PUMPKIN CHIP COOKIES
These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 10 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN CHIP MUFFINS
This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. Especially tasty when they are still warm, these pumpkin muffins are full to brimming with chocolate chips!
Provided by FRANNYJ
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
- Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
- In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
- Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 39 g, Cholesterol 31 mg, Fat 18.9 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 246 mg, Sugar 25 g
PUMPKIN CHIPS
I have not made this, but it's hard to find safe canning recipes using pumpkin, so I thought I'd post it. The USDA does not recommend canning pumpkin puree, even in a pressure canner, but currently says pressure canning of cubed pumpkin is safe. This treatment is something completely different. It's from Canning for a New Generation by Liana Krissoff, published in 2010. She says, "...they're preserved in a very heavy syrup and are cooked in the syrup until translucent and completely saturated with sugar...they're essentially candied. Don't rush the long simmer in the syrup." The recipe is verbatim, so any questions about it should be addressed to the author or her publisher. She suggests serving this preserve alongside ..."rich buttered biscuits or cakes, or as a "spoon sweet", a small but elegant treat at the end of a meal, similar to those served in the Middle East." The preparation and cooking times are my estimates.
Provided by zeldaz51
Categories Dessert
Time 2h30m
Yield 7 half-pint jars
Number Of Ingredients 5
Steps:
- Cut the pumpkins in half and scrape out the seeds and stringy mess. Use a vegetable peeler to peel them, then cut each half into 4 pieces and cut them crosswise into1/16-inch-thick slices. Layer in a wide, 6 to 8 quart preserving pan with the sugar, cinnamon and star anise.
- Cut the lemons in half and squeeze the juice through a sieve over the pumpkin mixture; reserve the lemon hulls. Toss to combine, then cover and refrigerate for 8 hours, or overnight.
- Use a sharp knife or spoon to scrape the membranes and flesh out of the lemon hulls, then cut the rinds into thin slices. Put in a small saucepan and cover with cold water. Bring to a boil, cook for five minutes, then drain. Repeat the boiling and the draining 2 more times, then stir the lemon rinds into the pumpkin mixture.
- Bring to a boil over high heat, then lower the heat and simmer briskly until the pumpkin slices are evenly translucent, about 1 hour and 15 minutes.
- PREPARE FOR WATER-BATH CANNING: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
- Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
- Ladle the hot pumpkin and syrup into the jars, leaving 1/4-inch headspace at the top.Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least one inch.Bring to a boil, and boil for 10 minutes to process. Remove jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pressed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Nutrition Facts : Calories 634.7, Fat 0.4, SaturatedFat 0.1, Sodium 5, Carbohydrate 164.3, Fiber 2.7, Sugar 147.3, Protein 3.1
PUMPKIN CHIP MUFFINS
My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher-she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! -Cindy Middleton, Champion, Alberta
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 328 calories, Fat 19g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
More about "pumpkin chips recipes"
PUMPKIN FRIES THAT ARE EASY TO MAKE AND TASTES THE BEST
From lowcarb-nocarb.com
Reviews 46Calories 64 per servingCategory Side Dishes
- Cut the rest of the pumpkin into fries like slices. You do not have to peel the pumpkin. It will nicely soften in the oven
46 PUMPKIN RECIPES THAT ARE PERFECTLY DELICIOUS - FOOD …
From foodnetwork.com
Author By
PUMPKIN BREAD RECIPE (NO MIXER!) - SALLY'S BAKING …
From sallysbakingaddiction.com
BAKED PARMESAN PUMPKIN FRIES | WHOLEFULLY
From wholefully.com
PUMPKIN CHIPS: THE RECIPE TO MAKE IN THE OVEN
From cookist.com
PUMPKIN CHOCOLATE CHIP BREAD - MOM ON TIMEOUT
From momontimeout.com
PUMPKIN CHIPS RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN CHOCOLATE CHIP COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
PUMPKIN CHIPS (HOW TO MAKE) - SAVVY NATURALISTA
From savynaturalista.com
Estimated Reading Time 2 mins
PUMPKIN CHIPS - OVEN BAKED AND AIR FRYER METHODS
PUMPKIN CHOCOLATE CHIPS MUFFINS RECIPE (EASY ONE-BOWL VERSION) …
From thekitchn.com
PUMPKIN CHOCOLATE CHIP MUFFINS RECIPE - HAPPY HOOLIGANS
From happyhooligans.ca
2-INGREDIENT AIR FRYER PUMPKIN CHIPS RECIPE | WELL+GOOD
From wellandgood.com
PUMPKIN PIE CHIPS AND DIP - THE BAKERMAMA
From thebakermama.com
10 EASY PANERA COPYCAT RECIPES - HOW TO MAKE PANERA AT HOME
From delish.com
HOW TO MAKE PUMPKIN CRISPS, FRIES, ROASTED SEEDS AND S’MORES!
From homegrownfun.com
PUMPKIN CHOCOLATE CHIP COOKIES - HAPPY HOOLIGANS
From happyhooligans.ca
5 WAYS TO COOK WITH COTTAGE CHEESE FOR MORE PROTEIN - REAL SIMPLE
From realsimple.com
MY BEST PUMPKIN MUFFINS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love