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Pumpkin Scones with Cinnamon Glaze

Yet another great pumpkin dessert found on Pinterest (from the blog sweetpeaskitchen).

 I made some alterations (suprised, anyone?) to mine but I wish I hadn't this time. I used splenda instead of sugar and the scones weren't very sweet. They tasted more like a shortbread. I only used one of the icing glazes instead of both, and I wish I had used both. Take a look at the ingredients...

Pumpkin Scones with Cinnamon Glaze 

Ingredients

Scones 

2 c all-purpose flour 

1/4 c plus 3 tablespoons granulated sugar 

1 Tbsp baking powder 

1/2 tsp salt 

1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1/4 tsp ground cloves 

1/4 tsp ground ginger 

6 Tbsp cold butter, cut into 1-inch cubes 

1/2 c canned pumpkin puree (NOT pumpkin pie filling) 

3 Tbsp half-and-half 

1 large egg

Glaze #1: Powdered Sugar Glaze

 1 cup plus 1 tablespoon powdered sugar

2 tablespoons milk

Glaze #2: Spiced Glaze 

1 c plus 3 Tbsp powdered sugar 

2 Tbsp milk 

1/4 tsp ground cinnamon 

1/8 tsp ground nutmeg 

1 pinch ground ginger 

1 pinch ground cloves

 

Directions

  1) Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper & set aside.

2) In large bowl (or stand mixer using paddle attachment) stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. 

3) Add the butter & toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

4) In a separate bowl, whisk together the pumpkin, half-and-half & egg. 

5) Fold wet ingredients into dry ingredients, & form the dough into a ball. Pat out dough onto a lightly floured surface & form into a 1-inch thick rectangle about 4 inches by 12 inches. 

6) Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (corner to corner, making four pieces) so you end up with 12 triangular slices of dough. 

7) Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

8) Start the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.

9) While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

YUM! I took these to work and people loved them. They sell a similar version at Starbucks but why pay for one when you can pay about the same for a whole batch to enjoy for a week and to also share with your friends!

*Click HERE to print this recipe from sweetpeaskitchen.

Pumpkin Chocolate Chip Bars-best ever!

This is only the best pumpkin recipe I've yet to make. Hands.down! I made D take some to work, and I took some as well, for the sole purpose of getting them out of the house so that I didn't finish them all off myself! They were THAT good. This recipe was adapted from www.bakeat350.blogspot.com

I was very iffy about mixing pumpkin (which I love) and chocolate (which I also love) together in one dessert, but I heard it was good. Plus, brownie-type desserts are my favorite, so I gave it a shot. I also had to make a few changes to the original recipe list (see footnotes) and it still turned out delicious, and a bit healthier, too!

Pumpkin Chocolate Chip Bars

This was before they went into the oven

Ingredients

2 c all purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter @ room temperature
1 & 1/4 c sugar
1 egg
2 tsp pure vanilla
1 c pumpkin puree (canned pumpkin)
12 oz chocolate chips (11.5 oz bag)

 

* To simplify, I used 1 Tbsp pumpkin pie spice instead of what the recipe called for: 1 & 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp allspice, 1/8 tsp cloves

*To cut the sugar, I used 1/2 c Splenda, 3/4 c sugar

*I only had 1/2 cup + 2 Tbsp butter, so I added 1/4 c canola oil + 1/4 c unsw. applesauce to round it off 

to 2 cups

Directions

1) Preheat oven to 350 & line the bottom and sides of 13x9" pan with foil (you want the foil to come up over the sides so that you can easily remove it from the pan later)
2) Whisk together the dry ingredients: flour, pumpkin pie spice, baking soda and salt.

3) Cream together the butter and sugar on medium-high. 

4) Add the egg & vanilla to the creamed butter/sugar and beat until incorporated. 

5) Do the same for the canned pumpkin/pumpkin puree (may look lumpy-don't worry!)
6) Add the dry ingredients (1/3 at a time) on low speed until just combined. 

7) Stir in the chocolate chips by hand.
8) Pour batter into the prepared pan and spread with rubber spatula until smooth. 

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. 

Cool completely in the pan, then cut into bars!

Fresh out of the oven. I wish I would've taken a picture of the inside! So good!

I wasn't sure how these would turn out  with all of the substitutions (intentional and unintentional) that I made, but they were absolutely amazing!!

*Click HERE to view/print the original recipe from bakeat350

Pumpkin Pie Oatmeal

Just as I promised in the last post, I give you Pumpkin Pie Oatmeal. Sounds too good to be healthy, right? Think again. You will feel like you're having dessert for breakfast. Check out the ingredients-modified from www.goodlifeeats.com.

Pumpkin Pie Oatmeal

 picture from goodlifeeats.com. Isn't it fancy?

Ingredients (my simplified version)

1 packet cinnamon spice oatmeal (mine was lower sugar)

1/4 cup low-fat milk (could technically use water, like oatmeal is usually made)

1/8 tsp vanilla

1 tsp butter

2 Tbsp canned pumpkin/pumpkin puree

*2 Tbsp ground flax seed (optional)

*Chopped pecans/walnuts (optional)

Ingredients (original recipe)

1 cup old fashioned oats, not quick cook

1 Tbs whole flax seeds, optional

2 1/2 Tbs brown sugar, packed

1/2 tsp cinnamon

1/4 tsp allspice

1/8 tsp nutmeg

1/2 tsp lemon zest

1/4 tsp salt

1/2 tsp vanilla

2 tsp butter, softened

3/4 cup pumpkin puree

3/4 cup milk

Directions

1) Mix oatmeal and milk/water together in a ramekin/small microwave-safe bowl

2)  add vanilla, butter, pumpkin & flax (if using) and mix well

3) Place in microwave for 1 minute 30 seconds. 

Stir well, top with pecans, if desired.

*Click HERE to print the original recipe.

You will seriously love this one. Perfect to try on a Saturday morning--it's way quicker than pumpkin pie!

Pumpkin Spiced Oatmeal Cookies

I whipped these up in no time, and they were the perfect snack! They are actually healthy, too! This recipe was modified from SkinnyTaste.com. Check it out!

Pumpkin Spiced Oatmeal Cookies

Picture from www.skinnytaste.com (once again I forgot to snap a pic of mine!)

I took these cookies on a trip and they were a hit! Great aroma, too!

Ingredients 

1 cup all purpose flour

2 cups quick oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tsp pumpkin pie spice

2 tbsp unsalted butter, room temperature

1/2 cup sugar

1/2 cup unpacked brown sugar

1 large egg

6 tbsp canned pumpkin (not pumpkin pie filling)

2 tsp vanilla extract

3/4 cup chopped pecans (optional)

Directions

1) Preheat oven to 350°

2) spray baking sheets with non-stick cooking spray, or line with parchment paper or a silpat.

3) In a medium bowl, combineflour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon

4) In a large bowl, cream together the butter and the sugars on medium speed with electric or stand mixer   

5) Add the egg, then pumpkin, and vanilla extract

6) Stir in the flour mixture until just combined and no streaks of flour remain (if adding pecans, stir in here)

7) Drop dough by tablespoon-full onto prepared baking sheets. 

*Bake for about 10-12 minutes, or until edges are golden brown.
Cool completely on wire rack.

Gina (at skinnytaste.com) has already done all of the math for you. Thank you, Gina!

Here's what she came up with (and this is with pecans):

Makes 32 cookies, 1 tbsp each.  

Servings: 16 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 165.2 • Fat: 6.3 g • Protein: 3.3 g • Carb: 26.3 g • Fiber: 1.6 g • Sugar: 13 g
Sodium: 149.4 mg 

*Click HERE to print this recipe

Just think, if you omitted the pecans like I did (only because I don't like nuts in my baked goods) you saved some calories there. But who's counting anyway? :) I even ate a couple of these for breakfast one day. It was like pumpkin oatmeal to-go! Speaking of pumpkin oatmeal, I've got a good recipe for that coming up soon!

Until the next pumpkin dessert!