Pumpkin Chocolate Chip Cookies

Ingredients:

• 1 c. (2 sticks) unsalted butter, softened
• 1 c. white sugar
• 1 c. brown sugar
• 2 lg. eggs
• 1 tsp. vanilla extract
• 1 c. canned pumpkin puree
• 3 c. all purpose flour
• 2 tsp. baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 2 c. milk chocolate chips
• nonstick cooking spray or parchment paper

Directions:

Heat oven to 350, spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in eggs one at a time, then mix in vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 minutes (mine only took 10-12 just FYI) or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes before moving them to a cooling rack with spatula.

Yield: about 60 cookies

Recipe by George Duran

Pumpkin Cupcakes

• 2 c all purpose flour
• 2tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt

Sift ingredients in a seperate bowl

• 1/c veggie oil
• 1 1/4 c. sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup canned pumpkin

Mix wet ingredients until smooth and then add dry ingredients.

Pour into cupcake liners 2/3 full

Bake at 350 for about 15 minutes-check with toothpick, until it comes out clean.

Frost with Butter-Cream Cheese Frosting.
1 brick cream cheese
1 stick of butter
1 tsp. Vanilla
2 c. sifted confectioners sugar
Combine all ingredients and let chill at least 30 min. before frosting
I added some yellow and red food coloring to make orange and on the kids cupcakes-I let them use some chocolate chips to make pumpkin faces
Original Post

Steamers

• 1 cup milk
• 1 TBS & 1/2 of Toriani flavored syrup (pumpkin, gingerbread, peppermint, eggnog, caramel...some of our favorites.)

1. Warm milk on stove while whisking it, to make it frothy (or microwave, but you won't have that whipped taste, but it is faster!)
2. Add syrup and stir in till mixed well
3. Top with whipped cream and you can dust it with cocoa or chocolate shavings if wanted

Pumpkin Soup

1 lg. can of pumpkin
2 cans of chicken broth
4 tsp curry powder
2 dashes tumeric
2 dashes nutmeg
1 tsp salt
1/2 tsp pepper
1 cube butter
1/2 c sugar

Whisk ingredients over medium heat until all smooth and hot.
You can serve over rice for a more filling soup-we just sprinkled some parmesean cheese on top and a spoonful of sour cream.