Tag Archives: pumpkin

Pumpkin Bundt Cake with Cream Cheese Frosting

pumpkin bundt cake with cream cheese frosting | pale yellowJust because it’s December, doesn’t mean I’m ready to give up pumpkin treats.  Winter officially starts December 21st and I plan on squeezing in a few fall treats before then!  If you’ve moved on to peppermint, gingerbread, and eggnog, pin this recipe now and make it next fall!  Or just go buy a can of pumpkin because this bundt cake is delicious anytime of year.

pumpkin bundt cake with cream cheese frosting | pale yellowThis fall I started going to a young adult group at my church and it has been a helpful setting to clear my mind and refocus my energy.  The group meets every other Wednesday which is perfect for the busy group. Each Wednesday people bring different snacks to share and I wish I could bring treats more often than I have.

pumpkin bundt cake with cream cheese frosting | pale yellowOn one particular Wednesday the Bishop was coming; it was kind of a big deal.  I didn’t want to be a show-off, but  I did want to be impressive.  Side note – I love being a show-off; when I bake something incredibly delicious, I know it’s amazing, I’m just acting low-key and modest.  Second side note – I’m an a-hole sometimes.  Few things are more impressive than a good old fashion bundt cake.  There is so much elegance in simplicity and bundt cakes are the epitome of simplicity.

pumpkin bundt cake with cream cheese frosting | pale yellowAll the ingredients are thrown together, baked in a lovely pan, and then glazed.  No fancy pipping or fondant; no layers or fillings – just delightful cake and a little frosting.  People tend to get excited by a bundt cake, myself included!

pumpkin bundt cake with cream cheese frosting | pale yellowThis particular bundt cake is super flavorful with fall spices and is moist and tender from the pumpkin.  Cream cheese frosting is a little tangy and pairs perfectly with the pumpkin cake.  Bonus – the cake keeps wonderfully in the fridge!  I made the cake Sunday and didn’t serve until Wednesday.  Considering there was little to no cake left at the end of the evening, I’d say it was a success!  Plus the Bishop took the first piece!

pumpkin bundt cake with cream cheese frosting | pale yellowOne Year Ago – Banana Bread with Hazelnuts and Chocolate

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Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addiction
Yield – 12-16 servings

Pumpkin Cake
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
15 ounces canned pumpkin

  1. Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Whisk together the flour, soda, spices, and salt in a medium bowl.  Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
  4. Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
  5. Bake for 60 minutes or until a skewer inserted comes out clean.
  6. Let cool for 10 minutes in the pan and then remove the cake.  Allow to cool completely on a wire rack.

Cream Cheese Frosting
4 ounces cream cheese at room temperature, 1/3 fat
1 tablespoon unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon whole milk
ground cinnamon and nutmeg for topping

  1. In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
  2. Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
  3. Beat in the vanilla and milk until the frosting reaches the desired consistency.
  4. Spread over the top of the cooled bundt cake and push the frosting over the edges.
  5. Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
  6. Wrapped well the cake will keep for 3 days in the refrigerator.pumpkin bundt cake with cream cheese frosting | pale yellow
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Filed under Cake

Cheesy Pumpkin Orzo

Cheesy Pumpkin Orzo | Pale YellowI would say this is the last pumpkin recipe, but that’s not true, there is another one scheduled to drop next week!  This recipe, however, is the easiest pumpkin recipe.  Plus it’s kind of healthy and perfect for dinner.  Maybe you could whip up a batch before the Thanksgiving eat-fest begins.

Cheesy Pumpkin Orzo | Pale YellowIt’s one of those weeks when quick meals are a must: it’s a short week, Thanksgiving is tomorrow, and the weather in NYC has been horrible.  Comfort food is needed in my mouth!  Few things are more comforting than pasta and cheesy goodness.

Cheesy Pumpkin Orzo | Pale YellowSpeaking of bad weather, I’m really hopeful I can get out of town tomorrow morning.  My flight is at 6 a.m. and although the weather shouldn’t be a problem for me I’m worried about an early wake up and back up delays, boooooo.

Cheesy Pumpkin Orzo | Pale YellowThe pumpkin gives a lovely orange hue to the pasta that mimics decadent mac & cheese, but it’s pumpkin!  The pasta is creamy and spicy from the cayenne and nutmeg.  Parmesan adds saltiness and flavor, plus all the cheese!  Look no further for a fall spin on a classic comfort food!

Cheesy Pumpkin Orzo | Pale YellowOne Year Ago – Vanilla Cupcakes

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Cheesy Pumpkin Orzo
Adapted from Table for Two
Yield – 6-8 servings

4 tablespoons unsalted butter
4 tablespoons flour
3 cups vegetable stock, low sodium
1/2 cup milk, whole
1/2 cup water
3/4 cup pumpkin puree
16 ounces (1 box) orzo
1 1/2 cups freshly grated Parmesan (no Kraft…) + more for garnish
1 tablespoon (3-4 leaves) of sage finely chopped
a few grates of fresh nutmeg
1/4-1/2 teaspoon cayenne pepper, to taste
salt + pepper

  1. In a medium saucepan melt the butter.  Whisk in the flour; keep whisking so the flour fully incorporates and does not become lumpy.
  2. Whisk in the vegetable stock little by little to avoid lumps.  Whisk in the milk, water, and pumpkin puree.
  3. Cook the mixture for 10 minutes until it thickens, stir occasionally.
  4. Add the orzo and cook for 10-12 minutes until all the liquid is absorbed and the pasta is cooked.
  5. Stir in the cheese, sage, nutmeg, and cayenne.  Remove from the heat and stir in salt and pepper to taste.
  6. Serve immediately and sprinkle some more cheese on top.Cheesy Pumpkin Orzo | Pale YellowHappy Thanksgiving!

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Filed under Savory

Pumpkin Pie Ice Cream

pumpkin pie ice cream | pale yellowIn no particular order my favorite foods are brisket mac & cheese from Fatty ‘Cue at Barclay Center, pumpkin pie, my mom’s stuffed cabbage, pumpkin pie custard from Shake Shack, and bourbon.  Do you notice something in that list?  That there are TWO types of pumpkin pie products?  That is not a typo, that’s my real life.

Pumpkin Pie Ice Cream | Pale YellowI don’t make pumpkin recipes for the blog because pumpkin in the fall is trendy and that is what bloggers do; I make pumpkin things because I truly LOVE pumpkin.  And its not just about the vegetable, it’s about the warm spices like cinnamon, nutmeg, ginger, cloves, and allspice.

Pumpkin Pie Ice Cream | Pale YellowI purposefully never make pumpkin pie spice because I love the routine of pulling each spice out of the cupboard and measuring it individually.  That was I can adjust and add a little bit more, always a little bit more!

Pumpkin Pie Ice Cream | Pale YellowSo let’s talk about this ice cream; my first attempt at a pumpkin pie ice cream.  When something is so sacred in your heart, it can be scary to try and recreate that item at home.  Why remake something when you know where to get the perfect version?  But I wanted to try.  I’m glad tried!

Pumpkin Pie Ice Cream | Pale YellowDuring the first tiny bites I was hesitant to say how good the ice cream was.  But then as I ate more, I was more and more impressed with myself!  I’m not going to say this ice cream is better than the Shake Shack pumpkin pie custard, because it’s not; trust me, I did a side-by-side comparison!  However, for a homemade version, this is terrific and and I highly recommend that you whip up a batch.  Now I can satisfy my pumpkin pie ice cream whether or not Shake Shack is featuring the ice cream one day a week!

Pumpkin Pie Ice Cream | Pale YellowOne Year Ago – Pumpkin Cheesecake Brownies

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Pumpkin Pie Ice Cream
Adapted from We All Scream
Yield – 1 quart

1 1/2 tablespoons cornstarch
2 tablespoons milk
3 ounces cream cheese, 1/3 fat, room temperature
1/2 cup pumpkin puree
1/2 tablespoon maple syrup
pinch of salt
2 cups milk
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon pumpkin spice liqueur
crumbled Biscoff cookies, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Whisk together the cornstarch and 2 tablespoons of milk in a little bowl, set aside.
  3. In the bowl a stand mixer with a paddle attachment, beat together the cream cheese, pumpkin puree, maple syrup, and salt until smooth and creamy.  Turn the mixer off and leave the mix alone.
  4. In a medium saucepan combine the milk, heavy cream, sugar, corn syrup, cinnamon, ginger, nutmeg, cloves, and allspice.  Heat and whisk until the mixture boils for 4-5 minutes.
  5. Remove from the heat and add the cornstarch slurry.  Return to the heat and allow to thicken for another minute or so.  Stir the entire time.
  6. Pour the mixture from the stovetop into the bowl on the stand mixer.  Mix on low until well combined.
  7. Strain the mixture with a fine sieve and stir in the liqueur.  Cover and refrigerate overnight.
  8. Churn the mixture according to the manufacturer’s directions and then freeze to harden before serving.
  9. If desired, sprinkle crumbled Biscoff cookies on top for textural contrast.Pumpkin Pie Ice Cream | Pale Yellow

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Filed under Frozen, Ice Cream

Pumpkin Pie Martini

Pumpkin Pie Martini | Pale YellowThis year on Thanksgiving you can drink your pie instead of eating; sounds like a great plan to me!  I’m going back to Michigan for Thanksgiving so I have basically zero responsibilities for Thanksgiving this year.  So this is probably the one and only Thanksgiving recipe you’ll see on the blog.  Sorry readers, I’m just not a suzy-home-maker.

Pumpkin Pie Martini | Pale YellowMaking & drinking a pumpkin pie martini is getting me really excited for Thanksgiving weekend!  Growing up I always went Black Friday shopping with my mom, aunts, and grandma; it’s been awhile since I was in town to participant in the tradition.  We aren’t die-hard shoppers; we mostly just pick up a few things and then head to a early lunch at the Lakeshore Grill in Macys.  Maurice salads, here we come!

Pumpkin Pie Martini | Pale YellowI spent quite a bit of time searching for pumpkin liqueur.  I was at the point where I was willing and ready to buy any pumpkin-ish liquor.  There were a lot of in-and-outs in local liquor stores!  Finally I found some!  Worth the effort and delicious on its own.

Pumpkin Pie Martini | Pale YellowPumpkin pie is hands down one of my top 5 favorite foods, so if I can turn it into and adult dessert-cocktail, I’m all in.  I know I’ve made a Pumpkin Martini before, but this one is different – there isn’t any actual pumpkin inside.  Also, I believe every blog needs many pumpkin recipes and many cocktail recipes.  Two birds, one stone.

Pumpkin Pie Martini | Pale YellowThis was a fantastic cocktail; a little sweat, very strong, and totally drinkable.  This martini really tastes like a pumpkin pie in a glass.  The milk and Baileys add creaminess while the pumpkin liqueur adds all the pumpkin pie flavor and spice.  Whipped cream and a maple-sugar rim adds interest and perfection.  This is an occasion where you should drink your dessert and your calories!

Pumpkin Pie Martini | Pale YellowOne Year Ago – Peanut Butter Cookies

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Pumpkin Pie Martini
Inspired by Endless Simmer and My Baking Addiction
Yield – 1 cocktail

maple syrup
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 ounces pumpkin pie spice liqueur
1 ounce whipped cream vodka
1 ounce Bailey’s Irish Cream
1 ounce coconut milk (or any milk)
whipped cream, optional

  1. Pour maple syrup on a small plate.
  2. Mix together the brown sugar and spices, spread evenly in a circle on a different small plate.
  3. Dip the martini glass in maple syrup and then in the brown sugar mixture.  Set aside.
  4. Fill a shaker with ice and add the pumpkin pie spice liqueur, vodka, Irish Cream, and milk.  Place the lid on tight and shake, shake, shake!
  5. Strain into the martini glass.
  6. Place a little whipped cream on top and sprinkle some of the extra brown sugar mix on top.  They are strong, enjoy responsibly!Pumpkin Pie Martini | Pale Yellow

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Filed under Beverages

Pumpkin Spice Snickerdoodle Blossoms

pumpkin snickerdoodle blossoms | pale yellowYesterday I did nothing and it was joyous.  My only outing was to the bank and to the bodega to buy a diet coke.  If I had had cash,  I wouldn’t have even need to go to the bank, it would have a one store errand.  Score.

pumpkin snickerdoodle blossoms | pale yellowFor the past three weeks I have been working all day on Saturday and it is really starting to catch up with me, I’m exhausted!  I desperately needed a day with zero obligations and lots of time to be lazy.  In between baking projects I finished season 2 of Call of the Midwife.  This is a fantastic show.  If you’re a fan of period pieces, I have no doubt you’ll enjoy the show too.  It’s available on Netflix, you need to check it out, trust me.

pumpkin snickerdoodle blossoms | pale yellowDuring my day of nothing-ness I baked some cookies that I’ll tell you about later.  Right now we need to talk about these cookies.  I’m tired of saving “blossom” cookies until Christmas time, let’s start eating them ALL the TIME!  Who’s with me?

pumpkin snickerdoodle blossoms | pale yellowThese seasonal blossoms start with a snickerdoodle base; I think my love for snickerdoodles is pretty evident here, here, here, here, and here!  Same recipe but with a delightful pumpkin pie spice kiss on top.  The spices and flavors pair perfectly with one another and this is one tasty cookie; soft and flavorful.  Along with the cupcakes and pumpkin dip, these were a great treat at Fall Fest.  If you can find some pumpkin spice Hershey kisses before Christmas takes over, buy a few bags so you can bake a batch of these cookies!

pumpkin snickerdoodle blossoms | pale yellowOne Year Ago – French Onion Soup

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Pumpkin Spice Snickerdoodle Blossoms
Adapted from Snickerdoodles
Inspired by Bakergirl
Yield – 30 1-tablespoon cookies

1/2 cup shortening
3/4 cup sugar + 1/4 cup
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon + 3 teaspoons
30 pumpkin spice Hershey kisses, unwrapped

  1. Preheat the oven to 350 ˚F.
  2. Beat together the shortening and 3/4 cup sugar until well combined.  Add in the egg and vanilla, beat again.
  3. Add in the flour, cream of tartar, salt, & 1 teaspoon of cinnamon.  Mix until just combined.
  4. Mix together the remaining sugar and cinnamon in a small bowl.
  5. Scoop 1 tablespoon balls of dough and roll in the cinnamon-sugar.  Place on a parchment lined baking sheet about 1 inch apart and flatten the tops.
  6. Bake for 8-10 minutes or until they lightly brown.  Do NOT over-bake!
  7. Place a pumpkin spice Hershey kiss in the center of each cookie, press down.
  8. Cool on a cooling rack for several hours until the kisses re-harden.pumpkin snickerdoodle blossoms | pale yellow


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Pumpkin Dip

pumpkin dip | pale yellowAt our Fall Fest party, I made two items with bourbon, ONLY TWO!  And everyone kept mocking my love, and the apparent abundance, of bourbon.  Monday brought you the cupcakes and next week you’ll see the other bourbon-infused item.  There was about 10 dishes on the table and only two had bourbon, I don’t understand the problem.  Bourbon is magnificent.  However, this pumpkin dip is free and clear of bourbon and still magnificent.

pumpkin dip | pale yellowThis pumpkin dip is not free and clear of adorableness!  Seriously, pumpkin in a pumpkin; a mini pumpkin at that.  Hard to beat in the cute department.  I will say this little pumpkin was a pain in the butt to clean out.  It was hard as a rock and required multiple knives with multiple entry points.  Once the top was off, it was easy to scrap out the inside and even the top with a peeler.  The ten minutes of work to clean out the pumpkin was worth it, just look at the pictures!

pumpkin dip | pale yellowCompletely unrelated to pumpkin, I looked at a new apartment this week and it is exactly what I hoped/dreamed/prayed for!  There is a cute little kitchen that is smaller than I used to, but is completely usable and within my budget.  It’s a true 1-bedroom with a large closet and windows in all the rooms.  If you’re not a New Yorker windows and closest are probably presumed parts of an apartment, but trust me, they are not always there.  Plus, I’m a few blocks from the beach.  Double plus, the landlord says the apartment is mine!  The move is now a reality…

pumpkin dip | pale yellowYou know what else is a reality?  Today is the deadline to enter the giveaway for a sweet prize pack.  Click on this link, scroll to the bottom, comment, and wait & hope your name is chosen.  Done. Entered.  Do it.  Also, look at the delicious, salty caramel corn.

pumpkin dip | pale yellowAlso delicious, the pumpkin dip, obviously.  Canned pumpkin is creamed together with cream cheese, sugar, and pumpkin pie spice to make this incredibly easy dip.  You can use graham crackers, apple slices, or a spoon to enjoy with zero judgement.  Pumpkin dip seriously tastes like pumpkin pie and I think you should make it happen, especially with reduced fat cream cheese, because than it’s almost healthy!

pumpkin dip | pale yellowOne Year Ago – Pumpkin Cinnamon Rolls

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Pumpkin Dip
Adapted from Tracey’s Culinary Adventures
Yield – 20 or so servings as an appetizer

8 ounces cream cheese, 1/3 fat, room temperature
1 cup canned pumpkin
3/4 cup lightly packed brown sugar
3 teaspoons maple syrup
3/4 teaspoon cinnamon
3/8 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
3 large apples
1 sleeve graham crackers
small pumpkin for serving, optional but totally adorable

  1. Make sure the cream cheese is very soft.  Beat together the cream cheese and pumpkin until smooth in the bowl of a stand mixer with a paddle attachment.
  2. Beat in the brown sugar, maple syrup, and spices.  Taste and adjust the spices as necessary to your taste.  Feel free to use pumpkin pie spice in place of the five individual spices.
  3. Allow the dip to refrigerate overnight so all the flavors can marry.
  4. Serve with sliced apples, graham crackers, or whatever your heart desires.  If your heart wants to fancy, hollow out a little pumpkin and serve the dip in that!pumpkin dip | pale yellow


Filed under Sweet Treats

Turkey Pumpkin Chili

Turkey Pumpkin Chili | Pale YellowThere are few things that scream fall more than a big pot of chili bubbling away on the stove top.  The smells are fantastic; spices and roasting vegetables cooking together to make the apartment smell like a nice, big hug.

Turkey Pumpkin Chili | Pale YellowWork is busy and I find myself getting home much later than I am used to.  It is so comforting to know I just need to microwave a bowl of healthful, hearty, and delicious chili and dinner is made.

Turkey Pumpkin Chili | Pale YellowThe ingredient list may seem daunting, but most of the spices/herbs are things you have in your cupboard.  If you don’t have a specific item, oh well, substitute it with something you do have!  This is not a recipe to go buy one dried herb because it’s not in your collection.  However, don’t skip the cumin, cumin is the best!

Turkey Pumpkin Chili | Pale YellowAnything you can eat and enjoy for a week is a winner in my book.  I made the chili on Saturday and had my last little bowl a week later. The vegetables add flavor and fiber, while the beans bulk up the chili.  The ground turkey gives meatiness and satisfaction in every bite.  If I didn’t tell you there was pumpkin in the chili you would never know; the pumpkin makes the chili rich and creamy.  There is a little spice from the chilies and pepper, which is how I like it.  This chili is on the mild side, so dial up the spice to fit your taste.  If I can enjoy the chili for a week straight, I’m sure you’ll enjoy it too!

Turkey Pumpkin Chili | Pale YellowOne Year Ago – Pumpkintini

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Turkey Pumpkin Chili
Adapted from Brooklyn Farm Girl
Yield – 6-9 servings

2 tablespoons olive oil
1 yellow onion
1 red pepper
1 green pepper
3 cloves garlic
generous pinch of salt
generous amount of fresh cracked black pepper
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried basil
1 pound ground turkey
1 (14 ounce) can black beans, low sodium
1 (14 ounce) can kidney beans, low sodium
1 (15 ounce) can pumpkin puree
1 (14 ounce) can diced tomatoes, low sodium
1 (14 ounce) can tomato sauce
1 (15 ounce) can chicken broth
1 (10 ounce) box of frozen corn
1 (4 ounce) can diced green chiles

  1. In a large pot heat the olive oil on medium heat.
  2. Chop the onion into a rough dice, add to the pot.  Repeat with the peppers.
  3. Stir and cook until the vegetables are soft and the onion is lightly caramelized.
  4. Finely chop the garlic and add to the pot.
  5. Add a generous amount of salt, several pinches.  Vegetables need salt and the seasoning should be added in the beginning.  Also add a generous amount of pepper.  Add the oregano, chili powder, cumin, basil, and thyme.  Stir into the vegetables and allow the spices & herbs to toast slightly.  Honesty you can add whatever combination you prefer, if you like spice, add more!
  6. Add in the ground turkey and stir and cook until the meat is cooked through.
  7. Get your can opener ready!  Drain and rinse both cans of beans before adding to the pot.  Stir in the pumpkin, diced tomatoes, tomato sauce, broth, corn, and chiles.
  8. Mix everything together and turn the flame to low.  Allow the chili to cook for at least an hour, I cooked mine for about 2 hours.  Stir occasionally.
  9. Serve with cheese, tortilla, or whatever your heart desires!Turkey Pumpkin Chili | Pale Yellow


Filed under Savory

Oatmeal Pumpkin Chocolate Chip Cookies

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt is really weird not working with students this week and it is even weirder not being in school.  I’ve celebrated the first day of school for the past 25 years as a student and as a teacher.  I’m a dork; I love school and I love picking out my first day outfit and getting new pens!  I know I made the right decision leaving the classroom, but it’s still bittersweet this fall.  I am glad I made the decision to stay in Brooklyn, it would have been way too depressing not having a first day of school AND living away from my adapted home.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowSpeaking of my home, these cookies were made as a thank you for the person who came and fixed my home.  I was being all domestic and cleaning my bedroom; the good clean where walls and floorboards are being scrubbed.  In the light above my bed one of the two light bulbs was out and I thought this would be a perfect opportunity to change the light bulb.  I’ve had dim light for a looooooong time and just had accepted it.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowUnfortunately, instead of screwing off the globe portion, I took the fixture off the ceiling so it was just hanging by the electrical cords.  Whoops.  So I’m standing on my bed, barely able to reach the ceiling and things were not working out. I didn’t want to call the landlord because it was so silly, but I couldn’t fix the problem on my own.  Luckily we have a handy neighbor down the street who came over and fixed everything right.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt was one of those silly, single lady problems that I know I should be able to fix myself, yet I just don’t have the perseverance to figure it out on my own.  Thank goodness for helpful neighbors!  I’m not ashamed to trade baked goods for handy work.  I know I should be a strong, independent 21st-century woman, but I would rather handle a whisk than a screw driver any day!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOatmeal pumpkin chocolate chip cookies are a fair trade.  These cookies are a perfect kick off to fall baking and are everything you could ever want in a cookie.  They are flavorful from all the spices, chewy, soft, and have bits of chocolate throughout.  Plus, this recipe makes a a ton of cookies! You can easily share several dozen with plenty of leftovers for snacking.  It’s time to ease into pumpkin season with these cookies!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOne Year Ago – Gluten Free Snickerdoodles

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Oatmeal Pumpkin Chocolate Chip Cookies
Adapted from Family Fresh Meals
Yield – 5 1/2 dozen (68 cookies) 2-tablespoons scoop

1 cup sugar
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 egg
1 tablespoon vanilla extract
1 cup canned pumpkin
2 cups flour
1 teaspoon cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon nutmeg*
1/4 teaspoon allspice*
1/4 teaspoon cloves*
1/2 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats, old fashioned
1 12-ounce bag chocolate chips

  1. Preheat the oven to 350 ˚F and line all your cookie sheets with parchment paper.
  2. Add the butter and sugars to the bowl of a stand mixer in a paddle attachment.  Beat until light and creamy.  Beat in the egg, vanilla, and pumpkin until well combined.  Scrape the bowl as needed.
  3. In a small bowl whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, salt, and baking soda.  Add to the wet ingredients and mix on low speed.
  4. Add the oats and chocolate chips to the bowl and mix until just combined.
  5. Use a 2-tablespoon scoop to portion the dough on cookie sheets.  Space about 1 inch apart.
  6. Bake for 12 minutes until the cookies are puffy and set.  Let cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

* Instead of all these individual spices you can include 1/2 teaspoon cinnamon + 2 teaspoons pumpkin pie spiceOatmeal Pumpkin Chocolate Chip Cookies | Pale Yellow


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Pumpkin Oatmeal

Pumpkin Oatmeal // Pale Yellow

Who wants to eat pumpkin pie for breakfast?  Healthy, vegan pumpkin pie.  I know I do.  Hands down, pumpkin pie is my favorite food.  The creaminess of the pumpkin, the flavor from the spices, and the crunch from the crust combine to form the best thing I eat every year.  Yet for some reason I only ever eat pumpkin pie on Thanksgiving, maybe that’s why pumpkin pie always tastes so magical.

Pumpkin Oatmeal // Pale Yellow

This idea was dreamed up after thinking about how to make oatmeal more interesting.  I enjoy the flavor and texture of oatmeal, it’s just really tedious to eat some mornings.  And by some mornings I obviously only mean weekend mornings, I never have time for hot breakfast on a weekday.  I have added cinnamon, brown sugar, and fresh apples to oatmeal before, so why not combine something tedious with my favorite ingredient – pumpkin.

Pumpkin Oatmeal // Pale Yellow

I made this oatmeal twice in one weekend.  Once on Saturday as an experiment and again on Sunday to enjoy, savour, and photograph for blogging purposes.  I rarely make the same recipes on this blog twice in one year, yet this recipe was made twice in two days.  That. good.

Pumpkin Oatmeal // Pale Yellow

The ingredient list looks long, but you can always substitute all of the spices for pumpkin pie spice (1/4-1/2 teaspoon) if you have that on hand.  Spice to your liking, my spice ratio yields a strong flavored oatmeal.  The coconut milk can definitely be replaced by any type of milk, but I would definitely use milk; it provides so much richness and creaminess to the oatmeal.  I promise, for a treat so tasty, this comes together super fast, promise.

Pumpkin Oatmeal // Pale Yellow

I still have some pumpkin in the fridge, I think it’s time to whip up another batch this weekend…

Pumpkin Oatmeal // Pale Yellow

One Year Ago – Chocolate Cupcakes with Swirled Vanilla Frosting

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Pumpkin Oatmeal
Yield – 1 serving (multiply as needed)

1/2 cup old fashioned oats
1/2 cup water
1/2 vanilla coconut milk
3 tablespoons pumpkin puree
1 1/2 tablespoons maple syrup
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
scant 1/8 teaspoon nutmeg
scant 1/8 teaspoon cloves
scant 1/8 teaspoon allspice

  1. Add all the ingredients to small saucepan and place over low heat.  Stir to combine.
  2. Continue to cook for 12-15 minutes stirring frequently, especially at the end to make sure the oatmeal doesn’t stick.
  3. Cook until the liquid has been absorbed.  Eat immediately.Pumpkin Oatmeal // Pale Yellow


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Pumpkin Truffles

Pumpkin Truffles // Pale Yellow

After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life.  This past Friday, like most of America, I sat in front of t.v. in disbelief.  I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold.  As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced.  Words escape me.  My thoughts and prayers are with those children, teachers, their families, and the Newtown community.  Bridget and Callye wrote some beautiful words on their blogs.

Pumpkin Truffles // Pale Yellow

I ruined an entire box of these truffles because they got wet and the white chocolate softened.  Many friends will not be able to taste the pumpkin truffles this year.  That is unfortunate because these are amazing!  Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.

Pumpkin Truffles // Pale Yellow

Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter.  White chocolate is not technically chocolate anyway.  This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate.  There is no way this can turn out badly.

Pumpkin Truffles // Pale Yellow

To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap.  I tore the bread apart and threw the pieces in the mixer with softened cream cheese.  Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping.  A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat!  Sprinkle some ground gingersnaps on top and you’re done, delicious!

Print the Recipe!

Pumpkin Truffles
Adapted from Pumpkin Muffins
Inspired by How Sweet it is
Yield ~ 70

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
10 gingersnaps, crushed

  1. Preheat the oven to 375 F and grease a loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  6. Let cool completely on a wire rack.  Wrap in plastic until you’re ready to make the truffle portion.
  7. Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment.  Mix on low until the bread is broken into small pieces.  Add in the cream cheese and mix until well combined.
  8. Use a 1 tablespoon scoop to portion the truffles.  Roll the into balls and refrigerate for at least an hour.
  9. Add the candy melts to bowl set over a pan of simmering water.  Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
  10. Sprinkle with crushed gingersnaps and set on wax paper to harden.



Filed under Sweet Treats