Pumpkin recipes just in time for fall
It’s that time of year again, when the weather begins to drop and the level of things it is appropriate to put pumpkin in begins to rise. By this point, throwing pumpkin into muffins, pie, and coffee is second nature. But pumpkin pie pancakes? Pumpkin cookies? What wonder! What splendour! Take these recipes enjoy pumpkin for breakfast, coffee break, and dessert.
Pumpkin Pie Pancakes
You’ll need:
1¼ c. flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. ginger
⅛ tsp. cloves
1 c. milk
½ c. canned pumpkin
1 egg
2 tbsp. vegetable oil
1 tsp. vanilla
Directions:
Preheat a griddle or frying pan to medium heat. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves, and set aside. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil, and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Ladle ⅓-cup of the batter onto the pan for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for 2 minutes, or until golden brown.
Pumpkin Cookies
You’ll need:
1 c. brown sugar
1 c. sugar
1 c. canola or vegetable oil
1 can of pumpkin
2 eggs
1 tsp. vanilla
3½ c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 tbsp. pumpkin pie spice
Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl combine, brown sugar, sugar, canola oil, pumpkin, eggs, and vanilla until fully. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix the dry mixture into the wet ingredients. Using a small cookie scoop, place mounds of the dough onto the parchment paper and bake for 11-12 minutes. Remove from the oven, transfer cookies to a cooling rack and let cool before serving.