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

Glaze:
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.

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

Frosting
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!

Pumpkin Scones

I 

I love anything that has pumpkin in it and who doesn't like a good scone? I guess these are supposed to be like the ones at Starbuck's, but since I hate their coffee and think they are over priced, I have rarely been there.  This is another good recipe from Anna at Cookie Madness

Pumpkin Scones From: Cookie Madness

2 cups of flour
7 tablespoons sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons of butter, cold
1/2 cup canned pumpkin
3 tablespoons of half and half or cream
1 egg

Glaze
1 cup powdered sugar
2 tablespoons of milk

Spiced Icing
2 tablespoons of butter, melted
1 cup powdered sugar
2 tablespoons of milk
1/4 teaspoon cinnamon
1/8 teaspoon of round nutmeg
Pinch of ground ginger
Pinch of ground cloves


Preheat the oven to 425 degrees. Mix the flour through the spices together. Cut in the butter until you have coarse crumbs. Separately mix the pumpkin, half and half and egg together. Add the dry mixture into the pumpkin mixture until it forms a ball. Pat the dough on a floured surface into a 1 inch thick circle or rectangle and cut into 6 triangles. Bake on a parchment lined cookie sheet for 14-16 minutes. Cool.
Mix the glaze and brush on the cooled scones. Allow the glaze to set. Mix all of the icing ingredients together and drizzle over the scones and allow to set.

Linking up to: Breakfast Ideas Monday and Sweets for a Saturday

Pumpkin Chocolate Chip Muffins

My oldest sister gave me this recipe many years ago and I love it. These are moist and a good treat any time of the day. I guess you could eat them for breakfast because pumpkin is good for you, right?!? And who couldn't use a little chocolate?

Pumpkin Chip Muffins

4 eggs
2 cups of sugar
16 ounce can of pumpkin
1 1/4 cup vegetable or canola oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon of cinnamon
1 teaspoon of salt
12 ounces mini or regular chocolate chips

Preheat the oven to 400 degrees. Grease or line with liners, 24 regular muffin cups. Beat the eggs, sugar, pumpkin and oil together.  In a separate bowl mix the dry ingredients ( the flour through the salt). Add to the wet mixture and then add the chips. Place in the muffin cups and bake for 16-20 minutes.

Linking up to:
Sweets for a Saturday
Breakfast Ideas Monday