Staff Writers
Fall
has arrived and Thanksgiving is just around the corner. Pinterest has pumpkin
recipes galore, but those recipes can be a big hit or miss. Here are some fall
recipes that have been tested by Legacy Staff Writers:
- Halloween Blonde Brownies:
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| Halloween blonde brownies |
1/2 cup butter, softened
1 cup brown sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups flour
2 cups mini Reese's pieces
1 cup peanuts
1 cup candy corn
Instructions: In a large mixing bowl,
cream the butter, sugar, and peanut butter. Add the eggs and vanilla and beat
until creamy. Sift the baking powder, salt, and flour together. Slowly add to
the creamed mixture. Stir in the Reese's pieces, peanuts, and candy corn by
hand.
Spread the mixture into a 9x13 greased
baking dish. Bake at 350 degrees for 20-25 minutes.
Writers’ Input: These blonde brownies
turned out amazing. They had the texture of a soft baked cookie but the
denseness of a brownie.
Recipe found here.
- Pumpkin Muffins:
1 can (15 oz.) of puree pumpkin
Chocolate chips (optional)
Walnuts (optional)
Instructions: Pour the dry cake mix in a bowl, then add in the whole can of pumpkin. Mix well to eliminate any lumps. Grease a cupcake tin and pour the batter in to each cup so it’s slightly less than two-thirds full. Pre-heat the oven to 350 degrees (325 degrees for dark/coated pans) and bake according to the time on the box.
Writer’s Input: I would suggest adding chocolate chips because they enhance the flavor of the pumpkin. This recipe is effortless and mouthwatering.
- Pumpkin Cookies:
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| Pumpkin cookies |
1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour
Instructions: Cream shortening, butter,
white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda,
ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin
mixture and mix well. Drop from spoon to cookie sheet. Bake 13-15 minutes at
350°F.
Writers Input: This particular recipe
made a lot of cookies, about 40. The cookie would be better topped off with a
cream cheese icing.
Recipe found here.
.JPG) |
| Two pumpkin snickerdoodle cookies |
- Pumpkin Snicker Doodle Cookies
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 sticks unsalted butter (room temperature)
1 cup sugar
½ cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
-For the coating:
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Dash of allspice
In a medium bowl
combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to
blend and set aside. In a large bowl, beat together butter and both sugars on
medium speed until well combined. Next, still on medium speed, beat in pumpkin.
Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat
until combined, but do not over mix. Cover the dough and refrigerate for one
hour, until firm. Preheat oven to 350 degrees. Grease baking sheets or line
them with parchment paper. In a small bowl mix together the sugar and spices
for the sugar coating. Scoop dough (approximately 2 Tablespoons) and roll into
a ball. Roll the dough ball in sugar mixture and place on baking sheets about 2
inches apart. Take a drinking glass with a flat bottom and moisten with water.
Dip the glass in the sugar mixture, and use it to flatten the dough balls
(re-sugar the glass as needed).
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let them cool for 5 minutes on the baking pan, then move them to the cooling rack.
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let them cool for 5 minutes on the baking pan, then move them to the cooling rack.
Writers Input: These cookies can be delicious, but be careful not to over mix
the dough. Over mixing can cause the cookies to have a different texture than
normal.
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| Pan of pumpkin chocolate chip bread |
- Pumpkin Chocolate Chip Bread:
1 teaspoon vanilla
3 eggs
¼ cup sour cream
¾ cup vegetable oil
1 2/3 cup flour
1 cup sugar
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup + ¼ cup Chocolate Chips (keep measurements separate)
Preheat oven to
350 degrees. Grease and flour loaf pan. In a large bowl sift, together the
flour, sugar, baking soda, baking powder, and salt twice and set aside. Then,
in a medium bowl, combine pumpkin, eggs, oil, vanilla, and sour cream until
smooth. Make a well in the flour mixture and pour in the wet ingredients, and
whisk together until smooth. Fold in 1 cup of chocolate chip and pour into the
loaf pan. Sprinkle ¼ cup chocolate chips on top. Bake for 60-75 minutes or
until a toothpick comes out clean. Let cool on cooling rack and enjoy.
Writer’s Input: This recipe is a healthier alternative because it doesn’t
require large amounts of butter or sugar. The bread is so moist, it’s sure to
be a hit with everyone.
- Two Ingredient Brownies:
1 can puree pumpkin (15 oz)
Writer’s Input: While this recipe is all over Pinterest, the result is not what you expect. Pumpkin is often used as an egg substitute in many recipes. Brownies require few eggs, so adding the whole can of pumpkin causes the texture and density to change for the worse. This recipe was a Pinterest flop, but you can experiment with the recipe by only adding half a can of pumpkin.
