Tag: butterscotch

Pumpkin Cookies – A Taste of Autumn

On By Isobar ExpeditionsIn Recipes6 Comments

One of our favorite treats for this time of year is pumpkin cookies. They are incredibly delicious as well as easy to make. Unlike a lot of cookies that are dense or hard, these are almost cake-like in texture. We haven’t found anything similar during our travels, so we consider this to be very unique to our family. Because we are not big sweet eaters, we generally share these with all of our friends who are extremely appreciative. We typically double this batch in order to use the full can of pumpkin pie mix, but that makes about six dozen cookies instead the usual three dozen that the recipe makes. They are a traditional drop cookie, so the size of the cookie is completely up to you, but we find that about a heaping tablespoon works best.

Fresh Out of the Oven

INGREDIENTS

  • 1 1/2 cups Pumpkin Pie Mix (canned or you can make your own)
  • 1/2 cup Vegetable Oil
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 cups Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 cup Butterscotch Chips
Combine the Ingredients

INSTRUCTIONS

Mix all of the ingredients together ensuring that the flour is completely incorporated.  Using a teaspoon or a small ice cream scoop, spoon out the cookie dough onto a cookie sheet covered with parchment paper.  Preheat the oven to 375 degrees.  Bake the cookies on a center rack for 12 to 15 minutes.  Remove from the oven and let them cool for a couple of minutes before transferring them to a rack to completely cool. Depending upon the size of the cookies you make, the recipe makes about three dozen cookies.

Traditional Drop Cookie Method
Bake on a Center Rack
Moist and Delicious

 

Pumpkin Bread Pudding (Pumpkin Cookie Recipe)

On By Isobar ExpeditionsIn Recipes3 Comments

We were at one of our favorite restaurants last night and they are participating in restaurant week where restaurants create special menus with discounted prices.  The owner is a friend of ours and stopped to talk to us while we enjoyed a couple of glasses of wine.  He asked if we’d seen their menu for restaurant week, which we hadn’t, and went on to describe the dishes.  He was quite excited about one of the desserts that was on the menu, a pumpkin bread pudding, which their pastry chef had created.  A few minutes after our conversation, a waiter arrived with a plate of the bread pudding.  It was decadently delicious!  We don’t usually treat ourselves to dessert, so it was quite the treat, including the cinnamon ice cream that was served with the pudding.  It reminded us of the pumpkin cookies that we bake every autumn, so we decided to share that recipe, which you will fall in love with if you try it.  Unfortunately we haven’t made the cookies yet this year, so we don’t have pictures to share of the cookies, so you’ll have to use your imagination 😉

Pumpkin Bread Pudding with Cinnamon Ice Cream

Ingredients

  • 1 1/2 cups Pumpkin Pie Mix (canned or you can make your own)
  • 1/2 cup Vegetable Oil
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 cups Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 cup Butterscotch Chips

Instructions

Mix all of the ingredients together ensuring that the flour is completely incorporated.  Using a teaspoon or a small ice cream scoops, spoon out the cookie dough onto a cookie sheet covered with parchment paper.  Preheat the oven to 375 degrees.  Bake the cookies for 12 to 15 minutes.  Depending upon the size of the cookies you make, the recipe makes several dozen cookies.