Cookies

Caramel Stuffed Pumpkin Cookies–Christmas Cookie #2

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Ingredients
1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) bag Kraft Caramels or Rolos (unwrap about 30 of them)
Instructions
1. Line 2 large cookie sheets with silpats or parchment paper.
2. In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.
3. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
4. After 30 minutes scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball. Set on one of the parchment lined cookie sheets – it’s ok if they’re crowded just try not to let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
5. When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
6. Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.
7. Allow the cookies to cool completely on the baking sheets. Store in tightly covered containers up to a week

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Breakfast, Brunch, Classics, Comfort food

Pumpkin Muffins

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A fall classic and a must make for these crisp mornings !
Ingredients:

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
  • Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

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Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.(I made some plain ones too)

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

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Cake

Pumpkin Gingerbread Bundt Cake

This was my contribution to the Thanksgiving table.  A super rich and moist cake, packed with all the lovable flavors of fall.  Bake this cake this holiday season and enjoy the smells in your kitchen–your tastebuds will have fun too!

2 cups (8.5oz) all-purpose flour

2 1/4 tsp. baking powder

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. sea salt

1 cup (8oz) boiling water

3/4 cup (6oz) unsulfured molasses

3/4 tsp. baking soda

1 cup (8oz) unsweetened pumpkin puree

6 TBSP (3oz) unsalted butter, softened

3/4 cup (5.6oz) dark brown sugar, packed

1 large egg, room temperature

Preheat oven to 350f. (176c.) – grease and flour a 9 inch pan.

Whisk together the flour, baking powder, spices, and salt. Set aside

Add molasses and baking soda to the boiling water, stir to combine, then set
aside to cool.

Cream together the butter and brown sugar until light and fluffy. Add the egg,
and beat until lightened.


On low speed, add the pumpkin puree and the cooled molasses mixture. Once
combined, stir in the dry ingredients until just blended – do not over-mix.


Pour batter into your prepared pan and bake on the center rack for 35-40
minutes, or until the top of the cake is firm and springy to the touch and a
tooth pic inserted in the center comes out clean.