Now that it is finally October it is officially okay to start obsessing over all things pumpkin. Now personally I could eat pumpkin foods all year long but it isn’t as festive until it hits October. I have amazing memories with my mom making our classic fall favorites and I hope that you can make some memories using these recipes as well!
Pumpkin Chocolate Chip Scones
- 4 cups flour
- 4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 4 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 3/4 cup butter, softened
- 2 1/4 cups sugar, plus 4 tablespoons for the topping
- 2 eggs, well beaten
- 1 can (15 oz) pumpkin
- 2 cups of chocolate chips of your choice
Step 1 Heat oven to 375 degrees. Lightly grease two cookie sheets.
Step 2 In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 teaspoon of cinnamon, cloves, and salt. Set aside.
Step 3 Using an electric mixer on medium speed, cream butter until it’s fluffy, then slowly add the 2 1/4 cups of sugar. Once it’s blended in, add the eggs and pumpkin. Now slowly mix in dry ingredients.
Step 4 Stir in chocolate chips by hand, then use a tablespoon to drop the mixture onto the cookie sheets, leaving 2 inches between each scone. With the back of the spoon, flatten the scones. In a small bowl, stir together the remaining 3 teaspoons of cinnamon and 4 tablespoons of sugar and sprinkle that mixture of top.
Step 5 Bake them for 8 to 12 minutes, until golden brown. Let them color 5 minutes on the cookie sheets, then use the spatula to move them to wire rack to cool for 10 more minutes. Makes about 36.
- 1 bag of candy corn
- 1 tub of peanuts
Step 1 Mix one cup candy corn and one cup peanuts in a large ziplock bag
Step 2 Put the mixture in the container of your choice and let guests enjoy or separate the mix into smaller containers to give away as a hello fall gift! This snack is the ultimate mix of salty and sweet! You will not be able to stop eating it, I swear its addictive!
Whipped Pumpkin Pie
- 2 cups cool whip
- 1/2 cup pumpkin
- 3/4 teaspoon pumpkin pie spice
- 3/4 cup milk
- 1 packet of vanilla instant pudding
- 1 cup cool whip for topping
- oreo pie crust
- 1 cup mini chocolate chips
Step 1 Mix the 1 pack of vanilla instant pudding and the 3/4 cup milk and let sit for 2 min.
Step 2 After that mixture sits, add in the 2 cups cool whip, 1/2 cup pumpkin, 3/4 teaspoon pumpkin pie spice and one cup mini chocolate chips. Stir the ingredients by hand.
Step 3 Pour mixture into the Oreo pie crust. Then cover the top of the pie with the remaining cup of cool whip.
Step 4 Refrigerate or you can freeze the pie for a little to make it easier to cut a slice!
I hope you enjoy these yummy recipes as much as my family does!