White Chocolate Pumpkin Cookies

Wow. What a week! I think I've had about 10 of those moments when your head starts to spin and you wonder… what day is it? where is the time going?  is it the weekend yet?

And what about the fact that we are two weeks away from Thanksgiving. How did that happen?? That means I have to start planning for Christmas soon!!

We all have these moments in our life, when we just can’t seem to grasp hold of our days. And if today is one of those days for you, I leave you with these… white chocolate pumpkin cookies. 

Smile. :) Your day just got better!

These cookies are soft and fluffy in texture. The delicate spice will unfold in your mouth, sweetened beautifully by white chocolate. These cookies are irresistible!

Pumpkin recipes have been popping up all over the food blog network (I’ve partook in a few of my own). But these cookies fulfilled my pumpkin cravings this year - absolutely phenomenal! 

Ingredients

Yields about 30 cookies

1 cup Libby's canned pumpkin

1 cup granulated sugar

1/2 cup vegetable oil

1 tbsp pure vanilla extract

1 large egg

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/4 tsp salt

1 tsp baking soda

1 cup white chocolate chips

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. 

In a large bowl, using and electric mixer, beat pumpkin, sugar, vegetable oil, vanilla and egg. In a separate bowl, sift together flour, baking powder, cinnamon, salt and baking soda. Gradually add flour mixture to pumpkin mixture and beat until combined. Stir in chocolate chips.

Drop tablespoonfuls of dough onto cookie sheet, smooth out to obtain desired shape. Bake about 10 minutes or until lightly browned, cookie should spring back when softly touched. Let cool on pan for 2-3 minutes, then transfer to wire rack to finish cooling. 

Source: adapted from Kirbie's Cravings

Pumpkin Cheesecake Bars

Calling all you pumpkin bakers... I know you're out there... This recipe is for you!

I made these cheesecake bars to share at my tennis match a couple of weeks ago, and they were scrumptious! They were such a treat after coming off the courts regardless if you won or lost, because everything about the day seemed right when you bit into that pumpkin goodness.

This cheesecake was so tasty; I just had to make it again. And that I did, so we could share with our friends at work... and savor a few more bites ourselves. :) This is a great dessert to take along to a party or gathering, and your family and friends will love them!

 Ingredients
Yields 24 bars
Graham Cracker Crust:
2 cups graham crackers crumbs (about 13 crackers)
1/4 cup sugar
1/3 cup unsalted butter, melted

Filling:
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 can (15oz) Libby's pumpkin
2 tbsp all-purpose flour
3/4 tsp pumpkin pie spice
3/4 tsp vanilla extract
2 eggs, lightly beaten
24 walnut halves 

Directions
Spray a 13in. x 9in. baking dish with cooking spray; set aside.

Seal graham crackers in a large ziploc bag. Using a rolling pin, crush into crumbs. In a small bowl, combine crumbs and sugar. Stir in butter. Press mixture onto the bottom of the prepared dish. Cover and refrigerate for at least 15 minutes.

Preheat oven to 325°F.

In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, flour, pie spice, and vanilla (scraping down sides of the bowl as needed). Add eggs; beat on low speed just until combined. Pour over crust.

Bake 35-45 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.

Cut cheesecake into 24 bars; top each with a walnut half.

Source: adapted from Taste of Home Fall Baking Cookbook magazine

Chocolate Pumpkin Whoopie Pies

Since I started reading food blogs earlier this year, I have seen so many variations of whoopie pies. Chocolate, red velvet, pumpkin, strawberry, s'mores... the list goes on and on. They always look so charming, and the flavor combinations always leave me craving a bite.

When this recipe popped up in my inbox, I knew I had to make these. (Chocolate + Pumpkin = Whoopie!) The combination sounded perfect for an October treat, and yes, these were quite perfect. This was my first attempt at a whoopie pie, and I can assure you there will be many more to follow. The cookie is so soft and cake-like, and it's full of luscious chocolate flavor. The spice from the pumpkin filling is just enough to really pop. Yum, so good! These were easy and fun to make... I mean any cookie that comes out of my oven looking like that makes me smile. :) They were also a huge hit at the office. Definitely a crowd pleaser so give them a shot!

Ingredients
Yields about 20
For the cookies 
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 tsp pure vanilla extract
For the filling
4 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 cup canned solid pumpkin
Pinch of cinnamon
Pinch of nutmeg

Directions
Prepare cookies... Preheat oven to 375°. Line baking sheet with non-stick baking mat or parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer, combine butter, shortening, and both sugars. Using the paddle attachment, mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then milk and vanilla, and finish with the remaining flour mixture.

Drop about a tablespoon of dough onto prepared baking sheet, spacing 2 inches apart. Bake 12-14 minutes or until cookies spring back when lightly touched. Place baking sheet on wire rack and let cool 5-10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.

Prepare filling... In a medium bowl, mix together cream cheese, butter, and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg. Mix until smooth, scraping down bowl as necessary.

Assemble whoopie pie... Pipe or spoon filling on the flat sides of half the cookies then sandwich with remaining cookies.

Source: Martha Stewart

Pumpkin Bread

We are now a couple weeks into fall, and October is finally here... or more like, I can't believe it's already October! What does that mean exactly? It means it's time for pumpkin bread. :) It doesn't quite feel like fall for me until I've had a slice of pumpkin bread. The delectable combination of pumpkin and spice with a sweet touch of chocolate makes this a "must have" for the season.

I was first introduced to pumpkin bread my senior year in high school, and yes, I can still see myself sitting in the cafeteria across from my friend who was eating the lunch her mom had made for her. When I inquired about what she was eating, she was kind enough to share a bite with me and I immediately fell in love! This same friend just so happened to become my roommate for all four years of college (love ya Mel), and when she would bring back a loaf of this bread after visiting home I would shamelessly devour more than my half. I know what you must be thinking, and no, her mom's pumpkin bread is not the only reason I chose to live with her. :) When I got married, her mom graciously passed along her recipe and I think of them both every time I make it. A co-worker later gave me the idea of adding chocolate chips, and boy is that an extra treat!

You can't go wrong with this recipe. It pairs perfectly with a hot cup of coffee or a tall glass of milk. Enjoy!

Ingredients
Yields 3 loaves
3 cups sugar
1 cup vegetable oil
4 eggs
1 1/2 tsp salt
1 tsp cinnamon
2 tsp baking soda
1 tsp nutmeg
2/3 cup water
1 (15oz) can Libby's pumpkin
3 1/2 cups flour
1 cup chocolate morsels (optional)

Directions
Preheat oven to 325°. Grease 3 loaf pans.

In a large bowl, with an electric mixer, mix all ingredients (excluding chocolate) until well combined; scrape down bowl as needed. Stir in chocolate morsels by hand. Pour mixture into prepared loaf pans. Bake 50 minutes or until toothpick inserted near center of loaf comes out clean.

Note: I always have to bake about 15-20 minutes longer than the recipe calls for. Set timer for 50 minutes and if additional baking is needed check back every 5-10 minutes until bread is done.