Pumpkin Yogurt

It’s a little over a week from Christmas and I’m still not ready to give up my pumpkin recipes.  Is it acceptable to eat pumpkin year round?  I hope so because that’s what I plan on doing!

Over the past four or five months I’ve probably ate ten cans of pumpkin puree…on my own.  Wow, I just realized how much that is.  Ten cans..give me a minute to do the math.  Ten cans x 16(?) ounces per can = 160 ounces of pumpkin.  It’s a miracle I’m not the great big pumpkin!!

While some of it has been pumpkin pies, pumpkin squares, pumpkin smoothies, etc. this conception is a little healthier.  Greek yogurt, canned pumpkin, and cinnamon.

It’s been a little too cold recently, but sometimes I’ll mix it up and freeze it for 30 or 40 minutes.  Then it’s like ice cream!  Yummm….(ice cream is my weakness)

Pumpkin Yogurt

by Simple and Sweet Creations

6071148

Ingredients

• 1 cup plain or vanilla greek yogurt
• 1/3 cup pumpkin puree
• 1/4-1/2 teaspoon cinnamon

Instructions

Place all ingredients in a bowl. Mix to combine.

Refrigerate until ready to eat.

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Pumpkin Squares

Every time we make these pumpkin squares I have to take a plate to my neighbors.  They absolutely love them!  I made them for my bake sale and they were a hit.  Some people even asked to buy a whole tray!

Looks like someone sampled these already...

Yes, my neighbor was one of those people.  I saved him two (large!) pumpkin squares too!  Obviously that wasn't enough...

...don't mind if I do!

His obsession with pumpkin squares started about a year ago.  While we were on vacation, he offered to watch our horses and cats and get the mail.  How sweet :) To thank him for coming over, my mom and I made his family a tray of pumpkin squares. 

Pictures took a little too long

Now let me tell you...one batch makes quite a few pumpkin squares.  They're great to make for large groups, parties, or bake sales.  I think they returned the tray in two days...completely gone!  They're that addictive.  BEWARE!

Pumpkin Squares

by Simple and Sweet Creations

6071077

Ingredients

Cake

• 1 cup oil
• 2 cups flour
• 2 cups sugar
• 15 ounces canned pumpkin
• 4 eggs
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Frosting

• 1 teaspoon vanilla
• 3 ounces cream cheese
• 3/4 stick butter
• 1 tablespoon milk
• 1 3/4 cups powdered sugar

Instructions

Combine first eight ingredients in the bowl of a standing mixer. Pour into a greased floured jelly roll pan.

Bake at 350* F for 25 to 30 minutes. Cool completely before frosting.

Beat remaining five ingredients in a standing mixer. Add more powdered sugar if frosting seems too runny.

Frost cooled cake and cut into squares.

VARIATION

Omit frosting and sprinkle cooled cake with powdered sugar.

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Pumpkin Snicker Doodles

From September to November everything I make involved pumpkin.  EVERYTHING.  Pumpkin yogurt, pumpkin pie, pumpkin ice cream, pumpkin smoothies, pumpkin squares, pumpkin pumpkin and more pumpkin!

In the spring I came upon these White Chocolate Pumpkin Snickerdoodles from Sally's Baking Addiction.  Of course I pinned it!  Pumpkin cookies....I couldn't pass them up! When she says they deserve a standing ovation she's not kidding.  

Since it was October, I decided to make them for my bake sale. Well of course (being a new recipe) I had to do a trial run...  BAD IDEA!!  I have this problem where I sample devour the dough. Before a single snicker doodle was baked over half the dough was gone.  WARNING: do not sample the dough! (unless you want to eat it all...)

When I finally got a batch baked, you guessed it!  Yep, I tried one a dozen of them too!  Let's just say by the time my family came in only a couple cookies were left.  Whoops!  

Pumpkin Snicker Doodles

by Simple and Sweet Creations

6071087

Ingredients

• 1 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 cups white sugar, divided
• 2 teaspoons vanilla extract
• 3/4 cup pumpkin puree
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 teaspoons cinnamon, divided
• 2 teaspoons pumpkin pie spice
• 1 cup white chocolate chips

Instructions

In a large bowl, combine butter, brown sugar, and 1 cup white sugar until no lumps remain. Whisk in vanilla and pumpkin until smooth.

Stir in flour, salt, baking powder, baking soda, pumpkin pie spice, and 3 teaspoons cinnamon. Fold in chocolate chips.

Cover and chill 30 minutes (or up to 3 days). CHILLING IS MANDATORY

Preheat oven to 350* F. Roll dough into balls (about 1 1/2 tablespoons each).

In a medium bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon.

Roll dough balls in cinnamon-sugar mixture and place on baking sheet.

Slightly flatten balls and bake 10-12 minutes.

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