A couple of weeks ago the calendar was telling us fall was finally here. 🍂🍁 In reality, it’s continued to feel like summer here. We have the most inconsistent weather pattern. In this southern, hot and humid state, we don’t get to enjoy the transitions most other states do when a new season rolls around.
Tom’s parents celebrated their anniversary a little early and took a trip to Vermont a few weeks ago. They enjoyed some beautiful weather and scenery of the leaves changing colors and welcoming a new season.
Oddly enough, as they were enjoying temperatures in the 50s during parts of the day, we were still having highs in the 90s. As they were sending pictures of the foliage around them, we made the most of the last week our pool would be open for this season and snuck in a few late afternoon trips to the pool. As we played and swam we looked up and saw birds in v formations above, a sure sign of fall. At the same time we heard the contrast of the ice cream truck through the neighborhood making its last rounds of the season as well.
It may not feel a lot like fall just yet, but we‘ve gotten into the spirit with a few pumpkin recipes that have been on repeat here. Saturday morning pancakes have been a tradition in our home for a few years now. They set the stage for the weekend, and Tom usually doubles whatever recipe we use so we have extra for Sunday mornings. The pumpkin pancake recipe below I found in a local magazine a few years ago and saved. Somehow, I had misplaced it and couldn’t find another one I liked as well. I was excited to come across the recipe when I was digging through another cookbook. Apparently, I had slipped it in there at some point. They’re back on the rotation now and the boys are asking for these over our traditional Saturday morning pancakes. An added bonus is JL is a pretty big fan of them too!
Pumpkin Pancakes
1 cup all-purpose flour(we substituted whole wheat)
¼ cup packed brown sugar(we substituted maple syrup)
1 ½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 large egg
1 tsp oil
1 cup milk
1/3 cup pureed pumpkin
Whisk flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Let stand for five minutes.
For each pancake, scoop ¼ cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 ½ minutes on second side. Enjoy with warm maple syrup.
Makes 8-10 pancakes
And these cookies, oh my goodness. They’re so fluffy and light and delicious. We devoured them! I sent some to a friend too because we would have eaten the ALL, or I may have all by myself! It’s possible we may have to make these again this week. The boys helped me with the mixer, and we all enjoyed licking spoonfuls of batter before I cleaned the bowl.
Pumpkin Cookies with Cream Cheese Frosting, via
Ingredients:
Pumpkin Cookies Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice, plus extra for sprinkling
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
Cream Cheese Frosting Ingredients:
8 ounces (1 brick) low-fat cream cheese, room temperature
3 tablespoons butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
Directions:
To Make Pumpkin Cookies:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy. Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined. Fold in the dry ingredients until just combined.
Drop on cookie sheet by heaping tablespoonfuls, then use your fingers or a spoon to flatten then slightly.
Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly if you touch them. Transfer cookies to a wire rack to cool until they reach room temperature. Then frost or drizzle with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice or cinnamon if you’d like. Refrigerate in a sealed container for up to 3 days.
To Make Cream Cheese Frosting:
With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until it is all combined and the frosting is smooth. If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches your desired consistency.
