pumpkin

Pumpkin Snickerdoodles

Leah Short — Sun, 24 Dec 2017 14:58:36 +0000

My coworker Katherine made these Pumpkin Snickerdoodles several times this year and from the first bite I knew they’d make the Cookie Baking Day list! People rave about these cookies and I can taste why. It’s the best of the classic snickerdoodle, plus pumpkin and more spice. They are so moist and almost cake-like. Perfect for this time of year with a big glass of milk!

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The PC Muffin

Leah Short — Mon, 06 Nov 2017 19:47:17 +0000

The PC Muffin is my absolute favorite muffin from Fido here in Nashville. Funny thing is I discovered it at a different coffee shop. A few years ago I worked down the street from a coffee shop that sold Fido goodies and my standing order was a café au lait with a PC Muffin. So, so good for breakfast. I would crave this muffin daily. It’s a jumbo muffin and it’s heavy and dense and one of those baked goods that gets better the next day.

That coffee shop stopped selling Fido goodies, and yes, I could go to Fido to still get my muffin, but it wasn’t as convenient and I was just heart broken. I lucked out and found a Nashville cookbook at my library with recipe! Jackpot!

The PC stands for pumpkin chocolate chip and although that combination may sound weird, the two go very well together. See Pumpkin Brownie Swirl Pie, Pumpkin Chocolate Chip Sandwich Cookies, and Chocolate Chip Pumpkin Bread for more proof! (Sorry to all those instagrammers who voted no to that combo…you’re missing out!)

I ended up making a double batch so I could share these muffins with my coworkers. It was funny to see their faces when they saw the jumbo muffin. You could make these in a regular muffin tin, but you’ll need to adjust your baking time. Now I can have them any time I want with no lines!

Yield: 10 large muffins

The PC Muffin

Fido's pumpkin chocolate chip muffin

Ingredients:

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup canola or vegetable oil
1/2 cup olive oil
1/2 cup unsweetened applesauce
1 3/4 cups canned pumpkin
3 eggs
3 1/2 cups flour
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups chocolate chips

Directions:

Preheat oven to 275F. (Note: I made a batch at this temperature and they weren't quite done. Next batch I baked at 300F and it worked better.)

Combine the sugars, oils, applesauce, pumpkin, and eggs in a mixer with the paddle attachment on middle speed until evenly mixed.

In a separate bowl, combine the remaining dry ingredients, except for the chocolate chips. Add the dry ingredients to the wet ingredients, about 1/3 at a time, until evenly mixed on low speed.

Spray a large muffin tin with cooking spray or use muffin liners. Scoop about 3/4 cup of batter into each muffin cup. Bake for 30 minutes, rotating the pan after 15 minutes, or until a toothpick comes out clean. The muffins may need about 5 more minutes if the toothpick has batter stuck to it.

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Nashville Chef's Table by Stephanie Stewart-Howard

This post contains affiliate links.

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Pumpkin Pecan Spice Cookies

Leah Short — Tue, 15 Dec 2015 20:39:26 +0000

Is it just me or is 2015 flying by? I swear it was just the other day when we wrapped up Cooking Baking Day 2014 and here I am reporting on what we made this year already! Our 2015 Cooking Baking Day was a few weekends ago and we sure had a blast! It’s getting harder for me to pick out which cookies we make because after five years, we’ve gone through a lot of varieties! I try to have something chocolate, something not chocolate, and something colorful. We always make Cream Cheese Spritz Cookies and this year I promoted these Mint Chocolate Chip Cookies to the annual list. They are so freakin’ good! They deserved it!

On my “something not chocolate” list were these Pumpkin Pecan Spice Cookies. I kind of hesitated on them because I feel like by this time of year, everyone is sick of pumpkin spice. I couldn’t resist though. Pecans!

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Pumpkin Brownie Swirl Pie

Leah Short — Thu, 11 Dec 2014 16:03:04 +0000

Oh how I love a merging of two obsessions. It’s been a while since I’ve had a combo dessert. What’s not to love about a dessert that let’s you have the best of both worlds? In this case, chocolatey brownies AND pumpkin pie! The second I saw this pie, I knew I’d make it for Thanksgiving. It’s almost a little Halloweenish with it’s black and orange swirls, but oh so perfect for the biggie holidays, too. This Pumpkin Brownie Swirl Pie served warm with a scoop of really good vanilla ice cream is heaven. The brownie is the crust and the top is both swirled together. Sweet and perfectly spiced pumpkin mixed with chocolate brownie is genius.

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Pumpkin Quick Bread

Leah Short — Mon, 27 Oct 2014 11:00:12 +0000

Quick breads are just the best! Especially the ones that don’t require me to get out a mixer. Whisk the ingredients together, pour in a pan, bake. I haven’t made anything pumpkin so far this year except for a failed attempt at pumpkin pancakes, so I was long overdue for some fall goodness in my kitchen. In the latest issue of Food Network magazine, their “50” pullout is all about quick breads. I pretty much want to bake every flavor! Since they’re so easy, I actually baked two flavors at once (stay tuned for the second one). Both turned out super tasty, but the easiest by far was this Pumpkin Quick Bread.

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Pumpkin Spice Cake with Chocolate Pecan Filling

Leah Short — Mon, 09 Dec 2013 16:11:58 +0000

Now is this a ginormous chocolate monstrosity or what? I took these pics with my phone, so excuse the quality, although I’m not sure my fancy camera would have done any better with this chocolate blob. I was super excited about this Pumpkin Spice Cake with Chocolate Pecan Filling. It combines the best of three worlds in holiday baking: pumpkin, pecans, and chocolate. Getting it to look as good as the Food Network’s version proved to be quite the unachievable feat.

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Pumpkin Whoopie Pies

Leah Short — Wed, 16 Oct 2013 14:08:55 +0000

I made cupcakes not too long ago and had a lot of cream cheese icing leftover. What to do? Make another dessert of course! It’s been a while since I’ve made whoopie pies and since it’s everywhere…why not make Pumpkin Whoopie Pies! The cream cheese filling would go so well with anything pumpkin.

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2013 Fall Pumpkin Roundup

Leah Short — Mon, 23 Sep 2013 12:32:00 +0000

Fall is officially here, finally! For weeks I have refused to read any blog posts if they included pumpkin. I haven’t so much as looked at a Pumpkin Spice Latte and I’ve repeatedly told everyone to “slow their roll” on social media. The weather in Nashville made it pretty easy for me to hold on to every last bit of summer. While I’ll miss it, I’m excited to crack open my first can of pumpkin! Instead of making you wait, I’ve created this roundup featuring my favorite pumpkin recipes on my blog so far. Open your windows, light your favorite Fall-scented candle, turn on some football, and start baking!

Pumpkin Scones with Spiced Glaze – Although I’ve never had the pumpkin scone from Starbucks (yet!), I hear this one is a close copy.

Pumpkin Cinnamon Rolls with Cream Cheese Icing – Breakfast of champions bursting with spice.

Classic Pumpkin Pie with Spiced Cream Clouds – The pumpkin pie you know and love jazzed up with puffs of spice-laced cream.

Pumpkin Streusel Cake – Cinnamon cake with a swirl of pumpkin spice streusel in the middle.

Pumpkin Chocolate Chip Sandwiches – Start with store-bought cookie dough and add pumpkin and spice for a one of a kind dessert.

Chocolate Chip Pumpkin Bread – So good, it could almost be called cake.

Praline Pumpkin Cake – This is a show stopper! Pumpkin cake with a praline pecan crust, iced with spiced cream cheese, and drizzled in caramel.

Pumpkin Cream Cheese Muffins – Muffins stuffed with cream cheese and topped with cinnamon sugar.

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