Pumpkin pancakes

I’ve never made anything but plain or blueberry pancakes before, but I had a half a can of pumpkin in the fridge so I decided to try some pumpkin pancakes.   I have two little ones at home with a cold, so I thought something kinda healthy but fun would be a good RX.  The flavor of these is like pumpkin pie!  And with some maple syrup (real, not fake) on top, these were fantastic!

Pumpkin pie pancakes

Makes about 4 pancakes

  • 1 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice (click for recipe if you don’t have on hand)
  • 1 1/2 tbsp brown sugar
  • 1/2 cup canned pumpkin
  • 1 cup milk
  • 2 eggs
  • 2 tsp oil
  • 1 tsp vanilla
  • cooking spray

Mix together dry ingredients in one bowl.  In another bowl, mix together canned pumpkin, milk, eggs, oil, and vanilla.  Combine wet ingredients with dry ingredients and mix together until there are no more dry spots.  Do not over- mix.

Heat skillet on medium heat.  Spray with cooking spray and pour batter onto pan.  When the pancake starts bubbling and the edges start to set, flip.  Repeat with rest of batter.

Enjoy!


Welcome fall with some cookies!

I am generally not a big fan of fall, as I never like to see summer and the warm weather ending for several months of cold days.  However, there are some definite perks to fall which I think are all related to food- pumpkins and apples.

So we are kicking off fall with a pumpkin cookie recipe with butterscotch chips.  I found this on pinterest.com , which is a fun way to surf the web from one website.  You can find recipes, home decorating ideas, crafts, etc. that other people have “pinned” for their use and you can “repin” if you so choose.

My little cookie thief. ❤

Pumpkin Butterscotch Cookies

Yield: about 2 dozen cookies
Ingredients:
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips

Directions:
Preheat the oven to 325° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a small bowl combine the
flour, baking powder, baking soda, salt and cinnamon; whisk to blend.

In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute.  Blend in the oil, pumpkin puree, and vanilla extract until well combined.

With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets, spacing them a few inches apart.  Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Store in an
airtight container.

Source: www.annies-eats.com

Do yourself a favor and bake some of these cookies on a cold, rainy, fall day.