Buckwheat, Oatmeal Pumpkin Cookies

Devin’s girlfriend, Rachel, came over today and since I’ve been craving cookies I decided to get them to help me! I got everything out and then sat down and gave them directions and snapped pictures.

Devin and Rachel making cookies

I asked her to add the dry ingredients a little at a time and she took it literally by adding 1 tablespoon at a time. It was cute but Devin was tired of stirring!Devin and Rachel

Cookie – cookie – cookie!

Buckwheat, pumpkin white chocolate chip cookies

Buckwheat, Oatmeal Pumpkin Cookies

  • 1 3/4 cups of rolled oats
  • 3/4 cups of flour
  • 3/4 cup buckwheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/2 cup of unsalted butter, soft
  • 1 egg
  • 1 cup of canned pumpkin
  • 1 1/2 cups of white chocolate chips

Method

  • Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat (I used parchment paper).
  • Combine the flour, oats, salt, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl. Mix until well combined.
  • Using a mixer, beat the sugars together with the butter and egg until cream smooth. Add the pumpkin and stir until well combined. Add the oat mixture into the pumpkin mixture until just combined then add the white chocolate chips until well mixed.
  • Drop spoonfuls of the the dough onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes. Remove from the oven and let cool for 2 minutes before moving the cookies to a wire rack to cool. Serve with ice cold milk if desired. Enjoy.

Adapted from For the Love of Cooking

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Maple Glazed Pumpkin Coffee Cake

Here’s something for your Thanksgiving brunch! A not too sweet, crumbly, yumbly, coffee cake…and something to do with the other half of the can of pumpkin that you used in a recipe and don’t know what to do with!

Use only pure maple syrup in the glaze, otherwise it’s cheating (and won’t taste as good).

Maple Glazed Pumpkin Coffee Cake

Pecans, brown sugar, maple-y yummmm!

maple glazed pumpkin coffee cake

Maple Glazed Pumpkin Coffee Cake

For the cake:

  • 2/3 cup pumpkin puree
  • 1 egg
  • 2 1/2 tablespoons butter (at room temp)
  • 1/4 cup milk
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 1/2 teaspoons pumpkin pie spice

For the streusel topping:

  • 1/3 cup pecans
  • 2 tablespoons flour
  • 1/4 cup brown sugar
  • 1 tablespoon butter

For the glaze:

  • 1/4 cup powdered sugar
  • 2 tablespoons pure maple syrup

Method

  • Preheat oven to 350. In a medium bowl mix first 6 ingredients together (pumpkin-vanilla). Sift in flour, baking powder, salt and spice. Stir until just combined. Pour batter into a greased 8×8 baking dish.
  • Combine pecans, flour, brown sugar and butter (I used my fingers) and sprinkle everywhere (ok…evenly) over batter.
  • Bake for 30 minutes.
  • In a small cup stir together powdered sugar and maple syrup. Add more syrup as needed until it’s a little runny. Drizzle over cake just after it comes out of the oven.

Pumpkin Enchiladas

veggies   pumpkin enchilada sauce   chicken, peppers & onions

Mexican food and Fall flavors got married, had a baby and this recipe was born! I found this recipe a few weeks ago and have made it twice already! It satisfies my need for spice, all-things-Fall and is super comforting.

pumpkin enchiladas

I was a little scared at first because when you taste the sauce before it bakes, it’s a little weird…or too pumpkin-y something…but nothing that roasting in the oven for half an hour doesn’t fix!

Besides a little cheese (which isn’t bad for you) these are super healthy. Pumpkin is super high in antioxidants, vitamin A and potassium. Then you also have the added veggie goodness from the onions – pepper – jalapenos  and garlic . Super tasty! You have to try these babies!

pumpkin enchiladas

Pumpkin Enchiladas

For enchilada sauce:

  • 2 jalapeños, seeded and chopped
  • 3-4 cloves garlic, peeled
  • 1 cup pumpkin puree ( I used canned organic pumpkin)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • ¾ cup plain low-fat Greek yogurt
  • ½ cup low-sodium chicken stock

For the filling:

  • about 1 pound boneless skinless chicken thighs, diced into small chunks
  • 1 medium onion (such as vidalia), diced
  • 1 orange bell pepper, diced
  • 1-2 tablespoons EVOO
  • salt & pepper, to taste. Also add some of the chili powder, cumin and oregano that went into the sauce for extra flavor!

For assembly and serving:

  • 8 medium- sized corn tortillas (if you use the small size it may take 10-12)
  • 1 1/2 cups grated white cheddar cheese
  • sliced green onions or chives and chopped cilantro, for serving

Method

  • Preheat oven to 425. Add EVOO to a skillet over medium heat. Add onion, bell pepper, chicken, salt and pepper. Sauté until veggies are soft and chicken in done, about 10-12 minutes. About 2 minutes before its done add some of the chili powder, cumin and oregano that went into the sauce for extra flavor! Set aside.
  • Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine. (I used my Vitamix for this step)
  • Pour one cup of sauce in the bottom of an 8×13 baking dish.
  • Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Sprinkle with a little of the shredded cheddar. Roll up each tortilla and lay them in the pan, seam side down.
  • Pour remaining sauce over the tortillas. Top with grated cheddar, and bake for 25-30 minutes, or until cheese is melted.
  • Garnish with green onions and chopped cilantro.

Based on the recipe by How Crazy Cooks