Pumpkin Fudge

I got this recipe from a girl I work with. It turned out great for me, but for her, not so well. She was not patient enough for it to get to the right temperature. So let this be a warning, patience makes perfect! (Even if it is 10:30 at night) I was told not to make anything for Joey's extended family's Thanksgiving, so naturally I made these. They were the only homemade thing there besides the turkey and red velvet cake, so of course they were a hit!

I just went looking for a picture, but apparently I forgot to take one because I made these late, late at night. So here is a picture of my little crafty project I did instead :)

Pumpkin Fudge

• 3 c. Sugar
• 3/4 c. Butter
• 1-5 oz. can Evaporated milk (2/3 c.)
• 1/2 c. Canned Pumpkin
• 1/2 t. Ground cinnamon
• 1/4 t. Ginger
• 1/4 t. Ground nutmeg
• 1-12 oz. pkg Butterscotch chips (2 c.)
• 1-7 oz. jar Marshmallow creme
• 1 c. Chopped pecans
• 1 t. Vanilla

Butter a 13x9x2 baking dish. In a 2 quart saucepan, combine sugar, butter, evaporated milk, pumpkin, and spices. Bring to a boil, stirring constantly (you don't want the fudge to burn). Reduce heat. Boil over medium-low heat until mixture registers 234 degrees F (soft ball stage) on candy thermometer stirring constantly (about 25 minutes). *I ended up having to turn up the heat because after 30 mins the temperature hadn't moved past 200 F.

Remove from heat and stir in chips until melted. Add marshmallow creme, nuts, and vanilla. Mix until well combined. Pour in pan and spread evenly. Cool at room temperature. Cut in squares, wrap, and store in fridge.

Pumpkin Pancakes!

My mom had made sweet potato pancakes when I was little, so I thought why not get with the season and make pumpkin pancakes? I made them for dinner with some potatoes and turkey bacon.

Pumpkin Pancakes

• 1 1/4 c. All-purpose flour
• 2 T. Sugar
• 2 t. Baking powder
• 1/2 t. Cinnamon
• 1/2 t. Ground ginger
• 1/2 t. Salt
• 1/8 t. Nutmeg
• 1/8 t. Ground cloves
• 1 c. Milk
• 6 T. Pumpkin puree, about 1/2 a can
• 2 T. Butter, melted
• 1 Egg

Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients. Melt butter in a skillet over medium heat. Pour 1/4 cup batter for each pancake. Flip pancake when top starts to bubble. Cook for ~3 minutes on other side.

Recipe from: http://www.howto-simplify.com/2010/10/pumpkin-pancakes.html

Pumpkin Chai Thumbprints

It may be too late for anyone to make these cookies because I can not find the Hershey Pumpkin Spice Kisses anywhere anymore :( I found them at Walmart in late September and haven't seen them since. I am sure they would taste good with the caramel filled Hershey's or with no kiss at all.

These cookies were super moist. I did not let them sit in the fridge long enough and they were a sticky mess to try and put on the tray, especially since I was doing it by hand. They disappeared in a day as well. Luckily I have more kisses so I can make them one more time this season. Unless Joey takes it upon himself to raid my pantry and eat some more.

Pumpkin Chai Thumbprints

• 1 Stick butter, at room temperature
• 1/2 c. Sugar
• 1/4 c. Brown sugar
• 1/4 c. Chai concentrate, I used Oregan Chai, found in the tea section at Walmart
• 1 Large egg
• 1 t. Vanilla extract
• 1 3/4 c. All-purpose flour
• 1/2 t. Baking soda
• 1/8 t. Salt
• 1 t. Pumpkin pie spice
• 24 or more Pumpkin spice Hershey’s Kisses, frozen
• 1/2 c. Sugar and 1 t. pumpkin spice to roll the cookies in before baking

Preheat oven to 325 degrees F.

Combine the butter and sugar a bowl with an electric mixer and cream at medium speed until fluffy, for about 2-3 minutes. Add the egg, chai concentrate, and vanilla, mix until combined. Add the flour, baking soda, pumpkin spice, and salt. Refrigerate the dough for an hour, or more if dough is still really sticky.

Using your hands, roll out 24 or more 1 inch round balls. Then roll in the sugar and spice mixture. Place on tray and bake for 12-15 minutes. 

Unwrap kisses and keep frozen (or else they will melt onto cookie). Remove cookies from oven and immediately place kisses on cookies before cookie starts hardening. Cool and enjoy!

Recipe adapted from: http://passthesushi.com/chai-pumpkin-spice-thumbprints/

 

Pumpkin Cheesecake

This is the first cheesecake I have ever made. I must say I think it turned out wonderfully!

Crust:

• 1 1/2 c. Graham cracker, crumbled
• 5 T. Butter, melted
• 1 T. Sugar
• A dash of cinnamon 

Filling:

• 3- 8oz.pkgs. Cream cheese, softened
• 1 c. Sugar
• 1 t. Vanilla
• 1 c. Canned pumpkin
• 3 Eggs
• 1/2 t. Cinnamon
• 1/4 t. Nutmeg
• 1/4 t. Allspice

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and up the sides of an 8" spring form pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and let sit for 15 mins. Put in the fridge for at least 4 hrs to chill. Remove pan sides and enjoy!

Pumpkin Dump Cake

I thought I would be fancy and do my own version of a pumpkin dump cake, but my cooking skills don’t seem to be advanced enough to make up a baked good recipe yet.  Really what happened is I just didn’t read the entire recipe of what I was supposed to do.

I manged to fix it, but it wasn’t enough for Joey to rave over, so clearly I won’t try my version again. Here’s the real recipe…I suggest you use this and follow the directions and it will turn out great!

http://cookiesandcups.com/pumpkin-dump-cake/

*For the topping I crushed up 8 graham crackers and mixed that with some brown sugar and cinnamon.

**Make sure you pour the butter over the cake mix! That is what I failed to do, so obviously the cake didn’t bake. I had to just mix everything together in the pan and re-bake it. I don’t suggest that.

***I topped it with homemade whip cream. You can never go wrong with that! (Carton of heavy whipping cream with a little bit of vanilla and sugar to taste. Whip it with beaters until it forms peaks. And  make sure you chill the bowl and beaters in the freezer before you make it)