Finished Project: Pumpkin Hat

I finished another little project last week. This was a quick but adorable hat for a newborn baby. 

Pumpkin Hat was an easy pattern to follow and turned out so cute. He turns three weeks old Monday and we tried it on him tonight and it fit. I modified the pattern by doing one less pattern repeat and I used a bulky yarn. 



Penne with Pumpkin Cream Sauce

We might have lost an hour today, but we had plenty of time to make this super quick and flavorful dinner.

Rotini with Pumpkin Cream SauceIt might look like pasta with a cheese sauce but there is actually only a half cup of Parmesan in there.  It’s pumpkin!  And sure, today might have finally felt like spring but this sweet and savory dinner hit the spot.

Penne with Pumpkin Cream Sauce (ours is with rotini) is quick because it has only a few ingredients and minimal chopping and it makes a lot so there are plenty of leftovers. I highly recommend trying it.

Pumpkin Pancakes

Earlier this week I saw the Pioneer Woman’s Silver Dollar Pumpkin Pancakes and knew that I’d make them this weekend.

I made the full recipe but used a bit of cinnamon and nutmeg in place of pumpkin pie spice. I poured the batter in the pan with an eighth of a cup measuring cup so mine were more like small coasters versus silver dollars.

These were so delicious. They were a bit creamier in consistency than regular pancakes and that’s likely due to the pumpkin. We topped ours with a bit of butter and maple syrup and had sausage on the side.

I’ve got over half the pancakes leftover and I’m hoping they reheat well.

Pumpkin Chocolate Chip Bread

I have been wanting to bake something for a few days now. I’m on vacation and have a lot of free time but I feel like we ate so much last weekend it seemed dumb to bake something when we were sort of fooded out.

This morning I finally decided that I had to do something and looking at the ingredients I had on hand, I decided to make Pumpkin Chocolate Chip Bread.  I looked around online and found this recipe. It was so easy to put together and made two loafs – one for now and one to freeze for later.

I think it turned out great and it was cooled in time to sample for brunch.

It was moist and soft inside and the outside had a little crunch to it.

This recipe is definitely a winner and it’s nice to have another bread to use in the future to bring somewhere or just have for ourselves if we decide we need something sweet.

Ooey Gooey Caramel Pumpkin Blondies

I enjoy reading The Tasty Kitchen blog and this week I saw a recipe I had to try.

Imagine taking those delicious caramel brownies and mixing them with my favorite pumpkin chocolate chip cookies. You get these Ooey Gooey Caramel Pumpkin Blondies.

I omitted the nuts and melted the caramels in a pot on the stove but otherwise remained true to the recipe.

These are very cakey and certainly require a fork to eat (those other brownies above are no fork necessary).  I already had a sample as I was cutting some up for knitting night tonight and they taste so good!

Pumpkin Chocolate Chip Cookies

Today really feels like fall.  It’s cold, it’s rainy and the leaves are noticeably changing and falling off the trees. One of my favorite fall things are pumpkin chocolate chip cookies.

Many of the desserts I make come from my childhood (like those awesome caramel brownies) and these cookies are no different.  For all I know, this is the most standard pumpkin chocolate chip cookie around but I have no idea where she got it from.  All I know is they are good.

They are so soft and smell so wonderful.  They’re almost like mini muffin tops.

Here are all the ingredients.

I ended up with this organic pumpkin because that’s all our grocery store had.

I know in previous years there has been a pumpkin shortage and I heard this year might be the same because of all the rain so I bought two cans, just in case.  This can is 15 ounces and I doubled the recipe which calls for one cup of pumpkin, so it was a little shy of two cups.

This is so easy to put together.  Today, I threw in a bit of nutmeg.  I’ve never done that before and I think it worked really well. I also usually put in extra cinnamon because I love that flavor in them.

Then you drop teaspoonfuls on a lightly greased cookie sheet.

I baked them for 10 minutes at 375 degrees and they came out perfect.  They are soft and cake-like almost mini-muffin tops.

Because I doubled the recipe, I now have a lot of cookies but we plan to share.

Look at the innards – cinnamony, pumpkiny and chocolatey.  Perfect.Recipe:

  • 1 cup cooked pumpkin
  • 1 cup sugar
  • 1/2 cup oil
  • 1 large egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp baking soda dissolved in 1 tsp milk
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

In a large bowl combine the pumpkin, sugar, oil and egg. In another bowl stir together flour, baking powder and cinnamon. Add flour mixture to pumpkin mixture along with dissolved baking soda and mix well. Stir in vanilla and chocolate chips.

Drop by teaspoonfuls on a lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes.