pumpkin Archives - Page 2 of 12 - Lovin' From the Oven

Day 10: Pumpkin Snickerdoodles

December 18, 2015 by kim 1 Comment

Day 10: Pumpkin Snickerdoodles. I made these for Thanksgiving and these were probably my favorite out of my Thanksgiving batch. I think I left them in the oven just a minute too long because they were a little tougher than I would have liked the day after. Under-baking is the key to these cookies.

Pumpkin is not just for the fall and Halloween. It’s available year round so take advantage of it!
These cookies crackled beautifully and have the slightest hint of pumpkin. The pumpkin flavor isn’t very strong, so even those on the fence about pumpkin would enjoy these. Recipe from The Recipe Critic.

Pumpkin Snickerdoodles

Ingredients

½ cup unsalted butter
⅓ cup lightly packed brown sugar
½ cup white sugar
½ teaspoon vanilla extract
⅓ cup canned pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon each nutmeg and ground cloves
¼ teaspoon salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
1 and ½ cups white all-purpose flour

Rolling the cookies

4 tablespoons white sugar
¾ teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees F.
Cream together the butter and both sugars. Add in the vanilla, pumpkin, cinnamon, nutmeg, cloves, and salt.
Gradually mix in the baking soda, cream of tartar, and flour until just combined.
Roll out balls of dough and then roll in a bowl that has the white sugar + ground cinnamon.
Place on a cookie sheet and bake 13-15 minutes. Slightly under-baking these cookies yields soft and tender cookies.

https://lovintheoven.com/pumpkin-snickerdoodles/

Biscoff Cookie Pumpkin Bread

November 24, 2015 by kim 1 Comment

You guyyyyyyssssss… This bread is good. Real good. Are you still looking for something pumpkin to make for Thanksgiving? It’s not too late because you’ve come to the right place.

Have you ever had Biscoff cookies? They always remind me of flying on an airplane. Some airlines give these cookies out as a complimentary snack with your beverage. I’m pretty sure that’s the first and last time I ate a Biscoff cookie.

I have no idea how to even describe their taste if you’ve never had one, but I’ll try. They’re like a graham cracker mixed with a molasses cookie. They’re crunchy, crumbly, and resemble a dog biscuit? Hahah.

Man, I wish I could eat one right now. I’m currently fasting from carbs for my glucose test tomorrow and it’s KILLING me. Who knew that it was so hard to not eat any carbs for a day? I had no idea how much I ate on a daily basis!

Having an all protein diet just doesn’t cut it. I mean, what do you eat when you want to snack? No chips, yogurt parfaits, cookies, or fruit. That’s a hard life.

This pumpkin bread is just the thing to go with Biscoff cookies. They go along so well! This bread is also extremely moist as is. I’m pretty sure out of all the pumpkin breads that I’ve had, this one is my favorite. Bottom line: Make it ASAP!

Recipe from Will Cook for Smiles

Biscoff Cookie Pumpkin Bread

Ingredients

Pumpkin Bread:

1½ cups of flour
¼ cup of Biscoff cookie crumbs (made in a food processor)
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
¾ cup brown sugar
1 cup pumpkin puree
½ cup veggie oil
2 large eggs
¼ cup buttermilk
1 tsp vanilla
¼ tsp nutmeg
½ tsp cinnamon
½ tsp allspice

Streusel Topping:

½ cup Biscoff Cookie Crumbs
½ stick of unsalted butter, cold
¼ tsp cinnamon
_____
2 more tbs Biscoff cookie crumbs for dusting the baking pan

Directions

In a bowl, whisk your wet ingredients and brown sugar for the bread until smooth.
Gradually mix in the flour, baking powder, baking soda, salt, spices, and cookie crumbs until just combined.
Preheat the oven to 350 and grease a bread baking pan. Sprinkle the 2 tbsp Biscoff crumbs onto the bottom of the pan.
Pour the batter into the baking pan, spread evenly.
Make the streusel: Pulse the cold butter, cookie crumbs and cinnamon in a food processor a few times until you see coarse crumbs. Spread the crumbs over the batter.
Bake for 55 to 60 minutes.

https://lovintheoven.com/biscoff-cookie-pumpkin-bread/

Glazed Pumpkin Donuts

November 5, 2015 by kim Leave a Comment

This is a sponsored post, but all opinions expressed are my own.

Happy November! We are going to start rolling into the holiday season. I’m starting off with these baked pumpkin glazed donuts. I really should try frying them myself one time, though. I need to muster the courage to do that.

It’s always easier to bake donuts for me. It’s also healthier, less messy, and just as moist. Thanks to sugars from T-Sugars, these donuts came out superb!

I used Belgian Cassonade Sugar to make the donuts and Icing Sugar Mill to make the glaze and dust the tops. Can we talk about how convenient their packaging is for that? It’s literally a sifter built in to the lid. You twist the top of the canister to sift the fine sugar out and close it when you’re done.

It’s rare to see a recipe use an entire can of pumpkin, but this one does. There’s no wasting or leftovers here! Dump that whole 15oz can into your batter. The end result is a moist donut that’ll last for days (not that it will last that long anyway).

In fact, my donuts were so moist that the glaze didn’t even harden as much as I would have liked and the powdered sugar on top kept getting absorbed into the dough. Oh well.

They still looked great! Since I only have one regular donut pan and one mini donut pan, that’s what I used to bake the whole recipe in one batch. I can see festive sprinkles being a great addition to these donuts.

Here’s what they look like inside:

In the end, they really taste more like a pumpkin bread than a donut, but I’m not complaining.

Using high quality sugars really make a difference in the overall taste of your product, so don’t skimp out! Recipe from Confessions of a Cookbook Queen.

Glazed Pumpkin Donuts

Ingredients

1 (15 oz) can pumpkin
1 teaspoon ground cinnamon
1 cup light brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Glaze:

1 1/2 cups powdered sugar
4 tablespoons warm water
1 teaspoon vanilla extract

Directions

Preheat oven to 425. Spray donut molds with nonstick spray.
In the bowl of your mixer, beat together the pumpkin, cinnamon, brown sugar, oil, and eggs.
Gradually mix in the flour, baking soda, baking powder, and salt until just combined.
Fill each donut mold about 3/4 full.
Bake for 8 minutes, or until the tops spring back when lightly touched.
Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
In a medium bowl, whisk all the glaze ingredients together until smooth.
Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm. Dust with additional powdered sugar, if desired.

https://lovintheoven.com/glazed-pumpkin-donuts/

I can’t help but share this adorable photo of my friend‘s baby snacking on one of my donuts! How cute is she?! I can’t even.

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