Pumpkin Pancakes

These pancakes require a lot of ingredients, but they're worth the effort!

INGREDIENTS

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Coffee Cake

If you only try one new recipe this Fall, THIS is the recipe to try. This was so moist, and so delicious and I can't WAIT to make it again. If you like, you can always substitute your favorite cream cheese frosting recipe for the topping, but I prefer it with the original topping in this recipe.

INGREDIENTS

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

DIRECTIONS

1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
   
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
   
3. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
   
4. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Pumpkin Chocolate Chip Cookies

I saw a recipe for these the other day and I just had to try them out. They are very good, but someone suggested white chocolate chips instead of semi-sweet chocolate and I think they are spot on. Also, the next time I make these I will be making them with macadamia nuts as well.

Cooks Note: Make sure you label your flours. It was quite comical to see giant cookie puffs last night in the oven and realize I'd used self-rising flour instead of all-purpose.

INGREDIENTS

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips or chunks

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In an electric mixer, cream the butter and sugar until fluffy. Add the pumpkin, egg, and vanilla and beat until just blended. Mix in the dry ingredients, starting on slow and moving up to medium speed. Scrape the sides and bottom of the bowl once during mixing (turn the mixer off first) to ensure complete blending.
4. Remove the bowl from the mixer stand and use a rubber spatula to gently stir in the chocolate chips.
5. Drop the batter by heaping tablespoon full onto the baking sheets, with 1 inch spacing between them. Bake the cookies for 13-15 minutes or until lightly browned. If necessary, rotate the sheets halfway through baking to ensure even cooking. Let the cookies cool for a few minutes on the sheets before moving them to wire cooling racks to finish cooling completely.