Monday, November 11, 2013

Pumpkin Cookies & Pumpkin Dip

These two great pumpkin recipes come strait from Brittany!  Enjoy them this fall as pumpkin recipes are floating all around.  And thank you, Brittany, for these!

First up, a batch of perfect-for-Autumn cookies. That are healthy.

These cakey cookies are so healthy that they simply should not be limited to dessert!  They freeze beautifully, and are great for a quick breakfast or lunchbox treat.  Several substitutions and optional ingredients are listed--feel free to use the base recipe, or have fun adding optional ingredients to suit your taste preference!  

Please note that this recipe uses a partial can of pumpkin, so label & freeze the rest for later use!

Hearty Pumpkin Cookies
Yield:  2 1/2- 3 dozen cookies (yield is increased w/ the addition of optional ingredients)
Prep time: 20 min
Bake time: 12 min./batch
Total time: 45 min.
Serving Suggestions: Serve with soup, a sandwich, or a banana and a tall glass of low fat milk

What you'll need:
  • 2 eggs OR 2 TBLS milled flaxseed + 6 TBLS warm water for vegan
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce OR mashed avocado
  • 2/3 cup sugar
  • 1 cup pumpkin puree OR mashed sweet potato
  • 1 cup AP flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 1/4 cups rolled oats, old fashioned or quick
  • 3/4 cups raisins OR semi-sweet chocolate chips (optional)
  • 3/4 cups seeds or chopped nuts of choice* (optional)
*I've used toasted pumpkin seeds & walnuts, and think almonds or sunflower seeds would also be good.

  What you'll do:

  • Preheat oven to 375 degrees F.
  • If using flaxseed as an egg replacement, mix w/ warm water (straight from faucet is fine) & allow to soak for 5 min.
  • In a large mixing bowl, beat eggs (or flaxseed mixture), oil, applesauce, sugar, eggs, and pumpkin.
  • In a medium mixing bowl, whisk together the flours, baking powder, baking soda, and spices.
  • Add dry mixture to wet, mix with a large spoon or an electric mixer, just until blended.
  • Stir in oats and any of the optional ingredients you choose to use.
  • On a lightly greased cookie sheet, drop dough by rounded tablespoonful 2 inches apart.
  • Bake each batch for 12 minutes and allow to cool on baking sheet or transfer to a wire rack.
  • Store leftovers in the refrigerator for up to a week, or freeze for later.

Next up, a sweet little dip that always gets rave reviews at all the holiday parties it's taken to!

This sweet, creamy dip makes a great afternoon snack, light dessert, or festive addition to a holiday spread.  We like it best with Granny Smith apples (for the sweet/tart combination), but it also goes well with graham crackers, vanilla wafers, or ginger snaps.   

Pumpkin Dip
Serves 30 (Makes about 3 ¾ cups - recipe halves well)
Active time: 15 min
Cook Time: N/A
Total time: 15 min
Serving Suggestions: granny smith or other tart apples, sliced; graham crackers, vanilla wafers, or ginger snaps, and a hot cup of coffee

What you'll need:
  • 8oz package neufchâtel
  • 1 ½ cups powdered sugar
  • 1 15oz can pumpkin puree
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 tsp vanilla extract

What you'll do:

  • Put neufchâtel (still it in its foil wrap) in a small ziplock bag and place in a bowl of hot water for 5 minutes to soften.
  • Open neufchâtel and transfer to a large mixing bowl.  Cream on high speed with an electric mixer until smooth.  
  • Add powdered sugar and blend until smooth.     
  • Add remaining ingredients to the bowl and continue to mix until uniform.
  • Chill until ready to serve.

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