Fall Baking Wishlist – Pumpkin Edition

Don’t tell anyone – but fall is NOT my favorite season. I know, I know  — I’m in the minority – most folks I talk to who live in Cleveland or on the East Coast LOVE fall. Sweaters, boots, cooler weather, the works – but to be honest, fall for me just makes me start to think about winter, which I do NOT love, and I really just love spring and summer.

Phew. Not that that confession is off my chest – I do want to share that I LOVE fall baking. And I love everything about pumpkin in the fall! But since we’ve been a little crazy the past few weeks with work, moving, unpacking, etc. up until this weekend, I hadn’t baked in forever. And then I went on a fall baking binge. Pumpkin granola. Pumpkin chocolate chip cookies. Pumpkin scones. Yes, I made them all. And I want to bake more! So to get myself inspired – and to satisfy those of you with the sweet tooth who are tired of my vacation posts and happy the baking posts are back – here’s what’s still on my fall baking wishlist. What’s on yours?

Fall Baking Wishlist – Pumpkin Edition

Pumpkin Biscotti from here

Pumpkin Truffles from here

Pumpkin Cookies that I made last year!

Pumpkin Chocolate Chip Scones from here

And while we’re talking about pumpkin scones – what about these that I just made?

Pumpkin scones with Maple Butter Glaze from here

promise they taste better than they look.

promise they taste better than they look.

These super soft white chocolate pumpkin blondies I tried out last year as well.

And this amazing sounding cinnamon pumpkin sheet cake from here

Enjoy! What’s your favorite pumpkin recipe?

Pumpkin Scones with Maple Butter Glaze

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.

Soft Pumpkin Cookies with Cream Cheese Frosting

A few weeks ago I kicked off the fall baking season with some pumpkin blondies. They were delicious. They were amazing. They were everything I had expected. BUT after the cookies were done, I still had 1 cup left of canned pumpkin. So what was I to do? If only all dilemmas were that easy to solve – I made some more pumpkin cookies a few days later.  Now, I’m sharing them with you. You must make these. B loved them (they reminded him of a childhood favorite cookie he had) and so did my parents (who enjoyed them when they were in town). I made some with a cream cheese frosting/glaze, and some without – they are both delicious. Soft Pumpkin Cookies (modified from here) Here’s what you need:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon heaping pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup canned pumpkin (I used the other half of a 15 oz can)
  • 1 large egg
  • 1 teaspoon vanilla extract

Here’s what you do:

  1. Combine flour, baking soda, baking powder, pumpkin pie spice and salt and set aside.
  2. Beat sugar and butter until well blended.
  3. Add pumpkin, egg and vanilla extract to wet ingredients and mix until smooth. Gradually beat in flour mixture.
  4. Drop by rounded tablespoon onto prepared baking sheets.
  5. Bake at 350 degrees for 15 to 18 minutes or until edges are firm. Cool completely before frosting (optional).

Frost a few with your favorite cream cheese frosting! I used half of this recipe. Enjoy! soft pumpkin cookies Still reading? Want more pumpkin? Then check out these recipes as well!

Pumpkin Scones with Maple Butter Glaze

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

Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies - i crashed the web

Pumpkin Pie Dip

Pumpkin Butterscotch White Chocolate Chip Blondies

Pumpkin Butterscotch White Chip Bars

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