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Iced Pumpkin Cookies

This recipe is one of the few sweet recipes Mr.Picky requests.  It isn’t fall or hunting season without a fresh batch of Iced Pumpkin Cookies.  His sister would send batch after batch up hunting with him and his father.  When I married Mr.Picky this became my job.  I never did get the exact recipe she uses because she combines a few she found.  So I did the same and Mr.Picky is happy with what I came up with.

Iced pumpkin cookies are not too sweet and most of the sweetness comes from the light icing.  The spicy cake-like texture is something unique to these cookies.  They also taste amazing for breakfast with coffee.

Iced Pumpkin Cookies

Iced Pumpkin Cookies and Big Soft Ginger Cookies!

Iced Pumpkin Cookies:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup pumpkin purée
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt

Icing:

  • 2 cup confectioners or powdered sugar
  • 3 Tbs milk
  • 1 Tbs butter,melted
  • 1 tsp vanilla

Let us start with the cookies:

In a bowl combine all dry ingredients and whisk or sift together, set aside.

Cream butter and sugar until light in color and fluffy.

Add in pumpkin,vanilla, and egg mix until creamy.

Add in the sifted dry ingredients until the mixture is combined.

Preheat oven to 350 degrees.

Drop even scoops of dough onto a cookie sheet, I slightly flatten mine with either my fingers or the bottom of a floured glass.Iced Pumpkin Cookies

Bake for 15-20 minutes.  Allow cookies to cool on pan 1-2 minutes and remove to cool on a wire rack.

Combine glaze ingredients until smooth.  Either drizzle or dip the top of the cookie in the glaze.  Allow the glaze to set before serving or storing.Iced Pumpkin Cookies
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Turkey Pumpkin Chili

I am a chili lover, especially if the chili is made with kidney beans.  Growing up my mom always made chili with kidney beans. To this day I swear I can eat chili breakfast, lunch, and dinner as long as it is homemade.  My mother’s chili is very similar but usually uses ground beef and omit the pumpkin and pumpkin spice.  Chili is so simple, versatile and forgiving, and is a one pot meal.  A slow cooker would work as well but as long as I am home I love to just simmer my soup in a dutch oven on the stove.

A few years ago I had come across a recipe that added pumpkin.  In the fall if I have any pumpkin in the freezer or extra from baking I make this chili.  The pumpkin purée added a depth and richness to the chili without a pumpkin flavor.

Of course chili can not be served without fresh cornbread.  Sour cream and cheddar cheese are optional.

Turkey Pumpkin Chili

Turkey Pumpkin Chili:

  • 1 package ground turkey breast (16-20 oz.)
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 green pepper,diced
  • 1  cup pumpkin puree
  • 2 (15 oz.) cans kidney beans, rinsed and drained
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (26 oz.) can tomato sauce
  • 2 Tbs sugar
  • 1 Tbs chili powder
  • 1 1/2 tsp pumpkin pie spice or (1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)

Turkey Pumpkin Chili

In a large pot brown turkey, add in onion and garlic and sauté until fragrant.

Add remaining ingredients and bring up to simmer, continue to simmer on low for at least 1 hour.

Serve with cornbread, tortilla chips, or with some cheddar cheese.
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Pumpkin Pancakes

It is pumpkin time and this week I made three pumpkin items with a large can of pumpkin.  Pumpkin pancakes are the kids favorite pancakes especially just cold plain.  They almost taste like you are eating a muffin or cookie but less messy because they are in pancakes form.

My sister showed up one day last fall with a plate of pumpkin pancakes.  She told me I could find the recipe Pumpkin Pancakes-Allrecipe.com.  I have been making them since.

These pancakes are not overwhelming in flavor but have just the perfect amount of spice.  They are a denser pancake but I have add a bit extra baking soda to fluff them up a little more.  I found the original recipe to not cook all the way through sometimes.  I hope your family enjoys this fall treat!

Pumpkin Pancakes

Pumpkin Pancakes:

  • 1 1/2 cup milk
  • 1 cup pumpkin purée
  • 1 egg
  • 2 Tbs oil
  • 2 Tbs vinegar
  • 3 Tbs brown sugar
  • 2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt

Combine milk, pumpkin, egg, oil, vinegar, and sugar in a large bowl.  Whisk until smooth.

Sift together the dry ingredients and combine into the pumpkin mixture.  Again whisking until smooth.

Pumpkin Pancakes

Heat a griddle to about 350 degrees or a frying pan to medium high heat.  Scooping about 1/4 cup of batter at a time flipping pancakes once brown on each side.  About 2 minutes on each side.

Pumpkin Pancakes

Enjoy plain or with warm maple syrup.

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