Thursday, November 15, 2012

Thirty days of thankful: day fifteen

I am thankful for Fall because it allows me to bake all things pumpkin. Here are some recipes I made this past weekend for Clemson homecoming.

Pumpkin Snickerdoodles (originally from here)
For the cookies:
 - 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

For the coating:
- 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of allspice

1. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla. 

2. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.

3. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

4. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. 

5. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed. 

6. Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.  

Makes approx. 3 dozen- the perfect fall tailgate treat! Enjoy!

Pumpkin Pound Cake (originally from here)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 package instant vanilla pudding mix
- 1 can (15 ounces) pumpkin puree
- Confectioners’ sugar, for dusting
*I actually used 1 1/4 tsp pumpkin pie spice instead of cloves and nutmeg, because I didn't have any and it came out just fine.

1. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. 

2. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.

3. Transfer to a greased bundt pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16.

This would make a great Thanksgiving dessert as well- Enjoy!


  1. These look amazing! Those pumpkin snickerdoodles are calling my name :)

    Visiting from Thursday Favorite Things :)

    1. Yes- they were so yummy! Thank you for stopping by!

  2. thanks for following Carole's Chatter, Stephanie. Have a super week.

  3. Pretty stuff! I hope you will share these at my holiday cookie exchange:

    I saw these at Katherine's Corner. Best Wishes! TWC

    1. Thank you! They were a great twist on a traditional snickerdoodle!

  4. oh my goodness, please pass the milk! Thank you for sharing at the Thursday Favorite Things hop xo