october 15

Day 15: Round up your favorite pumpkin recipes.

I haven't made the coffee cake in a long time but it was super popular whenever I took it to school.

Sour Cream Pumpkin Coffee Cake

1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16-ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice

Cream butter, 3/4 cup sugar, and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.

Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.

Makes 12 servings.

1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts

Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.

Soft Pumpkin Chip Cookies

1 cup pumpkin puree
1 cup granulated sugar
 ½ cup oil (canola or vegetable)
1 teaspoon vanilla
1 large egg
2 cup flour
2 teaspoon baking powder
1 teaspoon cinnamon
 ½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional but highly recommended)

Preheat oven to 375 degrees.  Line cookie sheets with parchment paper or lightly grease them.  Combine pumpkin, sugar, oil, vanilla, and egg.  Mix until well combined.  In a separate bowl, stir together the flour, baking powder, cinnamon, and salt.  In a small bowl, dissolve the baking soda with the milk.  Add the dry flour mixture and the wet baking soda mixture to the pumpkin mixture and mix well.  Add the chocolate chips and nuts and stir until evenly combined.  Drop mounds (1½ tablespoons) of the dough on the prepared sheets.  Bake for 10 to 12 minutes.  Allow the cookies to cool slightly before removing them to a wire rack to cool completely.

Find the prompts here!

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