And since we're talking about Fall...I just have to share with you some of my favorite
fall pictures of my little pumpkin!
My Go To Fall Recipe over the years has been
Pumpkin Chocolate Chip Cookies.
I can not take credit for this recipe---
it was gifted to me from my dear friend Sam that lives in Maine!
I make these a couple of times each fall and the
recipe makes A LOT of cookies!!!!
{My MIL freezes them and says they turn out great--
I haven't tried it, but might just do so this year!}
For our Pumpkin Chocolate Chip Cookies,
we need:
1 Cup Shortening
2 Cups White Sugar
2 Eggs
2 Teaspoons Vanilla
1 (15 ounce) Can Pumpkin Puree
4 Cups Flour
1 1/2 Teaspoons Baking Soda
1 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Pinch Ground Nutmeg (optional-but I throw it in there!)
1 Cup Semisweet Chocolate Chips (plus a little extra-I like my chocolate!)
1 Cup Chopped Walnuts (I do not put these in mine, just extra chocolate!)
Directions:
1. Preheat oven to 375 degrees-Grease Cookie Sheets
2. In a large bowl (I use my Kitchen Aid--Thank you Mimi and Dindi!),
cream together the shortening and sugar until smooth. Beat in eggs one at a time.
Stir in vanilla and pumpkin until well blended. In a separate bowl, combine the flour,
baking soda, baking powder, salt, cinnamon, and nutmeg.
Stir into pumpkin mixture. Mix in the chocolate chips.
Drop by the teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12-15 minutes in the preheated oven, until edges begin to brown.
Allow to cool for a few minutes on the baking sheets before removing
to wire raks to cook completely.
**Remember this recipe makes a whole lotta pumpkin chocolate chip cookies...
so be prepared to share!!!**
I discovered another wonderful fall recipe last year that I just have to share!
If I remember correctly, I got this out of my Better Homes and Gardens Cookbook!
What would Fall be without....Pumpkin Bars!
For our Pumpkin Bars we need:
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 eggs, beaten
1 15-ounce can pumpkin
1 cup cooking oil
1/2 recipe Cream Cheese Frosting
1. Pre-heat oven to 350 degrees. In a bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread batter into an ungreased 15x10x1-inch baking pan.
2. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 2 hours. Spread with Cream Cheese Frosting. Cut into bars.
**Applesauce bars: Prepare as above, except omit pumpkin and use one 15-ounce jar applesauce.
Cream Cheese Frosting
(this is the whole recipe--the pumpkin bars call for 1/2 the recipe)
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5 1/2 to 6 cups powdered sugar
1. In large mixing bowl beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. Cover and store the frosted cake in refrigerator.
While perusing my Southern Living Magazine this evening I came across
Yes, must try those soon!
And finally if you saw my
InstaFriday post recently you
saw I got a pumpkin in my Farmer's Market Basket.
I got a recipe from them on how to make a FRESH pumpkin pie {as in actually cook and mash up your own pumpkin--not the canned kind}!
I haven't tried it yet, but I am thinking I might!
Have any of you tried that??
And on that note, Jude says he's done!
Thanks for stopping by and thanks
Caroline for being such a great host!
