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Pumpkin cookies. Pumpkin cupcakes. Did you know I love Pumpkin?
 Best Time of year...Pumpkin Cookies and Cupcakes!! Chocolate Chip Pumpkin Cookies  Every time we approach Halloween and then Thanksgiving, I think about these cookies. Last night, at 1 in the morning when I should have been sleeping, I decided to go downstairs and whip up a batch to see if they are as good as my memory. Here?s the recipe, its quick, simple and look how delicious they are! Chocolate Chip Pumpkin Cookies (For kids of all ages)  Preheat oven to 350 degrees and spray cookie sheets with cooking spray In electric mixer with paddle attachment?blend 2 sticks of butter with 1 cup packed light brown sugar and 1 cup of white sugar until fluffy, about 4-5 minutes. Add 1 egg (slightly beaten) and 1 tsp vanilla In separate bowl?combine2 cups of all-purpose flour, 1 cup of quick cooking oats, 1 tsp of baking soda, 1 tsp of cinnamon and ½ tsp salt. Measure out 1 cup of pumpkin Alternately add dry/flour ingredients and pumpkin to mixer starting and ending with dry/flour ingredients. Stir in 1 cup of semi-sweet chocolate chips Place by heaping teaspoons onto prepared cookie sheets and bake for 15-18 minutes Cool on wire rack. Since I have loved these cookies all my life, would love to hear some feedback if you made them for yourself or your family and what they think. Cinnamon Toast Crunch Pumpkin Cupcakes and More on Betty Crocker I Heart Cereal For Halloween  Today we were supposed to have the team over for dinner but practice and the dinner got postponed and for the first time since school started, I got to come home at 2:30 instead of 7 or 8 PM. Phew, finally, I can get caught up on my HW and have some time to make a recipe that has to get off my mind. Now that we stocked up on cans of pumpkin (they were on sale last week) and I already made my pumpkin cookies, pumpkin cupcakes are the next logical step. I visited the website and blog of www.Crumblycookie.net where she had a comparison of 3 pumpkin cupcake recipes. The one by David Leite sounded so good and would be easy for me to adapt into this Halloween recipe idea I wanted to experiment with. First things first?preheat your oven to 350 degrees and place liners in cupcake pans. This recipe should make 18-24 cupcakes. Now don?t be frightened, even though Halloween is around the corner before we get into the actual Pumpkin Cupcake recipe we have to make the bottom layer -Cinnamon Toast Crunch cereal!  Now add 5 Tbs of melted unsalted butter to the cereal and mix with a fork. Mixture should be moist and hold together when pressed. If not-add a little more melted butter. Take one heaping teaspoon and place inside the cupcake liners and press down with your fingers covering the bottom only of the liner.  Place a heaping teaspoon of the chopped chips on top of the cinnamon toast crust and bake in oven for 5 minutes.   Beat 1 stick of butter with 1 cup firmly packed dark-brown sugar and ½ cup of white sugar for 5 minutes on medium speed. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt into a medium bowl. Add 2 eggs, 1 at a time into the butter/sugar mixture and beat. Add 1 teaspoon of vanilla to half a cup of buttermilk. (I used powdered buttermilk by adding 2 tablespoons of powder to my dry ingredients and then added the vanilla to ½ cup of water) Alternate adding the flour and milk (water) mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Pour evenly into cupcake liners till they are about ¾ full.  Sprinkle remaining chopped chocolate on top of cupcakes and Sprinkle remaining Cinnamon toast crunch cereal mixture on top of cupcake. Bake at 350 for 19-24 minutes I have some left over chocolate frosting from Friday when I baked for the football team, recipe is coming, I promise?so that?s what I am going to top these with.  Pumpkin Cookies and Pumpkin Cupcakes...maybe they go together?  Not as cute as when Bakerella did it... :( With love and cupcakes, CookTeen The Recipes: Chocolate Chip Pumpkin Cookie Recipe: Ingredients: 2 cups all purpose flour1 cup Quick cooking oats1 tsp Baking Soda 1/2 tsp salt1 tsp cinnamon1 cup pumpkin1 cup (2 sticks margarine or Butter) 1 cup packed light brown sugar (for a richer/darker cookie use dark brown sugar)1 cup sugar1 egg slightly beaten1 tsp vanilla1 cup semi-sweet chocolate chips Directions: Preheat oven to 350 degrees and spray cookie sheets with cooking spray In electric mixer with paddle attachment?blend 2 sticks of butter or margarine with 1 cup packed light brown sugar and 1 cup of white sugar until fluffy, about 4-5 minutes. Add 1 egg (slightly beaten) and 1 tsp vanillaIn separate bowl?combine2 cups of all-purpose flour, 1 cup of quick cooking oats, 1 tsp of baking soda, 1 tsp of cinnamon and ½ tsp salt.Measure out 1 cup of pumpkinAlternately add dry/flour ingredients and pumpkin to mixer starting and ending with dry/flour ingredients.Stir in 1 cup of semi-sweet chocolate chipsPlace by heaping teaspoons onto prepared cookie sheets and bake for 15-18 minutesCool on wire rack. Cinnamon Toast Crunch Pumpkin Cupcake Recipe Chocolate Crunch Bottoms Recipe: Ingredients: 2 cups cinnamon toast crunch cereal, (finely crushed in food processor or blender)5 Tablespoons Unsalted butter, Melted1 - 1 1/2 cups semi sweet chocolate--chopped (in food processor)Directions: Add 5 Tbs of melted unsalted butter to the crushed cereal and mix with a fork until all combined. Mixture should be moist and hold together when pressed. If not-add a little more melted butter.Take one heaping teaspoon and place inside the cupcake liners and press down with your fingers covering the bottom only of the liner.While you still have your mini chopper out?chop 1 ? 1 ½ cup of semi-sweet chocolate chips.Place a heaping teaspoon of the chopped chips on top of the cinnamon toast crust and bake in oven for 5 minutes.Let cool on counter while you prepare the cupcake mixture.Pumpkin Cupcakes Recipe: (adapted from David Leite via Smitten Kitchen) Please note: I omitted the pepper, cloves and ginger from the original recipe on Smitten Kitchen, didn?t think it would go with all the extra ingredients I was using. And frankly, I don?t think I am a fan of black pepper in my cupcakes. What are your thoughts about pepper and cupcakes? Ingredients: 1 stick unsalted butter, room temperature1 cup firmly packed dark-brown sugar? cup granulated sugar2 cups cake flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon ½ teaspoon salt2 large eggs½ cup buttermilk mixed with 1 teaspoon vanilla1¼ cups canned solid-pack pumpkin Directions: Preheat the oven to 350° (175°C). Line a cupcake pan with 24 liners.In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt into a medium bowl.Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. (They?ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Sprinkle remaining Chocolate and cereal mixture on top of cupcake. Bake the cakes until a toothpick inserted into the center comes out clean, about 19 to 24 minutes. Cool the cupcakes on racks completely. related searches : Pumpkin
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