Happy sweater wearing, boot loving, cider sipping, Back-to-School, pencils sharpened, apple picking, pumpkin cooking SEPTEMBER! Do you like this time of year?
I for one love Autumn! Every September I’m giddy with the delightful anticipation of all-things amber and pumpkin spiced! I decorate for fall and start making comfort meals before the temperature says its time and pumpkin puree begins to make an appearance in just about everything I eat, from my lattes to my pancakes, pastas and more. So it is in that vain that I share a few of my favorite pumpkin recipes with you! Get your Fall taste buds ready!
Crockpot Pumpkin Spice Latte
Ingredients:
2 cups milk (I used 1%)
2T canned pumpkin
2T white sugar
2T vanilla (not a typo. it asks for tablespoons)
1/2tsp pumpkin pie spice
OR:1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2cup brewed espresso or 3/4 cup strong brewed coffee
2T canned pumpkin
2T white sugar
2T vanilla (not a typo. it asks for tablespoons)
1/2tsp pumpkin pie spice
OR:1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2cup brewed espresso or 3/4 cup strong brewed coffee
Directions:
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla. Cover and cook on high for 2 hours if everything is cold. Whisk again. Ladle into mugs, and garnish with whipped cream and additional cinnamon. You can add a cinnamon stick to be fancy. You can also just buy some pumpkin spice syrup and add that to a homemade latte!
*Garnish with whipped cream (optional)
**This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot,but as small as a 1.5 quart will work with this basic recipe.
Recipe source: http://stephanieodea.com/…adapted from Taste of Home’s Halloween 2008 edition
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Amy’s FAMOUS Pumpkin Cookies
Ingredients:
3/4cup brown sugar
3Tbsp. honey
1(15oz) can of pumpkin
3/4cup oil (you can use melted virgin coconut oil or sub w/ unsweetened applesauce)
2tsp. vanilla
3cups flour (you can use spelt flour or whole wheat or any combo)
11/2 tsp baking powder
11/2 tsp baking soda
3/4tsp salt
1tsp cinnamon
3/4tsp nutmeg
1/2tsp ginger (if you have pumpkin pie spice on hand you can use that instead)
1to 1 1/2 cups chocolate chips
Directions:
Preheat oven to 350 degrees. Beat until blended the sugar, honey, pumpkin, oil and vanilla. In another bowl, mix together flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the pumpkin mixture and mix well until ingredients are incorporated. By hand, stir in chocolate chips. Drop by rounded scoops (a generous tablespoon amount) onto greased cookie sheets.
Bake for 12-15 minutes, until they slightly firm up and bounce back after being touched.
Cool on wire racks.
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Cake Mix Pumpkin CookiesIngredients:
- 1 Box of Spice Cake Mix (or Carrot Cake Mix if Spice is unavailable)
- 1 – 15 oz can Pumpkin Puree (not pumpkin pie filling)
- Water
- Chocolate Chips
Directions:Preheat oven to 350 degrees. Mix the can of pumpkin with the cake mix, if too dry add water, just a tablespoon at a time, until just wet all the way through. Add desired amount of chocolate chips (at least 1 Cup, but I usually do more). Drop by rounded teaspoonful’s onto slightly greased cookie sheet.
Bake at 350 for 10 – 15 minutes
*This is great to make with kids because it is so easy!
This was originally posted on 9/21/2011 and has been updated and edited for clarity and content.
I LOVE Stef’s pumpkin spice latte recipe. And I have never heard of that cake mix cookie recipe. Sounds delicious! Thanks!