Gluten Free Pumpkin Cookies ~ adapted from Ruled Me

1 1/2 c blanched almond flour (not almond meal)
1/2 t baking powder
1/4 c butter
1/2 c pumpkin pureé (not pie filling)
1 t vanilla extract
1 egg
1/4 c pure maple syrup
1 t pumpkin pie spice

Preheat oven to 350°. Place almond flour and baking powder in a large bowl. Whisk well to break up the almond flour. In a small bowl, combine remaining ingredients and mix well. Add wet ingredients to dry and stir just until combined.

Using a cookie scoop, place cookies on baking sheet lined with a sil-pat or parchment paper. Flatten cookies slightly with your hand or a spoon. Bake cookies 13-14 minutes or until edges begin to brown. cool completely before removing from baking sheet, store at room temperature up to 3 days. Yield ~ 15 cookies.

Pumpkin Pie Cupcakes

1 ~ 15 oz can pumpkin purée, not pie filling
2 eggs
1/2 c half and half
1/3 c honey
1 t vanilla extract
2/3 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
Dash of each; cinnamon, ground ginger, nutmeg, and cloves

Preheat oven to 350. Line 12 cup muffin tin with foil liners or use silicone liners. Set aside.

In medium bowl, mix pumpkin, eggs, half and half, honey, and vanilla until well mixed. Sift flour, soda, baking powder, spices, and salt into bowl with pumpkin and mix well. Divide evenly into muffin tin and bake 20 to 25 minutes, or until tops are not tacky.

Remove from oven to wire rack to cool 20 minutes. Place in freezer 20 minutes. Remove from liners and enjoy with light whipped cream, if desired. Yield 12 cupcakes, 99 calories each (without whipped cream).


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Pumpkin Soup

2 ~ 15 oz cans chicken broth
3 c canned solid pack pumpkin puree, not pie filling
1/2 t salt
1 t minced garlic
1/2 t fresh thyme, chopped
fresh ground black pepper to taste
1/3 c heavy cream

Place all ingredients except cream in large stock pot, whisk well and bring to boiling. Reduce heat to low and simmer, uncovered, 45 minutes stirring occasionally. Whisk in heavy cream and serve immediately. Serves 4 as a main dish, 6 as a side or appetizer.

Baked Ravioli with Pumpkin Sauce ~ adapted from Real Simple

2 T unsalted butter
1 clove garlic, minced
fresh ground black pepper, to taste
2 T fresh sage, chopped
1/4 t fresh grated nutmeg
18 to 20 oz refrigerated cheese ravioli
1 c canned pumpkin (not pie filling)
1/2 c heavy cream
1/2 c plain greek yogurt
1/2 c low fat milk
1/2 c grated parmesan cheese

Preheat oven to 400. Spray 9x13 baking dish or 4 qt casserole with butter flavored cooking spray.

In small skillet, melt butter over medium low heat. Add garlic and black pepper and sauté stirring constantly until lightly browned. Add chopped sage and cook slightly, approximately 2 minutes. Remove from heat, add grated nutmeg and set aside.

In large bowl, whisk together pumpkin, cream, yogurt, milk, and cheese until well blended.

Place one layer of half ravioli in bottom of prepared dish. Sprinkle with half butter sage, pour over half of pumpkin mixture and smooth to edge. Add remaining half ravioli, butter sage, and pumpkin. Cover with foil and bake 20 minutes. Remove foil and bake an additional 15 minutes. Serves 8 as a main dish.

Skinny Pumpkin Latte ~ adapted from The Happy Homemaker

1/3 c pumpkin puree, not pie filling
ground spices one dash each; nutmeg, cloves, cinnamon
1/2 c low fat milk
1 packet natural sweetener, recommended: Nectress
1/4 t vanilla extract
strong brewed coffee

Brew coffee.

Place pumpkin and spices in microwave safe cup. Mix well. Slowly add milk while stirring. Microwave one minute or until warm. Add sweetener and vanilla and stir.

Fill three coffee mugs half way with coffee. Pour warm pumpkin mixture over hot coffee and stir well. Top with light whipped cream if desired. Yield 3 servings.

Pumpkin Cupcakes with Cream Cheese Frosting

Fall is here, hooray hooray! Of course, fall in Phoenix means it only heats up to 99° during the day. But the nights are wonderfully cool and I love thinking it's fall. Humor me, it's the best I can do living where I live.

Fall baking to me means all things pumpkin. I try to cram as much pumpkin into my baking between late September to the end of November as I possibly can without making myself sick. Well, I guess I am trying to make myself sick of pumpkin until next year.




Pumpkin Cupcakes
1 Duncan Hines Yellow cake mix
1 c solid pack pumpkin
4 eggs
1/3 c oil
1/2 c milk
1 t cinnamon
1/4 t ground ginger
1/8 t ground nutmeg
1/8 t ground cloves

Preheat oven to 350°. Line 2 muffin pans with 24 cupcake liners. Combine all ingredients in standing mixer fitted with whisk attachment and mix on medium high for 3 minutes. Divide evenly between cupcake pans.

Bake approximately 20 minutes, or until toothpick inserted in centers comes out clean. Rotate pans half way through cooking time, if necessary. Remove cupcakes from pans to wire racks and cool completely before frosting.

Cream Cheese Frosting
8 oz cream cheese, softened
4 oz butter, softened
2 lb powdered sugar
1 T vanilla extract

Whip all ingredients until very smooth.

Pumpkin Bread ~ adapted from Food Network

3 c sugar
1 c vegetable oil
4 eggs, lightly beaten
1-15 oz can solid pack pumpkin (NOT pie filling)
3 1/2 c flour
2 t salt
2 t baking soda
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
1/2 t cloves
2/3 c water

Preheat oven to 350°. Butter and flour 2 ~ 9 x 5 loaf pans and set aside.

In bowl of mixer fitted with paddle attachment, mix together sugar and oil. Add eggs and pumpkin and mix just until combined. Whisk together dry ingredients in separate bowl. Alternately add dry ingredients and water into wet mixture, starting and ending with dry. Mix just until combined.

Divide batter between prepared loaf pans and bake 50-60 minutes or until cake tester comes out clean. Let stand 10 minutes, remove from pans and cool.

Cranberry Pumpkin Muffins

2 c flour
1/2 c brown sugar
1 t baking soda
1 t cinnamon
1/2 t nutmeg
3/4 t salt
1 c pumpkin
1/2 c oil
1/4 c milk
1/4 c molasses
1 egg
3/4 c dried cranberries (recommended: Ocean Spray Craisins)

Preheat oven to 350º. Grease muffin tins.

Combine dry ingredients in a medium bowl. Combine remaining ingredients in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist; fold in cranberries. Fill each muffin cup 2/3 full with batter. Bake 30 minutes or until golden brown. Remove muffins from tins; cool on wire rack. Yield approximately t 12 muffins.

Pumpkin Tea Cakes

2 1/2 c flour
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt
1 1/2 c sugar
1/2 c butter (1 stick), softened
1 c solid pack pumpkin
1 egg
1 t vanilla extract
Glaze* (recipe to follow)

Preheat oven to 350°. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake 15 minutes or until edges are firm. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over warm cookies. Yield 5 dozen cookies.

Sugar Glaze
1 c powdered sugar, sifted
1 T milk
1 T butter, melted

Mix all ingredients together in small bowl until smooth.

Chocolate Pumpkin Bread

1 1/2 c flour
1/4 c unsweetened cocoa powder
1/2 c sugar
3/4 c packed brown sugar
2 eggs
1 t baking powder
1/2 t baking soda
1/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1 t vanilla extract
1/2 15 oz can pumpkin
1 c chocolate chips

Preheat oven to 325. Grease loaf pan. Combine all ingredients in large mixing bowl; blend well. Pour batter into loaf pan and bake for 45 minutes to one hour, until top is firm and toothpick comes out clean. Allow loaf to cool for 15 minutes; remove from pan and dust with powdered sugar (if desired).