Monday, November 11, 2013

Iced Pumpkin Chocolate Chip Cookies

I thought I would post another pumpkin recipe since this is the time of year when I go a little crazy for anything pumpkin.

This recipe comes from Nestle. They make really good kinds of chocolate chips in my opinion. I especially love their mini chocolate chips because they are great for muffins (like these Pumpkin chocolate chip muffins) and don't sink to the bottom like the regular sized ones.

Iced Pumpkin Chocolate Chip Cookies from: Nestle

2 1/4  cups flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 cup butter, softened
1 cup sugar (I use 1/2 cup regular sugar and 1/2 cup brown sugar)
1 can pumpkin (15 ounces)
2 eggs
1 teaspoon of vanilla
12 ounce package of chocolate chips

1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla

Preheat the oven to 375 degrees. Line cookie sheets with parchment paper or grease them. Mix the flour through the salt together. In a separate bowl-use a mixer to combine the butter and sugar. Add in the pumpkin, eggs and vanilla. Mix in the dry ingredients well and then the chocolate chips. Use a tablespoon of dough for each cookie. Bake for 15-20 minutes. Cool completely and frost with glaze. The recipe says this makes about 5 1/2 dozen. I get about 4 dozen.

Monday, November 4, 2013

Moist Pumpkin Cake with Honey Cream Cheese Frosting

Wow was this good! I think it is the only pumpkin cake I have ever made and I don't think there is a reason to look for another.

The recipe comes from the Lick the Bowl Good blog (which is another awesome blog name). This site has many good recipes and great photos also. She just came out with a cookbook, which I am going to have to order soon.

Moist Pumpkin Cake with Honey Cream Cheese Frosting from: Lick the Bowl Good
1/2 cup butter, melted
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon of salt
1 tablespoon of pumpkin pie spice
2 large eggs
1 1/2 cups of sugar
1 15 ounce can of pumpkin puree

1/2 cup butter, softened
8 ounces of cream cheese, softened
1/4 cup honey

Heat the oven to 350 degrees and butter a 9 inch square cake pan. Mix the dry ingredients together (flour, soda, salt, pumpkin pie spice) and whisk until combined. In a separate, large bowl-mix the all of the remaining ingredients together with a whisk. Once well mixed, add the dry ingredients. Pour into the pan and bake 45 to 50 minutes (do the toothpick test). Cool the cake completely. Mix the frosting ingredients together with a beater (or a whisk,but I prefer the beater)and frost the cake. Make sure you store this in the fridge. It's really dense straight from the fridge and so good!