Perfect Pumpkin Scones

Dry ingredients

2 cups all purpose flour
1/2 cup dark brown sugar packed
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg or mace
1/4 tsp ground clove
butter

1/2 cup salted butter, cold, diced

Wet ingredients

1/2 cup canned pumpkin (not pie filling)
1/3 cup buttermilk I recommend cultured butermilk from the dairy case. I don't recommend diy buttermilk for these scones. If you don't have buttermilk use cream.
1 large egg
1 tsp vanilla extract

Glaze

1 cup powdered sugar
2 Tbsp maple syrup
1-2 Tbsp milk
1 tsp vanilla extract

Instructions

Preheat oven to 400F. Line your baking sheet with parchment paper.

Put all the dry ingredients into the bowl of a food processor fitted with the metal blade. Pulse several times to combine.

Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed, about 20-25 pulses.

Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until the dough comes together. It will look shaggy.

Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on your parchment lined baking sheet.

Cover loosely with plastic and put the baking sheet with scones into the freezer for 10 minutes.

Bake 18-20 minutes, until scones are risen and just turning golden, don't over-bake.

Let cool on a rack before glazing.

Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.

Pumpkin Swirl Cheesecake

 

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar, divided
• 1 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Place graham cracker crumbs in a bowl with the sugar.  Add melted butter and combine. Press onto the bottom of springform pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended.
4. In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
5. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan.
6. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Pumpkin Pie

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Pumpkin Pie Bars

For the crust and topping:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup cold unsalted butter, diced
1 cup old-fashioned oats
1/4 to 1/2 cup chopped pecans
1/2 cup butterscotch chips, for topping

For the filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
3 large eggs
1 (15 oz.) can pumpkin puree
1 Tablespoons pumpkin pie spice
1 teaspoon vanilla extract 

Preheat the oven to 350 degrees F. 

Spray a 9-x13-inch pan with Baker's Joy, or line with foil and lightly grease the foil. 

Set aside.

In a small bowl, mix together the flour and sugars for the crust/topping. Toss in the diced butter and blend it in with a pastry cutter, two knives or the tips of your fingers until the mixture resembles coarse meal. Stir in the oats and chopped pecans.

Set aside one cup of the crust/topping mixture. Press the remaining mixture evenly into the bottom of the baking pan. Bake for 15 minutes. While the crust is baking, prepare the filling.
For the filling, in a mixing bowl, blend together the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla on medium speed until smooth.

Remove the crust from the oven and immediately pour the filling into the pan. Use a rubber spatula or wooden spoon to smooth the filling over the crust. Sprinkle the 1 cup reserved crust/topping mixture over top, along with the butterscotch chips. Return to the oven for 25 minutes. Remove from oven and let set at room temperature to cool. Slice and serve when cooled completely.

Starbucks Pumpkin Pound Cake

Ingredients:
1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free VanillaYogurt
3 Egg Whites
1 c. Canned Pumpkin

Directions:
Preheat oven to 350º. 

Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. 

Starbucks pumpkin scones

Ingredients:

For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.