Pumpkin Snickerdoodles

Pumpkin Snickerdoodles from The Tasty Gardener

I guess it wouldn’t be October without at least one pumpkin recipe. I have been having fun with different flavours of snickerdoodles during my weekly cookie feature.  It’s helpful in coming up with a different variety each week. Basically all that entails is rolling your dough in a form of spiced sugar.  In this recipe I added the flavours of pumpkin pie to my sugar. I hope you like them!

Start off with a large bowl of your flour, baking powder, salt, and cinnamon.

Pumpkin Snickerdoodles from The Tasty Gardener

In a second bowl beat together your butter and sugars.

Pumpkin Snickerdoodles from The Tasty Gardener

Beat in the egg, vanilla and pumpkin puree. Love the bright orange colour.

Pumpkin Snickerdoodles from The Tasty Gardener

Roll the dough into 1″ round balls and coat with your pumpkin pie sugar. Place on cookie sheet and press with a fork.

Pumpkin Snickerdoodles from The Tasty Gardener

Pumpkin Snickerdoodles from The Tasty Gardener

Pumpkin Snickerdoodles from The Tasty Gardener

 

Bake until bottoms just begin to brown.

Pumpkin Snickerdoodles from The Tasty Gardener

 

Yields 5-6 dozen

Pumpkin Snickerdoodles
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Ingredients

  • 3 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tsp vanilla
  • 1 cup sugar
  • 4 tsp cinnamon
  • 4 tsp nutmeg
  • 4 tsp ginger
  • 3 tsp allspice

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment.
  2. In a large bowl combine flour, baking powder, salt and cinnamon.
  3. In another large bowl beat together butter and sugars.
  4. Beat in the egg, vanilla and pumpkin puree.
  5. Combine the wet and dry ingredients together.
  6. In a shallow bowl mix together the 1 cup of sugar with cinnamon, nutmeg, ginger and allspice.
  7. Roll the dough into 1" balls and cover in sugar mixture. Place on prepared pans and press down with a fork.
  8. Bake 6-8 minutes or until bottoms begin to brown. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
282

 

Seed Bread

Seed Bread

A friend recently asked me if I wanted to go with her to Chicago for the May long weekend.  Money is a bit tight right now so I instantly had to work numbers in my head only to disappointingly decide that right now isn’t a good time.  I had been to Chicago once before as a child but never as a foodie.  And with Chicago being a huge food city I really really wanted to go.

Several days after this I saw a friend on a social media platform exclaim that she was going to New York City in May.  Man the travelling bug bit back with a vengeance. It’s still stinging. And there is a slight burning sensation. NYC is THEE city. MY city.  The minute my feet hit the sidewalk I feel the vibrations that this place exudes.  I’ve experienced all the seasons and each and every time I discover something new.  The last time I went I saw sailors. Real sailors.  In their starchy white uniforms.

So all this talk of travel, especially to cities perfect for a food blogger, has me slightly bummed.  I have a vacation planned later this fall when I go out West to visit my family, my friend Gwen and to attend the Food Blogger of Canada Conference.  But it is such a long time away.  Until then I guess I have to live vicariously through others.

I could sure use more bread right about now.

Guess I’ll settle for this. 

Yields 2 small or 1 large loaf

Seed Bread
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Ingredients

  • 1 cup water
  • 2 cups all purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup rolled oats
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • 2 tsp instant yeast
  • Topping
  • 1 egg yolk beaten
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds

Instructions

  1. Combine all ingredients except toppings in mixing bowl.
  2. With dough hook attachment or spoon mix everything together.
  3. Knead using your hands or the dough hook for 8 minutes until dough is smooth and supple.
  4. [img src="http://www.tastygardener.com/wp-content/uploads/2014/03/Seed-Bread-1-of-5-600x398.jpg?x45499" alt="Seed Bread" width="470" height="311" class="aligncenter size-large wp-image-20168"]
  5. Place dough in lightly oiled bowl and cover with plastic wrap. Place somewhere warm and let rise 1 1/2 hours until doubled.
  6. If making two loafs cut dough in half and shape into two smalls or shape into one large round. Place on lightly greased baking sheet. Cover with plastic wrap and let rise 45-60 minutes.
  7. [img src="http://www.tastygardener.com/wp-content/uploads/2014/03/Seed-Bread-2-of-5-600x398.jpg?x45499" alt="Seed Bread" width="470" height="311" class="aligncenter size-large wp-image-20169"]
  8. Preheat oven to 350 degrees F.
  9. Brush top of loaf with egg white and press the remaining seeds onto the top.
  10. Bake in oven for 30-35 minutes until browned.
  11. [img src="http://www.tastygardener.com/wp-content/uploads/2014/03/Seed-Bread-3-of-5-600x398.jpg?x45499" alt="Seed Bread" width="470" height="311" class="aligncenter size-large wp-image-20170"]
  12. Bread is done when bottom tapped sounds hollow.
7.6.4
318

 

Pumpkin Bread with a Cheesecake Swirl

I think adding a cheesecake swirl to any dessert is a good idea. From the Joy of Baking.

Serves per slice

Pumpkin Bread with a Cheesecake Swirl
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Ingredients

  • 3 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 eggs
  • 2 cups sugar
  • 1 cup butter, melted and cooled
  • 15 oz canned pumpkin
  • 1/2 cup water
  • 1 1/2 tsp vanilla
  • Cheesecake Filling
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 tbsp flour

Instructions

  1. Preheat oven to 350 degrees F. Flour and butter two loaf pans.
  2. In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl combine the eggs, sugar, butter, pumpkin, vanilla and water.
  4. Stir the dry ingredients into the wet. In another bowl beat together the cream cheese, sugar, eggs and flour.
  5. Fill each loaf pan 1/3 full with pumpkin batter. Top with cream cheese mixture. Top with remaining batter.
  6. Bake for 1 hour or until wooden pick inserted in centre comes out clean.
Recipe Type: Breakfast
7.6.4
206

Preheat oven to 350 degrees F. Flour and butter two loaf pans.
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl combine the eggs, sugar, butter, pumpkin, vanilla and water.

Stir the dry ingredients into the wet. In another bowl beat together the cream cheese, sugar, eggs and flour.

Fill each loaf pan 1/3 full with pumpkin batter. Top with cream cheese mixture. Top with remaining batter.

Bake for 1 hour or until wooden pick inserted in center comes out clean.

 

Pumpkin Spice Mini Donuts

You can find mini donut pans just about anywhere nowadays.  They work like a charm producing cute little puffed rings of cake. Adapted from Blue-Eyed Bakers

Serves per donut

Pumpkin Spice Mini Donuts
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Ingredients

  • 1 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/8 tsp ground cloves
  • 1/3 cup canola oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 3/4 cup canned pumpkin
  • 1/2 cup milk
  • 1/2 cup butter melted
  • 2/3 cup sugar
  • 3 tbsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Spray mini donut pan with cooking spray.
  2. In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and clove.
  3. In another mixing bowl combine the oil, brown sugar, egg, milk, vanilla and pumpkin.
  4. Mix together well.
  5. Fold in the flour mixture until sticky batter is formed.
  6. Place the batter in a icing bag and pipe it carefully into prepared pans.
  7. Bake for 8-9 minutes or until springy when toughed. Let cool on a rack.
  8. Mix together the cinnamon and sugar. Dip the tops of each donut in the melted butter and then the cinnamon sugar.
Recipe Type: Dessert
7.6.4
201

Preheat oven to 350 degrees F. Spray mini donut pan with cooking spray.
In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and clove.

In another mixing bowl combine the oil, brown sugar, egg, milk, vanilla and pumpkin.

Mix together well.

Fold in the flour mixture until sticky batter is formed.

Place the batter in a icing bag and pipe it carefully into prepared pans.

Bake for 8-9 minutes or until springy when toughed. Let cool on a rack.

Mix together the cinnamon and sugar. Dip the tops of each donut in the melted butter and then the cinnamon sugar.

 

Pumpkin Pie

Pumpkin Pie
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Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup butter
  • 3 to 6 tbsp ice cold water
  • 1 cup brown sugar, firmly packed
  • 2 tbsp all-purpose flour
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Ginger
  • 1/4 tsp. Cloves
  • 1 pinch allspice
  • 1/2 tsp. Salt
  • 1 large egg, beaten
  • 1 can (15 oz.) canned pumpkin
  • 1 can (12 oz.) evaporated milk

Instructions

  1. Blend the flour and salt in medium mixing bowl.
  2. Cut butter into flour mixture using pastry blender, until mixture resembles coarse crumbs.
  3. Sprinkle half the water over flour mixture.Using fork, stir and draw flour from bottom of bowl to top.Press chunks to bottom of bowl with fork.Add more water by tablespoonfuls until dough no longer crumbles.
  4. Shape dough into ball and flatten into 1/2" round disk.Chill up to 2 days.
  5. Roll out dough into circle 2' wider than your pie plate.
  6. Transfer to pie plat and trim edges leaving 3/4" overhang.Fold edges under.Flute edges.
  7. Preheat oven to 375 degrees F.
  8. Mix together all dry ingredients.Stir in Egg.Beat in pumpkin and milk until smooth.Pour into piecrust.
  9. Bake 50-55 minutes or until knife comes out clean.
Recipe Type: Dessert
7.6.4
1