What A Crock Recipes – Pumpkin Yummy!

Pumpkin Loaf Bread
Ingredients
4 large eggs, slightly beaten
1 cup vegetable oil
3 cups sugar
1 pound pumpkin puree
• Combine these ingredients into a large bowl, set aside
3 ½ cups all purpose flour
2 tsp baking soda
2 tsp salt
½ tsp ground cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
• Combine these ingredients into a second mixing bowl until incorporated
2/3 cup water
3 cups chocolate chips
• Reserve these ingredients until later

Using a large spoon, add dry ingredients into pumpkin puree mixture, just until ingredients are incorporated. Stir in 2/3 cup water, just until combined. (do not over mix)
Add chocolate chips and mix until incorporated.
Pour batter into two (2) greased loaf pans. Bake in preheated 350 degree oven for 60 – 70 minutes, or until a tooth pick comes out clean. Let cool for 15 minutes and then remove from pan to let completely cool.
Enjoy!

Spicy Pumpkin Seed Brittle

Ingredients

1 teaspoon vegetable oil, plus additional for coating
7 ounces hulled pumpkin seeds (these are the green ones)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 pound 6 ounces granulated sugar
12 ounces water

Directions

Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.

Line a half sheet pan with a silicone baking mat.

Use a double boiler, fill the water so it reaches the bottom of the insert. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Try and keep the sugar from crystallizing on the sides of the bowl. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 – 30 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan.

Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

Pumpkin Oatmeal Cookies
Ingredients:
2 cups + 1 Tablespoon all-purpose flour
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 heaping teaspoon pumpkin pie spice*
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, melted
1/4 cup dark molasses
3/4 cup dark brown sugar (or light)
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree**
1 teaspoon vanilla extract
1 and 1/2 cups total add-ins* (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)
Directions:
Preheat the oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven. Do not flatten completely.
Bake the cookies for 14-16 minutes until very lightly browned on the edges, and still appearing soft in the centers. Allow the cookies to cool completely on the baking sheets. The cookies’ flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days. Cookies may be frozen up to 3 months.
*Instead of the pumpkin pie spice, you may use 1/4 teaspoon each: ground cloves, ground nutmeg, ground allspice.

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