Tag Archives: pumpkin

Pumpkin Spice Pudding Cookies {recipe}

Cookies

Pumpkin Spice Pudding Cookies

It’s pumpkin season!  I love pumpkin desserts, as you can probably tell from these recipe for pumpkin snickerdoodles, pumpkin doughnuts with marshmallow and graham cracker glaze, pumpkin doughnut holes, and pumpkin cinnamon buns with maple glaze.  When I spotted pumpkin spice pudding mix at the supermarket, I scooped it up with a few ideas in mind.

Pumpkin Spice Pudding Mix

If you see this pudding mix, pick some up! It’s a seasonal release and won’t be around for long!  I have no intentions of actually using this as pudding because after the success I’ve had using pudding mix in my favorite chocolate chip cookies, I knew I needed to make a pumpkin spice version.  I wanted to keep these cookies simple, I didn’t want to add chocolate chips to the mix because I think it would be too many competing flavors.

Pumpkin Spice Cookies

After mixing up a sugar cookie dough, I rolled the cookie dough into 2 tsp. sized balls and then rolled them in cinnamon sugar.  I tried using pumpkin pie spice mixed with sugar, but the flavor was too subtle after baking.  This recipe is so easy and bakes up perfectly. The cookies puff in the oven and then slightly settle after cooling.  They are soft, spiced, and perfectly orange in color.  These cookies have all the flavor you expect in a pumpkin treat without actually using any pumpkin; kinda cool.  Here’s the dairy free, margarine free recipe!  They freeze well too!

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Pumpkin Spice Pudding Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 dozen
 
Ingredients
  • ¾ cup oil
  • 1½ cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2½ cups flour
  • 1 pkg. pumpkin spice pudding mix
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup sugar+1 Tbs. cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment mix the oil and sugar until combined.
  3. Add in the eggs and vanilla and beat until combined.
  4. Add in the flour, pudding mix, baking soda, and salt and mix slowly until combined.
  5. In a small bowl mix the ¼ cup sugar with 1 Tbs. cinnamon.
  6. Scoop the cookie dough using a 2 tsp. sized cookie scoop and roll into a ball.
  7. Roll the ball in cinnamon sugar mixture and place on parchment lined cookie sheet.
  8. Bake at 350 degrees F for 8-10 minutes until the cookies are puffed and slightly cracked.
  9. Cool on wire rack.
  10. Cookies freeze well!

Pumpkin Cinnamon Buns with Maple Glaze

Breads and Yeast Raised Doughs,

Pumpkin Cinnamon Buns

Pumpkin season is not over yet!  I still have an exciting recipe to share with you.  A few weeks ago I shared my recipe for pumpkin doughnuts with marshmallow and graham cracker glaze.  Then I showed you what I did with the doughnut holes making cinnamon sugar pumpkin doughnut holes with orange cranberry jam.  Those two recipes were amazing, but I was wondering what else I could do with that gorgwous pumpkin dough.  I tried making them the same way I make my famous cinnamon buns, and they were amazing!  Topping these buns with maple glaze put these over the top.  I urge you to try this non-dairy recipe with your leftover canned pumpkin!

Rising Pumpkin Cinnamon Buns

Here are the pumpkin buns packed with sugar, brown sugar, and pumpkin pie spice.  They are rising and almost ready for the oven.  I just couldn’t get enough of this gorgeous pumpkin orange color!

Baked Pumpkin Cinnamon Buns

Here are the buns fresh out of the oven.  I allowed them to cool before drizzling on the sweet maple icing.

Charlie joins the photoshoot

Here is a behind the scenes look at my photo shoot.  My son Charlie was around for this one and wanted to be a part of it!  This pose was his idea, love it!

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Pumpkin Cinnamon Buns with Maple Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
Pumpkin Dough
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
Filling
  • ½ cup margarine (or oil), melted
  • 1¼ cups brown sugar
  • ¼ cup sugar
  • 2 tsp, pumpkin pie spice
Maple Icing
  • 3 cups confectioners sugar
  • 3-5 Tbs. maple syrup
Instructions
Pumpkin Dough
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, divide in half and work with one half at a time.
Filling
  1. Roll out half the dough into a rectangle shape. Spread the melted margarine or oil, then sprinkle the sugar/spice mixture on top.
  2. Roll the dough up into a long log.
  3. Slice the log into 9 slices and arrange cut side up into a greased 8 inch square pan or tin.
  4. Repeat the filling process with the rest of the dough.
  5. Cover each pan with a clean towel and allow to rise in the pan for 45 minutes. Meanwhile preheat the oven to 350 degrees F.
  6. Once the buns have doubled in size, bake for 25-30 minutes until really light and golden brown. Allow to cool before icing.
Icing
  1. While the buns are cooling, mix the icing ingredients together. Add the maple syrup to the confectioners sugar a little at a time until you get a thick spreadable icing.
  2. Spread the icing on the cooled buns and enjoy!

Pumpkin Doughnut Holes with Orange Cranberry Jam

Breads and Yeast Raised Doughs, Doughnuts,

Pumpkin Doughnut Holes with Orange Cranberry Jam

I am still super excited about the upcoming holiday of Thanksgivukkah. It’s a fusion holiday made up of Thanksgiving and Chanukkah and it won’t happen again for a very very long time. So don’t worry, this fad will blow over shortly. But until it does, here’s a cute recipe incorporating both holidays. Last week I shared my recipe for pumpkin doughnuts with marshmallow and graham cracker glaze. You might have been wondering what I did with all those doughnut holes! I rolled them in cinnamon sugar and served them with a warm orange cranberry jam, perfect for dipping. The cranberry jam is spiced with cinnamon sticks and fresh grated nutmeg, giving it the perfect Thanksgiving holiday flavors. Orange juice and fresh orange zest lends the perfect tart notes that balance well with the sweet cinnamon sugar that coat the doughnut holes.

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Pumpkin Doughnut Holes with Orange Cranberry Jam
Author: 
 
Ingredients
Pumpkin Doughnuts
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • ½ cup sugar+1 Tbs. cinnamon for rolling
Orange Cranberry Jam
  • 12 oz. fresh cranberries
  • 1½ cups sugar
  • ¼ cup water
  • ⅓ cup orange juice
  • 1 cinnamon stick
  • ¼ tsp. fresh grated nutmeg
  • zest of one orange
Instructions
Pumpkin Doughnuts
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, cut in half to make it easier to use.
  8. Roll out half the dough to about ½ inch thickness. Cut doughnut holes with a small circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out shapes once more but don’t go beyond there, your doughnuts will be tough.
  9. While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
  10. Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
  11. After they have cooled slightly, roll in cinnamon sugar and serve with warm jam.
Orange Cranberry Jam
  1. In a medium sized pot combine cranberries, sugar, water, orange juice, cinnamon stick, and nutmeg.
  2. Cook over medium heat for 10 minutes until some of the cranberries start to pop open and break down.
  3. Remove from heat and stir in the orange zest.
  4. Transfer to a heat safe bowl and allow to cool slightly before serving.
  5. The jam will thicken as it cools.

Here are more fun Thanksgivukkah recipes for you to enjoy for this once in a lifetime holiday!