Pumpkin Chocolate Chip Cookies

This recipe came about by pure accident and I am excited about the results!  I had set out to make a pumpkin cookie with a Hershey’s Kiss on top — just like the Peanut Butter Kiss cookies.  I made the dough and it was too sticky to shape into balls and so I added flour but that didn’t help and I could really taste the flour, so I threw the dough out.  I made a second attempt and adjusted the ingredients, but it was still to sticky and I didn’t want to throw it out, therefore I added chocolate chips and baked them.  I thought that at least my kids could eat them when they got home from school.  I pulled them out of the oven and let them cool…. of course I had to see what they tasted like! Oh my stars!!!!! They are so delicious that I stopped my baking right then because I found the perfect pumpkin cookie.  It is nice and crispy, not cakey like other pumpkin cookie recipes I have run into.  This is a winner!  My kids like them better than my regular chocolate chip cookies, and that is saying a lot!

Pumpkin Chocolate Chip Cookies

1/2 C Pumpkin Puree

1/2 C shortening

1/2 C sugar

1/2 C brown sugar

1/2 tsp salt

1 tsp baking soda

3/4 tsp pumpkin spice

2 C flour

1 egg

1 C semi-sweet chocolate chips


1.  Cream shortening, pumpkin, sugars, and pumpkin spice together.

2.  Sift flour, salt, and baking soda into a bowl.  Pour flour mixture into creamed mixture and mix together.

3.  Beat in egg.  Add chocolate chips and stir.

4.  Drop dough onto cookie sheet and bake at 375 for 12 to 15 minutes.

Pumpkin Casserole

So I put my kitchen to the test with this recipe, cooking dinner in a pumpkin.

1 Medium pumpkin
1 Onion, chopped
2 Tbs vegetable oil
2 lbs ground beef
2 Tbs soy sauce
2 Tbs brown sugar
1 can of sliced mushrooms drained (4 oz can)
1 can cream of chicken soup
3 1/2 cups of cooked rice
1 can (8 oz) sliced water chestnuts, drained

Preheat to 350°. Cut off the top of the pumpkin and clean out the seeds and pulp.

Sautee onions in the oil and add meat and brown it. Drain the grease.

Add the soy sauce, brown sugar, mushrooms and the soup. Simmer 10 minutes stirring occasionally, add cooked rice and water chestnuts.

Spoon mixture into the cleaned pumpkin shell. Replace the pumpkin top, and place entire pumpkin with the filling on a baking sheet.

Bake for 1 hour, or until the inside meat of the pumpkin is cooked. I removed the pumpkin top and sprinkled some shredded cheese on the top of the casserole and left the pumpkin top off to allowed the cheese to melt for another 5 – 10 minutes. When done, put the pumpkin on a plate and serve the meal.

For your vegetable you can scoop out the cooked pumpkin and serve.

I scraped the sides of the pumpkin and cut it into pieces and added it to the rice mixture. I also had to cook the pumpkin for more like an hour and a half.

Update 10/1/11: I made these muffins this morning for my son and his birthday party sleep over friends, using the 2 ingredient pumpkin cake recipe. These worked really well for muffins! They ate them up in no time. This has become my favorite pumpkin recipe (on the quick and easy side at least.)


As Amy mentioned I have been sick this past week, and my taste buds have been on the fritz the last couple of days. I tried to make a short cut to a recipe for a pumpkin risotto I’ve had for years, but it either failed or I just couldn’t taste it well enough. So I’m putting that recipe on the back burner for now and may come back to it again later.

So because I failed at one recipe already, and am lacking spunk and energy to do much of anything else, I found this really quick and easy 2 ingredient pumpkin cake recipe. The reviews I read were good, but many reviewers chose to add some eggs, or a bit more sugar, and one said it was so thick she could barely manage to spread it into a pan. But I went ahead and tried it anyway, and it turned out beautifully! I am surprised these people felt they needed to add eggs and sugar especially. The cake baked up perfectly and I live at 3,250 ft!. It was plenty moist and it wasn’t too thick for the pan, and it was just right in the sweetness.

So here it is, with a few add-ins:

2 Ingredient Pumpkin Cake

1 – 18.25 oz yellow cake mix (I used Duncan Hines Moist Deluxe Classic Yellow – I have read you can use a spice cake, or chocolate cake mix)
1 – 15 oz can of pumpkin puree (I also had just a bit – maybe 1/4 C – left over pumpkin I added in with the can as well)

I added some spices: (If using a spice cake do not add in the spices)

1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger

I also added 3/4 C mini semi sweet chocolate chips

Preheat oven to 350°.  In mixing bowl add cake mix and spices, mix them in well and then add the pumpkin. Mix together and add chocolate chips. Mix and pour in prepared cake pan (choosing size, type and cook times on the back of the cake mix box.) I used a bundt cake pan and baked it for 25 – 30 minutes.

I also read this works well as cookies too.

Pumpkin Alfredo Pasta

My family loves Alfredo pasta and I thought I could add pumpkin to it and it would taste good…. I was right!  I only added a 1/4cup of pumpkin to my Alfredo sauce, but if you would like a little more pumpkin kick I think you could add a 1/3 or 1/2 a cup.  I think I will try that next time.

I don’t usually put onions in my meat mixture but I did this time and my 8 year old said, ” you can’t trick me into eating onions.”  I chuckled to myself because he ate the pasta up, but there was a little pile of onions left on his plate.  In all, I would say this recipe is a winner — except for the onions. 🙂

Alfredo Sauce:

1 C Heavy whipping cream

1/4 tsp pepper

2 T butter

1/4 C pumpkin puree

1/2 C Ramono or Parmesian cheese (freshly grated)


1.  Melt butter in a sauce pan over low medium heat.

2.  Add whipping cream, pepper, cheese and pumpkin.  Stir with whisk until cheese is completely melted — don’t let it boil.

3.  Take off heat and set aside.

Meat mixture:

1 lb. mild Italian sausage

1 T butter

1 medium onion, diced

2 cloves garlic


1.  Melt butter in large skillet and add onions and garlic.  Cook until soft but don’t let them turn brown.

2.  Put sausage into skillet with onion and garlic mixture.  Brown the meat.

3.  Take meat mixture off the stove and add the alfredo sauce in to it.

4.  Put a box of your favorite pasta, cooked into the meat and alfredo mixture.  My families favorit is bowtie but I used Penne this time.

Pumpkin Chili

Amy pinned this recipe for me on pinterest and I thought it sounded, oddly enough, pretty good. I love chili anyway and love to make it during the winter a lot. So I thought this would lend another version to our frequent chili dinners during the holidays. The blog I got this from suggested making it for Halloween night before trick or treating.

I made this last night and even my little ones, who are less than enthusiastic about eating anything other than pizza and mac ‘n cheese thought it was pretty good. I thought it was very delicious and it doesn’t have a really strong pumpkin flavor, so you are getting a full chili flavor with just a slight “umph” from the pumpkin.
I have also included a recipe for Creamed Corn Cornbread.

Pumpkin Chili

Serves 8
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans, drained
1 – 15 oz can light red kidney beans, drained
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 to 2 teaspoon chili powder, or to taste
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano

1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer for at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6- 8 hours, or high for 4 hours.

Creamed Corn Cornbread

1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1-14.5 oz can of creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend

Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.

Some tips from me:

* This is a fairly sweet cornbread, so if you prefer yours to be less sweet just cut the sugar back to about 1 1/2 Tbs.

* You could also get away with using a whole can of corn if you wanted to double this recipe. The original recipe only asked for 3/4 C cream corn. But many of the reviews suggested using a whole can.

Hope you enjoy this recipe, I sure did.

I found this recipe here, and I didn’t make any significant changes to the recipe — it is absolutely delicious just the way it is!  It tastes just like pumpkin pie and you could even put pieces of pie crust in it right after it finishes in the ice cream maker and before you put it in the freezer.  This is an easy but impressive dessert that people will oooo and ahhh over!

Pumpkin Ice Cream

Pumpkin Ice Cream

1 cup pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg

1.  In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. (I refrigerated my can of pumpkin puree until I needed it and so I was able to skip this step.)

2.  In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

3.  In a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

4.  Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes.(I didn’t understand the clear trail, so I set my timer for 5 minutes and stopped cooking it when the timer went off.) Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

5.  Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

6.  Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.  Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Christy suggested that I give this pumpkin cheesecake recipe a try and so, for the first time, I used my spring form pan.  I was able to find pumpkin puree but my jaw dropped when I saw that it cost $4 a can!  When the holidays roll around I am sure it will be cheaper — I am going to stock up this winter.

Since we decided to make September our pumpkin month I have been finding a lot of recipes with pumpkin!  I am excited about all of the variety!  We our going to try to touch on every type of food that is out there.

Pumpkin Cheesecake W/ Chocolate Crust

Pumpkin Cheesecake W/ Chocolate Graham Cracker Crust

2 sleeves of chocolate graham crackers (10 oz.), finely chopped (I did it in my food processor)

1/4 C sugar

1/2 C butter, melted

1 1/2 C canned pumpkin puree

1/2 C light brown sugar

3 eggs, slightly beaten

5 ounces evaporated milk (about 1/2 cup and 1 Tablespoon)

1 tsp vanilla

1/2 C sugar

1 Tbs cornstarch

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves


3-8 ounces mascarpone or cream
cheese, softened (24 oz cream cheese)

1.  Preheat oven to 350°. Mix chocolate graham cracker crumbs, sugar, and melted butter. Press mixture firmly onto the bottom of a 9-inch springform pan. Bake until crust is set, about 10 minutes. Remove from oven and cool crust completely.

2.  In a bowl, stir together pumpkin,brown sugar, eggs, evaporated milk, and vanilla. Set aside and in a seperate bowl beat together cream cheese, 1/2 cup sugar, corn starch, spices, and salt. Beat on high speed until smooth. Take out 1/4 of the cheese mixture and set aside for topping.

3.  With mixer running at low speed, add pumpkin mixture to the cheese mixture and mix until combined and smooth.

4.  Place springform pan with prepared crust on a baking sheet (in case it leaks). Pour pumpkin mixture into pan. Drop
dollops of the reserved cheese mixture over the pumpkin mixture. I learned the hard way that you need to warm the reserved cream cheese mixture — pop it in the microwave for about 20 seconds.  Use a knife to gently pull the cheese dollops through the pumpkin to make swirls.

5.  Bake at 350° for 50-60 minutes, or until center of cheesecake is just set. Remove from oven and cool for 30 minutes. Cover and chill for a couple of hours. Remove sides of springform pan to serve.

Spicy Pumpkin Chowder

Spicy Pumpkin Chowder
Makes about 14 cups of chowder

6 slices of bacon
2 Tbs butter
1 medium onion, chopped
1 rib celery, diced
3 small fresh sage leaves, finely chopped (or 1//2 tsp dried sage)
1/2 tsp garlic powder (or 2 cloves garlic, minced)
1/2 C dry white vermouth
3 medium Yukon gold potatoes, unpeeled, cut into 1/2-inch cubes (about 3 cups cubed)
2 10 ounce packages frozen corn
4 C chicken broth (or more for thinner soup)
2 15 ounce cans unsweetened pumpkin puree
1/4 tsp red or cayenne pepper, or more to taste
Salt and freshly ground black pepper to taste
1 C half-and-half, optional

Chop 2 slices of the bacon and cook in a large pot over medium heat until bacon is lightly browned. Add 2 tablespoons of the butter, the onion, celery, sage, and garlic. Cook, stirring frequently, until onion and celery have softened, about 10 minutes.

Add vermouth and boil briefly as you stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Add potatoes, corn and 4 cups of chicken broth and bring to a boil. Lower heat to a simmer and cook until potatoes are slightly tender bit not mushy, about 10 minutes. while the soup simmers, shop remaining bacon and cook (in the microwave, oven, or skillet) until crisp. Drain, crumble, and set aside.

In a saucepan, mix the pumpkin, red pepper, salt and pepper and heat through. Add to the corn and potato mixture and stir to blend. Taste for seasoning, adding additional salt, pepper, or red pepper if desired.

If you prefer a thinner soup, add a additional cup of broth and heat through. For a richer soup, add 1 cup of half-and-half. Ladle into warm bowls and sprinkle with bacon bits. Serve hot.

** I really veered from this recipe tonight. It was 65° and drizzling today so which made for a perfect day to make something like this, but I didn’t quite have all the ingredients. I only had creamed corn so I threw that in. I didn’t have the vermouth, so I just eliminated it. And I only had 1 can of pumpkin, so I didn’t quite have the full amount. But it was still very tasty, probably the best it’s tasted since I’ve been making this recipe. Go figure . . .

I live in a little town with three grocery stores — I went to two of them and neither had pumpkin puree.  For this reason I decided to make something that didn’t call for any pumpkin!  My family loves rice crispy treats so I knew this recipe would be a big hit.  The treats have a yummy taste that I just can’t put into words but I can tell you that it won’t disappoint.  I slightly modified the recipe but the original can be found here.

Pumpkin Spice Rice Crispy Treats

1/2 C butter

16 oz. mini marshmallows

1 tsp Pumpkin Pie Spice

7 C rice krispy cereal

1. Melt butter in a large sauce pan over medium heat.

2. Put marshmallows in pan and Pumpkin spice.  Stir until marshmallows are completely melted.

3. Take pan off heat and add rice crispy cereal.

4. Spray a 9×13 pan and put rice crispy mixture in it and spread it out.  I let it cool for an hour before I cut it.

I decided to start the month off with a pumpkin staple, outside of pumpkin pancakes that is (which may be coming later)- pumpkin waffles.
These are not made as often as one would like in our house, because I don’t like waiting around for each individual waffle to cook, but this recipe is really good. It comes from Gourmet magazine, 2000, which sites Cafe 222 in San Diego as the place to go for these incredible waffles.

Pumpkin Waffles
Adapted from Cafe 222

Makes 12  (4-inch) waffles. The recipe says it seems to work best with the Belgian waffle iron.

2 1/2 C  all-purpose flour
1/3 C  packed light brown sugar
2 1/4  tsp baking powder
1 tsp  baking soda
1/2 tsp  salt
2 tsp  ground cinnamon
1 tsp  ground ginger
1/4 tsp  ground cloves
4  large eggs
1 C  whole milk
1 C  well shaken buttermilk
1 C  canned solid-packed pumpkin (not pumpkin pie filling)
3/4  stick (6 Tbs) unsalted butter, melted
Vegetable oil for brushing on waffle iron

Preheat oven to 250°F and preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk eggs in a large bowl until blended then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron light with oil and spoon batter (about 2 cups for 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp.

One response »

  1. Amy, you CAN trick K. into eating onions! Just puree them and add them to the sauce. He’ll never know! Wish I was daring enough to try your entrees with pumpkin. I did buy a can of pumpkin and I’m anxious to put it to use!

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