Got Pumpkin?!?! {Recipe Round Up}

October first, how exciting! It's officially time to break out the pumpkin. Here's some of our favorite pumpkin treats...

Pumpkin Pancakes with Buttermilk Caramel Syrup

Soft Pumpkin Cookies with Pumpkin Spice Cream Cheese Frosting

Pumpkin Spice Gelato

I hope to share more of our favorite pumpkin treats with you soon! What are your favorite pumpkin treats? 

If you are interested in more fabulous fall baking treat ideas, click here. Yes, there's lots of pumpkin ideas.

Enter your email address:


Delivered by FeedBurner

Pumpkin Spice Gelato

You may remember from this post that my love for gelato began this summer at the Fainting Goat in Seattle. Since I can't bring the Fainting Goat to Wyoming, I have been forced to create my own version of some of my favorite flavors- Cinnamon, Rum Raisin (dad's favorite), and Pumpkin Spice. In theme with the season, I thought I would share the Pumpkin Spice recipe with you today! It's really yummy and reminds me of a creamy frozen pumpkin pie.

Pumpkin Spice Gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup pumpkin puree

In a saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking constantly. Turn the heat to low. Whisk in cinnamon, ginger, cloves, and pumpkin pie spice. Cook, stirring frequently with a wooden spoon until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185. Do not let it boil.

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Add vanilla and pumpkin puree and stir well. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. Enjoy!

I'm sharing this yumminess with

Very Good Recipe Tags: Gelato, Desserts, Fall Flavors, Pumpkin

Enter your email address:

Delivered by FeedBurner

Pumpkin Pancakes with Buttermilk Caramel Syrup

Nothing screams fall like pumpkin!!! We have been enjoying these pancakes all season long! I love weekend mornings, when my family gathers around the table laughing, just happy to be home together. My grandpa always says, "There's nothing better then good company!" I try to make sure there is something extra yummy to entice, maybe even bribe, everyone to the table with. These pancakes have become one of our favs! They are so yummy! A little whole-wheat flour, some pumpkin pie spice, and rich brown sugar go a long way in creating a wonderful breakfast you and your family are sure to love. Just wait until we talk syrup!

Pumpkin Pancakes

*Recipe by Crazy Daisy

1 cup all-purpose flour

1 cup whole wheat flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 cups milk

1 cup pumpkin puree (not pie filling)

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

*Note - If you prefer to use only all-purpose flour, leave the whole wheat flour out, and add an additional cup of all-purpose flour.

 Heat a griddle sprayed with cooking spray, over medium low heat.

In a mixing bowl, whisk together, flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Add milk, pumpkin, egg, oil, and vinegar. Stir until combined.

Scoop about 1/4 cup of batter per pancake onto the griddle. Gently spread a little. Brown on each side. Serve hot with your favorite syrup.

Now, for the syrup! Don't get me wrong, there is nothing wrong with plain old maple, but if you want to kick things up a notch you have to try one of these.

Buttermilk Caramel Syrup

 (pictured above with pumpkin pancakes)

This amazing syrup takes a little longer to make (only about 12-15 minutes), so I make it first and keep it warm on the stove top until the pancakes are ready to eat. My family adores this caramel wonder, and I am sure you will to! 

Cinnamon Maple Cream Syrup

It's all in the name! This syrup takes but a few minutes to prepare and is absolutely heavenly! You won't be disappointed with this choice either.

I dare you to try either of these, or even both - you may just never go back to plain maple again!!! And when you do, let me know what you think!

Why do I love sharing recipes? With this thought in mind....

* Image from Craftily Ever After

If you love this darling sign as much as I do, the wonderful Craftily Ever After has a free printable download here.


I've shared one of my favorite weekend breakfasts - now what's yours?

Very Good Recipe Tags: Pumpkin, Breakfasts, Fall Flavors, Pancakes

Enter your email address:


Delivered by FeedBurner

Soft Pumpkin Cookies with Pumpkin Spice Cream Cheese Frosting

It seems the colors are finally changing and fall is in the air! Hooray! This is one of my very favorite times of the year. I love the crisp morning air, beautiful colors, and amazing fall flavors! PUMPKIN! Yummy! These soft cookies are so very delicious. They remind me of a pumpkin roll, but in a cookie! I keep pumpkin on hand all year so that I can enjoy these and other yummy pumpkin recipes anytime. Give them a try and let me know what you think!

Soft Pumpkin Cookies with Pumpkin Spice Cream Cheese Frosting

*Recipe by Crazy Daisy

1 cup sugar

1 cup shortening

3 cups brown sugar

4 eggs, slightly beaten

1 (29 oz.) can pumpkin, reserve 1/4 cup for frosting

2 1/2 cups white flour

2 1/2 cups whole wheat flour

1 1/2 teaspoons baking soda

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon lemon juice

1 teaspoon ginger

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons vanilla

1 1/2 cups chopped nuts (optional)

1 recipe for Pumpkin Spice Cream Cheese Frosting, below

Preheat oven to 375 degrees. In a mixing bowl, cream sugar, shortening, and brown sugar. Add eggs, mix well. Add pumpkin, mix well. 

In a bowl, whisk together flours, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Pour into wet ingredients and mix well.

Add lemon juice and vanilla, stir well. Mix in nuts, optional.

Drop by 1/8 cup rounds onto an ungreased cookie sheet. Bake for 10-12 minutes or until set in the middle. When pressed gently, the tops will spring back just like a cake. Cool on a wire rack and then on wax paper. After completely cool, frost with Pumpkin Spice Cream Cheese Frosting.

Pumpkin Spice Cream Cheese Frosting

8 oz. cream cheese, softened

1/4 cup butter, softened

1/4 cup pumpkin
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

3 cups powdered sugar

Cream cream cheese, and butter until smooth. Add pumpkin and mix well. Stir vanilla, ginger, nutmeg, and cinnamon, mix well. Add powdered sugar gradually. Mix well.

Happy Day and enjoy your cookies!

I'm sharing my wonderful recipe with
















Very Good Recipe Tags: Pumpkin, Frosting, Desserts, Pumpkin Cookie, Cookie,

Enter your email address:


Delivered by FeedBurner