Nothing says Fall like pumpkins, and here are two delicious and simple ways to enjoy this seasonal beauty: Pumpkin Pecan Oatmeal Cookies and Pumpkin Spice Dip, served in a fresh pumpkin shell. Both recipes are easy to make and make any Autumn gathering that much sweeter.
Pumpkin Pecan Oatmeal Cookies
Adapted from https://cooking.nytimes.com/recipes/1026004-pumpkin-oatmeal-cookies
Makes about 2 dozen cookies
Preheat your oven to 350F. Put silicon mats or parchment on two cookies sheets.
In a mixer bowl, cream together until light and fluffy:
One stick (1/2 cup) unsalted butter, softened
¾ cup light brown sugar
¼ cup sugar
Add in and mix well:
½ cup canned pumpkin
1 teaspoon salt
2 teaspoons pumpkin spice
2 teaspoons vanilla extract
Now for the dry ingredients. In a smaller bowl, whisk together:
1 cup all purpose flour
½ teaspoon baking soda
Add the flour mixture and
1 ½ cups old fashioned oats (not quick cook)
½ cup chopped pecans (optional, just change the recipe name ha ha)
¼ cup chopped sweetened cranberries (optional)
and mix just until the “dry” disappears. Drop rounded spoonfuls (or cookie scoops) on your prepared baking sheet, each about 2 inches apart. You can make these smaller or a little larger, as you wish. Baking time isn’t much different.
Bake for about 15 minutes, or until the edges are set. This cookie will flatten some as it cools and stay slightly soft, but don’t overbake. Let cool on the sheets instead of moving them to a cooling rack right away.
These taste great as is, but if you want to add some sweetness, frost with this simple frosting:
Pumpkin Spice Frosting
In a mixing bowl, whip together the following:
1 stick (1/2 cup) unsalted butter, softened
1 cup powdered sugar
1 tablespoon canned pumpkin
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
Pinch salt
Pumpkin Spice Dip
Adapted from https://chocolatecoveredkatie.com/pumpkin-dip-recipe/
The following is a super simple pumpkin dip that can be used with apple or pear slices, ginger snaps, vanilla wafers, graham crackers, pretzels, etc. You can stick to this simple version or elevate it by using real sweetened whipped cream, mascarpone cheese instead of cream cheese, even add some homemade pastry cream or vanilla pudding. For a festive touch, serve it in a hollowed-out pie pumpkin.
In a mixer bowl with a whisk attachment, whip until smooth:
8 oz cream cheese, room temperature
Add in the rest of the ingredients and mix well:
1 can pumpkin puree (15 oz)
2 teaspoons pumpkin spice
2 teaspoons vanilla extract
½ cup powdered sugar
2 tablespoons maple syrup
Fold in:
1 cup Cool Whip (or make your own sweetened whipped cream from scratch like I did)
Keep finished dip refrigerated until ready to use.