Pumpkin Chocolate Chip Cookies

My little pumpkin (age 1 1/2) loves these!

1 egg

1 t vanilla

1 1/2 C sugar (or less)

1 C mashed pumpkin

2 T soft butter

1/3 C applesauce OR more pumpkin

2 1/2 C flour (part or all whole wheat flour works great)

1 t baking powder

1 t baking soda

1 t cinnamon

1/4 t salt

1/2 C - 1 C chocolate chips or raisins and/or walnuts

Mix dry ingredients. Mix wet ingredients (I mix the wet ingredients in the blender if my fresh pumpkin is chunky). Mix wet and dry ingredients together. Add chocolate chips. Bake 10 minutes at 350 degrees on an ungreased cookie sheet.

Sandra's Pumpkin Soup

Sandra Riley's Pumpkin Soup -- My favorite pumpkin soup 

(approximate American measurements added by me)

800g Hokkaido pumpkin  = 4 C

600g carrots = 3 C

2 onions

1L vegetable broth =4 C

0,5L coconut milk  = 2 C

(Ginger and lemon juice if you like, I usually dont have fresh ginger on hand so I leave that out)

I first cut up the carrots, onion and hokkaido and cook them in a feying pan, apparently that releases the flavors haha. I then put them in the vegetable broth and cook them for 30 minutes. I then blend them and put in the coconut milk and season it with salt and pepper.  

Fresh pumpkin pie

•  2 C fresh cooked mashed pumpkin
• 10 oz. skim milk (based on how much liquid is in the pumpkin - add up to 2 oz more milk if your pumpkin is very dry)
• 1 T corn starch
• 3 eggs
• 3/4 sugar
• 1/2 t salt
• 1 t cinnamon
• 1/2 t ginger
•  1/4 t nutmeg, cloves 
• pie crust
• Mix the pumpkin and milk in the vitamix/blender for a few seconds to avoid a chunky pie. Then add all else to the blender and mix briefly. Pour intopie crust.
• Bake at 350 for one hour or until not jiggly. It will set up a little while it cools, so don't overcook.
• If you have more filling than can fit in your pie pan, cook the extra filling in a glass bowl and enjoy it as "pumpkin custard"; it may cook only half as long.
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• 2022 update: here is how I've been altering the above recipe, to use more pumpkin (we grew hundreds)-
•  2 1/2 - 2 3/4 C fresh cooked pumpkin (or butternut squash or hubbard squash)
• 1/2 cup or 3/4 cup powdered milk powder (dry powder only--no water)
•  1/2 C skim milk
• 1 1/2 T corn starch
• 3 eggs
• 3/4 sugar (or closer to 1 cup)
• 1/2 t salt
• 1 1/2 t cinnamon
• a little less than 1/2 t ginger
•  a little less than 1/4 t nutmeg, cloves 
• pie crust

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Pumpkin Bars

2 C pumpkin

4 eggs (I use 4 T ground flax seed dissolved in 10 T warm water)

3/4 C oil (I use 1/2 C applesauce, 1/4 C oil)

2 t vanilla

2 C flour (I use 1 C white flour, 1 C whole wheat flour)

2 C sugar (I use less)

1/2-1 t ginger, cloves

2-3  t cinnamon

2 t baking powder

1 t baking soda

1/2 t salt

1 C chocolate chips

Blend wet ingredients. Mix dry ingredients in separate bowl. Then stir wet into dry. pour in 15 x 10" (jelly roll) pan. Bake at 350 for 20-25 min. 

Original recipe (probably from a Taste of Home magazine years ago) is above, with my changes in italics. 

Another version (from Six Sisters Stuff)

Pumpkin Chocolate Chip Brownies

Yield: 20 small brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Pumpkin and squash - meals and healthy sides

 

Pumpkin - breads and desserts

Pumpkin milkshake

1/3 cup pumpkin

½ cup milk

1 teaspoon vanilla extract

2 Tablespoons Pumpkin Spice flavored Jell-O Instant Pudding mix (opt., or vanilla pudding mix)

1 teaspoon pumpkin pie spice

2 Tablespoons brown sugar

2 cups vanilla ice cream

1/3 cup crushed Biscoff cookies for garnish 

Blend.


PUMPKIN DESSERT

1 large can pumpkin          
1 cup white or brown sugar           
1 can evaporated milk (I use powdered milk instead, mixing 1 part powder to 2 parts water)       
3 eggs      
1/2 teaspoon salt        
1 t cinnamon         
½ t cloves and ginger           

 Mix. Pour into 9" x 13" greased pan.   Sprinkle one package (or a half package is sufficient) of a dry yellow or white or spice cake mix over the pumpkin mixture.   Drizzle over the top:  2 T melted butter      1/2 C nuts (optional) and I sometimes sprinkle dry quick oats over the top. Bake at 350 for up to 50 minutes.

Pumpkin Apple Streusel Muffins　　 
(from the Chicago Temple Cafeteria Cookbook)

　

2 1/2 C flour

2 C sugar (less is fine)

1 T pumpkin pie spice (2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon ground cloves)

 

1 t baking soda

1/2 t salt

　 Combine.

　2 eggs (or 2 T ground flax seed mixed with 5 T hot water)

1 C pumpkin

¼ C oil

¼ C applesauce

2 C chopped apples

　 Combine, then add to dry ingredients.

　Bake in muffin tins 30 min. at 350.

　

Streusel topping

1 C flour

1 C brown sugar

1/2 C butter (I use less)

1 t cinnamon

　Cut in butter, sprinkle topping over muffins before baking.


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Another version of crumb topping:

Crumb Topping

1/4 cup sugar
1/2 cup oatmeal
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon

+++++++++++++
Pumpkin muffins:

3 C flour
1 1/4 C sugar
4 t b.p.
15 oz. pumpkin
2 eggs
C milk
1/2 C applesauce
1 1/2 t salt
t nutmeg
1/4 t cinn, allspice, ginger
375. 15 min. 2 dozen

Our Best Bites Pumpkin Bread

2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar (I use less)
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few

 extra for the top of loaves)

Preheat oven to 350 degrees.  Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.

Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t overbake!

Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

Variation: eliminate choc chips and top with this before baking:

Streusel Topping

1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 tablespoons butter

Pie - pumpkin and more

2 pumpkin pies

4 eggs, slightly beaten
1 (29 oz.) can solid pack pumpkin
1 1/2 c. sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
3 c. milk (or 3 C water + 1/2 C or so powdered milk)

3-4 T corn starch (stirred into milk)
2  unbaked homemade pie shells  

Preheat oven to 425 degrees. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted near center of each pie comes out clean. Cool; garnish, if desired, with whipped topping.  

Black Forest Pie:  https://www.food.com/recipe/black-forest-pie-51882