Soft pumpkin cookies filled with rum-soaked raisins, pecans, white chocolate morsels, and Buttershots-spiked cream cheese will keep you warm and cozy this fall. They’re even brushed with a thin boozy glaze hot out of the oven, and then again once the cookies have cooled. It’s hard to get enough alcohol in cookie dough without compromising the texture, so it took a variety of approaches to pull it off.
Buy the kids some Oreos; these babies are for you!
4 tablespoons alcohol (I used a mixture of rum and Buttershots)
1 cup powdered sugar
Place raisins and ½ cup rum in a small pan. Bring to a simmer over med-low heat. Cover, reduce to low, and simmer for 5 minutes. Remove from heat and let raisins sit for at least 30 minutes, or until lukewarm. They should be plump and rum should be reduced.
Heat oven to 350 F. Cover baking sheets with parchment.
COOKIE DOUGH: In a large bowl, beat together the butter and sugar until light and fluffy. Add the egg and egg yolk. Beat well.
Add raisins (with the reduced rum), pumpkin, flour, baking powder, baking soda, cinnamon, ginger, salt, pecans, and white chips. Mix until incorporated.
CREAM CHEESE SWIRL: In a small bowl, beat together the cream cheese, sugar, egg white, butterscotch liqueur, flour, and baking powder until smooth.
Add the cream cheese mixture to the dough and fold it in just 6-7 times, leaving big white streaks. Then pull your cookie scoop or spoon through, aiming for a mixture with more dough than swirl. I like to gather a little cream cheese first, then scoop through dough, which puts the pretty swirl on top of the cookie as it bakes.
Bake for approximately 12 minutes, or until the top springs back when pressed. While cookies are baking, make glaze:
GLAZE: Whisk together the alcohol and powdered sugar until smooth. Brush it over hot cookies, then give them another light glaze once they've cooled.
Seductively soft and spicy, impossibly light and fluffy, these elegant cupcakes will look beautiful on your Thanksgiving table this year. Whipped cream cheese buttercream icing is piled high and dusted with cinnamon. Irresistible!
Did you know that there are people who don’t like pie? Honest! (Shaking my head sadly.) Hard-to-please guests will enjoy the simplicity of this dessert and appreciate being given an alternative to traditional pies.
When I first created this recipe it was huge, making 48 cupcakes. I’ve cut it in half for you, but if you are expecting a big crowd (or just big eaters) you can easily double it. I’m all about making 48 at a time and freezing some as soon as they’re cool for later in the holiday season. You can ice them in holiday colors or even with stabilized whipped cream.
I’ve never been too tempted by cake batter . . . until now. (Cookie dough? I’m all over it.) This batter tastes just like pumpkin pie. I know, raw eggs and even raw flour can be risky; it’s a risk I’ll take for this guilty pleasure.
Makes 48 petite cookies. If you have time, double the recipe; they'll go fast!
1 cup (2 sticks) butter, room temperature
1 cup powdered sugar
1 egg yolk
½ teaspoon vanilla
⅛ teaspoon salt
2½ cups flour - DIVIDED
½ cup cornstarch
⅓ cup solid pack pumpkin
2 tablespoons brown sugar
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
White chocolate for decorating, if desired
Heat oven to 350 F.
In a large bowl, beat together the butter and powdered sugar until smooth and creamy.
Add the egg yolk, vanilla, and salt. Mix well, scraping sides of bowl.
Add 2 cups flour (reserve remaining ½ cup for the "filling"), and cornstarch, and mix until completely incorporated.
Remove half of the dough and place it in a small bowl.
To the dough in the large bowl, add pumpkin, brown sugar, ½ cup flour, and spices Mix well.
Roll the vanilla dough out between two large pieces of parchment paper, about ⅛-inch thick, and cut out 6 large circles – about 4-1/2 inches across – using a small bowl, sour cream container, or margarita glass! Place them on a plate and keep them covered with plastic wrap. It’s fine to re-roll the dough as long as you’re rolling it between sheets of parchment. (Alternatively, you can separate the dough into 6 equal balls and roll them out separately between parchment. Any scraps left over are handy for patching up thin spots while shaping pies.)
Separate the pumpkin dough into 6 portions and roll them into balls, then flatten until they're approximately 3" circles.
Working with one piece of each color at a time (keep the rest covered so it won’t dry out) center the pumpkin circle over the white circle. There should be at least ½-inch of white dough showing around the pumpkin. Slowly bring the white dough up the sides. A knife or spatula works very well for this. Don’t worry if it cracks around the bottom edge. This isn’t pie crust! Use your fingers to press and mold the dough (think Play Doh) until it’s fairly straight and even all the way around the top, Press firmly down on the "filling" while you bring the dough around it. The white dough should stick up a little higher than the pumpkin dough.
Crimp the dough all the way around, using the tips of your fingers. Don’t be afraid to press firmly along the sides as you go – this will keep the fluted edge from falling off as it bakes.
With a sharp knife, cut pie into 8 small wedges. Move to an ungreased cookie sheet, spaced at least ½-inch apart. Repeat until the baking sheet is full. The cookies can be quite close together; they don’t spread.
Place baking sheet in the freezer for 15 minutes, or refrigerate for 30 minutes.
Bake for approximately 10 minutes, or until the bottoms are just turning light golden brown. Move to a rack to cool.
When all cookies are cool, add a dollop of melted white chocolate to the top.
This year I’m greeting Fall with hot coffee in one hand and a Pumpkin Pecan Pinwheel in the other!
These aren’t slam-dunk cookies to make in a hurry, no sirree. These are “impress-your-mother-in-law” cookies, not something to throw together before the kids get home from school in an hour.
It’s not that they’re difficult to make – they’re just a little time consuming because this dough must be chilled thoroughly before baking. You’ll have to mix the two batters and chill them for two hours, roll them up together and freeze for one hour before slicing and baking.
In this case, patience will be rewarded with gorgeous spicy pumpkin cookies with a swirl of chewy pecan…worth the effort, right?
The pecan filling is sort of magical. It gets spread out on the rolled up pumpkin cookie dough, and is – well – sloppy looking. Even after being sent to the freezer for an hour time-out, it oozes a bit when you slice the roll, and it’s hard not to think you’ve really messed up. Trust me! The egg whites in the pecan mixture cause it to puff up just perfectly, holding the cookie together in a most delicious way.
The meringue-like filling puffs and fills the spiral.
I like to put a light glaze on the cookies after they’ve cooled. Simply whisk water into 1/2 cup of powdered sugar until it’s fairly thin, then brush it on each cookie. Allow the glaze to dry completely before you put the cookies into an airtight container.
Here’s something I learned about these cookies: THEY TASTE MUCH BETTER THE SECOND DAY! Seriously, they do. Tuck them into an container or put them on a plate and cover them with foil or plastic wrap. The flavors blend and are more intense on Day 2, and they’re also softer. So now I guess what I’m telling you (I know…bossy, bossy, bossy) is that you not only have to plan on having plenty of time to make the cookies, you should plan ahead and make them a day before you need them.
Make sure you toast the pecans; then chop them finely.
Spread the pecan mixture on the rolled dough.
Roll, roll, roll!
Baked to a delicate golden brown.
See? Not hard at all. I’m thinking they’d be wonderful dunked in hot cocoa; I may have to give that a try.
Happy Fall! Hang around, because I’ve had one of those middle of the night brainstorms that may come together soon. Hope so, because it involves apples. And pastry. And caramel. And, hint: it’s not a pie.
I know it’s only August, and in a previous post I may have promised I wouldn’t bring out the pumpkin recipes until Fall.
Our mornings already have a crisp feel to them, and the corn is almost ready to pick, so I hereby officially declare it…
I’ve made pumpkin cookies for years (they’re a big time favorite in my family) but made a few little changes to the recipe today and loved them even more, if that’s possible. The recipe for the icing is very generous, because – well – it “evaporates”. Or something. Let’s just say it disappears before your very eyes, and leave it at that, OK?
You know how I always give you photo after photo of preparation instructions? I’m taking a wild guess that you can beat ingredients together and scoop dough onto a cookie sheet without looking at pictures. If you’re new to this baking business and need help, check out some of my other cookies recipes…most of the steps are very similar.
In other words, I was in a hurry when I was making these, and forgot to take pictures. Sigh. I’ll be making them again in a couple of weeks for my guys to take hunting, but I don’t want you to have to wait that long!
Delightful, soft cookies that are soft and delicate, but rich and flavorful. Makes 3 dozen.
1 cup (2 sticks) butter, room temperature
1 cup sugar
1 cup canned solid pack pumpkin
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon salt
½ cup raisins
½ cup toasted pecans, chopped (please toast them...it adds flavor!)
1½ cups brown sugar
⅓ cup milk
5 tablespoons butter
1 teaspoon vanilla
1¼ - 1½ cups powdered sugar
Pecan halves for decorating, if desired
Heat oven to 350 F.
In a large bowl, beat the butter and sugar together until creamy.
Mix in the egg and pumpkin and beat well. It may look a little curdled - that's normal.
Add the flour, baking powder, baking soda, cinnamon, ginger, and salt. Beat until thoroughly combined.
Stir in the raisins and toasted pecans.
Using a cookie scoop (or a rounded tablespoon) scoop balls of dough about 1 inch apart on ungreased cookie sheet.
Bake approximately 12 minutes. Cookies should be just showing a little brown around the bottom edges. Place baking sheet on cooling rack for a few minutes, and then transfer cookies to the rack to finish cooling.
To make the icing:
In a medium saucepan on medium heat, combine the brown sugar, milk, and butter. Bring to a boil and cook for 2 minutes. Remove from heat.
Stir in the vanilla and 1¼ cups powdered sugar. Whisk vigorously until smooth. Add additional powdered sugar if necessary. Icing should be just thick enough to spread on the top of each cookie without dripping down the sides.
Put a generous dollop of icing on each cookie and top with a pecan if desired. Be careful - icing is very hot! If the icing thickens too much to work with, reheat gently on low heat, adding a little milk if needed.
So it begins. My pumpkins are taking their sweet time this year, and I’m guessing they might not be ripe before the first freeze. Luckily, I have no problem using solid-pack pumpkin. I freeze any unused portion, so nothing goes to waste. I guess I’d better stock up, because it’s going to be nothing but pumpkin recipes on Facebook and Pinterest for the next 4 months!
I promise this is my very last pumpkin-related recipe for the season. Honest! I wasn’t going to open another can of pumpkin until it was time to make pies for Thanksgiving, but the thought of a pumpkin filled cinnamon roll got into my head and wouldn’t leave…and I’m glad I paid attention, because these are so good!
Nothing compares to the fragrance of cinnamon rolls warm from the oven. Except, perhaps, cinnamon rolls with a spicy pumpkin-walnut filling. Add a vanilla glaze dripping down the side, and you have a pastry worthy of company―or an afternoon indulgence for a busy day.
They also freeze well and can be quickly microwaved for an impromptu snack. The recipe makes 20-24 rolls (depending on what kind of pan you plan to use) and just for the record I want you to know I had ONE of them. And then they were gone. So you got the two-thumbs-up seal of approval from my menfolk.
Lightly grease two or three round cake pans or one 12-inch by 18-inch rectangular pan. Feel free to improvise―rolls spaced closely together will rise higher, and rolls placed farther apart in a rectangular pan will be more uniform.
In a large bowl combine water, yeast, and ½ teaspoon sugar. Let the mixture sit until bubbly – about 5 minutes.
In a small bowl combine the buttermilk, ⅓ cup sugar, melted butter, eggs and salt. Whisk together.
Add the buttermilk mixture to the yeast mixture and mix until combined.
Add the flour slowly. (If using a stand mixer, use your dough hook.) Mix for one minute. If you will be kneading by hand, put dough on a floured surface and knead for 8 minutes. If you are using a stand mixer, it will take 5 minutes. The dough should come cleanly away from the bowl. If it doesn’t, add flour a little at a time. This should be soft, elastic dough, but should not be sticky.
Place the dough in a large greased bowl and cover with a clean dish towel or plastic wrap. Allow to rise until double – about an hour.
While the bread is rising, combine all of the filling ingredients in a small bowl and set aside.
When the dough has doubled, punch it down. Working with half of the dough at a time, roll into a 10-inch by 14-inch rectangle, with the long edge facing you. Spread with half of the filling.
Beginning at the long edge facing you, roll the dough, gently pulling towards you as you roll, to keep it snug. Slice into 12 pieces. (If using just two round cake pans, slice into 10 pieces) Repeat with the remaining dough.
Place pieces in greased pan. If using 3 round pans, arrange 8 slices in each. If using 2 round pans, arrange 10 slices in each. For a large rectangular pan, space all 24 slices evenly. Cover and allow rolls to rise for about an hour.
Heat oven to 400 F.
Bake rolls for 17-20 minutes, or until lightly browned.
Cool in the pans on a rack until they are slightly warm, and transfer to a serving platter.
When the rolls are cool, combine all of the ingredients for the glaze, beginning with 1 tablespoon of cream or milk, and mix well. Add additional milk until it reaches the desired consistency. Pour or brush over the rolls.
School is in session, the weather changes, kids don costumes and it’s dark before dinner; all signs that holiday time is right around the corner. Before we know it plans are made, preparations have begun, and Thanksgiving is just weeks away.
Thanksgiving is the perfect occasion for ushering in the holiday season; it’s a time for stories, projects, cooking and sharing. That’s exactly what this post is about. I’ve linked up with 5 other bloggers, each sharing a piece of what the season has to offer. We have humor, thought, family projects and food.
I hope you’ll click on all the links below to see what we’ve all put together for you: Home on Deranged has a family post about the first and last Thanksgiving spent with mom. Kiss My List is sharing a simple but meaningful family craft project that does double duty as Thanksgiving decor. Writer B is Me will share a humorous story about what happens when someone is asked to make the mashed potatoes one too many times. Pink When shares a project you can display for Thanksgiving dinner and guests.
And Baking in a Tornado (the genius behind this group post) will share a recipe for that leftover turkey.
And I, of course, bring you dessert!
It’s so hard to leave room for dessert when your table is groaning with rich Thanksgiving food! My family always had a fairly late dinner, so we’d manage to tuck in a tiny slice of pumpkin pie after the meal, but serious damage to the pies had to wait for breakfast the next day. And oh, it tasted good the next morning.
As much as I love pumpkin pie, sometimes it’s nice to change things up a bit. Here is the dessert I’ll be serving this year instead of pie – Pumpkin Cake Roll with Butterscotch Cream Cheese Filling.
Pumpkin Cake Roll with Butterscotch Cream Cheese Filling
Most people don’t frost cake rolls, but I wanted a whipped cream icing to lighten it up a bit. The leaves were made with white chocolate and a little food coloring. The Pumpkin Roll can be made ahead and frozen…just let it thaw for an hour and smother it with whipped cream before serving. If you don’t think it will be all be eaten right away, I would recommend that you use a non-dairy whipped topping or (my choice) stabilized whipped cream.
I believe this was the first cake I made from scratch. Had it not been foolproof, I probably would be using Duncan Hines mixes to this day – but it was so simple to make, I never looked back. My recipe is really old, and probably adapted from the original Libby Pumpkin Roll recipe. It calls for a 10-inch by 15-inch jelly roll pan. I don’t happen to have one, so I use a larger pan and spread mine a little thinner…and it works just fine!
To make the white chocolate leaves, melt white baking chocolate (if you have candy melts, they’d probably be a lot easier to work with) in three bowls, with just a little bit of chocolate in two of them. Add green and orange Wilton candy coloring to the two small bowls. Note: chocolate does NOT like water, so regular coloring can make it seize up. Use powdered or oil based food coloring! Melt a small amount of dark chocolate in another small bowl if you wish. Put the melted white chocolate on a waxed paper covered baking sheet, drizzle it with the colored and dark chocolate, and spread it out thinly with a spatula, with as few strokes as possible.
Let it harden at room temperature and then cut leaf shapes with cookie cutters. Cut more leaves than you think you’ll need – a lot of them may break! Move the entire sheet to the refrigerator and let it harden completely. Separate each leaf carefully with a small spatula. If you want to shape the leaves, put each one on a square of waxed paper, melt in the microwave for 2-3 second intervals until the leaf is flexible, and shape by draping over scrunched up foil or a spoon handle, or by setting it in a small custard bowl. Chill again and place on cake.
Ready to melt
Mixture of white chocolate colors.
Cutting out chocolate leaves
Too much trouble for you? One word: SPRINKLES. Everyone loves sprinkles.
From my kitchen to yours, have a wonderful, blessed Thanksgiving!
Dump cakes are new to me. Whenever one would pop up on Facebook, I’d just move along because why would anyone want to eat something with the word “dump” in it? Seriously, can you think of a single positive connotation? Besides that, they use a boxed cake mix, which I try to stay away from.
Then I ate a pumpkin dump cake at a club meeting, and was smitten. The flavors, the crunch. (Cue erotic moaning here.)
When I was experimenting with homemade make-ahead cake mixes for my October Food for Thought column (which will be up on October 2) the logical thing to test it on – besides a cake – was a pumpkin dessert. I wheedled the recipe from the lady at club, added pockets of cheesecake to the recipe and used lots of pecans. I also may have topped the warm dessert with a scoop of maple nut ice cream.
And I was, for once, speechless. It was beyond good. My personal preference when it comes to desserts is for something plain. A slice of angel food cake. A brownie. A bowl of ice cream. I have no problem with making complicated recipes – the harder and more involved it is, the more I enjoy the process – but I would rather eat something simple, and this was just so…busy looking.
Honey, let me tell you – looks aren’t everything. The complex flavors will make you weep.
I’m sure I don’t have to tell you how to make the filling for pumpkin pie, right? You just grab a 15 oz. can of Libby’s solid pack pumpkin and follow instructions. Or you buy the pre-made kind in a can. Or you follow your grandma’s recipe with condensed milk or whipping cream and brandy.
The foundation of this dessert is a batch of pumpkin pie filling. Covered with dollops of cream cheesy goodness. Suffocated with a thick layer of dry cake mix. Drizzled with melted butter. Adorned with pecans. What’s not to love?
If you must use a boxed white cake mix, that’s OK. If you would like to make yours from scratch, here’s a small version of my cake mix. You’ll use about 1/2 of this (my cake mix is a little more generous than the packaged kind). Save the rest in an airtight container for your next dump cake, or check out the October Yummy column for the full cake recipe.
White Cake Mix
3 cups cake flour
1/2 cup dry milk powder
1 3/4 cups sugar (I use superfine, but regular is OK)
4 1/2 teaspoons baking powder
1/2 teaspoon salt
Thoroughly whisk together all ingredients. Use half of this recipe for topping a dump cake and store the rest in an airtight container at room temperature for up to 2 months.
Serves 12 A scoop of ice cream is lovely over this warm dessert.
Pumpkin pie filling for one pie
1 8-oz package cream cheese, softened
1 cup powdered sugar
2 tablespoons flour
½ teaspoon vanilla
¼ cup milk
1 package white cake mix, DRY!
¾ cup butter, melted
1 cup (or more) chopped pecans
Heat oven to 350 F.
Grease and flour (I use Baker's Joy spray) a 9x13 cake pan or casserole dish.
Spread the pumpkin pie filling evenly in the bottom of pan.
Cream the cream cheese, powdered sugar, flour, vanilla, and egg together well.
While beating, slowly add the milk a little at a time. You may not need all the milk - it depends on the size of your egg. I use jumbo eggs and 2 tablespoons was just right. The goal is to have the mixture the texture of thick pudding.
Drop the cream cheese mixture in rounded tablespoons over the pumpkin. Take a knife and pull it through gently. You don't want to mix the pumpkin and cream cheese...you just want to have it evenly distributed. Another option would be to put the cream cheese filling in a zipper bag, cut the tip off, and pipe it all over the pumpkin.
Cover completely with dry cake mix.
Drizzle evenly with melted butter.
Sprinkle with pecans.
Bake for approximately 1 hour. Let it cool on a rack and eat it when it's barely warm.
Drop globs of cream cheese mixture over the surface OR use a zipper storage bag with the tip cut off to squeeze it evenly over the pumpkin.
(Yes, I know. I didn’t pull a knife through the cream cheese before I covered it with cake mix. I learn as I go!)
Drizzle with butter
Ready for the oven
I always get excited about new recipes (I wish I could be that passionate about housework) but this one has really stolen my heart. It is my new go-to Fall “company vittles” dessert, and will probably take the place of pumpkin pie for Thanksgiving.
Now that I shared my new addiction with you, may I ask for a favor? Pretty please? I’m one of the top 13 finalists for Blogger Idol, and just finished my first assignment which will go live at noon on Wednesday, October 2nd. Would you please check it out and vote for me? Thank you, Foodie Friends!
Hmmmm. That’s a terrible name for this bread, isn’t it? I mean, it makes me wonder who would eat a pumpkin sandwich! But if I just say “Pumpkin Bread”, people will scroll past my post because everyone has a recipe for sweet pumpkin bread, right?
So, to be specific, this is a yeast bread that is only slightly sweet, and is perfect for sandwiches or toast. It is soft and tender and slices like a dream. I’m super-excited about this recipe and pleased to pass it along to you! It makes three large loaves of bread or two loaves and eighteen rolls. Think THANKSGIVING, folks! These rolls would be a big hit.
My garden was less than cooperative this year. We got loads of potatoes, green beans, peas, and tomatoes, but almost no squash. Usually I have a wheelbarrow full of squash and sugar pumpkins, but this year I got two pumpkins that were the size of my boobs Satsumas, so I had to resort to canned pumpkin. Oh well, it’s lots less work and certainly convenient, though with all the pumpkin recipe ideas I have floating around in my head I’d probably better buy it by the case.
Pumpkin fever is a common malady among foodie bloggers. My first thought goes to sweets, of course: pumpkin cookies, fudge, muffins, sweet rolls, cakes. For grins I’ve been making myself think of non-sugary options, with some interesting results.
That’s the problem with being OCD. If I think of a new idea, it must be tried. That’s why the chickens get fed so many goodies from the kitchen! Last night I was making homemade egg noodles for a chicken soup (no, not MY chickens, thank you very much) and was compelled to add pumpkin to the noodle mixture. That was a winning idea and the guys gobbled them up with gusto, which tickled me; I love sneaking vegetables into food undetected.
Pumpkin Rolls – perfect for Thanksgiving!
We ate the pumpkin rolls with the soup, and between the three of us made a serious dent in eighteen dinner rolls. Even if you’re a yeastophobe (and yes, Baking In a Tornado I mean you) you really should give this recipe a try. It’s not that hard, honest!
A beautiful light orange bread that slices beautifully. Great for sandwiches or toast. Makes 3 large loaves or 2 loaves and 18 rolls.
2 pkgs active dry yeast
⅓ cup very warm water
pinch of sugar
1½ cups boiling water
6 tablespoons butter
½ cup molasses
1 cup wheat flour
1 cup solid pack canned pumpkin
7-8 cups all-purpose flour
1 tablespoon salt
In a small bowl, combine the yeast, ⅓ cup warm water, and sugar. Let it sit until bubbly (about 5 minutes)
In a large bowl (preferably using a stand mixer) combine the boiling water, butter, and molasses until the butter is melted.
Add the wheat flour, eggs, yeast mixture and pumpkin. Mix well.
Add 3 cups of the all-purpose flour and the salt. Mix very well for several minutes.
Slowly add 4 cups of all-purpose flour, one cup at a time, mixing continuously.
The goal is to have dough that is soft but not sticky. It should come cleanly away from the side of the bowl. Add flour if necessary, a little at a time. If you are kneading by hand, this can be done by kneading for 6-7 minutes on a heavily floured surface. If you are using a stand mixer with a dough hook, add any additional flour as you knead for 5 minutes.
Place dough in a very large greased bowl. Cover with a clean cloth and let it rise until doubled, at least an hour.
Prepare bread pans by greasing generously (or spraying with a flour/oil mixture like Baker's Joy.)
Punch the dough down and form into loaves or rolls and place in pans. Cover and let the dough rise until doubled.
Heat oven to 375 F.
Bake rolls for 20 minutes, or until just beginning to brown. Bake loaves for approximately 40-50 minutes. The top should be a dark brown.
Allow the loaves to rest in their pans on a cooling rack for a few minutes, then dump them out on their tops to cool.