Brown Butter Pumpkin Chocolate Caramel Chip Marshmallow Cookies

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It is true – this cookie has absolutely every flavor in it. (Okay, that’s a gross exaggeration . . . but this cookie really does have a lot of different flavors in it.) The pumpkin and marshmallow keep these cookies very moist. And I really love moist chewy cookies. They are always my favorite. My boyfriend prefers a crisper cookie, so these are all mine! Yes!

My grocery store had these chocolate chips that were filled with caramel. They worked perfectly in this cookie!

Brown Butter Pumpkin Chocolate Caramel Chip Cookie
(original recipe)

Ingredients
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 tsp pumpkin pie spice
3/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg white
1 tsp vanilla extract
1/4 cup pumpkin puree
1 cup chocolate caramel chips
marshmallow creme

Directions

  1. In a small saucepan, melt your butter on medium-low heat.
  2. Once the butter melts, stir gently. Once you see brown bits at the bottom of the pan, take it off the heat: you have browned butter! Put it in a small dish and place in the refrigerator to chill until you’re ready for it.
  3. In a medium bowl, mix together the flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt.
  4. In the bowl of a stand mixer with the paddle attachment, beat together the browned butter you made earlier with your sugars. Beat until fluffy.
  5. Beat in the egg white, vanilla, and pumpkin puree until well combined.
  6. Turn your mixer to low. Pour the dry ingredients into your wet ingredients. Mix until just combined.
  7. Using a spatula, fold in your chocolate caramel chips. Cover with plastic and place in the refrigerator for at least two hours.
  8. Preheat your oven to 350. Prepare two cookie sheets with parchment paper and set them aside.
  9. Roll the chilled dough into 1 1/2 tbsp balls. Flatten between your hands. Place a dab of marshmallow creme in the center of the flattened ball. Fold the dough gently around the marshmallow, rolling it into a ball so it covers the marshmallow.
  10. Place on your baking sheet, 2 inches apart.
  11. Bake for 9 minutes, until the edges of your cookies are light golden brown. Let sit on the baking sheets for 5 minutes before placing on a cooling rack to cool.

* makes approximately 18 cookies
* I’m sharing this recipe with Beth Fish Reads’s Weekend Cooking

Pumpkin Butter Snickerdoodles

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The second cookie that I need to share with you is this spin on the snickerdoodle, using the Pumpkin Butter that I received in my most recent Foodie Pen Pal box! On my list of to-make cookies, I had a recipe bookmarked from Crazy For Crust – Apple Butter Snickerdoodles. Those sound delicious and I wanted to make them, but I also wanted to buy as few ingredients as possible. I swept through my pantry and came across the pumpkin butter Cleda sent me back in October.

OK OK – pumpkins might not be the most Christmasy of flavors. But I say, if pumpkin is okay in November (and it is,) pumpkin is definitely okay in December.

Or all year. Pumpkin is really welcome in my life all year long.

These cookies are delicious. I could eat them all myself if I didn’t think that much sugar would make me nauseous.

Pumpkin Butter Snickerdoodles
(source)

Ingredients
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cup granulated sugar AND 1/3 cup granulated sugar, divided
2 large egg
1 tbsp vanilla extract
1/2 cup pumpkin butter
1/2 tsp ground cinnamon AND 1 tsp, divided

Directions

1. Whisk flour, baking powder, and salt in a bowl. Set aside.

2. In the bowl of a stand mixer, add the 1 1/4 cup sugar and the butter. Cream together until fluffy. Mix in the eggs, vanilla, pumpkin butter, and 1/2 tsp ground cinnamon.

3. Add the flour mixture to the wet mixture until blended together. Cover with plastic wrap and place in the fridge for 4 hours.

4. Preheat oven to 350. Line 2 baking sheets with parchment paper.

5. Place 1 tsp of ground cinnamon and the 1/3 cup of sugar in a shallow dish. Mix together.

6. Scoop the cookie dough out in 2 tbsp scoops. Roll into a ball. Roll in the cinnamon sugar. Place on the baking sheet.

7. Bake for 13-15 minutes. Let cool.

* makes approximately 30 cookies
* shared with Mix It Up Monday

Thanksgiving 2012

 

After I uploaded my pictures I realized this photo was preemptive – I forgot to put the turkey on my plate! I didn’t actually go turkeyless though, so everything is right in the universe. For Thanksgiving I am at my parents’ house. I wasn’t responsible for all the dishes and will only be sharing the recipes for what I actually made. But our dinner consisted of:

– Turkey
– Bread
– Sauteed green beans
– Twice baked potato
– Roasted winter vegetables
– Stuffing
– Cranberry
– Biscoff pumpkin cheesecake
– Chocolate pecan pie

It was all great.

The first dish I was responsible for was the roasted winter vegetables. Last week at work we had a potluck and someone brought something similar to this. After having it at work, I knew I needed to make this at our own Thanksgiving because it was such a nice accompaniment to an otherwise heavy meal.

Roasted Winter Vegetables

Ingredients
3 beets
1/2 butternut squash
4 yams
1 fennel root
2 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp olive oil

Directions

1. Preheat your oven to 400. Chop all the vegetables into cube sized pieces. Combine in a baking dish.

2. Add the olive oil, sage, and rosemary to the roasted vegetables. Toss with your hands.

3. Place in the preheated oven for about an hour and a half, until soft. Check every half hour and stir.

* serves about 14

Naturally I was also responsible for a dessert. While searching the web recently I found this recipe for a biscoff pumpkin cheesecake. On foodie penpals biscoff spread seems to be making its way through the boxes, so I decided that it must be good and I should try it. The biscoff spread is crazy good. Basically you’re eating the creamed version of the biscoff cookie. It’s hard to fathom such a thing even exists!

The cheesecake was a huge success and very loved at dinner. I think the cheesecake is one of the best Thanksgiving desserts. You make it the day before and all you have to do is cut it on Thanksgiving day.

Biscoff Pumpkin Cheesecake

Ingredients

CRUST
30 biscoff cookies, ground into crumbs
1/4 cup melted butter
3 tbsp brown sugar

CHEESECAKE
24 oz cream cheese, room temp
2 cup fresh roasted pumpkin, mashed
3 eggs, room temp
1 egg yolk, room temp
1/4 cup sour cream, room temp
1 tsp vanilla
1 1/2 cups sugar
2 tbsp flour
1 1/2 tsp cinnamon
1/2 tsp ginger
pinch nutmeg
pinch cloves
1/4 tsp salt
1/4 cup biscoff spread, melted

Directions

1. `Preheat your oven to 350. First make your crust. In a bowl combine the cookie crumbs, melted butter, and brown sugar. In the bottom of a springform pan, pour the crumb mixtures. Press against the bottom of the pan and up the sides. Place in the refrigerator for 10 minutes. Remove and bake for 10 minutes. Let cool.

2. Next, make the cheesecake. Beat the cream cheese until smooth, for about 5 minutes. Mix in the pumpkin and beat until smooth. Add the eggs and egg yolk, one at a time until incorporated. Beat in the sour cream and vanilla until just combined.

3. In a small bowl combine the sugar, four, cinnamon, ginger, nutmeg, cloves, and salt. Pour this mixture into the cream cheese and stir together well.

4. Pour your cheesecake filling into your cooled crust. Pour the melted biscoff spread on top of the cheesecake randomly and swirl with a knife.

5. Wrap the springform pan in several layers of aluminum foil. Put the pan in a roasting dish. Boil water and fill the roasting dish so that the water comes about half way up on the pan. Place the roasting dish in the oven and bake for 1 hour and 40 minutes, until the top is brown and the cheesecake is puffy.

6. Let sit out and bring to home temperature. Once cooled, cover and put in the refrigerator for at least 4 hours.

I hope everyone had a great Thanksgiving!

* shared with Sweet Treats and Swanky Stuff Saturday & Weekend Cooking

Pumpkin Cinnamon Rolls

 

On Wednesday afternoon Matt and I are heading to my parents’ house for Thanksgiving festivities. Since we’ll be gone for a few days I decided to clean out the fridge and use what needs to get used. I had half of a can of pumpkin in there from when I made the pumpkin chocolate chip mini muffins that has just been sitting there sadly. I gave Matt a couple of suggestions: pumpkin pancakes, pumpkin cookies, pumpkin bread, or pumpkin cinnamon rolls.

It’s quite obvious what got used.
Now I still need to try to find a purpose for the broccoli, jalapeno, mushrooms, cotija, blue cheese, mozzarella, monterey jack, and pepper jack that I have in my fridge. The cheese will probably make it until I get back, but the veggies definitely won’t as they’re already on their last days.

This is a Smitten Kitchen recipe. It was the perfect use of the pumpkin and has left me with about 16 cinnamon rolls that I’ll have to bring to San Francisco with me. It has also inspired me to make an eggnog cinnamon roll for Christmas breakfast next month.

Pumpkin Cinnamon Rolls
(source)

Ingredients

DOUGH
6 tbsp unsalted butter, melted, divided
1/2 cup skim milk, warmed to 110 degrees
1 package active dry yeast
3 1/2 cups flour (plus some for rolling)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
1/4 tsp ground ginger
2/3 cups pumpkin puree
1 large egg
oil for coating the bowl

FILLING
3/4 cup brown sugar
1/4 cup white sugar
1/8 tsp kosher salt
2 tsp ground cinnamon

GLAZE
4 oz cream cheese
2 cups powdered sugar
2 tbsp skim milk
1/2 tsp vanilla extract

Directions

TO MAKE YOUR DOUGH

1. Combine the warmed milk and yeast in a small bowl. Let sit until the yeast gets bubbly, about 7 minutes.

2. In the bowl of an electric mixer, combine flours, sugars, spices, and salt. Add 1/4 cup of the melted butter and set the rest aside for assembly. Stir to combine. Add the yeast mixture, pumpkin, and egg. Mix until combined. Place your dough hook on the mixer. Beat the dough for 5 minutes with the dough hook.

3. Place dough in a greased bowl. Cover with plastic wrap and a towel. Let sit in a place free from drafts for an hour, until the dough doubles in size.

TIME TO ASSEMBLE YOUR ROLLS

4. Place the dough on a powdered surface and roll the dough into a rectangle approximately 11×16-inch. Brush the reserved melted butter onto the dough. Stir together the filling ingredients and sprinkle evenly oven the dough.

5. Starting on the longer side of the rectangle, roll the dough into a tight spiral.

6. Cut the dough into about 16 cinnamon rolls. Place into either one or two prepared pans. Cover with plastic wrap and a towel and let sit for 45 minutes in a draft free area.

BAKE THE ROLLS

7. Preheat your oven to 350 degrees.

8. Once the oven has preheated bake your rolls for 25 minutes.

9. Once finished, beat the glaze ingredients together. While the rolls are still warm, cover with the glaze.

* makes 16 rolls
* Shared with Sunday Funday & See Ya in the Gumbo

Mini Pumpkin Chocolate Chip Muffins

I love fall because I feel justified to make a pumpkin variety of everything. I love pumpkin – I’ve been going to Starbucks a lot and getting their pumpkin spice latte just because it’s sooooo good. Actually, yesterday I got an eggnog latte, because I love eggnog also and I should also try to incorporate it into dishes during the fall and winter this year.

These pumpkin mini muffins were hard to resist. I kept finding myself popping one in my mouth. Being each one is only two bites big it didn’t feel like a bad idea . . . Until all 36 muffins were gone! :X

Mini Pumpkin Chocolate Chip Muffins
(original recipe)

Ingredients
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup pumpkin puree
1 3/4 cup all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger
1 cup mini chocolate chips

Directions

1. Preheat your oven to 350. Grease a mini muffin tin.

2. In a large mixer bowl, beat together the sugar and butter. Add in the eggs and vanilla extract, mixing until well combined. Stir in the pumpkin puree.

3. In a separate bowl, whisk together the flour  salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add the dry ingredients into the wet ingredients and stir until just combined. Stir in the chocolate chips.

4. Spoon the batter into the mini muffin tin, filling each tin 2/3 of the way full. Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack and cool completely.

* makes 36 mini muffins
* Shared with Sunday Funday

Pumpkin Pancakes

I’ve been telling my mom how easy pancakes are to make. I’m not a fan of the premade pancake mix, where you add oil, stir a little, and fry the cakes. Rather, I like making my pancakes with flour, buttermilk, and whatever other flavors the specific pancake requires.

In the spirit of fall I made pumpkin pancakes for my family during my visit home this weekend. My dad went to the farmers’ market that morning and came home with a delicious apple butter. The combination of the apple and the butter was divine.

Everyone in my family was so stoked over the pumpkin pancakes that we have decided that on Christmas morning I’ll be making pancakes. They will be a combination of Eggnog Pancakes and Gingerbread Pancakes. I’m sure you’ll hear all about those when they happen, as well as any pancakes in the interim.

Pumpkin Pancakes

Ingredients
1 1/2 cups flour
1/3 tsp kosher salt
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp ginger
2 tbsp brown sugar
1 cup pureed pumpkin
3/4 cup milk
1/4 tbsp apple cider vinegar
1 1/2 egg – however you want to make that work, I separated half of an egg with my hands

Directions

1. In a large bowl combine the dry ingredients. In the center create a well.

2. Mix the milk and vinegar together and let sit for about 5 minutes.

3. In the well of the dry ingredients pour in the pumpkin, soured milk, and egg. Stir the batter well to combine and to make sure there are not any dry portions of the mixture.

4. In a greased griddle spoon 1/4 cup portions of pancake. When the pancakes start bubbling on the surface, flip and cook until golden brown on both sides.

* makes about 12 pancakes