Eats

Recipe || Pumpkin Spiced Cookies

~ livinongraceandgrits ~ 4 Comments

Fall is full of flavors in our home, most of them orange and pumpkin-y in character; so, it’s only a matter of time before something predictably spicy accompanies that seasonal delight. My lovely friend, who shares my affinity for all things autumn and edible, first introduced me to these little bites of goodness and I have made them and subsequently devoured them, more times then I care to admit to since that day. They are soft , fluffy, cakey in texture and delightfully spicy- making them a dangerously delicious combination in the holiday cookie department. You’ve been warned-now grab your apron, channel Martha, and lets bake!

~Pumpkin Spiced Cookies~

1 cup sugar

½ cup butter softened

3 eggs

1 ½ cups of canned pumpkin

1 teaspoon vanilla extract

2 cups flour

4tsp baking powder

1 tsp salt

4 tsp of pumpkin pie spice

~Cinnamon Nutmeg Cream Cheese Frosting~

4 cups confectioners’ sugar

½ cup butter softened

¼ cup vegetable shortening

8 oz. of cream cheese at room temperature

3 tsp pure vanilla

1tsp cinnamon

¼ tsp nutmeg

Frosting Instructions

  1. In stand mixer, with whisk attachment, cream the butter, shortening, cream cheese, vanilla until fluffy and blended
  2. Add the cinnamon and nutmeg
  3. Gradually incorporate the powder sugar until everything is blended, smooth, and fluffy

  1. In stand mixer, with paddle attachment, combine sugar and butter until creamed and fluffy.
  2. Add eggs, vanilla, and pumpkin, mix thoroughly
  3. Sift flour, powder, salt and pumpkin spices together and fold into wet batter
  4. Mix on low speed until well blended
  5. Pipe batter into equal portions or drop cookie dollops onto the baking sheet (I like to use parchment paper or a silpat mat to prevent sticking and help with an even bake)
  6. Bake at 350 degrees for approximately 12minutes
  7. Remove cookies from pan to cooling rack
  8. Once completely cooled, frost tops liberally by either piping the buttercream onto the cookies or slathering them generously with a spatula. They taste scrumptious regardless~trust me!

 

 

 

 

Recipe || spiced pumpkin bread 

~ livinongraceandgrits ~ Leave a comment

When the crisp fall air descends upon us, and the calendar gives way to the autumnal days of September, the loaf pans and pumpkin spices make their grand entrance round here. The mixer is humming and the babe is at my feet, giving these sweet days all the more tender feelings then the years before.

I can almost imagine myself in a little white farmhouse, set perfectly among the rolling prairie. Chickens clucking in the yard, orange and red foliage waving blissfully in the breeze outside my window, while the wood floors beneath my feet creek from age and the changing temperatures; scents of fall filling the space within… Dreams made up almost entirely of Chip and JoJo’s Fixer Upper’s and my southern upbringing; dreams that will remain thoughtful imaginings for now.

Luckily, my tastbuds need not only consider the flavors of fall, but get to participate in a full on sampling, beginning with the traditional loaf of pumpkin bread. This recipe has quickly become a family favorite and may I venture to say, is a no fail. Its moist, and ever so pleasing to the palate, topped with a delightful crumble, and seasoned with the most perfect proportion of spices. If you lovelies are craving the flavors of fall, this little ensemble will deliver. Disclaimer: best enjoyed with loved ones and a cuppa-something warm.

~Spiced Pumpkin Bread~

1-15oz can of pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 ½ cups flour

2 tsp baking soda

1 ½ tsp salt

2 tsp cinnamon

2 tsp nutmeg

1 tsp cloves

½ tsp ginger

{or 1 tbl pumpkin pie spice}

Pre-heat the oven to 350 degrees, butter and flour loaf pans or muffin tin. {I like to use the jumbo muffin pan and have large, bakery style muffins-they make quite the lovely presentation}

Mix together all wet ingredients until well blended

Separately, whisk together all dry ingredients

Gradually incorporate the dry ingredients into the wet until it is mixed together thoroughly

{at this point, you may add nuts, or chocolate chips if you desire ½ – 1cup usually suffices}

Transfer batter into prepared pans

Crumb topping:

1 ¼ cup flour

¼ cup white sugar

¼ cup instant oats

½ cup brown sugar {you can substitute one pck of instant maple and brown sugar oatmeal here if you like}

1 tsp pumpkin pie spice

½ cup melted butter

Pulse all ingredients in food processor and distribute crumble evenly over wet mixture in loaf pans

Bake for approximately 45-50 min, or until bread has risen and is cooked through

Remove from oven and let sit for 10min, before removing from pan to rack

Enjoy while the scent is fresh and the bread is warm; preferably with a pad of melting butter smeared generously over the top. Happy Baking!