Pumpkin Bread and Pumpkin Snickerdoodles....

Here are two recipes I made last week, our church has a monthly meal so I always bake something and I was excited to put some of my pinterest recipes to use 
so I made Pumpkin Snickerdoodles....

Here were 2 annoyances I found with the recipe...
1. You have to chill the dough for an HOUR...{insert me cursing the recipe} I wanted COOKIES!
2. Even though I chilled the dough it was sticky so I had to drop it by spoonful into the sugar mixture THEN roll it into a ball, also they need to be flattened pre-baking or else they will just stay in the ball form.
Other than that they were GREAT!


You will need...

For the cookies:

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:

½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Beat together the sugar and butter.
Vincent's face looks like he is saying "DON'T FORGET THE NUTMEG!"
 
Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.
  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  

*Cover and chill the dough for at least 1 hour.*
Preheat the oven to 350˚ F.
Combine the coating and drop by tablespoon dough into the mixture.
The batter is sticky so I would just plop it into the sugar and coat it THEN roll it in my hands.
After the ball is formed flatten it in your hands...because it does not form like a regular cookie.
Bake the cookies for 10-12 minutes, or until just set and baked through.

Following with another pumpkin recipe....
IS BY FAR...
THE BEST PUMPKIN BREAD EVER....
My little sister in law made it last year for Thanksgiving and I almost ate the whole loaf...
Good thing is this recipe makes 2 loaves!:)

You will need...

  • 3-1/3 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2/3 cup water

  • CARAMEL GLAZE:
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
Directions
Combine the dry ingredients.
Then add in pumpkin, oil and water...Mix well
Pour into greased baking dishes, I used a loaf pan and a bundt pan
While the cakes are baking make your glaze...
Melt the butter, sugars, and whipping cream together until sugar is dissolved...
Take off the burner and cool for 20 minutes....
Mix in the vanilla and powdered sugar...
Once the bread is cooled you can apply the glaze...
I first cut off the bottom of the bundt cake to make it flat on my plate...I just use a bread knife...

Vincent always calls this "Nin-nints CAKE" 
Yes he talks in the 3rd person and calls himself "Nin-nint"
hilarious....
It makes your bread look prettier than it being lop-sided...
Apply the glaze to your breads...
I applied it slowly to the bundt bread...mainly because I did not want it ALL to drip over the sides...
A lot of it settled in the middle, so I placed a small pumpkin on it!:)
Enjoy these special pumpkin recipes!!! 

I cannot believe Halloween is NEXT WEEK!! Holy COW! I am so excited to take the boys around the neighborhood (or maybe just our cul-de-sac)
Vincent has been working on his "TRICK OR TREAT" it sounds more like "HICK OR PEAT" but whatever they will get the point!!

Happy Monday!!
xoxo

2 comments:

  1. Look delicious Allie! Your little helper is so cute! I love the pumpkin in the center, it is very festive.

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