pumpkin recipes

Pumpkin Biscotti

/ Melissa (I Crashed the Web) / 1 Comment

Confession: I bought more canned pumpkin. I know, I know – after the cookies, granola and scones you think I’d be done. But I’m only just beginning! I’ve got to fuel my pumpkin addiction.

When I told B I had more pumpkin he literally groaned. When I told him I was thinking of making some pumpkin sheet cake or a pumpkin roll and he seemed less than enthusiastic, I knew I had to stray from my traditional baked goods. And when he asked, “Can you just make something not too sweet that I can have with my morning coffee?” I knew that a pumpkin bundt with cream cheese filling was probably out of the question.

Enter – pumpkin biscotti. I knew they’d be perfect – not just for B (he loved the chocolate pistachio biscotti I made), but also for my parents who would be in town visiting.

And they were. Crunchy but not too hard (pumpkin makes everything somewhat soft), sweet but not too sweet – they were just what the pumpkin doctor ordered … now what to do with the rest of that pumpkin ? 🙂

breakfast - pumpkin biscotti - i crashed the web

Pumpkin Biscotti (modified from here)

Here’s what you need:

  • 2 1/4 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tsp. ground ginger
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 3/4 cup canned pumpkin puree
  • 1 Tablespoon vanilla extract
  • 1/2 cup slivered almonds
  • 3/4 cup white chocolate chips

Here’s what you do:

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, baking powder and salt. Set aside.
  3. In a large bowl, beat eggs, brown sugar, pumpkin and vanilla. Mix in cinnamon, nutmeg, allspice and ginger until thoroughly combined and somewhat thicker. I used my KitchenAid and let it all mix for about 2-3 minutes.
  4. Add four mixture into pumpkin/egg bowl and mix on low speed until evenly distributed.
  5. Using a spatula or large spoon, add in almonds and white chocolate chips.
  6. Now it’s time to make your logs! Divide dough into quarters. On a baking sheet lined with parchment paper, shape portions into logs, about 8-10 inches by 2-3 inches.
  7. Bake at 350° for 25-30 minutes or mostly hard. Remove logs to a cooling rack and cool for 3-5 minutes.
  8. Keep the oven on! After the logs are cool enough to handle, transfer to a cutting board and cut each log into 1/2 inch slices on a diagonal.
  9. Bake the dough again! Take the slices and place with the cut side face down on baking sheet. Bake for 5-8 minutes on each side until hardened. I took mine out after about 15 minutes total (7ish min on each side) because I like my biscotti a little softer.

Enjoy! They make a great breakfast addition or snack. Or dessert before your half marathon (yes I had 1-2 before our half marathon last week).

pumpkin white chip biscotti | i crashed the web

Pumpkin Granola! [yes, this happened]

/ Melissa (I Crashed the Web) / Leave a comment

As you may know, I looooove granola. I grew up eating my mom’s homemade granola and have been looking for an excuse to make a new version.

Well, I was talking with my brother recently and he mentioned that if I wanted to send him a package (which I do on occasion – usually with baked goods), to send him granola. Challenge accepted! And of course, since pumpkin season is here (as if you haven’t realized that from my plethora of pumpkin recipes), I decided to try to make some pumpkin granola to send him.

Warning – this stuff is really good if you like granola. And pumpkin. So good that my brother only got a small baggie (sorry, Greg, I promise you more if you visit!). But it’s also SO easy that you can make it and share it with friends! And really, this recipe is not much different from the original granola recipe – just has some more  spices and of course, pumpkin!

pumpkin granola - i crashed the web

Pumpkin Granola

Here’s what you need:

  • 3 cups old fashioned rolled oats, or organic oats (I used the amazing oats we got in our CSA)
  • 1/2 cup flaxseed
  • 1 cup your favorite dried fruit (you can use any combination of dried fruit – as usual, I used dried blueberries, dried cranberries and dried cherries)
  • 1 cup your favorite nut, loosely chopped (I used almonds and cashews – but I imagine pumpkin seeds would work really well this time!)
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 3/4 – 1 cup maple syrup (I used about 1 c. of what we had on hand which was pure maple syrup from Canada!)
  • 1/2 cup canned pumpkin

Here’s what you do:

  1. Preheat oven to 325 degrees.
  2. Combine oats, flaxseed, nuts, dried fruit in a large boil.
  3. In a smaller bowl, combine brown sugar, vanilla, pumpkin pie spice, maple syrup and pumpkin. Combine until well mixed.
  4. Add brown sugar-pumpkin mixture to oat mixture. Mix well until oats, nuts, etc. are well and evenly coated.
  5. Pour out onto a baking sheet, lined with parchment paper.
  6. Bake for about 40 minutes, checking and stirring at about 15-20 minutes and again at 30ish minutes. Careful not to let it burn!
  7. Let cool and enjoy!
Nuts and dried fruit. Yum!

Nuts and dried fruit. Yum!

pumpkin granola - i crashed the web

Enjoy!

Pumpkin Chocolate Chip Cookies

/ Melissa (I Crashed the Web) / Leave a comment

Yes, I’m sharing more pumpkin recipes. Give me a break – pumpkin season comes only once a year and I can’t help but take advantage of it as much as I can!

I’m always a fan of pumpkin cookies. The pumpkin blondies I made last year were my favorite, but the soft pumpkin cream cheese cookies are another great choice when looking for a crowd pleaser. Who wouldn’t like soft pumpkin cookies with a cream cheese glaze?

Ok, not everyone likes soft pumpkin cookies. Did you know that there are even people who (gasp) don’t like pumpkin? I know, right? Anyway, my mom does like pumpkin but she is not a huge fan of soft pumpkin cookies. She likes pumpkin bread but when it comes to pumpkin cookies – or cookies in general – she prefers more crispy, less cake-like cookies. Which is why I decided to try to find a pumpkin cookie recipe that would satisfy that need. I sought a chocolate chip cookie recipe that would work with pumpkin – and this is it! I took aspects from a few recipes (including this recipe from one of my favorite bloggers, Picky Palate,  and this one from the Food Network) to get this just perfect, and here it is.

pumpkin chocolate chip cookies - i crashed the web

Pumpkin Chocolate Chip Cookies

Here’s what you need:

  • 8 tablespoons butter, room temperature
  • 3/4 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree
  • 1½ tablespoons molasses
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 2 cups chocolate chips or about one 11.5 oz bag (I didn’t try but I bet these would be delicious with white chips as well! Or even mini chips)

Here is what you do:

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non-stick cook spray.
  2. Combine butter and sugars in stand mixer, beating until light and fluffy.
  3. Add molasses, pumpkin, egg and vanilla. Beat until combined and smooth.
  4. Add most of dry ingredients – starting with flour and baking soda, and then add in cinnamon, nutmeg, allspice and ginger.
  5. Stir in chocolate chips.
  6. Drop dough by about tablespoon sized dallops onto prepared baking sheet.
  7. Bake for 10-12 minutes or until baked through and starting to crisp up.
  8. Cool for a few minutes on baking sheet then transfer to cooling rack.

pumpkin chocolate chip cookies - i crashed the web

Pumpkin Scones with Maple Butter Glaze

/ Melissa (I Crashed the Web) / 3 Comments

Pumpkin season is here! For all you pumpkin haters out there (you know who you are) stop reading this NOW because there is nothing more in this post for you. But if you’re a pumpkin lover, I promise you’ll love this recipe.

B loves scones. He started enjoying them when we went to Ireland and hasn’t turned back since. In fact, on our West Coast trip from a few weeks ago we had quite the adventure each day trying to find him a scone he would enjoy – it was difficult. But we managed 🙂

Anyway, when B wasn’t home, I decided to surprise him with some pumpkin scones. I must warn you – these were a little moister (Yes, I went there) than the typical scone, but they were still pretty awesome. The combination of the pumpkin, fall spices and maple really works well.

I have to admit, I took some elements from this recipe, also from this recipe and then pretty much just used what I had on hand. Which is maybe why there weren’t as dry as your typical scone. Or it could be the pumpkin. I’ll have to find out next time!

pumpkin scones with maple butter glaze {i crashed the web}

Pumpkin Scones with Maple Butter Glaze

Here’s what you need for the scones:

  • 2 cups all-purpose flour
  • ½  cup granulated sugar
  •  1 Tablespoon baking powder
  •  ½ teaspoon ground cinnamon
  •  ½ teaspoon ground nutmeg
  •  ½ teaspoon ground allspice
  •  ½ teaspoon ground ginger
  •  6 Tablespoons butter, cold
  •  ½ cup canned pumpkin
  •  1/3 cup buttermilk
  •  1 large egg

Here’s what you need for the glaze:

  • 1½ tablespoons butter
  • ¾ cups powdered sugar
  • 1 teaspoons vanilla
  • 1 Tablespoon maple syrup
  • 1 Tablespoon water, if needed

Here’s what you do:

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, cinnamon, nutmeg, allspice and ginger in a large bowl.
  3. Slice the butter into small pieces and use a fork to cut the butter into the dry ingredients. Combine until mixture is crumbly and butter is no longer visible.
  4. In a small bowl, combine pumpkin, buttermilk and egg. Fold pumpkin mixture into flour butter mixture and combine.
  5. Pat out dough onto a lightly floured surface and form into two balls. Push down lightly on the balls and then use a knife to cut the dough into slices (like a pizza). Place slices on prepared baking sheet. Warning – the dough will grow larger!
  6. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
  7. After the scones have cooled, drizzle the glaze on top. To make the glaze, melt the butter in a saucepan on low. Add in vanilla and powdered sugar and combine until smooth. Add maple syrup. Add water if glaze is too thick. Drizzle on the scones.
  8. Enjoy!
promise they taste better than they look.

promise they taste better than they look.

Pumpkin Butterscotch White Chip Bars

/ Melissa (I Crashed the Web) / 2 Comments

Fall is here! Fall is here! Which means .. it’s time for baking with, cooking with and eating pumpkin!

Earlier this week I mentioned that I had missed National Homemade Cookie Day. Fear not – I celebrated last night instead, baking some pumpkin butterscotch white chocolate chip cookies. AND since we’re having a pumpkin party today at work (yes, my job is that awesome) – I brought some in to share!

Looking for a hand-held, sweet, moist (yes, your favorite word) way to enjoy some pumpkin? Here you go – enjoy!

pumpkin blondies

Pumpkin Butterscotch White Chip Bars

(modified from The Girl Who Ate Everything)

Here’s what you need:

  • 2 cups all-purpose flour
  • 4 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1¼ cups brown sugar
  • 1 large egg (I used 1/4 cup Egg Beaters)
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree (About 1/2 of a 15 oz can)
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips

Here’s what you do:

  1. Cream together butter and sugar.
  2. Add egg and vanilla. Combine with an electric mixer. Add in pumpkin puree and mix well.
  3. Combine flour, pumpkin pie spice, baking soda, salt. Add to creamed mixture.
  4. Fold in the white chocolate and butterscotch chips.
  5. Bake at 350 degrees in a 13×9 greased pan for 35-40 minutes or until toothpick comes out clean. They’ll be moist, but cooked.

Enjoy! More pumpkin recipes to come 🙂

pumpkin blondies fall baking