Monday, November 11, 2013

What 1 Can of Pumpkin Can Give You: Pancakes and Cookies!

What turned into a quick cookie bake fest venture was combined with a new pancake endeavor. Now....I had promised my WIC rotation site employees  that I would make them my favorite fall cookie recipe for their help with one of the projects I had been assigned (a time study on work flow). I was looking at the half empty can of pumpkin puree after whipping up the cookies and then felt a urge to make some foodies know what I'm talking about. This cookie recipe is the BOMB. It's a great way to bake a lot of super delicious cookies for Fall thank you gifts, party pleasers, or just a guilty pleasure (not gonna lie...I snag one of these before I go swimming in the morning).

Cookies for some friends and Pancakes for the week

Pumpkin White Chocolate Chip Cookies

Cookie that wants to be cake....soft and scrumptious. This recipe makes a huge batch that lets you take a bunch for a office party while keeping some for your own party in your belly. I remember finding a pumpkin recipe several years back that had potential and has now become the BOMB. Having one (cough cough...or several) won't break the bank....just as long as you don't eat the whole batch; which you might be tempted!

  • 1 cup pumpkin
  • 1/2 cup butter, melted
  • 1 1/4 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 2/3 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp all spice
  • 2/3 cup white chocolate chips

Set oven to 350 F. Cream together butter and sugar. When smooth/creamy, add vanilla, egg, and pumpkin and mix together. Now mix the dry ingredients together in a bowl and add to the wet mixing well. Add white chocolate chips and give it one final mixing. Drop by spoonful onto a cookie sheet. Smaller cookies bake for 10-12 minutes and larger for 12+ minutes. They should be ready when they start to turn a light golden brown but still soft to the touch.

Whole Wheat Pumpkin Pancakes

If you're on a time crunch like I am usually and don't have time to sit down for breakfast...pack them the night before with almond butter and walnuts chunks. This one is my go to breakfast for morning swim workouts...that's if I make the pancakes the night before.

  • 1 1/2 cups whole wheat flour
  • 3 tsp baking powder
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/4 cup milk
  • 1 cup pumpkin puree(or whats left in the can)
  • 1 egg, lightly beaten
  • 2 Tbsp butter, melted 

In a large batter bowl stir together flour, baking powder, sugar, salt, cinnamon and pumpkin pi spice. Make a well in the center and add in milk, pumpkin puree, egg and butter and stir until well combined. This is when I preheat my large cast iron skillet on medium-to-me-high heat,  pour batter as desired. Flip pancakes when tiny pin size bubbles begin to form.Serve when done or freeze for a quick toasted pop in the morning. 


Your dog pic of the week.