Day Eight: Pumpkin Scones Recipe

The Day 8 recipe of the PammiCakes 12 Days of Christmas Indulgences is for Pumpkin Scones!  For me, pumpkin flavored treats isn’t just for the Fall.  In my house, we enjoy pumpkin flavor into the winter months.  Pumpkin is always spiced with the warmest of spices, such as cinnamon, nutmeg and cloves, which is perfect for winter too. 

 

These scones are beautiful and delicious.  The scone is crispy on the outside and soft on the inside.  Plus, they are topped with a sweet and spiced frosting.  Have these for an indulgent breakfast or as an afternoon snack. 

Pumpkin Scones Recipe

Recipe adapted from Sweet Pea Kitchen
Makes 12 Scones
Preheat oven 425^o

For the Scones:

2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons heavy cream
1 large egg
 
For the Powdered Sugar Glaze:
1 cup plus 2 tablespoon powdered sugar
2 Tablespoons milk
 
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Preheat the oven to 425^o. Line a baking sheet with parchment paper and set aside.

 
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.   Add the butter and blend it  into the flour mixture with your hands.  Then, mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, heavy cream and egg.   Fold wet ingredients into dry ingredients, and form the dough into a ball.  Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches.  Use a large knife to slice the dough making three equal portions.  Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.  Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, spread the plain glaze over the top of each scone. Allow to firm.

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Day Two: Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread Recipe

For Day 2 of the PammiCakes 12 Days of Christmas Indulgences I bring to you Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread.   

Oh boy, this pumpkin bread recipe sure is a treat!  If the cinnamon swirl isn’t calling your name, the chocolate chips scattered through each bite will.  This bread is extremely moist with a crunchy cinnamon sugar top.  Imagine having this special bread on Christmas morning after opening all of the gifts under the tree.  

These loaves would also be wonderful gifts for neighbors, party hosts, teachers, holiday baskets, etc.  But don’t worry, this recipe makes two loaves, so you can keep one for yourself! 

Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread Recipe

Recipe from Keep It Sweet

Makes 2 loaves

Preheat Oven 350^o

3 cups sugar

3 1/2 cups flour

1 teaspoon nutmeg

2 teaspoons cinnamon

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup oil

2 cups pumpkin puree (not pumpkin pie puree)

2/3 cup water

4 eggs

4 ounces semi-sweet mini chocolate chips

3 tablespoons cinnamon sugar (Mix your own or use pre-mixed)

In a large bowl, mix sugar, flour, nutmeg, cinnamon, baking soda and salt.  Set aside.

Next, mix oil, pumpkin puree, water and eggs.  Slowly incorporate the dry ingredients in with the wet ingredients until the batter is well incorporated. 

Spray two 2 pound loaf pans with cooking spray.  Fill up the pans halfway with the batter and sprinkle with the cinnamon sugar mixture and mini chocolate chips.  Pour the remaining batter into the two loaf pans, filling the pans about 3/4 of the way.  Sprinkle the tops with additional cinnamon sugar and chocolate chips. 

Cook the breads about an hour.  Depending on your oven, it might take more time.  After an hour remove from the oven and use a toothpick to test if the bread is cooked.

Tips:

1)      I actually do not have two loaf pans, so I made one loaf and a dozen muffins!  They are just as delicious in the muffin form. 

2)      This recipe would be excellent without the chocolate chips, if you wish to omit them. 

3)      Walnuts or pecans would also be excellent added into this bread.

Pumpkin Pancakes Recipe

Pancakes are so fun and versatile.  So many different flavors can be added to pancakes to spice up any breakfast {lunch or dinner}.  Pumpkin is a very popular fall flavor, and when fall comes along, I love to incorporate it into any recipe I can for a special treat. 

These pumpkin pancakes are hearty with wheat flour, yet fluffy and delicate.  The pumpkin puree definitely keeps these pancakes moist and delicious.  I topped these pancakes with butter and maple syrup.  If you really want to get fancy, a dusting of cinnamon and/or powdered sugar would probably be pretty amazing too!

Pumpkin Pancakes Recipe
Makes 8 pancakes

1 ½ cups whole wheat flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
Dash of nutmeg
1 egg
1 teaspoon vanilla
1 cup milk
8 tablespoons pumpkin puree

Sift together all dry ingredients into a large mixing bowl.  Combine egg, milk, oil, vanilla, and pumpkin puree in a small bowl.  Add wet ingredients to large bowl with all dry ingredients.  Measure out batter onto a hot griddle that has been greased.  Cook on both sides until golden brown.

Serve with warm maple syrup.

Pumpkin Whoopie Pies Recipe

Whoopie pies are a fun dessert.  The cake-like cookies sandwiching a creamy filling makes everyone feel like a kid again.  Chocolate whoopie pies are a favorite for many, but it is always fun to take a classic and use seasonal flavors to create a new indulgence. 

My mother found this recipe a few years ago in a magazine and we all fell in love with them.  The little pumpkin cakes with a touch of cinnamon, surrounding the smooth cream cheese frosting are my kind of sandwich!  I recently made these for the Patriots tailgate and they were the perfect way to end our BBQ before heading into the stadium. 

Pumpkin Whoopie Pies Recipe

Recipe by Every Day with Rachael Ray

Makes about 2 dozen assembled whoopie pies (Depending on how large you make them)

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1-2/3 cups flour

4 ounces cream cheese, chilled

1 cup confectioners' sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using a cookie scoop or tablespoon, drop mounds of batter, spaced evenly, onto each baking sheet. Try to make them all the same size.  Bake until springy to the touch, about 8-10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of half cakes with the cream cheese frosting. Top each with another cake.

Tips:

1)      To ensure that the cookies are all the same, I used my 1 tablespoon cookie scooper.  This was a time saver, plus it created these adorable mini whoopie pies that were all the perfect size.

2)      I doubled my filling recipe.  I wanted there to be a thick layer of cream cheese frosting in each of the pies.  The frosting filling is my favorite part!  (1 stick of butter, 8 ounces of cream cheese, 2 cups confectioner’s sugar, 4 pinches of salt and 1 teaspoon of vanilla)

3)      These cakes sometimes get sticky.  So when I pack them up, I divide each layer with wax paper.

Pecan-Topped Pumpkin Bread

I live in New England and Spring is fast approaching (hopefully!), so I was in the mood to bake for the last time this winter with pumpkin.  I needed to get my pumpkin fix in before the warm weather arrives.  This bread is so moist and delicious.  The recipe makes two loaves which is a treat because you are still putting in the same effort and time for baking one loaf, but you get the added bonus of two!  You can freeze the second bread or bring it to a friend as a gift.  We had made plans to get together with my sister and brother-in-law, so we brought our extra pumpkin bread down as a surprise to them.  I hope they are enjoying it now.

This bread has a soft and airy center with a crunchy baked top garnished with nuts.  It is the perfect mix of textures.  The pumpkin and cinnamon flavors will warm you up.  I had mine with a cup of tea and it was a match made in heaven. 

Pecan-Topped Pumpkin Bread Recipe
Recipe from Cooking Light

Preheat oven to 350^o

3 1/3  cups  all-purpose flour
1  tablespoon  baking powder
2  teaspoons  baking soda
1  teaspoon  salt
1  teaspoon  ground cinnamon
1  teaspoon  ground nutmeg
1/2  teaspoon  ground allspice
2  cups  granulated sugar
1/2  cup  egg substitute
1/2  cup  canola oil
1/2  cup  low-fat buttermilk
2  large eggs
2/3  cup  water
1  (15-ounce) can pumpkin
Cooking spray
1/3  cup  chopped pecans

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Tips:
      1) Don't have egg substitute in the house? No need to run out to the grocery store.  1/2 cup of egg substitute = 2 large eggs
      2)  I didn't have pecans in the house at the time I baked this delicious bread, so instead I topped it with chopped walnuts.
      3) I never buy buttermilk when a recipe calls for it.  It is very simple to make your own with milk and white vinegar.  1/2 cup of buttermilk = 1/2 of milk mixed with 1 1/2 teaspoons of white vinegar and let stand for 5 minutes.
     4) This is also delicious grilled up on a frying pan with a little butter.  It makes it toasted and crunchy on the edges and so warm and sweet on the inside.