Pumpkin Oatmeal Cookie Crust Pie

Mixing two favorites, pumpkin pie and chewy oatmeal cookies. Yum!

                 

Oatmeal Cookie Crust:
1/3 cup sugar
1/3 cup brown sugar
3/4 cup flour
3/4 cup oats
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
1/3 cup cold butter, cut in chunks
1 egg

Pumpkin Filling:
1 (15oz) can pumpkin
1 (14oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 400°. In large bowl, stir together sugar, brown sugar, flour, oats, cinnamon, cloves, ginger, and salt. Cut butter into dry mixture, until crumbly. In small bowl, whisk egg. Add egg to oat mixture and stir just until comes together, but still a bit crumbly. Measure out 1/2 cup of crust mixture, set aside. Press remaining crust mixture into a well sprayed 9″ deep dish, 9½”, or 10″ pie plate, covering bottom and up sides. Lay foil inside with pie weights, rice or beans to keep the pie shell shape during baking. Bake 12 minutes.

While shell is baking, mix filling. In large bowl, whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt.

Remove pie shell from oven and with hot pad, press down on weights (rice or beans) to help reshape the shell if shape has changed a little during baking. Let crust sit 5 minutes. Gently remove foil with weights from inside of oatmeal shell. Pour pumpkin filling mixture into shell. Return to oven and bake 15 minutes at 400°. Reduce heat to 350° and bake 15 minutes. Remove pie from oven, evenly sprinkle reserved oatmeal cookie mixture over top of pumpkin filling. Return to oven for 15 more minutes. Watch pie during baking, at some point you will need to cover edge with pie shell ring or ring of foil to prevent from getting too brown. Cool completely for filling to set up and slice cleanly. Serve with sweetened whipped cream.

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Drizzled Soft Ginger Cookies

It’s cookie time! Time to make all kinds of cookies, make up beautiful plates to give to others, and bring smiles! These soft ginger cookies have great flavor right out of the oven or drizzle with a little white chocolate or white chips. In the picture, that is one of my favorite Christmas decorations, my Santa candy dish made for me by my sister Candace. It just wouldn’t be Christmas at our house without Santa on the kitchen counter filled with red and green peanut and peanut butter M&Ms!

2¼ cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cardamom
3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbl water
1/4 cup molasses
sugar (for rolling)

1/3-1/2 cup white melting wafers or white chips

In medium bowl, stir together flour, baking soda, salt, ginger, cinnamon cloves, and cardamom; set aside. In large bowl with electric mixer, cream butter and sugar. Add egg, water, and molasses; mix well. Add dry ingredients and mix until well combined. Refrigerate for 1 hour.

Preheat oven to 350°. Remove dough from fridge. Scoop into small balls (approx 1″, can make bigger), roll in sugar, and place on baking sheet about 2″ apart. Bake 8-9 minutes. Cool on baking sheet 5 minutes then remove to cooling rack. Makes approx 4 dozen (a few more than that, I ate some and lost track).

The cookies are delicious as is but to make them a little more special, drizzle with white chocolate or white melting wafers. Melt 1/3 – 1/2 cup chips in microwave with a little shortening on 50% power at 15 second intervals stirring in between. Pour into plastic baggie, snip small hole in one corner and drizzle, let set up. Store in airtight container.

One Year Ago: Almond Cream Cheese Bars

Two Years Ago: Eggnog Chocolate Chip Mini Loaves

Three Years Ago: White Chocolate Cherry Shortbread Cookies

Pumpkin Milk Chocolate Blondies

One of my favorite treats in the whole wide world! I am a dark chocolate fan, I will choose dark chocolate everyday over milk chocolate. But, there is something about the creamy, smooth subtlety of milk chocolate with pumpkin that works so well. Don’t get me wrong, I would totally jump in and eat my share if this recipe were made with semi-sweet or dark chocolate. I am always willing and ready to do my part! Happy October!

1/2 cup butter, room temp
1/2 cup unsweetened applesauce, room temp
1 Tbl oil
1¼ cups sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 (11.5oz) bag milk chocolate chips, divided

Preheat oven to 350°. Line 9″x13″ baking pan with foil, leaving overhang on each end. Spray with non-stick spray.

In large bowl with electric mixer, cream butter, applesauce, oil, and sugar. Add egg, vanilla, and pumpkin; mix well. Add Flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; mix just until combined. Stir in milk chocolate chips, reserving 1/2 cup. Spread batter evenly in prepared pan. Sprinkle reserved milk chocolate chips evenly over top of batter, gently press down a bit. Bake 30 minutes. Cool completely. Lift blondies out of pan using foil to grab onto as handles. Place on cutting board, peel foil away from blondies and cut into 24 squares. Using applesauce instead of all butter reduces the calories per blondie from 225 to 190, so have another!

One Year Ago: Cinnamon Topped Pumpkin Bread

Two Years Ago: Pumpkin Apple Streusel Muffins

Three Years Ago: Butterscotch Mixed Nut Bars

Pumpkin Coffee Cake

Oh, the heavenly smells of cinnamon, cloves, nutmeg, and ginger. Oh, the delicious tastes of pumpkin and spices!

Pumpkin Coffee Cake Batter:
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/3 cup milk
1½ cups flour
1 tsp baking soda
½ tsp salt

Topping:
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chopped pecans or walnuts

Preheat oven to 350°. Cream butter and sugar. Add eggs, vanilla, pumpkin, and milk; mix well. Add flour, baking soda, and salt; mix just until well combined. In small bowl, stir together topping ingredients; sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and nuts. Creating layers, spread half the pumpkin batter in a sprayed 9″×9″ baking pan. Sprinkle half of the topping evenly over the batter. Drop spoonfuls of remaining batter over topping and gently spread to make even layer. Sprinkle remaining topping evenly over batter. Bake 30-35 minutes or until pick inserted in center comes out clean.

One Year Ago: Apple Berry Pie

Two Years Ago: Pumpkin Pancakes

Pumpkin Pecan Dessert

I am not crazy about the name of this recipe.  Using the name dessert bothers me, it seems too generic, especially for something so incredibly delicious.  But, what do you name something that is part pie and part cake?  I guess, dessert.  There are many sites featuring this recipe and some call it Pumpkin Crunch Cake.  It is found at bettycrocker.com, tasteofhome.com, allrecipes.com, and many other places around the web.  I first saw it on my internet friend’s wonderful website thethankfulheart.wordpress.com.

I am upstairs and every once in awhile I think I hear a voice from the refrigerator calling me…it is that good!  If you want pumpkin pie and you are not in the mood to make and roll out pastry, this is a quick fix for you craving.  Here is my version…

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 tsp vanilla
1½ cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 box white cake mix (can use yellow or spice)
1½ cups chopped pecans
1 cup butter, melted

Heat oven to 350°.  Spray bottom of 9″ x 13″ baking pan.  Mix pumpkin, milk, eggs, vanilla, sugar, cinnamon, nutmeg, allspice, cloves, and salt.  Pour mixture into prepared baking pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 55-60 minutes.  Serve with whipped cream or vanilla ice cream if desired.  Keep refrigerated.

One Year Ago:  Happy Halloween Boo! Sugar Cookies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Cream Cheese Snack Cake

This cake came from the need to use 1 cup of pumpkin puree I had in the fridge.  I also had cream cheese and I love the way my house smells when there is something cinnamon baking.  Weird but true, those were my thoughts this morning and this is what came from them.

Cake Batter:
1 cup butter, softened
1½ cups sugar
1 cup pumpkin
1 egg
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
1½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg

Preheat oven to 375°.  In large bowl with electric mixer, cream butter and sugar.  Add pumpkin, egg, and vanilla, mix well.  Add flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg.  Mix just until combined.  Spread about 2/3 of batter into sprayed 9″x13″ baking pan.  Mix together cream cheese filling, reserved batter will go on top of filling.

Cream Cheese Filling:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla

In medium bowl with electric mixer, mix cream cheese and sugar.  Add egg and vanilla, mix well.  Pour cream cheese mixture over batter in baking pan.  Drop scoopfuls of remaining cake batter all over cream cheese mixture.  Spread scoops of batter gently over cream cheese mixture, will not cover completely, you want to see cream cheese in between.  Mix together sugar & spice topping.

Sugar & Spice Topping:
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger

In small bowl stir together sugar, cinnamon, nutmeg, cloves, and ginger.  Sprinkle evenly all over top of cream cheese and batter, it seems like a lot, but use it all.  Bake 25-30 minutes until golden brown and pick comes out clean when inserted in center.  Cool and sprinkle with powdered sugar if desired.

One Year Ago Today:  Triple Layer Pumpkin Chocolate Chip Brownies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Strawberry Apple Spice Cake

This is an incredibly flavorful moist cake.  There are many different flavors, but all work so well together.  Inspired by a tasteofhome.com recipe, I made a few adjustments to suit our family.  Delicious!

                       

Cake:
3/4 cup butter, softened
1½ cups sugar
1 cup strawberry jam
1 egg
1 tsp vanilla
3 1/3 cups flour
1½ tsp baking soda
1½ tsp ground nutmeg
1/2 tsp each ground allspice, cloves and cinnamon
1½ cups buttermilk
3/4 cups mini chocolate chips
3/4 cup chopped pecans
3/4 cup chopped peeled apple

Preheat oven to 350°.  Grease and flour bundt pan.  In large bowl with electric mixer, cream butter and sugar until light and fluffy.  Mix in strawberry jam, egg, and vanilla.  Combine flour, baking soda and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.  Stir in mini chocolate chips, pecans, and apple.  Pour into prepared bundt pan.  Bake 1 hour or until toothpick inserted in center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Cool completely then glaze.

Glaze:
2 Tbl strawberry jam
1/2 cup powdered sugar

In small bowl, microwave jam for  a few seconds to thin.  Stir in powdered sugar and spread over top of cake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Spice Sheet Cake With Cream Cheese Frosting

My mom’s chocolate sheet cake is a favorite in our family.  Rachel wants to serve Grandma’s cake at her wedding reception but we thought we should have a non-chocolate option.  So, here is a pumpkin spice sheet cake with cream cheese frosting, a moist, delicious alternative.  This will be our family’s second favorite sheet cake…nothing will ever top Grandma!

CAKE:
4 large eggs
1½ cups sugar
1/2 cup brown sugar
1 cup oil
1 (15 oz) can pumpkin
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp ginger
1/2 tsp clove

CREAM CHEESE FROSTING:
1/2 cup butter, softened
1 (8 oz) cream cheese, softened
1 tsp vanilla
2 Tbl cream
3½ cups powdered sugar (more if needed)

Preheat oven to 350°.  Grease a 15×10-inch jelly-roll pan.

For the cake: in a large bowl combine eggs, sugar, brown sugar, oil, pumpkin and vanilla; beat until smooth and well combined.  In another bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves; stir into pumpkin mixture until well combined.  Spread batter evenly into jelly-roll pan.  Bake for 22-26 minutes or until lightly browned.  Cool cake completely.

For the frosting: in large bowl cream butter, cream cheese, vanilla and cream until light and fluffy.  Add powdered sugar; beat until smooth adding in more powdered sugar or cream (if needed) to achieve desired consistency.  Spread over completely cooled sheet cake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Eggnog Pie

In our family we love eggnog, and this is my favorite way to make pumpkin pie…with eggnog.  I believe it adds great flavor, I think you will love this pie!

1 (9”) unbaked pie shell
1 (15 oz) can pumpkin
2 eggs
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1½ cups eggnog
1/2 tsp vanilla

Preheat oven to 425°.  Beat together pumpkin, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.  Slowly whisk in eggnog and vanilla.  Pour into crust.  Bake 15 minutes.  Reduce heat to 350°, and bake 45-50 minutes longer or until knife in center comes out clean.  Cool.

For deep dish pie:  use 3 eggs and 2 cups eggnog.  Bake about 10-15 minutes longer or until knife in center comes out clean.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Sweet Rolls

I think I am about done with my pumpkin craze for a bit, just one last post for now.  Pumpkin sweet rolls.  This has to be one of the most beautiful yeast doughs I have seen, I know, a little weird when you get worked up about how wonderful a dough is.  Well, I do.  This dough is so nice to work with, a beautiful light orange tint from the pumpkin, and smooth, satin texture.  The pumpkin taste is so subtle and with the spices, it’s a warm, homey taste of fall time.  Adapted from a Taste of Home Recipe.

 

Dough:
1 pkg (2¼ tsp) active dry yeast
1¼ cups warm milk (110° to 115°)
1 cup pumpkin
1/2 cup sugar
1/2 cup butter, melted
1 tsp salt
5 to 5½ cups flour

In a large bowl of mixer, dissolve yeast in warm milk.  Add pumpkin, sugar, butter, salt and flour.  Knead to form a soft, smooth dough, about 4-5 minutes.  Place in greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Filling:
1/2 cup butter, melted
1 cup brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger

In small glass bowl, melt butter and add brown sugar, cinnamon, cloves, nutmeg, and ginger.

Punch dough down, divide in half.  Roll one portion into a 16-in. x 8-in. rectangle.  Spread with half of the filling.  Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices.  Place into greased 13 x 9 baking pan.

Do the same with the second portion of dough, placing 12 slices in a second greased 13 x 9 baking pan.  Cover each pan and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden brown.

Glaze:
1 cup powdered sugar
2 Tbl butter, softened
1/2 tsp vanilla
1 to 2 Tbl milk

Combine powdered sugar, butter, vanilla and enough milk to achieve desired consistency, drizzle over rolls. Sprinkle with nutmeg if desired.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.