Category

Desserts

October 3, 2011

Pumpkin Cinnamon Rolls

The kids picked so many pumpkins from our garden yesterday.
It put us in the mood for a pumpkin treat, so I whipped up this delicious recipe for breakfast this morning.
I used the last of my frozen pumpkin puree…tutorial coming later this week:).

Pumpkin Cinnamon Rolls

Recipe from Lisa Pearson at Simply…This, That, And the Otherwith some adaptations:).


¼ cup water

1 Tbsp. yeast

½ cup milk, scalded

¼ cup sugar

¼ cup unsalted butter

1 tsp. sea salt

¼ tsp. cinnamon

½ tsp. nutmeg

¾ cup pure pumpkin {no spices added}

4 cups flour

Directions:
In bowl of stand mixer, combine warm water and yeast.

In 2 cup measuring cup, scald milk in microwave.

Add sugar, butter, salt, cinnamon and nutmeg. Stir.

Pour milk mixture in with yeast mixture.

Add pumpkin.

Using dough hook, turn on machine and add flour gradually.

Mix until dough all comes together.
Remove dough from bowl and grease bowl.

Place dough in greased bowl and cover. Let rise for 1 hour.

On Roulpat or floured surface, roll dough out into a rectangle.

Spread with ¼ cup unsalted butter, room temp.

Sprinkle with SUGAR MIX {1 cup brown sugar, 2 Tbsp. cinnamon, ½ tsp. nutmeg}

Sprinkle with ½ cup semisweet chocolate chips.{OPTIONAL}

Roll up like a bug in a rug. Pinch seam together.

Cut in 1 ½ inch intervals. Place in prepared pan.

{You may place them in a 9×13 or in two pie plates}

Cover and let rest for about 20 minutes

Bake at 350 for 20 minutes.

Remove from oven and let sit for a few minutes.

Drizzle with glaze.
Serve while warm!

Glaze:
2 cups powdered sugar
4 Tbsp. milk
1 tsp. pure vanilla extract
Stir until drizzly.

Enjoy~


Julia

September 26, 2010

Pumpkin Chocolate Chip Spice Bars

Pumpkin Chocolate Chip 
Spice Bars
***** 

I think the name of this recipe says it all!
Yum!!
 

Ingredients
 
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package {12 oz.} semi-sweet chocolate chips
 
Makes: 24 bars
 
Preheat your oven to 350 degrees.
Line a 9 x 13 pan with foil.
You want it to overlap on all sides.
 

 In a medium bowl, whisk together flour, pie spice, baking soda, and salt.
 

Set aside and get ready for the good stuff:).
 

With an electric mixer, cream butter and sugar until sweet and smooth. 
Add egg and vanilla until combined.
I ran out of pure vanilla, but imitation works just fine!
 

Now, add the pumpkin puree.
The mixture should appear curdled…so don’t worry!
 

Slowly add in the dry ingredients…who have been waiting patiently to join the party:).
Mix until just combined.
 

Fold in the chocolate chips…my favorite!
Spread the batter evenly into your prepared dish.
Bake until edges begin to pull away from the sides or a toothpick inserted into the middle comes out clean with just a few moist crumbs attached. 
This should take 35-40 minutes.
 
Make sure to let the cake cool completely.
Next, just lift it out of the pan, remove foil and cut into 24 perfect squares. 
 

Enjoy a scrumptious Fall treat!
 
Original recipe from Martha.
If you don’t have pumpkin pie spice, you can make it!
Just mix together:
 1 1/2 tsp. cinnamon
 3/4 tsp. ginger
 1/2 tsp.nutmeg
 1/2 tsp ground all spice
  1/2 tsp. ground cloves
 
~Julia
 
Sharing this delicious recipe here.