DIY PUMPKIN SPICE RECIPES

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EASY PUMPKIN SPICE COOKIES (CAKE MIX) RECIPE - FOOD.COM



Easy Pumpkin Spice Cookies (Cake Mix) Recipe - Food.com image

In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 4

1 (18 1/4 ounce) box spice cake mix
1 (15 ounce) can solid-pack pumpkin (the small can)
1 cup chopped pecans (optional) or 1/2 cup raisins (optional)
1 cup cream cheese frosting (optional)

Steps:

  • Preheat oven to 350°F.
  • Spray cookie sheets lightly with vegetable spray (Pam).
  • In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
  • Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
  • Bake for 8 to 15 minutes, depending on the size of your cookies.
  • Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
  • Frost, if desired.
  • How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

Nutrition Facts : Calories 66, FatContent 2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 94.7, CarbohydrateContent 11.5, FiberContent 0.3, SugarContent 6.9, ProteinContent 0.8

EASY PUMPKIN PUREE FROM SCRATCH - INSPIRED TASTE



Easy Pumpkin Puree from Scratch - Inspired Taste image

Skip the can and make your own pumpkin puree at home. It’s easy, smells incredible and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”. There’s lots of variety so if you are buying directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes — think butternut, acorn or interesting varieties like honeynut.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield Makes 5 to 6 cups pumpkin puree

Number Of Ingredients 2

1 small baking pumpkin, 4 to 6 pounds
Fine sea salt, optional

Steps:

  • Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
  • Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.
  • Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 49, ProteinContent 2 g, CarbohydrateContent 12 g, FiberContent 3 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg

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EASY PUMPKIN SPICE COOKIES (CAKE MIX) RECIPE - FOOD.COM
In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.
From food.com
Reviews 4.5
Total Time 35 minutes
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  • How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.
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EASY PUMPKIN PUREE FROM SCRATCH - INSPIRED TASTE
Skip the can and make your own pumpkin puree at home. It’s easy, smells incredible and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”. There’s lots of variety so if you are buying directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes — think butternut, acorn or interesting varieties like honeynut.
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