Follow the Season Pumpkin Cookies with a changeable ingredient

 Today I'm sharing a basic pumpkin cookie recipe with a tip on a changeable ingredient. Let's follow the season!

I enjoy pumpkin cookies all throughout the year but like most people I make them the most when pumpkins are in season. But today I wanted to talk about a changeable ingredient in a simple pumpkin recipe. No need to have a thousand pumpkin recipes laying around. All you need is one recipe! Then you can pick your extra flavor according to what's fresh in season. Don't wait until Fall to make pumpkin cookies. Use pumpkin puree in a can if you have to and use... say.... fresh blueberries when they are in season. They taste great! Or fresh grated carrots from the garden when it's carrot season. Yes!!! They taste fantastic with pumpkin!

You can make many varieties of pumpkin cookies ~

There are many varieties of pumpkin cookies but today I'm sharing one simple recipe that you can change one ingredient to make a different variety of pumpkin cookie ever time. Those specific ingredients can be blueberries, chocolate chips, cinnamon, dates, nuts, lemon, orange, almonds, raisins, pecans, coconut or carrots, baked into the cookie." All you need is one recipe!

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Pumpkin Cookie Recipe

• 1/2 cup Shortening
• 1 1/4 c Brown sugar
• 1 cup Pumpkin puree
• 2 Eggs
• 2 c All-purpose flour
• 2 tsp. Baking powder
• 1/2 tsp. Salt
• 1/2 tsp. Ginger
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• 1 cup of..... you choose the ingredient here ~
• 1/2 cup Chopped nuts

Combine all the dry ingredients in a bowl. In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well. Stir in the pureed pumpkin.  Add the nuts and the 1 cup of your ingredient choice. Gradually stir in the dry ingredients, mixing well. Drop spoonful's of the batter on an ungreased cookie sheet.  Bake at 375F for 10 to 15 minutes. 

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Hey do you want to try Icing on top?

Brown Butter Icing

• 1 stick unsalted butter
• 2 cups confectioners sugar
• 1 teaspoon vanilla extract
• Pinch salt
• About 3 or 4 tablespoons milk / half and half / to thin it out

In small saucepan, melt butter over medium-high heat until

nut brown in color, about 10 minutes. Remove pan from

heat, and add the sugar, vanilla, salt and milk/whatever.

It'll be a little runny, but should thicken as it cools. Wait for

it to cool off about 10 minutes or so, and then frost or drizzle the cookies.

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My Closing thoughts ~

• Friends, I hope you found this post made you want to try something new when it comes to pumpkin cookies. I will continue to try and help you guys enjoy each season in a new way so I hope you pass on the cookie fun.
• Just so you know / This would be a good cookie to bag up when you celebrate National Cookie Exchange Day / when December 22 rolls around.
• Oh and, just so you know... my favorite ingredient in pumpkin is coconut. Yep it truly is. Pumpkin & coconut cookies or pumpkin & coconut bread pudding.
• Do you want to know one of my favorite all time cookies? It's "Potato Chip Cookies" I make them with thick potato chips. It's amazing! I've shared the recipe with you guys before but it was a long long time ago. I bet it was 10 years ago! ha ha! Check it out if you forgot or if your new to my blog. I did a chocolate version way back too. Here's the old link from youtube if you want to watch it.
• Feel free to drop any ingredient idea in the comments.

Thank you for visiting... "Live everyday like a Holiday." Pam

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► 🛒 ❤ Pumpkin Puree / https://amzn.to/39Vlqwd

► 🛒 ❤ Pumpkin Cookies / https://amzn.to/3A22wP0

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resource / gone-ta-pott / wikipedia / Greatest Moments in Cooking.ch /

A Guide To Fall Food

It's hard to say goodbye to the fresh flavors of summer, but autumn ushers in a wealth of healthy and tasty seasonal foods as well. Here is a look at what's in season as well as a breakdown of nutritional benefits and tasty ways to prepare fall's produce. 

Source: http://www.h...ic/?ap=831

Click photo to Enlarge

by HealthCentral.

From Visually.

Recipe: Pumpkin Pie Squares

4 or 5 years ago I fell in love with these pumpkin pie squares and baked batch after batch- but in one of my moves I lost the recipe. I thought it was a pillsbury recipe but I couldn't remember. I am happy to say that while surfing the Internet I ran across the recipe once again so I had to share it with everyone. I Love it!

Recipe: Pumpkin Pie Squares
Originally uploaded by Pillsbury.com

These squares would be great for National Pumpkin Month, Halloween, Thanksgiving or any Autumn Party. Shoot just make them anythime! So moist they melt in your mouth :)

INGREDIENTS

• Crust
• 3/4 cup all-purpose flour
• 3/4 cup quick-cooking or old-fashioned oats
• 1/2 to 1 cup chopped nuts
• 1/2 cup butter or margarine, softened
• 1 box (4-serving size) butterscotch pudding and pie filling mix (not instant)
• Filling
• 2 eggs
• 1 cup flaked or shredded coconut, if desired
• 1 1/2 teaspoons pumpkin pie spice
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (14 oz) sweetened condensed milk (not evaporated)

DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
2. In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
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Recipe: Jack-O'-Lantern Chicken Taco Cups

Recipe: Jack-O'-Lantern Chicken Taco Cups
Originally uploaded by Pillsbury.com

October 27: Jack-o-lantern Day!

How many of you remembered today was Jack-o-lantern Day? I almost forgot about it myself. I didn't have time to write a jack-o-lantern article for today so I had to see what I could find to celebrate and this is what I found. It's a great recipe from Pillsbury.com.

I think this is a great meal idea for those of you who have kids at home. Surprise them with this and there sure to get in the jack-o-lantern spirit.

Recipe: Jack-O'-Lantern Chicken Taco Cups

A bright Halloween smile tops a quick chicken stew in a biscuit bread bowl.

INGREDIENTS
8 slices (3/4 oz each) American cheese
1 can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
1 container (20 oz) refrigerated taco sauce with seasoned shredded chicken
1 1/2 cups Green Giant Valley Fresh Steamers™ Niblets frozen corn
1 can (4.5 oz) Old El Paso chopped green chiles
1/2 cup sour cream
1 medium tomato, cut into 8 thin slices
Shredded lettuce

DIRECTIONS
1. Heat oven to 375°F. With top edge of custard cup as a pattern, cut out round from each cheese slice. In each round, cut out small triangles for eyes and nose, and small shape for mouth to resemble jack-o'-lantern. Set aside. Spray outside bottom and sides of eight 6-ounce custard cups lightly with cooking spray.
2. Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch round. Place biscuit rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10-inch pan with sides.
3. Bake 15 to 20 minutes or until deep golden brown.
4. Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles over medium heat 10 to 15 minutes, stirring occasionally, until mixture is thoroughly heated. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, just until thoroughly heated.
5. Remove pan from oven. Carefully remove biscuit cups from custard cups; place biscuit cups, right side up, in same baking pan. Spoon chicken mixture evenly into each biscuit cup. Top each with tomato slice and jack-o'-lantern cheese slice.
6. Return to oven; bake 2 to 4 minutes longer or until cheese is melted. Sprinkle tops of cheese with shredded lettuce to resemble hair.

High Altitude (3500-6500 ft):
Cook chicken mixture over medium-low heat. When biscuit cups have been filled, return to oven; bake 4 to 6 minutes longer or until cheese is melted.

By the way.... today is traditionally the day that's best to carve your jack-o-lanterns. It's because jack-o-lanterns hold up the best for about a week. Having said that, why not have a pumpkin carving party and serve these cute jack-o-lantern cups to your guests. Great idea too right! Pam

Peanut Butter Pumpkins

Peanut Butter Pumpkins
This great Photo is by gina64 of flickr.com

Peanut Butter Pumpkins
Originally uploaded by gina64

This recipe is just perfect for November because not only is it National Peanut Butter Lovers Month but it's Thanksgiving as well. This recipe is peanut butter all the way and you cant go wrong with pumpkins in November either. What a great recipe to serve at your Thanksgiving dinner.

Hey.... put this recipe on your Halloween list too! At Halloween you know how everybody is looking for food that has great visual appeal and this is one treat that just perfect for all the fall Holiday's.

Recipe:
Melt one package of Reese's peanut butter chips and mix with a can of vanilla frosting. Add food coloring. Separate a little bit of the dough and color green for stems. Refrigerate for one hour. Roll into balls, score with a knife and squish them a little between thumb and forefinger. Poke holes in top of pumpkin with a toothpick. Make stems from the green dough or use pretzels and stick 'em in the top.
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