This and that: Pumpkin cookies
Showing posts with label Pumpkin cookies. Show all posts
Showing posts with label Pumpkin cookies. Show all posts

Thursday, November 7, 2013

Pumpkin Chai Biscotti ~ #fillthecookiejar



It is time to Fill the Cookie Jar again.  Mine is getting down to the bottom, so it worked out perfect.  This  month's theme is Thanksgiving.  When I think of Thanksgiving, it is a time of being thankful... Can I be thankful that we don't have snow yet... Well I am, there is snow all around us but thankfully we have only received a small dusting but I do know that there is more to come.  Even though I am thankful that we don't have any snow, I am thankful of the season and the nature that is given to us.. the splendid colours of the fall with the dusting of snow.. Beautiful.

But .... I am getting a bit sidetracked as the snow and the seasons have nothing to do with cookies and I need to Fill the Cookie Jar.  This group was started by Cynthia from Feeding Big .  Each month we are given a theme and we can decide to accept this challenge or not.  As I said before this month theme is Thanksgiving.  When I think of Thanksgiving I think of turkey, dressing and all the fixing ~ Well I didn't think that would make a great cookie but pumpkin pie is a part of Thanksgiving and you need cranberries when you eat your turkey and that is something that I can work with.

I have always wanted to make biscotti and my BBF Marlene from Nosh My Way made some Cracked Pepper Chocolate Chunk Biscotti for one of the Fill the Cookie Jar months and it just made me want to make them even more.  I love biscotti and it is a cookie that is great for dipping either in tea, coffee or hot chocolate.  So, I decided this month I was going to make some with Pumpkin, Chai and Dried Cranberries... They turned out wonderful and every day they even taste better as they get crunchier and the flavours mesh together.  This recipe was adapted from a basic biscotti recipe that I found on  Allrecipes.com.

Pumpkin Chai Biscotti
adapted from Allrecipes.com 


Ingredients:
1/4 cup vegetable oil
3 eggs
1 cup sugar ( I use Morena Pure Cane Sugar)
1 cup pumpkin
3 1/4 cups all purpose flour ( I used 1 1/4 cup white whole wheat and 2 cups white flour)
1 tbsp baking powder
1/8 cup spiced chai instant powder ( I used Dove Chocolate Discover Spiced Chai)
3/4 cup dried cranberries
coarse sugar (optional)

Salted Caramel Icing (optional)
2 tbsp butter
3 tbsp milk
1/2 cup brown sugar
1 tsp vanilla
1/2 cup icing sugar
1/2 tsp salt

Directions:
Preheat oven to 375 degrees
In mixing bowl, mix together vegetable oil, eggs and sugar.  Add pumpkin and mix well.
In separate bowl mix flour, baking powder and chai powder.
Mix flour mixture into egg mixture until it makes a heavy dough.
Mix in cranberries
Divide dough into two piece and roll out on greased cookie sheet * to the length of the cookie sheet and about 5 inches wide and 1/2 inch thick
Sprinkle with coarse sugar.
Bake at 375 degrees for 25 to 30 minutes until golden brown.
Once baked cool off slightly until you are able to cut.  Cut crosswise into 1/2 inch slices.  Places slices back on cookie sheet cut side up.
Place bake in oven and bake for another 8 to 10 minutes each side, until lightly toasted.
Once toasted, cool.
While cookies are cooling make Salted Caramel Icing:
In sauce pan melt butter, add milk and brown sugar and bring to boil.  Boil for 1 minute. Remove from heat
Add vanilla and icing sugar and mix well.
Drizzle over top of cookies.

Enjoy with a cup of Chai Tea
Writer's Notes:
* I used my baking mats and the cookies stuck slightly to it... I just needed to use a spatula.  Next time I will try parchment paper or a greased cookie sheet to see if it makes any difference.
~ my cookies weren't that hard.  I am thinking after the initial baking it would be better to lower the temperature and leave them in the oven longer or let them dry slightly in the oven when turned off.  Anyone have any suggestions?  They still tasted good but weren't as crunchy as the biscotti I have bought. Everyone that tried them at work said they were good.

Last month I Filled the Cookie Jar with Cobweb Cookies (AKA Lace Cookies).

If you would like to join our group, head over to Feeding Big and fill out  this form.







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Thursday, October 4, 2012

Pumpkin, Biscoff YUM and in a Cookie.....

When I saw this recipe on last week's Foodie Friends Friday Linky Party... I just knew that I had to make them.  For one thing they had pumpkin, second biscoff and then third I can add whatever my little heart desired to make them mine.  They had everything I loved in a recipe.  And I had to make them right now, no waiting, no hesitating but right now... But first I need to make a quick trip to the grocery store to find some Hershey Pumpkin Spice kisses as that is what I wanted to put on them for sure.... Well, the grocery store didn't have them and I really didn't want to run 14 miles to Wally-world to get them so I thought I would stop in Shopko to see if they by chance had them... SCORE! they did... I did have to buy more then one package and a few other candies... Harvest M&M's and Candy Corn M&M's but those will be used for the next great discovery..
Onto where I found these great morsels... I found them at Cooking to Perfection.

Pumpkin Biscoff Cookies/ This and That #pumpkin #biscoff #cookies

Pumpkin Biscoff Cookies
adapted from Cooking to Perfection
Ingredients:
1/2 cup unsalted butter, room temperature
1/2 cup biscoff spread
1/2 cup granulated sugar
1/2 cup turbinado sugar ( I didn't have any brown sugar)
1 egg
1 tsp vanilla extract  
1 cup Pure Pumpkin
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
2 cups all purpose flour
1/2 tsp salt
optional:
dried cranberries, white chocolate chips, milk chocolate chips, pumpkin spice kisses
Icing:
4 oz cream cheese
2 tsp butter
3/4 cup powdered sugar
1 tsp Oregon Chai Tea Latte Concentrate

* note links on some of the ingredients are so if you haven't seen these ingredients you would know what to look for, they are not where I buy them from.

Preheat oven to 350 degrees.  Line cookie sheets with baking mats or parchment paper.
In mixing bowl, add butter, biscoff spread and sugars, cream for 1 -2 minutes until light and fluffy. Add egg and vanilla and beat well.  Mix in Pumpkin making sure to scrape sides and mix thoroughly.
In separate bowl  mix cinnamon, pumpkin pie spice, salt and flour.  Add dry ingredients to pumpkin mixture and blend until just combined, do not over mix.  Add optional ingredients of cranberries, white and milk chocolate chips.
I added the cranberries and white and milk chocolate chips to half the mixture and left the rest as original.  Drop large tablespoon size dough onto cookie sheet.  Bake at 350 degrees for 10-11 minutes until set (they should not be brown).
If using kisses, unwrap kisses before cookies are ready to come out of the oven and once out place on top of baked cookie pressing slightly. Do this while warm or they won't stay on cookie.  I use the original mixture for the cookies with the kisses on.
Mix icing ingredients together until thoroughly mixed.  Place small amount of icing on top of cookie once cooled.  I iced the plan and some of the cookies that I put the dried cranberries and chips in.  Enjoy, I bet you can't eat just one.

Pumpkin Biscoff Cookies/ This and That #pumpkin #biscoff #cookies


Pumpkin Biscoff Cookies/ This and That #pumpkin #biscoff #cookies


   Til next time <3 <3 <3 Marlys