Today was the perfect fall day to bake with pumpkin ^_^ EKKK! I love pumpkin!
I was really excited to try a recipe for Pumpkin Snickerdoodles. Unfortunately I ran out of time to bake them into cookies. Instead I took the basic cookie recipe and pressed it into a baking pan. (I must say it made for quite the mess) Thankfully they had an amazing taste! I also added a cream cheese frosting to round out the flavor and BAM!The soft delicious pumpkin flavor from the cookie and the sweet creamy flavor of the frosting were a match made in heaven! Hopefully someday I will be able to bake the true recipe but until then these shall do. I do suggest trying to follow the original recipe first.
Ingredients for the Cookies:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Ingredients for cream cheese frosting:
I halved this recipe from Allrecipes
- 2 (8oz) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees
- In the large bowl of an electric mixer, beat together the butter, brown sugar and, granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated.
- Spray baking sheet so bars don’t stick. Press dough into the baking sheet.
- After the bars have cooled completely. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
Tonight I decided to venture out and try a pizza ball recipe for Danny. They turned out pretty good! Here are some pictures!
Getting prepped to go in the oven
All done =}
The only change I would make is to use the regular size Pillsbury instead of the grand biscuits.
Here’s the recipe
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (Colby & Monterey Jack or Cheese Stick) or shredded cheese
1 beaten egg
1 jar pizza sauce
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.
Big thanks to Riches to rags for the recipe!
I really suck at this blogging business….
Found the discussion to be quite thought provoking