PUMPKIN CHIP COOKIES
These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 10 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN CHIP BREAD
Glazed pumpkin bread with chocolate chips. This is really good stuff.
Provided by JUBUGG
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix together the flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger, and ground cloves.
- In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth.
- Alternately add the creamed ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped nuts. Spoon into two greased 9x5 inch loaf pans.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 to 50 minutes.
- To make the glaze: In a small bowl, combine confectioners sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add milk, and mix until smooth. Drizzle over warm cake.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 22.6 g, Cholesterol 15.6 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 121.2 mg, Sugar 14.3 g
PUMPKIN CHIPS
I have not made this, but it's hard to find safe canning recipes using pumpkin, so I thought I'd post it. The USDA does not recommend canning pumpkin puree, even in a pressure canner, but currently says pressure canning of cubed pumpkin is safe. This treatment is something completely different. It's from Canning for a New Generation by Liana Krissoff, published in 2010. She says, "...they're preserved in a very heavy syrup and are cooked in the syrup until translucent and completely saturated with sugar...they're essentially candied. Don't rush the long simmer in the syrup." The recipe is verbatim, so any questions about it should be addressed to the author or her publisher. She suggests serving this preserve alongside ..."rich buttered biscuits or cakes, or as a "spoon sweet", a small but elegant treat at the end of a meal, similar to those served in the Middle East." The preparation and cooking times are my estimates.
Provided by zeldaz51
Categories Dessert
Time 2h30m
Yield 7 half-pint jars
Number Of Ingredients 5
Steps:
- Cut the pumpkins in half and scrape out the seeds and stringy mess. Use a vegetable peeler to peel them, then cut each half into 4 pieces and cut them crosswise into1/16-inch-thick slices. Layer in a wide, 6 to 8 quart preserving pan with the sugar, cinnamon and star anise.
- Cut the lemons in half and squeeze the juice through a sieve over the pumpkin mixture; reserve the lemon hulls. Toss to combine, then cover and refrigerate for 8 hours, or overnight.
- Use a sharp knife or spoon to scrape the membranes and flesh out of the lemon hulls, then cut the rinds into thin slices. Put in a small saucepan and cover with cold water. Bring to a boil, cook for five minutes, then drain. Repeat the boiling and the draining 2 more times, then stir the lemon rinds into the pumpkin mixture.
- Bring to a boil over high heat, then lower the heat and simmer briskly until the pumpkin slices are evenly translucent, about 1 hour and 15 minutes.
- PREPARE FOR WATER-BATH CANNING: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
- Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
- Ladle the hot pumpkin and syrup into the jars, leaving 1/4-inch headspace at the top.Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least one inch.Bring to a boil, and boil for 10 minutes to process. Remove jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pressed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Nutrition Facts : Calories 634.7, Fat 0.4, SaturatedFat 0.1, Sodium 5, Carbohydrate 164.3, Fiber 2.7, Sugar 147.3, Protein 3.1
VEGAN PUMPKIN CHOCOLATE CHIP BREAD
We combined the beloved ingredients in pumpkin bread - creamy pumpkin puree, warm fall spices and a generous pour of vanilla - but omitted any dairy or eggs for a completely plant-based seasonal treat. Vegan dark chocolate chips stirred into the batter and scattered on top add extra flavor and texture. We found the pumpkin bread to be easiest to slice at room temperature, but feel free to enjoy a piece while it's still warm if you can't resist!
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
- Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
- Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
- Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
- Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.
PUMPKIN CHIP MUFFINS
My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher-she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! -Cindy Middleton, Champion, Alberta
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 328 calories, Fat 19g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
More about "pumpkin chips food"
BAKED PUMPKIN CHIPS - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (1)Total Time 40 minsCategory SnacksCalories 88 per serving
- Preheat oven to 220°F. Line 2 baking sheets with parchment paper. Cut pumpkin into large slices that will fit your mandoline slicer, skin removed. Using the thinnest setting, make pumpkin slices with your mandoline slicer.
- If desired, cut circle shapes with a biscuit cutter or cookie cutter. Make sure your raw chips are about 2 times bigger than you want your final ones to be because they will shrink. Place onto baking sheet.
- Bake for about 25-30 minutes (time will vary depending on your chip sizes) or until pumpkin chips begin to curl, edges feel crisp to the touch and are starting to brown. Turn off oven and let pumpkin chips remain in the oven until oven completely cools. This will further remove the remaining moisture from the chips. After 20-30 minutes (and when oven is no longer warm), pumpkin chips should be completely crunchy. Sprinkle chips with salt and cinnamon if desired. The chips will lose some of their crunch and become more soft and chewy after the first day. You can crisp them up again in the oven. Store in an airtight container.
PUMPKIN CHIPS RECIPE | MYRECIPES
From myrecipes.com
Servings 144
- Pour oil to a depth of 4 inches into a Dutch oven; heat to 375°. Fry pumpkin slices, in batches, about 3 minutes or until crisp. Drain; sprinkle with salt, if desired.
PUMPKIN CHIPS (HOW TO MAKE) - SAVVY NATURALISTA
From savynaturalista.com
Estimated Reading Time 2 mins
PUMPKIN DIP RECIPES
From allrecipes.com
PUMPKIN CHIPS - OVEN BAKED AND AIR FRYER METHODS
From tastyoven.com
5/5 (29)Total Time 35 minsCategory SnackCalories 117 per serving
21 EASY PUMPKIN SCONES - HEALTHY PUMPKIN SCONE RECIPES
From countryliving.com
CHEWY PUMPKIN CHOCOLATE CHIP COOKIE BARS RECIPE - NYT COOKING
From cooking.nytimes.com
EASY BAKED PUMPKIN CHOCOLATE CHIP DONUTS RECIPE
From hungry-girl.com
FLUFFY PUMPKIN BUTTER CHOCOLATE CHIP PANCAKES.
From halfbakedharvest.com
PUMPKIN CHOCOLATE CHIP MUFFINS | MANTITLEMENT
From mantitlement.com
SHEET PAN CHOCOLATE CHIP PUMPKIN BARS - TOGETHER AS FAMILY
From togetherasfamily.com
FISH & CHIPS FOOD FROM WARRENTON (OREGON) TO PORTLAND
From hungrytrip.com
PUMPKIN CHIPS | SAVEUR
From saveur.com
HOW TO MAKE PUMPKIN CRISPS, FRIES, ROASTED SEEDS AND S’MORES!
From homegrownfun.com
PUMPKIN CHIPS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
WARRENTON, VA PUMPKIN PATCH FARMS AND PUMPKIN PICKING GUIDE
From americantowns.com
PUMPKIN CHIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WAWA PROMOTIONS: CURRENT DEALS ON WAWA FOOD & DRINKS IN …
From wawa.com
PUMPKIN CHIPS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love