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PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


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PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.

PUMPKIN MUFFIN TOPS

Are you one of those people that only eats the top of a muffin? Or ever wish you could just have one big muffin top instead? Me too! I love this time of year and I can’t really say that enough so I apologize if I sound like a broken record. With Spring and Summer time I tend to lose my interest in heavy foods so that by the time Autumn comes, I’m all for recipes like this. Maybe I indulge a bit too much at times but I figure I go the other half of the year recovering, haha!

Okay to the point! For all you pumpkin lovers out there and all the yummy spices that go hand-in-hand with pumpkin, you’re gonna love these. They come out so tender, not too sweet leaving room for the sweet icing. And afterwards you’ll probably not like me anymore because from that moment forward you’ll only want to eat muffin tops. I’ll admit to having one for breakfast in the morning but when they’re around I just can’t help it. Enough of my babble! Enjoy and let me know how they turn out for you.


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PUMPKIN MUFFIN TOPS
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Instructions
MUFFIN TOPS
  1. In a large bowl, with a whisk combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom, salt, and set it aside.
  2. In a standing mixer, cream the butter and sugar together. Then add the pumpkin puree, egg, and vanilla extract.
  3. Grab your bowl of dry ingredients and pour a third of it into the mixture until it’s fairly incorporated. Do this two more times until all of the dry ingredients are mixed together with the wet, creating a dough.
  4. Place the cookie dough using a tablespoon and slightly flatten each one.
  5. Bake the muffin tops at 350 F degrees for 20 minutes or until the edges are golden orange. Let them cool completely before drizzling the glaze on top.
GLAZE
  1. In a large bowl, combine all the ingredients together and whisk together thoroughly. Add more milk as needed until you get a consistency that is like honey.

CRANBERRY PUMPKIN OATMEAL BARS

If you’re an oatmeal cookie and pumpkin pie fanatic like I am then you’re gonna love my Cranberry Pumpkin Oatmeal Bars. They complement each other perfectly when put together as one. Sometimes it’s nice to change it up on a cool Autumn morning eating one of these warmed up instead of a bowl of oatmeal. There’s quite a bit of sugar and carbs going on in this recipe but you definitely don’t need a large portion to get a fair share of complex carbohydrates and fiber to fuel you for an active start to your day. Enjoy!


Print Recipe
CRANBERRY PUMPKIN OATMEAL BARS
Servings
bars
Ingredients
BARS
FILLING
Servings
bars
Ingredients
BARS
FILLING
Instructions
BARS
  1. In a large bowl, mix all of the ingredients together except for the melted butter and juice. Then go ahead with adding the melted butter and juice.
  2. Use your fingers to incorporate it together with the dry ingredients until you have a semi-moist crumbly texture. Set aside ¾ cup of the mixture then place the rest into your 7” x 11” baking dish that has been coated with a cooking spray. Press the oat mixture into the baking dish so that it’s packed together and level.
FILLING
  1. Mix all of the filling ingredients together in a medium bowl. Pour the filling over the oatmeal crust in the baking dish and level it out. Then take the reserved ¾ cup of the oatmeal mix to sprinkle evenly over the top.
  2. Bake at 325 F degrees for about 40 minutes or until the top is golden. Let the oatmeal bars cool before cutting.