Tag Archives: Pumpkin

Pumpkin Greek Yogurt Scones

Pumpkin Scones

It’s okay if I post a pumpkin recipe in June, right? ¬†We’re experiencing some dark, dreary weather here in Florida today thanks to a tropical storm in the area, so I’m feeling a bit fall-ish… If you’re a pumpkin-only-in-the-fall purist, feel free to come back to this recipe in September. ūüėČ ¬†But if I know you¬†real pumpkin fans out there, I know you’ll welcome a pumpkin treat any time of year!

I actually made these scones when I was in New York last month, right after I made strawberry banana scones. ¬†I guess I was on a scone kick! ¬†Seriously, scones are underrated. ¬†They’re so easy to make and make such a great breakfast, whether you’re relaxing at home with a cup of coffee or on the go.

Pumpkin greek yogurt scones

Thanks to the pumpkin and a good helping of greek yogurt, these scones are soft and fluffy, and anything but dry. ¬†I went with plain greek yogurt, but you could also use vanilla, honey, or even the apple-cinnamon and pear flavors (Chobani, obv). ¬†Using both pumpkin and greek yogurt also cuts down on the amount of butter used in the recipe, which means you have my permission to enjoy these guilt-free. ūüėČ

Pumpkinscones

I sweetened these scones with honey instead of sugar, and then loaded up on the spices — cinnamon, nutmeg, and cloves! ¬†I’m convinced the key to making the ultimate comforting, pumpkin treats is all in the spices.

Another thing making these pumpkin scones terrific? ¬†Two words: cinnamon chips. ¬†I’ve never met a recipe I didn’t like when cinnamon chips were involved! ¬†They are magical, I think. ¬†I know some of you have a hard time finding them — Hershey’s makes them; I can almost always find them at Target.

Pumpkin Scones by LBBakes

 

Give these a try!  I promise you will enjoy them, no matter what time of year.

[print_this]Pumpkin Greek Yogurt Scones

Soft, fluffy pumpkin scones made with greek yogurt.  Cinnamon chips give the scones extra sweetness; for added texture, mix in dried fruit or nuts.

Makes 6 to 8 large scones or 12 to 16 small scones

Prep time: 20 minutes

Cook time: 30 minutes

  • 1 cup canned pumpkin
  • 2 tablespoons milk (any kind; I used unsweetened vanilla almond milk)
  • 1/2 cup nonfat plain greek yogurt
  • 1/4 cup¬†honey
  • 1 3/4 cups all-purpose flour
  • 3/4 cup quick cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 tablespoons unsalted butter (cold), cut into small pieces
  • 1/2 cup cinnamon chips (or any other chip, or chopped nuts)

In a small mixing bowl, stir the pumpkin, milk, yogurt, and honey until mixed well.  Set aside.

In a large mixing  bowl, stir the flour, oats, baking powder, salt, cinnamon, nutmeg, and cloves.  Cut in the butter with a fork, until the mixture is crumbly.  Add the cinnamon chips.  Stir in the wet ingredients, mixing until just blended (do not overmix!).

Line a large cookie sheet with parchment paper.  Turn the dough onto the cookie sheet lined with parchment paper.  For large scones, form the dough into one disk, about 1 to 1.5 inch thick.  For small scones, form the dough into two separate disks, each about 1 inch thick.  m the dough into a disk, about 1 inch thick.  Chill in the freezer 10 to 20 minutes.

Meanwhile, heat the oven to 400 degrees F.  Remove the dough from the freezer after it has chilled.  Slice the dough into 6 to 8 equal slices (depending on size preference).  Separate the slices a bit, as they will expand while they bake.  Bake large scones 25 to 30 minutes, small scones 15 to 20 minutes, or until the edges are golden brown.  Allow the scones to cool slightly before serving.

This is an original recipe from www.littlebittybakes.com.

[/print_this]

Advertisements

Pumpkin Oatmeal Chocolate Chip Bars

Pumpkin Oatmeal Choc Chip Bars

I know what you’re thinking.¬† It’s March, not October.¬† What’s with the pumpkin?

Well, I’d¬†use Florida’s finnicky “cold” weather as an excuse, but I don’t think you northerners would appreciate that. ūüėȬ†¬†The truth is¬†I don’t really have a good answer for you, other than the fact that after a good month or two break from pumpkin, I’m usually ready for some more.¬† I’m sure all you pumpkin lovers can relate. ūüėČ

Pumpkin Oatmeal Chocolate Chip Bars LBBakes

So, these bars.  I started with a simple Betty Crocker cookie mix because, well, I had a cookie mix and sometimes the craziness of life demands a shortcut.  You know what I mean?

Anyhow, the instructions¬†for the cookie mix¬†call for butter, but I was feeling like keeping the bars fairly healthy.¬† Enter:¬†canned pumpkin and unsweetened applesauce.¬† If you’re trying to lighten up a baked good, both pumpkin and applesauce are great standbys.¬† I actually have an awesome brownie recipe that uses both.¬† I should share that soon!¬† Anyway…

Pumpkin Oatmeal Chocolate Chip Bars

Since I was already embracing fall flavors of pumpkin and applesauce with these, I tossed in some cinnamon and nutmeg to amp up those warm and cozy flavors.  I swear, anything involving nutmeg is instantly comforting.  These bars are no exception.

And then¬†I added chocolate chips.¬† Dark chocolate chips, to be specific.¬† The most delicious chips in all the land, in my opinion. ūüėȬ† But use what you have!¬† And if you want, go ahead and add a big handful of walnuts too.¬† Oh man, now I wish I had done that.

Enjoy!

[print_this]Pumpkin Oatmeal Chocolate Chip Bars

Soft baked pumpkin oatmeal bars with warm spices and dark chocolate chips.  A cookie mix makes for a simple preparation, while canned pumpkin and unsweetened applesauce make these a low fat alternative to traditional cookie bars. 

Makes about 16 bars

Prep time: 5 minutes

Cook time: 30 minutes

  • 1 pouch Betty Crocker oatmeal cookie mix
  • 1/2 cup canned pumpkin
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup dark chocolate chips

Heat the oven to 350 degrees F.  Spray a 8- or 9-inch square baking pan with nonstick cooking spray (or line with parchment paper).

In a lare¬†mixing bowl, stir all the ingredients until combined.¬† Spread into the prepared pan.¬† Bake 30 minutes or until a toothpick inserted in the center comes out¬†nearly clean (treat them like brownies — a little ‘gooeyness’ is a good thing!).¬† Allow the bars to cool completely before cutting.[/print_this]

White Chocolate Chip & Pear Pumpkin Cookies

Happy Monday! ¬†It truly is a happy Monday when it’s a holiday week, no?!

My “work/school” week begins at 8am this morning and concludes at 11am. ¬†Rough, I know. ūüėČ

I thought I’d get the holiday week kicked off with a cookie that screams Thanksgiving. ¬†Seriously, I know we’re all going to be overdosing on pie this week, but if you can squeeze in one more dessert, it should be these simple white chocolate chip & pear pumpkin cookies.

These cookies are so simple to make, thanks to good old Betty Crocker and her pumpkin cookie mix. ¬†I’m all for baking cookies from scratch — I think most of my cookie recipes are from scratch — but I’m such a sucker for the holiday cookie mixes. ¬†That and any seasonal Funfetti mixes.

Anyway, I picked up a pumpkin cookie mix at the store and decided to jazz it up a little bit by adding white chocolate chips.  And since I seem to have a never ending supply of pears in my fridge, I decided to dice one up and add it to the cookie dough as well.

The cookies bake up super soft and chewy, and, even though I love subbing Greek yogurt in a lot of my cookies… the butter goes a long, delicious way here. ¬†The white chocolate chips and pears perfectly complement the spice and buttery flavor of the cookie itself. ¬†Perfect for Thanksgiving!

[print_this]White Chocolate Chip & Pear Pumpkin Cookies

Pumpkin cookie mix makes these super soft cookies incredibly easy to whip up. ¬†If you’d like, toss additional add-ins into the cookie dough, such as walnuts or dried fruit.

Makes about 2 1/2 dozen cookies

Prep time: 15 minutes

Cook time: 12 minutes

  • 1 package Betty Crocker pumpkin cookie mix
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 2 tablespoons milk
  • 3/4 cup white chocolate chips
  • 1 small pear, peeled and diced

Heat the oven to 350 degrees F.  Line large cookie sheets with parchment paper.

In a large mixing bowl, stir the cookie mix, butter, egg, and milk until mixed well.  Stir in the white chocolate chips and pear until mixed.

Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets.  Bake 10 to 12 minutes or until the edges of the cookies are golden brown.  Allow the cookies to cool 5 to 10 minutes before removing to cool completely.[/print_this]

Looking for more pumpkin cookie recipes?  Try these! 

Pretzel Pumpkin Spice Oatmeal Cookie Bites

Happy one week until Thanksgiving! ¬†I hope you’ve all begun practicing consuming large amounts of food in one sitting. ¬†I know I have. ūüėČ

I only have a little bit of time, so, about these cookie bites…

I guess I can add another one to my “Liz’s random recipes” collection.

I’ve been digging oatmeal cookies lately — I think when the weather gets cooler they’re my go-to cookie type. ¬†Anyway, last week I decided to add pumpkin pie spice to my go-to Chobani-fied oatmeal cookie recipe.

And then I decided to make cookie “bites,” because mini food is more fun to eat, obviously.

And then I remembered I had pumpkin spice Hersheys kisses to use.  By the way, I believe these are one of the top 3 Hersheys kisses flavor (dark chocolate, candy cane are the other two).

And then, while I was waiting for the cookie bites, I was snacking on pretzels and thought to myself, “hmm… sweet and salty oatmeal cookie bites?”

Yep. ūüôā

These are the most perfect little sweet ‘n salty pumpkin spiced oatmeal cookie bites. ¬†I know Thanksgiving is all about turkey and pies, but if you need a cookie this holiday season, try these!

[print_this]Pretzel Pumpkin Spice Oatmeal Cookie Bites

Pumpkin pie spiced oatmeal cookie bites are topped with sweet pumpkin spice Hersheys kisses and salty pretzels for a sweet ‘n salty holiday-flavored cookie bite.

Makes about 5 to 6 dozen bites

Prep time: 30 minutes

Cook time: 20 minutes

  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 (6-ounce) container plain or vanilla¬†Chobani Greek yogurt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups quick cooking oats
  • Pumpkin Spice Hersheys Kisses, unwrapped
  • Miniature pretzels

Heat the oven to 350 degrees.  Spray a mini muffin pan with nonstick cooking spray.

In a large mixing bowl, beat the butter and sugar until creamy.  Add the yogurt, eggs, and vanilla; beat until smooth.

In a separate mixing bowl, stir the baking powder, salt, pumpkin pie spice, flour, and oats.  Gradually add the dry ingredients to the wet ingredients, mixing until blended.

Press the cookie dough into the mini muffin pan (fill each cup about half way).  Bake 20 minutes or until the cookie edges are golden brown.  Immediately press one Hersheys kiss into each cookie, then press one pretzel on top.  Allow the cookies to cool completely before removing from the pan.[/print_this]

Pumpkin Sandwich Rolls

This, my friends, is what you call a pilgrim. ¬†That’s right — nevermind those folks who settled in Plymouth hundreds of years ago… from now on, when you see the word pilgrim, I want you to think, the most delicious holiday¬†sandwich comprised of leftover turkey, cranberry sauce, (optional) stuffing, mayo, and a wee bit of lettuce.

In case you forgot — please, tell me you didn’t forget — Thanksgiving is faaaast approaching! ¬†I’m extra excited for Thanksgiving this year because it means I will get to go home to New York! ¬†Actually, this time next week I’ll be on my way! ¬†But anyway…

It’s been far too long since I last made a yeast bread, so I was planning to make a cinnamon swirl bread over the weekend or some other sweet bread, but then I remembered I had a can of pumpkin to use up.

Speaking of pumpkin… did you know they now make pumpkin pie vodka?¬† I don’t even know what to say about that (except that I will¬†buy it if I see it, I have to!)…

Anyhow, I did a little browsing of the interwebs and found a recipe for pumpkin yeast bread.  Perfect!  I tweaked the recipe a bit, and then made it into sandwich rolls so that I could make a pilgrim (the most delicious holiday sandwich).

Don’t let the pumpkin deceive you — these rolls aren’t much like the pumpkin pies and muffins we eat so much of this time of year. ¬†In fact, they’re just subtly sweet. ¬†But they make the perfect¬†delivery mechanism for consuming all those Thanksgiving leftovers that you’re bound to have.

Oh, also, because I cannot keep a secret… that’s chicken in the sandwich, not turkey. ¬†How could I eat turkey leftovers before Thanksgiving?!

[print_this]Pumpkin Sandwich Rolls

Move over white sandwich bread — now you can enjoy your Thanksgiving leftovers on a homemade pumpkin sandwich roll! ¬†These subtly sweet sandwich rolls are perfect for post-holiday turkey sandwiches, or even as breakfast sandwiches or simply spread with butter. ¬†Adapted from King Arthur Flour.

Makes 8 sandwich rolls

Prep time: 2 1/2 hours

Cook time: 20 minutes

  • 1/4 cup warm water
  • 1 tablespoon active dry yeast
  • 1/3 cup milk
  • 1 large egg
  • 1 cup pumpkin (not pumpkin pie mix!)
  • 3 1/4 cup all-purpose flour (I used a white whole wheat flour)
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

In a large bowl, stir the water and yeast; allow the yeast to dissolve completely (a few minutes).  Add the milk, eggs, pumpkin, brown sugar, salt, nutmeg, and ginger; stir until mixed well (about 1 to 2 minutes).  Gradually add the flour until the dough is stiff enough to knead.  Turn the dough out onto a floured surface and knead until the dough is smooth.

Place the kneaded dough in a bowl sprayed with nonstick cooking spray.  Cover and allow the dough to double in size (about 1 hour).

Spray a surface with nonstick cooking spray; place the dough on the surface and shape the dough into 8 rolls (for each roll, form the dough into a ball, then flatten to a 4 to 5 in diameter). Cover the rolls with a towel allow them to double in size (about 1 hour).

Heat the oven to 375 degrees F.  Place the rolls on a nonstick baking sheet, a few inches apart.  Bake 20 minutes or until the rolls sound hollow when tapped. Allow the rolls to cool before storing.[/print_this]

Pumpkin Avocado Bread

The sun is probably going to come out right after I type this, but the skies have been in rare form here in Florida over the past few days — it’s been overcast! ¬†I know, I didn’t think such a thing was possible in the sunshine state, but apparently it is. ¬†That, combined with much¬†cooler temperatures — we’re talking 40’s when I wake up! — has finally¬†made it feel a bit like fall down here. ¬†Woohoo!

Another thing that is sure to make it feel like fall, regardless of the temperature or number of clouds in the sky, is this pumpkin avocado bread.  Yep, you read that right.  Pumpkin avocado bread.

I might be biased, but my mom’s pumpkin bread recipe is the best. ¬†It is so incredibly moist, thanks to the pumpkin, but also because of the oil in the recipe. ¬†I’m all for oil keeping a recipe nice and tasty, but from time to time I like to keep things a bit healthier. ¬†So a few weeks ago I asked my mom to send me her pumpkin bread recipe, and with the help of an avocado, I gave it a little makeover. ūüôā

I replaced the oil called for in the recipe with avocado — and nothing else! ¬†The avocado keeps the bread just as moist (if not more moist?) than the oil version, and it also adds a punch of nutrition.

…because we could all use a little extra nutrition as we head into the holiday season. ūüėČ

As you might be able to see, the bread does have a few green chunks here and there from the avocado, but that’s because I only mashed my avocado. ¬†If you’re scared of the green stuff, you could puree the avocado in a food processor for a sneakier result!

[print_this]Pumpkin Avocado Bread

Ripened avocado makes for an incredibly moist and healthier version of pumpkin bread.  This recipe could easily be made into muffins, and feel free to add dried fruit or chocolate chips to the bread.

Makes 1 large loaf

Prep time: 15 minutes

Cook time: 1 hour

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 ripe avocado, mashed
  • 2 large eggs
  • 1/3 cup water
  • 1 cup pumpkin puree (not pumpkin pie mix)

Heat the oven to 350 degrees F. ¬†Spray a loaf pan with nonstick cooking spray (I use a 10×5 inch pan).

Mix the flour, baking soda, cinnamon, nutmeg, and sugar in a large mixing bowl.  Make a well in the middle of the bowl, and add the mashed avocado, eggs, water, and pumpkin.  Mix the wet ingredients together a bit before mixing them into the dry ingredients, stirring until just mixed.

Spread the batter into the prepared loaf pan.  Bake about 1 hour or until a toothpick inserted into the center of the pan comes out with just a few crumbs.[/print_this]

Pumpkin Pomegranate Couscous

Once upon a time, I walked into the grocery store intending to buy meat… so I could make chili. ¬†I walked out with 14 containers of Chobani Greek yogurt, a giant can of pumpkin, and a bag of baby arugula. ¬†#staples

The next day, when I realized my Chobani distraction made me forget to buy meat, I decided I’d make veggie chili. ¬†And then I realized I forgot to buy canned tomatoes. ¬†I was standing in The Fresh Market, staring at tomatoes when I spotted the Chobani sale. ¬†#darnyouchobani! #justkiddingyouarethebest

Chili obviously wasn’t in the cards. ¬†But I did have 14 containers of Chobani, a giant can of pumpkin… and arugula?

So I did what I do best…

…and pumpkin pomegranate couscous was born. ūüôā

I cooked up some Trader Joe’s Harvest Grains Blend (which is primarily Israeli couscous, with some other grains like quinoa and orzo mixed in), then combined pumpkin puree and Chobani pomegranate Greek yogurt to create a creamy, delicious, comforting dish.

I think pomegranate was a great choice since pomegranate always comes into season as we approach the holiday season. ¬†In fact, I think I will make this again at Thanksgiving and add real pomegranate seeds! ūüôā

[print_this]Pumpkin Pomegranate Couscous

Pumpkin puree and Chobani Greek yogurt combine to make a creamy, comforting dish.  It would make a great side at your holiday dinners!

Serves 4 to 6

Prep time: 20 minutes

Cook time: 20 minutes

  • 3 cups cooked Israeli couscous (1 1/2 cups dry)
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup diced onion
  • 1 cup pumpkin puree
  • 1 (6-ounce) container Chobani pomegranate yogurt
  • Pomegranate seeds (optional add-in)
  • Salt and pepper, to taste
  • Arugula, for garnish

Heat the oil in a large saucepan over medium heat.  Add the onion, stirring until tender.  Reduce the heat to low; add the pumpkin and yogurt, stirring until smooth and heated through.  Add the cooked couscous and (optional) pomegranate seeds; add salt and pepper to taste.  Simmer, covered, for about 5 to 10 minutes.  Garnish with fresh arugula, if desired.[/print_this]