Category Archives: pumpkin recipes

Drunken Pumpkin Chocolate Chunk Cookies


Are you drunk enough on pumpkin yet? Yeah, I didn’t think so. At least, your answer should have been no. I am here to change that.

Yes kitten! I made this batch of cookies just for you!

This is the second batch of cookies I have baked with a stout beer in the mix. It gives the batter an interesting fluffy texture and makes the cookies poof up in the end. You can smell a hint of it when you bite into these, especially with the added in fleur de sel to enhance the chocolate notes. Think of a pillowy pumpkin raisin cookie but with chocolate chunks, pumpkin seeds, and salt chunks instead.

I had to do quite a bit of tweaking with this batch, but it all worked out in the end (as it usually does). I had to be conservative on the liquid, and add in a bit of whole wheat flour to soak up the excess moisture. Additionally, I would recommend sticking the bowl of batter in the fridge for about a half hour to make it easier to scoop up the batter and form the shape you want. I obviously didn’t do that, but feel free to do whatever you please. I’ve become way less OCD as of late.

Eat these with a glass of pumpkin beer! You’ll get drunk off of drunken pumpkin goodness for sure!

Drunken Pumpkin Chocolate Chunk Cookies

Makes 30 cookies

  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin flavored syrup (optional)
  • 1 cup stout (ie. Guinness, Samuel Smith’s Oatmeal)
  • 1 1/4 cup pumpkin seeds
  • 2 cups dark chocolate chunks
  • fleur de sel, for topping
  1. Preheat oven to 325° with rack in the oven’s center. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice; set aside.
  3. Using an electric mixer, cream butter and sugars on medium speed until thoroughly blended.
  4. Add eggs, vanilla and pumpkin syrup, and beat on low speed until combined. Add dry mixture until combined, then add stout in small amounts. Mix in seeds and chocolate chunks.
  5. Spoon onto cookie sheet. Sprinkle a few chunks of fleur de sel on top of the cookies and bake about 14 minutes or until golden brown.


Sausage & Pumpkin Flapjack Apple Butter Stacks


Phew! That was a mouth full! Literally. You’ll want to stuff your faces with these babies.

Ok. Let me decode it a bit for you.

Sweet country style breakfast sausage patties. Check. Apple buttery gravy. Pancakes… but with pumpkin! Because I pimp everything with pumpkin. And cinnamon. And nutmeg. You can’t go wrong. With honey apple butter in between, topped with a few slices of apple and parsley. If that isn’t enough to convince you, the stackage styling is fulfilling enough in itself. It’s like breakfast Jenga. (Boyfriend totally gets food styling props for this one though… I was in the shower while that business happened. Professional huh?)

Bust out that gravy boat! And make these for your next lazy Sunday morning brunch.

You’re welcome.

Sausage & Pumpkin Flapjack Apple Butter Stacks

Adapted from Rachael Ray Magazine, December 2007

Serves 4

  • 24 oz uncooked bulk country style sausage
  • 2 tablespoons unsalted butter, melted, plus more for gravy
  • 1 1/2 cups plus 2 tablespoons flour
  • 1 1/4 cups plus 6 tablespoons milk
  • 1/2 cup apple butter
  • salt and pepper
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 small apple, cored and thinly sliced
  • 1 tablespoon finely chopped parsley
  1. Preheat the oven to 200 degrees F. Heat a heavy, medium skillet over medium heat. Divide the sausage into 8 portions, then form into thin patties. Add 4 patties to the skillet and cook until browned and crisp, about 3 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining patties.
  2. Add enough melted butter to the sausage fat to equal 2 tablespoons total. Over medium heat, whisk in 2 tablespoons flour for 1 minute. Gradually whisk in 1 1/4 cups milk until the mixture boils, then continue to cook, whisking, for 1 minute more. Add 2 tablespoons apple butter and season with salt and pepper. Transfer the gravy to a pitcher; keep warm.
  3. Heat a griddle or large skillet over medium heat. Meanwhile, in a medium bowl, stir together the remaining 1 1/2 cups flour, the baking powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs, remaining 2 tablespoons melted butter, 1 cup plus 6 tablespoons milk, pumpkin puree, and spices. Stir the egg mixture into the flour mixture.
  4. Spoon 1/4 cup batter for each pancake onto the griddle and cook until bubbles form, 1 to 2 minutes. Flip and cook until springy, 1 minute more. Make 8 pancakes.
  5. Spoon some gravy onto each plate. Spread 4 pancakes with apple butter and place on the gravy. Top each with a sausage patty, another pancake, more apple butter, another sausage patty, a few apple slices and more gravy. Sprinkle with the parsley.

Pumpkin Spice Macarons


Have you ever wanted to make homemade macarons but were too intimidated to try? Don’t let all that here say about how difficult they are to make scare you. Honestly, sometimes I think people try to make things more complicated than they really are. In this case, making macarons definitely falls under that category. If you do enough research about them like I did (because I was afraid I would screw them up… see “10 Signs of a Bad Macaron” and “Parisian Macaron Crimes and Misdemeanors“), you’ll find several variations as to how to tackle them and the many things that can go wrong.

Some recommend you separate your egg whites at least 24-72 hours prior, sitting in your fridge and then setting out a few hours before incorporating them in your meringue. Some swear that you have to weigh all of your ingredients–almond flour, egg whites, and sugars (I went out and bought a kitchen scale just for that, I’ll admit). Some swear that the secret to the perfect shell is to sift the ground almond flour and powdered sugar to “weed out” all of the big nut and sugar chunks. Some emphasize the folding of the food coloring into the egg whites, to handle them gently so as to not ruin the structure of the egg protein. Some recommend you tap the cookie sheets after they’ve sat for a few minutes to remove some of the air bubbles.

Well let me tell you something. Don’t worry about any of that.

When I picked up BHG’s special magazine edition of Fall Baking, the first spread I opened to was one of these pumpkin spice macarons. It was the selling point. I hadn’t made macarons since January of this year, and I’m in a new (very small) kitchen, but I knew I’d find a way to make them happen. Reading over the recipe, they made it seem too easy. No mention about being gentle with the meringue or separating the egg whites days beforehand. Nope. None of that. I thought it was too good to be true. But I trusted them anyway and went for it.

I seriously will not ever deviate from this basic recipe again. They turned out absolutely perfect. At least to me. Maybe it’s my oven now, but the first two macaron attempts I tried came out too gooey in the center and didn’t puff up as much as I hoped. These didn’t do me wrong. And they shouldn’t do you wrong, either.

The perfect shell and “foot”.

Plus, hello! Pumpkin spice! You’ll impress all your friends and they’ll be the perfect autumn treat to “spice up” your dining room table. You will love them, and you’ll love making macarons. I’m telling you, you’ll get addicted.

Pumpkin Spice Macarons

Makes about 28-30 macarons (14-15 total when you sandwich them together)

Recipe from BHG’s Fall Baking

  • 1 1/2 cups finely ground almonds
  • 1 1/4 cups powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • dash of salt
  • 1/4 cup granulated or caster sugar
  • 8 drops yellow food coloring
  • 2 drops red food coloring (I used a mix of gels: red, orange, and yellow until I got the color I wanted)
  • 1/2 cup pumpkin butter


  1. Line 2 large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar and spice; set aside.
  2. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and food coloring (I added the food coloring first, but I’m not sure it really matters which one you add first).
  3. Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip. Pipe 1 1/2-inch circles, 1 inch apart, onto the prepared cookie sheets. Let stand for 30 minutes before baking.
  4. Meanwhile, preheat oven to 325 degrees F. Bake in the preheated oven for 9-10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
  5. Spread about 1/2 teaspoon of the pumpkin butter onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. You did it!

Ginger Pumpkin Baked Oatmeal

Goodness gracious. Only 14 more days left of school for the semester and then I can officially say I survived 1/4th of dental hygiene school. I am so damn proud of myself and the progress I have made and all of the new skills I have acquired. Jumping into something I pretty much knew completely nothing about and (surprisingly) excelling as well as I have been. It’s a good sign. Waking up at 6:30 most mornings, full days at school Monday thru Friday, has been a bit of an adjustment. Granted, it could always be worse, but it ain’t easy. (This is also a nice reminder.) But really though, time has flowwwwwn by. Unbelievable.
That being said, Thursday mornings are the only weekday morning that I can “sleep in”. My body’s internal alarm clock doesn’t really understand that concept, but at least I try. Usually I end up going for a long run, hitting the books, grabbing something quick to eat, then heading off to class to take radiographs in the afternoon. But today I decided I wanted to change that up a bit.
I got up. I did some yoga (my back and legs are thanking me–thank you, yoga). Meditated. Then meditated upon what to make for breakfast. Pumpkin. Ok. Oatmeal. Not again! Hmm, how could I make it even tastier than normal? I KNOW! BAKED pumpkin oatmeal!
I think I might explode.
I actually recall seeing several recipes in the past for pumpkin baked oatmeal and always thought, who has a darn hour to wait around for that thing to bake? When I’m hungry for breakfast, I’m hungry, dangit! I didn’t think I could be able to handle it. But today I made myself.
It wasn’t so bad.
It was worth the wait.
baked pumpkin ginger oatmeal.
Warm. Comforting. Gingery. Pumpkin-y. Raisin-y. Nutty. Delicious. Healthy. Goodness. Pretty much just like pumpkin bread pudding. And there are caramelized bananas on the bottom as a nice surprise, too. Is it breakfast, dessert, or a breakfast dessert? I’ll let you decide.
And now I can save myself some time in the morning by not having to make a pot of my usual pumpkin oatmeal! Awesome.
(I just now had my second serving of the day as a dessert warmed up with a few bites of The Penny Ice Creamery‘s brown butter spiced pecan, winter squash, and brown butter sage ice cream. They are wonderful compliments to any Fall-related dessert, let me tell ya. I kind of died and went to heaven.)
(Oh yes, and I do in fact take pictures of my breakfasts on my front porch in my pajamas for the entire neighborhood to see. I hope they find it as entertaining as I do.)
Ginger Pumpkin Baked Oatmeal
Makes approximately 4-6 servings
Adapted from here

canola oil cooking spray
1 Tbsp ghee
2 large yellowish-green bananas
1 tsp ground cinnamon
1 Tbsp pure maple syrup

2 cups old-fashioned rolled oats
1/2 cup dried fruit (I used half raisins, half chopped dates, and a little chopped crystallized ginger)
1/2 cup chopped nuts (I used pecans)
1/4 cup brown sugar, packed
1 tsp baking powder
2 tsp pumpkin pie spice
1 tsp chai spice
1/2 tsp cinnamon
1 1/2 cups almond milk
1 cup pure pumpkin puree
1 large egg, lightly beaten
2 Tbsp freshly grated ginger
1 tsp pure maple syrup

Preheat oven to 375 degrees. Lightly coat an 8-inch square or round baking dish with cooking spray.

Melt the ghee in a non-stick skillet over medium heat. Add the sliced bananas and cook for about 2 minutes, gently flipping to evenly brown both sides. Add cinnamon and maple syrup and let the mixture boil/thicken for about 30 seconds. Spoon the bananas into the bottom of the dish in an even layer. Set aside.

In a medium bowl, mix together the oats, dried fruit, nuts, brown sugar, baking powder, and spices. Set aside.

In a large bowl, whisk together the milk, pumpkin puree, egg, grated ginger, and maple syrup.

Stir the oat mixture into the milk/pumpkin mixture. Pour over the bananas in the dish.

Bake for 15 minutes at 375, then turn up the oven to 400 and bake for another 15 minutes until the top is slightly crisp and browned. Optionally, if you dare trying, you could bake the entire thing at 400 for probably about 25 minutes and be okay, I just wanted to make sure the center would set and not be gooey/raw. It’s up to you.

Allow to cool a few minutes before serving. Tip! Great alongside a dollop of vanilla or plain yogurt.

Gold Digger Chocolate, Mad Men, DIY Log Cabin, & other Nifty Things…

Just discovered this awesome chocolate company that lets you customize your own chocolate bar combinations! You can add up to five ingredients (spices, nuts, candy, herbs, even 23 karat GOLD flecks!) to a dark, milk, or white chocolate base. All starting at around $3.85 a bar (not including extras), it ain’t cheap. This particular combination I made up would end up costing me $15. FOR ONE BAR.
But hey, great idea to rip off and maybe do on my own at home? They even do bulk orders for parties or weddings, allowing you to put your own photo in the middle of the dang chocolate bar!
Crazy, huh?
“Tropical Island Bar”
-dark chocolate
-banana chips
-coconut flakes
-mango dices
-pineapple dices
Pure chocolate bling aka “Rizzoli & Isles” bar.
-dark chocolate
-23 karat gold flakes
“Fresh Face Forward Bar”
-dark chocolate
-dried cantaloupe melon
-goji berries
-roasted sunflower seeds
-organic flax seeds
“Trick or Treat Bar”
-milk chocolate
-candy corn
-fall leaves
-candy bats
Also happened to stumble upon these great black and white photos from the set scenes of Mad Men. I love this show, although I am ashamed to say I am behind by like 2 seasons, practically. Saving them all up for a crazy Mad Men marathon weekend party, I suppose?

Joan is my idol.
-Also just discovered this really awesome artsy design blog that has sucked me in a bit these past few days: Lox Papers.
-Instructions for how to build your own log cabin. So freaking rad. Ever since I was little and had a log cabin building doll-house set, I have had dreams of living in one some day. This might just be what I need to make that dream come true!
Design Squish, a blog about all things I adore: nature, trees, art, design, sustainable living.
-Eight sweet lavender recipes from the Kitchn, in addition to sweet potato cakelets and jack o’lantern cocktails.

-Also completely in love with this wallpaper over at ModCloth (that is temporarily out of stock). That website is dangerous.
I actually DO need some wall hooks and these might be a winner…
Now as far as food goes, here are some recipes that have me excited:

Holy moley. I just need some extra time, money, and energy. I WANT TO MAKE EVERYTHING!