup vegetable oil
      • 1/2 cup applesauce
      • 2 cups cake flour
      • 2 teaspoons baking soda
      • 2 teaspoons pumpkin spice
      • 1 teaspoon salt
      • 1 teaspoon vanilla extract
      • 1/2 cup pumpkin puree
      • 1 cup white chocolate chips

      Topping

      • 1/2 cup turbinado or other coarse sugar
      • 1/2 teaspoon pumpkin spice

      Instructions

      • Line a 13×9 pan with foil and apply generous nonstick spray or butter. Preheat oven at 350-degrees.
      • Mix together the eggs, white sugar, vegetable oil, and applesauce. Add the cake flour, baking soda, pumpkin spice, and salt. Follow up with the vanilla extract and pumpkin puree. Fold in the white chocolate chips.
      • Pour batter into the pan and level out. Mix together the two topping ingredients and sprinkle over the cake.
      • Bake for 1 hour, or until the middle passes the toothpick test. Let cool at room temperature, then store in fridge. Cake will keep for at least 3 days in the fridge, but can also be sliced and frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Pumpkin Pie Biscotti

        Posted by on Oct 28, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Pie Biscotti

        The 2020 pumpkin theme ends with a perfect fall treat: Pumpkin Pie Biscotti.

        Bready or Not Original: Pumpkin Pie Biscotti

        These things are dangerously good, and yes, they really do taste like pumpkin pie–in crisp, crunchy form.

        Bready or Not Original: Pumpkin Pie Biscotti

        I always keep pumpkin kernels around. I always use them in my Healthy Breakfast Cookies and in other things I make for myself, including salads. Use unsalted ones, if you can, or reduce the salt in the recipe.

        Bready or Not Original: Pumpkin Pie Biscotti

        Like all biscotti, these are great not simply because they are delicious, but because they should keep quite well if kept in a sealed container.

        Bready or Not Original: Pumpkin Pie Biscotti

        Enjoy these twice-baked treats with your hot drink of preference and feel appropriately autumnal.

         

        Bready or Not Original: Pumpkin Pie Biscotti

        These perfectly-autumn biscotti embody mild flavors of pumpkin and spice. Dip them in a refreshing hot drink for the perfect breakfast or midday snack!
        Course: Breakfast, Snack
        Cuisine: American
        Keyword: biscotti, chocolate, cookies, pumpkin
        Author: Beth Cato

        Ingredients

        • 4 Tablespoons unsalted butter half stick, softened
        • 2/3 cup white sugar
        • 1 1/4 teaspoons pumpkin pie spice
        • 3/4 teaspoon ground cinnamon
        • 1 1/2 teaspoons baking powder
        • 1/2 teaspoon salt
        • 1 large egg room temperature
        • 1/2 cup pure pumpkin puree
        • 2 cups all-purpose flour
        • 1/2 cup unsalted pumpkin kernels also called pepitas
        • 3/4 cup semisweet chocolate

        Instructions

        • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
        • In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
        • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
        • Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
        • Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
        • Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
        • Store biscotti in sealed containers at room temperature for days or weeks.

        OM NOM NOM!

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          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          Posted by on Oct 21, 2020 in Blog, Bready or Not, cheese galore, cupcakes, pumpkin | Comments Off on Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          Pumpkin pairs with cream cheese in this delicious Pumpkin Cream Cheese Cupcakes.

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          No need for extra sugar or frosting on top. These are delicious all on their own!

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          It seems that my pumpkin theme most years needs at least one cream cheese and pumpkin pairing. This one fulfills that requirement this year, and in a delicious way.

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          These cupcakes are light and airy with a bright flavor of pumpkin and spice, with the cream cheese adding wonderful sweetness.

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          This recipe makes two dozen. It’s certainly faster to bake up if you have two pans, but that is by no means required. One pan will do the job.

          One warning about these things: they are so light and airy, it is easy to eat several at once. But because they are pumpkin, that makes them healthy, right? Just, uh, ignore that sugar and oil…

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          These light, airy pumpkin cupcakes includes luscious pockets of cream cheese in the middle! Recipe makes 2 dozen.
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: cream cheese, cupcake, pumpkin
          Servings: 24 cupcakes
          Author: Beth Cato

          Equipment

          • 1 or 2 cupcake/muffin pans
          • paper cupcake liners

          Ingredients

          Pumpkin batter

          • 15 ounces pumpkin puree
          • 2 cups white sugar
          • 1 cup canola oil
          • 4 eggs room temperature
          • 2 cups all-purpose flour
          • 2 teaspoons baking powder
          • 2 teaspoons ground cinnamon
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • nonstick spray

          Cream cheese filling

          • 8 ounces cream cheese
          • 1/3 cup white sugar
          • 1 egg room temperature

          Instructions

          • Preheat oven at 350-degrees.
          • In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
          • In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
          • In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
          • Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
          • Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.

          OM NOM NOM!

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            Bready or Not Original: Pumpkin Spice Espresso Cookies

            Posted by on Oct 14, 2020 in apples, Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Spice Espresso Cookies

            These Pumpkin Spice Espresso Cookies look a perfect autumnal orange and taste like fall, too–with an added kick of espresso.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            I love pumpkin recipes that use a whole can of puree. No messing with leftovers, y’know? This recipe will use a full 15-ounce can!

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            The pumpkin flavor comes through in the baked cookies, too, along with warm spices and coffee.

            Expect a texture that is light and cakey in the mouth, and slightly tacky to the fingertips. That’s pretty common with pumpkin cookies–or ones with applesauce, and this recipe includes both.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            I stored these cookies in the fridge because I live in Arizona and my kitchen is warm through fall, but these should keep fine at room temperature elsewhere.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            The recipe does make about 50 cookies, but as light and delicious as they are, they might not last that long at all.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            These pumpkin-packed cookies are soft and chewy, with a lovely crust of coarse sugar on top. Makes about 50 tablespoon-sized cookies.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: cookies, pumpkin
            Servings: 50 cookies
            Author: Beth Cato

            Equipment

            • tablespoon cookie scoop
            • parchment paper
            • waxed paper

            Ingredients

            • 3 cups all-purpose flour
            • 1 teaspoon baking powder
            • 1 teaspoon baking soda
            • 1 teaspoon salt
            • 2 large eggs room temperature
            • 15 ounces pure pumpkin puree
            • 2 cups light brown sugar packed
            • 1/4 cup unsalted butter (4 Tablespoons) room temperature
            • 1/2 cup applesauce
            • 2 Tablespoons half & half or milk
            • 1 Tablespoon pumpkin pie spice
            • 2 teaspoons espresso powder
            • 2 teaspoons vanilla extract
            • turbinado sugar for top

            Instructions

            • Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
            • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
            • In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
            • Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
            • Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
            • Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.

            OM NOM NOM

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