Falling Into Fall…with the 3 P’s

OK, so my three P’s are all pumpkin. I know, I’ve posted a lot of pumpkin and/or squash items but I just can’t get enough. I swear this is the last one; or at least until Thanksgiving. I want to share three of my favorites: Spicy Pumpkin Bread, Pumpkin Chocolate Chip Cookies and my all time favorite Pumpkin Coffee Cake. This coffee cake is huge. It’s baked in a 10 inch spring form pan. You can substitute the canned pumpkin with fresh or with any other sweet squash. Acorn and Butternut Squash make wonderful substitutes.

So what is you favorite food obsession of the Fall? Besides pumpkin, I’d have to say I have a deep attachment to Fall spices. You know, the cinnamon, nutmeg, cloves, cardamom, and everything in that category. Add extra whenever it’s called for and I’m in heaven.

I’ve posted the Pumpkin Chocolate Chip Cookies. Don’t be afraid to use white chocolate instead or to add in nuts as well. Anything goes when using pumpkin and spices!

Add Extra Spice for even for zip
Add Extra Spice for even more zip

Pumpkin Coffee Cake for  a Crowd
Pumpkin Coffee Cake for a Crowd

pumpkin chocolate chip2

Pumpkin Chocolate Chip Cookies

1 cup butter, softened
1/2-3/4 cups white sugar (I use less sugar)
1 cup brown sugar
2 lg eggs
1 1/2 tsp vanilla extract
1 cup canned pumpkin puree
3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
2 cups semisweet or extra dark chocolate chips or white chocolate chips

Preheat the oven to 350 degrees Fahrenheit. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. The cookies may be stored up to one week when sealed tightly. Cookies may also be frozen for up to 3 months.


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