Pumpkin Cinnamon Rolls ~ By Caroline

Super soft Pumpkin Cinnamon Rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing. Need I say more?! :-)

 

Ingredients:

Pumpkin Dough

• 1/3 cup (80 ml) milk
• 2 Tablespoons unsalted butter
• 1/2 cup 100% pure pumpkin
• 2 Tablespoons packed dark brown sugar (or light brown)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 large egg, beaten
• 2 and 1/4 teaspoons (1 standard package) instant active dry yeast
• 2 and 1/2 cups bread flour OR all-purpose flour

Filling

• 1/2 cup packed dark or light brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon EACH ground nutmeg and ground cloves
• 1/4 teaspoon ground allspice
• 3 Tablespoons unsalted butter, melted

Maple Cream Cheese Glaze

• 3 oz full-fat cream cheese, softened to room temperature
• 1/4 cup pure maple syrup
• 2 Tablespoons milk
• 1 cup confectioners' sugar, sifted 

Directions:

1. Make the dough: warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted.  A few butter specks is OK.  You want the mixture lukewarm (105-115F degrees), not scorching hot.  Set aside. Using your electric mixer with paddle attachment, beat pumpkin puree, brown sugar, a dash of nutmeg, and salt together on medium speed. Add your warmed milk/butter to this mixture and beat until combined. Then add 1 beaten egg and the yeast. Beat all of this together for 30 seconds, then turn your mixer to low speed and add 1 cup of flour. Mix for 5 full minutes, scraping down the sides of the bowl frequently.  Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be VERY, very, very soft. Place dough into a bowl coated with nonstick spray.  Turn the dough around in the bowl so all sides of the dough are coated.  Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes. I place my dough into an oven that I pre-heated to 200F degrees and then turned off.
2. The dough will be very puffy after this time. See above for how the dough should look.  Punch the dough down to deflate it and turn it out onto a lightly floured surface. Kneed the dough a few times to form a smooth dough.  You will need to add 1/4 cup more flour to make it easy to handle. The dough will stick to your hands, so flour your hands as well. You want the dough as soft as possible, so don't go adding too much flour. Anywhere from 1/4 cup to 1/3 cup would be OK.
3. Make the filling: Roll the dough out into a 16x10 inch rectangle. Combine the brown sugar, cinnamon, and spices into a small bowl.  Spread the top with melted butter and then sprinkle evenly with brown sugar mixture. See above for a photo. Roll it up tightly. Using a very sharp knife, cut into 10-13 pieces, about 1.5 inches each. (I cut the ends off of my dough log, so I have 11 rolls). Arrange rolls into a 9-inch or 11x7 inch pan that has been lightly sprayed with nonstick spray. Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour (or use my overnight option, detailed below).
4. Preheat oven to 350F degrees. Bake the rolls for 22-27 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning.
5. Make the glaze: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the sifted confectioners' sugar and beat on medium speed until creamy. Pour over warm cinnamon rolls. Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Unglazed rolls freeze well up to 2 months.

Overnight instructions

Prepare the rolls through step 4. Instead of allowing the cut rolls to rise in a warm environment, place the pan into the fridge and allow the rolls to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come up to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then, bake as directed.

Pumpkin Pie Spectacular ~ by Caroline

This has become our family's new favorite way to make pumpkin pie! :-) It's amazing, and the cookie layer on the crust with the crumb topping on top really adds a lot!  I've never been a huge fan of pumpkin pie, but I LOVE this! :-) 

 

1 pre-made pie crust
2 cups crushed ginger-snaps or cinnamon snaps (Here are recipes for those.  I've used both for this pie, and they are both turn out amazing: Cinnamon snaps: http://foursistersff.blogspot.com/2014/03/cinnamon-snap-cookies-by-caroline.html Ginger Cookies: http://foursistersff.blogspot.com/2015/11/soft-gingrbread-cookies-by-caroline.html
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15 oz) can Pumpkin
1 (14 oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 tsp. ground cinnamon
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
7 Ginger/Cinnamon Snap Cookies, halved

Preheat oven to 350. 

1. Stir together crushed cookies, powdered sugar and butter.  Press mixture on bottom of pie crust, and up the sides.
2. Bake at 350 for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
3. Stir together pumpkin, and next 6 ingredients until well blended. pour into prepared crust. Place pie on aluminum foil lined baking sheet.
4. Bake at 350 for 45 minutes. Sprinkle Pecan Streusel around edges and continue baking for 25-30 minutes or until center is set. (If needed, shield edges of pie crust with foil during the last 25-30 minutes) Remove from oven, and let cool slightly for 5-10 minutes.  Insert cookies around edge of pie crust.  Let cool completely on a wire rack (about 1 hour)

Makes 1 pie ~ 8 servings

Pecan Streusel Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
4 Tablespoons butter, melted
1 cup coarsely chopped pecans
Dash of salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

1. Stir together all ingredients, until well mixed and very crumbly.  Mixture will not be dry at all. 

 

Moist Cranberry Pumpkin Bread ~ By Caroline

This pumpkin bread recipe has been a favorite in our family ever since we first discovered it, for it's amazing moist consistency and delicious flavor!  Usually we make this with apples in it, but this time I decided to switch the apples with dried cranberries, and top it with some pecan streusel... the result was amazing! :-) 

 

 

12 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup water
• 2 eggs
• 1/3 cup canola oil
• 1 1/2 cups dried cranberries
• 3/4 cup chopped walnuts (we usually omit these)

Pecan Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 5 tablespoons butter, melted
• 1 cup coarsely chopped pecans
• 1 tsp. cinnamon
• 1/2 tsp. salt 

Directions for Streusel

In a medium bowl wisk together the flour, brown sugar, pecans, cinnamon and salt. met butter, and pour into dry ingredients; mix until well combined and when the mixtures is very crumbly.

 

Directions for Bread

 

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour, then add the streusel topping pressing it down slightly into the bread to keep it from falling off, and continue baking for another 30-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool.

 

Yield: 1 loaf (12 slices).

Pumpkin Roll ~ By Victoria

This is definitely a favorite fall dessert! I like to make two and freeze one for another occasion.  If you want to frost the whole cake as shown in the picture, double the cream cheese filling and use half for the top and half for the middle.

Cake:

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pure pumpkin

1 cup walnuts, chopped (optional)

 

Cream Cheese Filling:

8oz  cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

 

FOR CAKE:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. 

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Cream Cheese Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumkin Butter ~ By Victoria

Nothing says fall like pumpkin butter!  You could use pumpkin butter on biscuits, rolls, toast, scones or even in pumpkin butter pancakes. :)  I *highly* recommend using it on top of a bagel with cream cheese.  Now *that* is absolutely heavenly!

Ingredients

• 1 15 oz can Pumpkin
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 tsp Ginger
• 1/8 tsp Ground Cloves
• 4 1/2 Pint Sized Canning Jars and Lids

Instructions

1. Combine all ingredients in a slow cooker and mix well.
2. Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
3. To Can* (see note below): Fill jars 3/4 of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)

Source: http://recipesthatcrock.com/slow-cooker-pumpkin-butter/

Pumpkin Chip Cupcakes ~ by Victoria

Even though, at the time of this posting, it is the first few official days of summer, we LOVE to bake with pumpkin year round!!  And chocolate goes with everything, right? These cupcakes/muffins are delicious, fairly nutritious, and are very quick to make!!  They have been some of our favorites for years! 

 

We usually do not frost them, as we like them just the way they are! ;-) 

 

15 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1/2 cup honey
• 1/3 cup water
• 1/2 cup chopped walnuts or pecans (Your preference; we usually omit them.)
• 1 cup miniature chocolate chips
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Directions

• In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
• Fill greased or foil-lined muffin cups three-fourths full. Bake at350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
• Yield: 15 cupcakes.

Source:  Old Taste of Home magazine clipping

Chunky Pumpkin Apple Bread ~ by Victoria

This is probably our family's all-time favorite sweet bread!
It is soooooo moist and delicious . . .

and fairly nutritious with pumpkin and apples in it!
We also enjoy making it to share with others,

and have often been asked for the recipe!

So, here it is!  Enjoy!

 

 

12 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (we like things extra flavorful, so we usually add more of these spices!)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup water
• 2 eggs
• 1/3 cup canola oil
• 1 cup chopped peeled tart apples (most often we add more!)
• 3/4 cup chopped walnuts (we usually omit these)

Directions

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

 

Yield: 1 loaf (12 slices).

 

Source:  Taste of Home magazine