Pumpkin Pancakes

Pumpkin Pancakes

Whisk together:

1 ¼ c. all-purpose flour

2 TBSP sugar

2 tsp baking powder

½ tsp each cinnamon, ground ginger and salt

1/8 tsp nutmeg

Pinch of ground cloves

In a separate bowl, stir together:

1 c. milk

6 TBSP canned pumpkin puree

2 TBSP melted butter

1 egg

Fold wet mixture into dry ingredients.

Melt some butter in a skillet over medium heat; pour ¼ cup batter for each pancake. Cook pancakes about 3 min per side; serve with butter and syrup, makes 8-10.

(first published: Oct 2006, Martha Stewart)

Buttermilk Variation:

1 tsp baking powder

¼ tsp baking soda

1 cup buttermilk

(mix in to make very thick pancakes! Let batter “sit” for a few minutes after mixing, before cooking.)

Vanilla Syrup

1 c. whipping cream

1 c. sugar

½ c. butter (1 cube)

2 tsp. vanilla

Combine all ingredients. Cook on low heat until butter is melted and sugar dissolved. DO NOT BOIL!!

Pumpkin Snickerdoodles

Taken from Just Cook Already check their blog for more good looking pumpkin recipes!

COOKIES:

2 sticks butter (1 cup), at room temperature

1 1/2 cups granulated sugar

3/4 cup pure pumpkin puree

1 large egg

2 tsp pure vanilla extract

3 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

ROLLING SUGAR:

1/2 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

{tip: immediately transfer your cookies to a cooling rack. most people don't know that they'll continue to bake on that hot pan and often burn the bottom of the cookie!}

Yield: About 3 doze