Pumpkin Oatmeal Cookie Crust Pie

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

Pumpkin Oatmeal Cookie Crust Pie

        Pumpkin Oatmeal Cookie Crust Pie 1          Pumpkin Oatmeal Cookie Crust Pie 2

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.

More Pies…

Harvest Apple Pie   Double Coconut Cream Pie   Eggnog Cream Pie   Chocolate Swirl Pumpkin Pie

Chocolate Fudge Pie   Apple Pumpkin Crostata   Chocolate Orange Cream Pie   Macadamia Nut Pie

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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!

Drizzled Soft Ginger Cookies

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 Almond Cream Cheese Bars

Two Years Ago: Eggnog Chocolate Chip Mini Loaves Eggnog Chocolate Chip Mini Loaves

Three Years Ago: White Chocolate Cherry Shortbread Cookies White Chocolate Cherry Shortbread Cookies

Gingerbread Men

The Gingerbread Men are all dressed up, ready to jump on plates, and head out to their new homes!

Gingerbread Men

Gingerbread Men 2

1/2 cup butter, softened
3/4 cup brown sugar
1/3 cup molasses
1 egg
2 Tbl water
2 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice

In large bowl with electric mixer, cream butter and brown sugar. Beat in molasses, egg and water. Combine flour, ginger, baking soda, salt, cinnamon, nutmeg, and allspice; add to creamed mixture and mix well. Refrigerate for 30 minutes or until easy to handle. Preheat oven to 350°. On floured surface, roll out dough to 1/8″-1/4″ thickness (thinner for crisp cookie, thicker for softer cookie). Cut with floured cookie cutter. Place 2 in. apart on greased or silpat lined baking sheets. Re-roll scraps. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Recipe from tasteofhome.com.

Simple Icing
1¼ cups powdered sugar
1 Tbl milk
1/4 tsp vanilla

Stir together powdered sugar, milk, and vanilla. Spoon into plastic bag, snip corner (very small hole), decorate gingerbread men.

Gingerbread Men 3

One Year Ago: Double Frosted Chocolate Mint Cookies Double Frosted Chocolate Mint Cookies

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.

Spiced Pumpkin Chocolate Chip Scones

We live in the Northwest, so days in the fall without rain are precious and appreciated. As of today, we have had 10 straight days without rain, I am loving it! (I know I just jinxed it) I do realize that the rain is why it is so green and gorgeous here, but some days it feels a little dreary. I am sitting in my kitchen right now, looking out at a fairly bright (rain free) fall afternoon with trees dressed in their beautiful fall colors, and there are pumpkin chocolate chip scones in the oven! All is right here in my little part of the world. ;o)

Spiced Pumpkin Chocolate Chip Scones

Spiced Pumpkin Chocolate Chip Scones 2   Spiced Pumpkin Chocolate Chip Scones 3

2¾ cups flour
1/3 cup sugar
1 Tbl baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup cold butter
1 cup mini chocolate chips
2/3 cup canned pumpkin
2 large eggs

In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Cut in butter just until mixture is crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in chocolate chips. In another bowl, whisk together pumpkin and eggs till smooth. Add pumpkin/egg to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with silpat; if you don’t have silpat, just use it without greasing it. Sprinkle a bit of flour atop silpat or pan. Turn out dough onto pan, and divide it in half. Round each half into a 5″-6″ circle. The circles should be about 3/4″-1″ thick. Brush each circle with milk, and sprinkle with sparkling sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them. For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425°.

Bake for 22 to 25 minutes, or until golden brown and toothpick inserted into center of one comes out clean, with no wet crumbs. If you pull one of the scones away from others, edges should look baked through, not wet or doughy. Serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in microwave, if desired. Makes 12 scones. Recipe from kingarthurflour.com.

One Year Ago: Sweet Honey Butter Rolls Sweet Honey Butter Rolls

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

Pumpkin Coffee Cake

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

Pumpkin Coffee Cake

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 Apple Berry Pie

Two Years Ago: Pumpkin Pancakes Pumpkin Pancakes

Iced Molasses Cookies

I love a good soft molasses cookie.  There is a coffee shop in the Seattle area that sells a mean molasses cookie, I treat myself to one every once in awhile.  It is best if I don’t make a batch at home because I run the risk of a sugar coma.  We will see how I do this time.

Molasses Cookies:
3/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup molasses
2½ cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
sugar to roll dough

In large bowl with electric mixer, cream butter and sugar.  Beat in egg and molasses.   In another bowl, combine flour, salt, baking soda, and spices. Stir into creamed mixture until blended.  Chill for 1 hour.  Heat oven to 350°.  Scoop dough into balls about 1½” in diameter, roll in sugar and place on lightly greased or silpat lined baking sheet, leaving 2″ between cookies. Bake 8 to 12 minutes, until cookies have cracks and center is set, do not over bake.  Cool on pan for 2 minutes then move to cooling rack to cool completely.

White Icing:
1 Tbl butter, melted
1 cup powdered sugar
2 tsp milk
4 tsp light corn syrup

Stir butter, sugar, and milk together until smooth, then add corn syrup.  If mixture is too thick, add more corn syrup until it is easily spreadable, but not too thin.  Spread thin layer of icing over each cookie.  Let cookies sit until icing sets up.  Makes about 30 cookies.

One Year Ago:  Pumpkin Sweet Rolls  

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet 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.

Glazed Ginger Pecan Muffins with Cream Cheese Filling

These muffins have the spicy bite of ginger, dark sweetness of molasses, with a smooth cream cheese filling.  A delicious breakfast!

                       

Cream Cheese Filling:
1 (8 oz) pkg cream cheese or Neufchâtel cheese
1/4 cup sugar

In medium bowl with electric mixer, mix cream cheese and sugar; set aside.

Ginger Muffins:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
2 eggs
1/2 cup buttermilk
2 cups flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
1/2-3/4 cup chopped pecans

Preheat oven to 350°.  In large bowl with electric mixer, cream butter and sugar.  Mix in molasses and eggs.  In medium bowl, stir together flour, baking soda, ginger, allspice, nutmeg, and salt.  Add dry ingredients alternately with buttermilk to creamed mixture.  Fold in pecans.  Scoop batter into 12 cup Demarle muffin tray or sprayed 12 cup muffin pan, each cup about half full.  Drop large rounded tablespoonfuls of cream cheese mixture, dividing mixture evenly, in center of each cup on top of ginger batter.  Gently spoon remaining batter over top of cream cheese to cover.  Bake for about 20 minutes or until top center is set.  Cool in pan for 10 minutes, then remove to wire rack, cool completely.

Glaze:
1/3 cup powdered sugar
1 Tbl butter, softened almost melted
3 tsp milk

Whisk together powdered sugar, butter, and milk.  Drizzle over cooled muffins.

One Year Ago Today:  Coconut Bundt Cake

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Double Frosted Ginger Cookies with Lemon Buttercream & Cream Cheese Frosting

I love combining flavors to achieve an amazing taste sensation.  The combined flavors of a ginger molasses spice cookie with fresh lemon buttercream and creamy cream cheese frostings are really quite something.  One bite and it’s a party in your mouth!

Ginger Cookies:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses
1 egg
1 tsp vanilla
3½ cups flour
1½ tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup milk

Preheat oven to 400°.  Cream butter and sugar with electric mixer.  Add molasses, egg, and vanilla.  Stir together flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt.  Add dry ingredients to creamed mixture alternately with milk.

Roll out cookie dough, 1/4″ thick, on lightly floured surface.  Cut into rounds (I use a plastic drinking cup 3¾″ in diameter, when baked cookies are 4″ in diameter) and place on Silpat lined perforated sheet or lightly non-stick sprayed baking sheet.

Bake for 5-6 minutes, (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  Cool completely before frosting.  Makes 22-4″ cookies.

Lemon Buttercream Frosting:
1/2 cup butter, softened
1/3 cup shortening
1 tsp vanilla
2½ cups powdered sugar
zest of 1 lemon
lemon juice to make desired consistency
yellow food coloring

Whip butter, shortening, vanilla, powdered sugar, and lemon zest.  Add lemon juice until frosting reaches desired frosting consistency.  Add yellow food coloring to make deep yellow color.  Spread over cooled cookies.  Let cookies sit and frosting set up a bit while making cream cheese frosting.

Cream Cheese Frosting:
4 oz cream cheese, softened
2 Tbl butter, softened
1 tsp vanilla
2 cups powdered sugar
milk if needed to change consistency
sprinkles

Beat cream cheese, butter and vanilla with mixer until well blended.  Add powdered sugar gradually, beating until well blended, add milk only if needed for thinner consistency to spread over lemon frosting.  Carefully spread cream cheese frosting over lemon frosting and add sprinkles.

Note:  Always refrigerate any cake, cupcakes, or cookies that have cream cheese frosting.  Take out of the refrigerator a short time before serving to lose their chill.

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.

 

Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

This Pumpkin Gingerbread is delicious on its own, but this morning I came up with this Cinnamon Pumpkin Cream Frosting.  I think I have dolloped and licked half my day’s calories in just moments!  I feel the need to make pancakes and dollop, apple pie and dollop, scoop ice cream and dollop.   Ok, I’ll stop, it’s such a fun word, and yummy cream frosting.  Try it, I think you’ll want to dollop too!

Pumpkin Gingerbread:
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
3/4 cup buttermilk
1/2 cup pumpkin
1/2 cup molasses
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1 Tbl orange zest

Preheat oven to 325°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  In small bowl, combine buttermilk, pumpkin, and molasses.  In another bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.  Stir in orange zest.  Add dry ingredients alternately with the buttermilk mixture to the creamed butter mixture.  Beat until batter is smooth.  Pour batter into a sprayed 9″ square pan.  Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.  Serve warm with Cinnamon Pumpkin Cream Frosting.

Cinnamon Pumpkin Cream Frosting:
2 Tbl butter, softened almost melted
1 Tbl pumpkin
1 cup powdered sugar
1/4 tsp cinnamon
1 cup whipping cream
1/2 cup chopped walnuts

With electric mixer, combine butter, pumpkin, powdered sugar, and cinnamon.  In another bowl, whip cream to stiff peaks.   Add butter/pumpkin mixture to whipped cream and beat just until combined.  Spread over completely cool cake and sprinkle with walnuts.  Keep cake in refrigerator.  Also can keep cake unfrosted covered on counter and cream frosting in fridge.  When ready to serve, put piece of cake on plate and add big dollop of cream frosting and sprinkle with nuts.

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.