Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
2cups plain flour
1tsp baking powder
½ tsp baking soda
½ tsp salt
1tsp ground cinnamon
1/4tsp. ground nutmeg
1/4tsp. ground ginger
1/8 teaspoon ground cloves
1 cup unsalted butter, at room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1 cup pumpkin puree
2 cups semisweet chocolate chips
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon,
nutmeg, ginger and cloves. In the bowl of an electric mixer beat the butter and sugar together
until pale and fluffy, about 5 minutes.
Add the egg and vanilla and mix for 30 seconds, the pumpkin and mix for another 30 seconds.
Add the flour mixture and mix for 10 seconds. Stir in the chocolate chips by hand. Cover the
bowl with cling film and refrigerate or 1 hour or overnight. Preheat the oven to 350 F/180 C and
place small around of dough onto a parchment lined baking sheet and bake for 7-10 minutes and
golden around the edges. Cool for 1o minutes and then transfer to a cooling rack.
Pumpkin Cupcakes with Cream Cheese Frosting
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans
Sift together the flour, baking powder, baking soda,
salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy;
beat in eggs.
Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the
milk, blending until batter is smooth after each
addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper
-lined muffin pan cups.
Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center
comes out clean. Frost with cream cheese frosting, or leave plain. Makes about 24 cupcakes.
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
Directions for cream cheese frosting
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese
frosting for a 2-layer cake or 24 cupcakes
Easy Fresh Pumpkin Pie
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jellyroll pan lined with foil and lightly
oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the
pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie
Bake at 400 degrees F (205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool
on a wire rack.
Fresh Pumpkin Bars
2 cups flour
3/4 cup salted sweet cream butter, softened
2 tablespoons powdered sugar
2 heaping cups cooked pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup condensed milk
2 eggs
2 tablespoons flour
1/2 cup sugar
1 teaspoon vanilla
1 cup heavy whipping cream
1/4 cup sugar
To make the cooked pumpkin, preheat the oven to 400 degrees. Cut a two to three pound pumpkin in half and remove the
seeds. Place a tablespoon of butter in each half and wrap in foil. Bake for one hour or until soft. Remove pumpkin from the
rind and mash with a fork. Let cool. (This can be done in advance.)
For the crust, mix together the dry ingredients and the butter with a fork. Press into a 9x13 baking dish. Bake at 350 degrees
for eight to 10 minutes......or until the crust is golden. Mine took about 15 minutes.
For the filling, combine the pumpkin with the remaining ingredients in a mixing bowl and mix on the lowest speed. Spread the
filling over the crust and bake at 350 for 20-25 minutes or until firm to the touch.
For the topping, whip the cream until soft peaks form. Add the sugar and beat an additional minute. After the bars cool, cut
into squares and top with the homemade whipped cream. Dust with cinnamon and nutmeg
Famous No Coffee Pumpkin Latte
245 gram pumpkin puree
945ml milk
50gram white sugar
2g ground cinnamon
15mil vanilla extract
Whipped cream if desired
Combine pumpkin, milk, sugar, cinnamon and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to
a simmer; do not boil. Top with whipped cream if desired.
Baking with Fresh Pumpkin
If you have the choice, smaller is better.
Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored
flesh, they're perfect for pies, soups, muffins and breads.
A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This
puree can be used in all your recipes calling for canned pumpkin.
Field pumpkins, which are bred for perfect jack-o'-lanterns, can be too large and stringy for
Choose Your Method
There are three ways to transform an uncooked pumpkin into the puree used in baking:
Baking Method
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
In a shallow baking dish, place the two halves face down and cover with foil
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
For silky smooth custards or soups, press the pumpkin puree through a sieve
Boiling Method
Cut the pumpkin in half, discarding the stringy insides
Peel the pumpkin and cut it into chunks
Place in a saucepan and cover with water
Bring to a boil and cook until the pumpkin chunks are tender
Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill
Microwave Method
Cut the pumpkin in half, discarding the stringy insides
Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above
You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins
for months to come
Note from a chef: After trying several different Microwave methods, (halved with skin on, pieces with skin on, and then halved and peeled) I finally found that the best
method was to peel off the skin then cut the pumpkin into small chunks. I microwaved batches in a serving bowl for about 10-12 mins., stirring every 2 mins. to make sure
the pumpkin was evenly cooked. The best part of this method is that the microwave took the excess moisture from the flesh and I ended up with pumpkin as thick as
canned, with no further bother. After pureeing the cooled cooked pumpkin, I used 2 cups for each pie. I followed the Libby's recipe, because that's the pie that my family
likes. I have in years past added the flesh of a medium sweet potato for a really rich flavor, but also amended the recipe with an extra egg and a bit more of the spices,
and no extra sugar... This makes a deep dish pie that is a little more filling, but oh so satisfying! And this was with field pumpkin. In the past, I have found that the use of
the small sugar pumpkin resulted in a darker richer pumpkin taste, but sometimes they just aren't available
Another note from a chef: I cook with "field" pumpkins all the time. It's a great way to use uncarved Halloween pumpkins. Drain your frozen puree so that it's the same
consistency as canned puree. If you do decide to freeze your pumpkin puree be sure to thaw it over cheesecloth or a really thick bundle of paper towels (I usually place
the cloth in a pasta strainer and then sit it in the sink) for at least a couple of hours. You may need to bundle all the puree up inside in the cloth and then wring the cloth
out to really remove all the water and get the puree back to its original consistency.
Roasted Pumpkin Seeds
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted (or half butter, half olive oil) salt)
1 pinch salt (can use Garlic Salt or Lawry’s Seasoning Salt or other
flavored salt)
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45
minutes or until golden brown; stir occasionally.
TIP- When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts
will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed
seeds pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the
remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the
Pumpkin Soup
2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream
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Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until
softened but not colored. Add garlic and spices and cook, stirring, for 30 seconds. Add
pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30
minutes. Allow cooling slightly, and then blending in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more
nutmeg if desired.
Thai Pumpkin Soup
1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers,
1 tablespoon chopped lemon grass
2 1/8 cups chicken stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk
1 bunch fresh basil leaves
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and
lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock,
coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever
you prefer. Serve with basil leaves.
Roast Pumpkiin and Feta Risotto
4 servin
3 1/4
1 cups peeled, cuubed pumpkin
1 tablespoon
olive oil
4 cups
vegetable brooth
1/22 teaspoon choppeed fresh garlic
1 onion,
1 cup
c baby spinach leaves
6 ounces
feta cheesee, cubed
Saalt and pepper
2 cups
Arborio rice
Preeheat oven to 400 degrees
00 degrees C). Bru
ush a baking
dishh with olive oil.
Plaace pumpkin in a stteamer over 1
inch of boiling waterr, and cover.
Cook until tender butt still firm. Transfeer pumpkin to bakiing dish, and brushh with oil. Season with salt and
peppper. Bake in preheeated oven until goolden brown.
Meeanwhile, heat olivve oil in a saucepann. Cook onion andd garlic until tenderr. Stir in rice, and cook for 1 to 2
minnutes. Slowly add vegetable broth 1//2 cup at a time, sttirring frequently aand allowing all th
he liquid to be
abssorbed before addiing more broth. Coontinue cooking un
ntil the rice is tendder to the tooth, and then season
witth salt and pepper to
t taste.
Whhen the pumpkin iss almost done, placce feta on a baking
g sheet, and bake in
i preheated oven until the
cheeese is hot, and is beginning
to melt along the edges.
Maash 1/2 of the pumppkin, and stir into the risotto with thee spinach. Ladle riisotto into bowls, and
a top with
maining pumpkin cubes
and heated feta.
Tagliiatelle with Pumpkin
Prep tiime: 10 minutees
Cooking time: 40 miinutes
Servess 4
4 Souppspoons olive oil
20 sagge leaves
2 onioons, peeled andd chopped
150 g (6oz) pancettaa chopped
400 g (14oz) pumpkin, peeled and coarsely gratedd
300 g (7oz) tagliatellle
50g (22oz) Parmesan,, coarsely grateed
Heat oil in large
lidded skkillet and fry saage leaves untill crisp, then draain on paper toowel. Add
onion to pan
n and cook on low heat for 5 minutes until soft but not broown.
Add the pan
ncetta and cookk 5 minutes unntil golden brow
Stir in the pumpkin
and addd 800ml, 28(ooz.) water, cover and simmerr for 30 minutes, until the
mixture is reduces
to a thiick sauce.
Meanwhile bring a large pot
p of water to a boil, add thee tagliatelle andd cook for 10 minutes
until tenderr.
Drain the paasta, add the pu
umpkin sauce and season weell. Gently stir iin the parmesaan and 8 of
the sage leaaves. Serve in bowls
and garnnish with remaiining sage leavves.
Cazuela de Vaca (Beef and Pumpkin Stew)
1 1/2 pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
1/4 cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 1/2 pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1
inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
1/4 teaspoon mild paprika
salt and pepper to taste
1/2 cup coarsely chopped cilantro leaves (lightly packed)
Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan;
pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium,
cover, and simmer until nearly tender, 1 to 1 1/2 hours.
Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15
minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn,
carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water
if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped
Pumpkin Chutney
900g (2lb) pumpkin, peeled, cored and seeded (prepared weight)
450g (1lb) tomatoes, skinned and roughly chopped
450 (1lb) onions, skinned and roughly chopped
1 garlic clove, skinned and crushed
50 g (2oz) sultanas
700g (1 ½ lb) light brown soft sugar
600ml (1 pint) white wine vinegar
1 level tsp ground allspice
1 level tsp salt
1 level tsp freshly ground black pepper
Cut the pumpkin flesh into 1 cm (1/2 inch) cubes and put in a preserving pan with all the other ingredients.
Heat gently, stirring, until the sugar has dissolved, then bring to the boil and simmer gently, uncovered, for
about 1 hour, stirring occasionally, especially towards the end of the cooking time, until no excess liquid
remains and the mixture is thick and pulpy.
Spoon the chutney into jars, cover and sea
Kolokotes - Cyprus Pumpkin
For the dough
8 tea cups plain flour
1 teaspoon salt
4 teaspoons baking powder
1 tea cup olive oil
2 tea cups lukewarm water
For the Filling
11 tea cups diced pumpkin
1 & 1/2 tea cups crushed
1 tea cup olive oil
1 level tablespoon salt
1 level tablespoon pepper
1 level tablespoon ground cinnamon
2 tablespoons sugar
1 tea cup raisins
To make the filling, dice the pumpkin from the previous night and combine with all the
filling ingredients except the raisins. Stir, cover with a kitchen towel and let it rest for 12
To make the dough, mix the flour with the salt and baking powder and add the olive oil.
Using your fingers, rub the oil into the flour till the mixture resembles fine breadcrumbs.
Knead with as much water as needed to make a firm dough. Cover for about half hour.
Add the raisins and stir.
Roll out the dough into relatively thin sheets. Make sure the sheets aren't too thin. Cut
each sheet into pieces of 15x23 cm. Take the dough pieces, one by one, by the narrow
side and put 2 tablespoons of filling on half of each piece. Pull the other half sheet to
cover the filling. Press the edges firmly with a fork to seal.
Place the pies on ungreased, floured baking trays and bake in a pre-heated moderate oven
(150*C) for about 45 minutes or till golden brown.