Oct 5, 2021

Tuesday Tip..A tale of 2 Pumpkin (recipes)

Posted By: Terri
Category: Fashionable Food/Recipes

Pumpkin time is here!!! Yay and double yay. I admit that I am a HUGE fan of  “all things  pumpkin.”

Pumpkins have  officially made there Grand Entrance  in stores  recently and just seeing them on display makes me H.A. P.P.Y.    I have always loved EVERYTHING  about Pumpkins. The color, the many shapes and sizes, in addition …to their sudden appearance is a welcome assurance that Fall is officially here.

Once I see the first pumpkin in stores, I become a bit obsessed and can’t wait to bake with this favorite ingredient of the season. To get the baking  inspiration going this year, I am sharing  not one but two of my favorite Pumpkin recipes. I think you will find them fast and easy to make and most importantly…Delish! Enjoy!!!

Image and recipe courtesy of Pranaful.com

Pumpkin Granola

Prep time: 5 minutes | Cook time: 45 minutes

Makes 1 large batch

Ingredients:

3½ cups rolled oats
¾ cup chopped walnuts or pecans
½ cup pumpkin seeds
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon salt
cup + 1 Tablespoon maple syrup
cup pumpkin puree
¼ cup neutral cooking oil (avocado, grapeseed, etc.)
½ cup dried cranberries or golden raisins

Preparation 

Pre-heat oven to 325 degrees (F). Line 2 standard-sized baking sheets with parchment paper.

In a large bowl, stir together oats, nuts, pumpkin seeds, spices and salt until well combined.

In a small bowl, whisk together maple syrup, pumpkin puree and oil. Pour the wet mixture over the dry ingredients and stir well to coat.

Spread half of the granola on each baking sheet in a single even layer. Bake for 40 minutes, stirring the granola gently at the 20-minute mark (skip the stirring if you prefer larger chunky pieces in your granola). After 40 minutes, gently stir in half of the cranberries or golden raisins to each tray and bake for 5 minutes more. Remove trays from the oven and let the granola cool completely before transferring it to a large glass jar or other airtight container for storage. (Note that when granola is finished cooking, it may still be slightly sticky. It will harden as it cools.)

 OR

Pumpkin Chocolate Chip Cookies

The BEST Pumpkin Cookies (and  I am NOT overstating) .  Recipe adapted from iheartnaptimeblog.com

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 24

   Ingredients 

1 cup pumpkin puree, canned

1 cup sugar

1/2 cup vegetable oil, can sub with canola oil

1 large egg

1 Tablespoon vanilla extract

2 cups all purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin spice ( add  extra teaspoon if you like a more robust flavor)

1/2 teaspoon fine sea salt

1-2 cups  semi sweet chocolate chips

          Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.
  • Add flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Mix just until you see a little flour left. Finally stir in chocolate chips and stir just until combined. Do not over mix.
  • Drop cookies by the spoonful about 2 inches apart, or use a medium cookie scoop. Add a few extra chocolate chips to the tops if desired. Bake for 10-13 minutes, or until a toothpick comes clean and the bottoms are lightly brown. Check one and bake for 1-2 more minutes if the center is not quite done.
  • Remove from oven and allow to cool on pan for 5 minutes and then transfer to a cooling rack.
Store in a covered container for up to 4 days or freeze up to 3 months. These cookies taste best cooled and taste even better the next day. The longer they sit the more the flavor comes out.
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