Bring on the PUMPKIN

Because countless shopping stores have started their holiday decorations (yes, I’m talking about Christmas decorations), I think it is alright if I start my complete fall pumpkin baking now.  Like most of my recipe creations, I have a certain recipe in mind, but it ends up getting distorted or “healthified” and often doesn’t really match the picture in my head, but often tastes so much better.

Today’s cookies/bread is a little like that.  I searched the internet for a few recipes and went off of this one, but was hoping it would turn out a little less moist like this recipe.

I made one batch of cookies, which turned out alright, but very sticky indeed.  I had to run out the door for a meeting, so I ended up placing the batter in the fridge overnight.  Instead of making more cookies, I choose to add some additional flour and place it in a pan to attempt bread or pumpkin brownies.

Pumpkin Brownies/Bread
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 3/4 cup sugar (I finally finished up my Splenda…not the best, I know, but I had to tell the truth)
  • 1/2 cup unsweetened applesauce
  • 1 egg (egg whites)
  • 1 Tbs. vanilla
  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg & ground cloves (calls for it, but it wasn’t present in the house…thus it was omitted)
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 cup dark chocolate chips
  1. Preheat oven to 350 degrees
  2. Start to make the wet mixture by placing the pumpkin, sugar, applesauce, egg and vanilla in a bowl and mix well.
  3. Next, make the dry mixture with flour, baking powder, and cinnamon.
  4. Now, this was a weird step – Dissolve baking soda in milk, then add to WET mixture (not sure what that did, but I tried it anyways)
  5. Mix the dry into the wet (slowly) and mix until fully combined.
  6. Add in the chocolate chips and get ready to divvy up the batter!
  7. Bake for 10-12 minutes until they no longer look wet

For the next day’s recipe of pumpkin bread/brownies, I added in about 1/2 cup of flour, placed it in the brownie pan, and set it in the oven for about 58 minutes.  It came out with too chewy of a bottom, which was quite disappointing, but once the bottom was shaved off, it wasn’t too shabby.  Overall, not quite the pumpkin cookies you might purchase in the store, but they do taste pretty good 🙂 I’ll keep experimenting though.

2 thoughts on “Bring on the PUMPKIN

  1. Pingback: WIAW#8 – Train & Rush…What a Weekend! | California Endless Summer

  2. Pingback: WIAW #12 – My Monstrous Mash | California Endless Summer

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