Sourdough Ginger Pumpkin Bread

I cannot believe that there are only 2 full months left of 2022, and yet, here we are, at the end of October. Like this month, the year absolutely flew by.

As busy as it’s been, I’m grateful that this year, I was intentional about setting time aside for myself to continue to cook, bake and blog–even during the times that it felt like I was ‘shirking’ off from my day-job. If I hadn’t, it’s safe to say I wouldn’t have gained some new skills in the cooking/baking department that have become pretty important to my eating habits now.

Learning/practicing how to bake sourdough bread was one of the things I set aside personal time for. It’s one of the better decisions I’ve made for my ongoing baking education, not least because there are so many different uses for sourdough besides just ‘standard’ bakers loaves. I’ve already shared several different uses I’ve found for it before in past posts (see here, here, here, and here), and today I’m excited to share the latest one I’ve tried out.

I’ve wanted to try making pumpkin shaped bread for a really long time, but I’d always chickened out because the ‘shaping’ part of it intimidated me. But seeing as I’m in a season of being intentional in trying/doing things that normally would’ve intimidated me, I decided to make pumpkin shaped bread the next thing I was going to tackle. I’m very pleased to be able to report back that I think it turned out pretty well.

The ‘labor’ involved in making pumpkin bread really isn’t as involved/complicated as it might look. What it comes down to, is tying various strings of kitchen twine around/across a ball of bread dough and allowing it to rise/bake with the string still in place so as to preserve the pumpkin ‘shape’.

I’m also happy to report that this bread tastes as good as it looks. The spices from both the pumpkin pie spice and ginger really complement each other nicely, and I strongly recommend that you toast the bread when eating, which both enhances the flavor and provides a delicious texture on the outside to complement the moisture of the bread on the inside.

Happy Halloween !

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Sourdough Ginger Pumpkin Bread

Recipe Adapted from King Arthur Flour

Ingredients

  • 1 cup (227 grams) pureed pumpkin
  • 3/4 cup (170 grams) Sourdough Starter, either ripe (fed) or discard
  • 1 large egg, beaten
  • 2 teaspoons active dry yeast
  • 1/4 cup warm water
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup white granulated sugar, plus 1 tablespoon
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 3 cups (360 grams) Bread Flour* (You may not need to use it all)
  • 1/4 cup (46 grams) mini diced ginger
  • 1 cinnamon stick, optional (for decoration)
  • Kitchen twine, for shaping

Directions

In a small container, pour the 1/4 cup of warm water. Sprinkle the active dry yeast on top, then sprinkle the 1 tablespoon of white sugar. Allow to sit for ten minutes, until proofed and frothy.

In a medium size bowl, combine 2 cups of the flour, the salt, the 1/4 cup white sugar and the pumpkin pie spice. Stir together with a fork.

In a large bowl, or in the bowl of a standing mixer fitted with bread hook attachments, add the activated yeast, the pumpkin puree, the sourdough starter, the egg and the melted butter. Add the dry ingredients to the wet and combine. (Using either a handheld mixer with the dough hook attachments, or the standing mixer). If need be, add the extra 1 cup of flour.

Knead the dough for 6-8 minutes until it becomes smooth and bouncy.

Grease the inside of the bowl, place the dough inside, and allow to rise for 1-1/2 hours, until puffy,.

Line a sheet pan with parchment paper. Cut 4 20″ pieces of kitchen twine, stack them together, and tie a granny knot in the middle. Dip all but the top 2″ of the strings in oil. Place on top of parchment paper. Lay the end of the strings over the sheet pan’s edge, spacing evenly all around.

Deflate the risen dough and shape it into a ball. Place the dough ion top of the strings, seam side down. Bring the strings together at the top. Knot or clip them together loosely, leaving about 3/4″ of slack between the strings and the dough (so as to allow room for the dough to rise).

Cover and let rise for 60-90 minutes, until the dough holds its indentation when lightly pressed with your finger.

Preheat the oven to 350 degrees F.

Use a straight lame to 1/2″ deep lines from the bottom of the dough to the top in ‘leaf’ patterns, repeating all the way around.

Bake the bread for 50-55 minutes, tenting the top with foil after 35 minutes. (Bread is done when a digital thermometer inserted into its center reads 190 degrees F) Remove the bread from oven and cool it on a wire rack.

Use a pair of kitchen shears to cut the kitchen twine, remove them from the loaf, then stick the cinnamon stick into the top as a ‘stem’.

Sharing at Fiesta Friday #456.

Pumpkin Swirl Cookies

One of the reasons I got into baking in the first place was because I appreciated that there are some desserts that are really like pieces of art; they’re just as nice to look at as they are to eat. Or at the least, they make you do a double take and wonder to yourself, “Huh. I wonder how that’s done.”

Today’s recipe is one of those desserts. The moment I saw them I was interested, not just because the flavors sounded good to me; they were pretty to look at and I immefiately wanted to know how they were made, and whatever that technique was, try it for myself.

As it turns out, the technique for these cookies really isn’t complicated. What it comes down to, is making two different cookie doughs–a standard sugar cookie dough and a pumpkin flavored one–then sandwiching them together.

After the cookie doughs are sandwiched together, the sandwiched dough gets portioned off into individual layered cookies that get baked, and bam: Business as usual on the outside, party on the inside. Pumpkin swirl cookies.

A few notes/tips I learned from my first go around in making these: they are HUGE, bakery style cookies, roughly the size of your palm. If you would like to have more/make them smaller, then once you have cut the layered 24 squares, you can either stop there and bake them like that (there won’t be as many layers on the inside though). Or, you can divide the portioned 12 dough balls in the last step before baking in half.

Also, chilling the dough (preferably overnight) is a MUST for this recipe. The pumpkin cookie dough is very moist and it will not be fun/cooperative to work with un-chilled.

Be patient on the baking time. Because these are such big cookies, and because there are two different cookie doughs, they take a lot longer to bake than regular cookies.

Lastly, enjoy them!

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Pumpkin Swirl Cookies

Adapted from Food Network Kitchen

Ingredients

For Sugar Cookie Dough

  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups white granulated sugar
  • 2 sticks (16 tablespoons) unsalted butter, softened
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla bean paste or vanilla emulsion (I used LorAnn’s Butter Vanilla Emulsion)

For Pumpkin Cookie Dough

  • 3 1/2 cups all purpose flour
  • 2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups dark brown sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 1 large egg, at room temperature
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla bean paste or vanilla emulsion (I used LorAnn’s Butter Vanilla Emulsion)

Glaze

  • 1 cup powdered/confectioner’s sugar
  • 1 teaspoon pumpkin spice
  • 1/4 cup milk

Directions

For Sugar Cookie Dough:

In a medium size bowl, combine the flour, baking powder and salt with a fork and set aside.

In the bowl of a standing mixer fitted with the paddle attachment or In another medium bowl and using a handheld mixer with the beater attachments, beat white sugar and butter together until pale and fluffy.

Add the egg and the vanilla, and mix until just combined.

Add the flour mixture to the wet ingredients in 3 batches, mixing until just combined.

Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.

For Pumpkin Cookie Dough

In a medium sized bowl, combine the flour, pumpkin spice, cinnamon, baking soda and salt with a fork and set aside.

In the bowl of a standing mixer fitted with the paddle attachment or In another medium bowl and using a handheld mixer with the beater attachments, beat white sugar and butter together until pale and fluffy.

Add the egg, vanilla and pumpkin and mix until just combined. Add the flour mixture to the wet ingredients in 3 batches, mixing until just combined.

Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.

For Assembly*

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10 1/2 by 16 inches (see Cook’s Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.

Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10 1/2 by 7 inches.

Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares.

Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.   

Use your palms to slightly flatten the balls. Sprinkle the tops with granulated sugar.

Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 30 to 35 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.

For glaze: combine confectioners sugar and pumpkin spice together in a small bowl. Add milk in tablespoon increments until it’s reached the desired consistency. (You may not need to use it all). Use a fork to drizzle it over the cookies and allow to set, about 20 minutes.

*For a video depiction of cookie assembly, see here.

*The pumpkin dough will be much softer than the sugar cookie dough so you will have to use more flour when rolling out to prevent sticking. Work quickly; if the dough gets too soft or warm, place the whole piece of parchment on a sheet pan and place in the freezer for a few minutes.

Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at Fiesta Friday #455, co-hosted this week by Jhuls @ The Not So Creative Cook.

Sugar Skull Butter Cookies

I really do need to chill with this preoccupation I have with collecting cookie stamps. I can admit that it’s starting to become an obsession. To my own credit though, I will say that I’ve kept it an inexpensive one. Most of the ones that I’m finding, buying and using are inexpensive and the results that they’ve been yielding are so great that I justify it to myself that it was too good of a deal to pass up.

Secondly, I also think that I just may be addicted to the actual process of making them. There’s something I’ve found to be very therapeutic to being alone in the kitchen, rolling out cookie dough, stamping out the design, transferring them to cookie sheets, chilling them, then baking them and seeing how pretty they turn out, all while music or a podcast plays in the background.

Third, whenever I’ve found a new stamp/mold and tested it out with stellar results, I’m always excited to pull out my camera to take pictures and write up a post so that I can show it off to all of you. That’s always lots of fun.

I’ve known I was going to do this post for months, which is when I first bought these cookie cutters/stamps from Amazon. They’d been on my wishlist for a while but they were at a price that I found to be….excessive. Fortunately my patience paid off because eventually it lowered waaaaay down to where they were practically a steal and I ordered them straightaway.

I’ve been baking for Dia de los Muertos for a few years on the blog. Both of those recipes were variations on the Pan de Muerto, which is a traditional bread that’s typically made and eaten for the holiday. Skeletons and elaborately designed sugar skulls are a huge part of the celebrations and overall aesthetic as well. So when I saw these cookie cutters, I knew at once that I would want to make them as both a Halloween and Dia de los Muerto post.

Y’all I’m so happy with these cookies. They came out EXACTLY like I wanted them to, and I have to attribute it to the consistency of the dough. As I’ve mentioned before, when making any stamped cookie, it’s important to work with a dough that isn’t going to spread or puff up so that the intricacy of your design will be preserved. Shortbread is perfect for this, as are most standard butter cookie recipes, like this one.

I really wanted the design of the cookie to be the star here, so I kept the flavor of these simple: two teaspoons of vanilla bean paste did the trick. Although, I could see almond, lemon or orange extracts working well too. The consistency is thick and soft, just how I like my sugar cookies to be.

Let me also say that although I did provide the link for where you guys can buy these cutters for yourself, this cookie recipe will work great for ANY cookie stamp/mold that you have. You also don’t have to use one at all; either just roll out the dough, cut out any shape you want or shape the whole thing into a log then cut off into rounds, and follow the directions for baking as usual. Either way, I guarantee that you’re going to love the cookies. Happy Halloween, Dia de lose Muertos and Fiesta Friday #195 co-hosted this week by Monika @ Everyday Healthy Recipes and Sandhya @ Indfused!

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Sugar Skull Butter Cookies

Recipe Courtesy of Springerle Joy

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Ingredients

  • 2 sticks, plus 1 tablespoon unsalted butter, softened (250 grams)
  • 150 grams powdered sugar
  • 1 large egg
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 450 grams all purpose flour
  • 1/2 teaspoon salt

 

Directions

In the bowl of a standing mixer (or using a handheld mixer) cream together the butter and sugar until light and fluffy.

Add the egg and the vanilla and mix until combined.

Stir together the flour and salt in a small bowl. Add it to the wet ingredients in small increments until thoroughly combined. Scrape dough together into a disc, wrap in plastic wrap and refrigerate overnight or at least for one hour.

Sprinkle a clean surface (like a pastry mat or wax paper) with flour. Divide the dough into quarters, keeping the dough you’re not using in the fridge while you work. Roll out each quarter to about 1/2 inch thickness. Sprinkle the surface the dough lightly with flour. Dip your cookie cutter into flour, then tap out to release excess. Firmly press the cutter into the dough, wiggle it around a little to release the excess, then lightly tap it down on counter to release the cookie.

Place stamped cookie onto a sheet pan you’ve lined with parchment paper. Keep the sheet pan in the fridge while you repeat the above process with the rest of the cookie dough. (Note: You MUST flour and tap out the excess of each mold, EACH time you stamp out a new cookie. If your dough is too soft, place it in the fridge until it hardens back up enough for you to cut it out.)

Allow the cookies to rest in the fridge for about 30 minutes while you preheat the oven to 325 degrees Fahrenheit.

Take the sheet pan out of the fridge and bake on the middle rack for about 14-15 minutes, until the bottoms of cookies are just turning beginning to turn golden. Allow to sit on sheet pan for about 60 seconds before removing to wire racks to cool completely.

 (Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Rollos de los Muerto (Rolls of the Dead)

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I first heard of & learned about Dia de los Muertos when I was in the eighth grade. There was an assembly where a traveling performance group put on a show for us that was supposed to be about a Mexican holiday in October that when translated into English, was called The Day of the Dead.

Basically, it’s a holiday that honors the passing of loved ones. The indigenous peoples who it originates from believe that on October 31st, the gates of Heaven are opened at midnight and the spirits of deceased children will be able to briefly reunite with their families for 24 hours. The spirits of deceased adults come next on November 2nd. Elaborate altars are made to both remember and honor the deceased loved ones with pictures, delicious food, presents and candles.

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I was intrigued by it then and I still am now. I love the idea of a holiday centered around honoring loved ones who have passed away. I love the elaborate, colorful sugar skulls that get decorated and sold. I love the beautiful face makeup designs; works of art in and of themselves , really.

And yes. Of course: I love the food aspect of it too.

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Probably the most well known food from Dia de los Muerto is the Pan De Muerto, translated into English as the bread of the dead. They’re sweet egg breads typically molded into large loaves with shapes of skulls and bones on top.

I made a loaf of Pan De Murerto for the first time two years ago, and posted it on the blog. This year I found myself thinking about it again and how I wanted to give it another go,  this time maybe giving it a different spin.

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So this year, instead of making one big loaf of pan de muerto, I decided to go ahead and make a batch of rollos de los muerto: rolls of the dead. This is a dough that in my research I’ve seen is often flavored with anise. I included a full tablespoon of anise seeds in mine to really make sure the flavor came through.  Although the original recipe for this calls of orange blossom water, I didn’t have any on hand and to be perfectly honest also didn’t feel like buying an entire bottle of the stuff only to end up using one teaspoon’s worth for just one recipe(because that stuff really packs a punch even in small doses). I found that the cheaper and much more readily available option to most people is just going with the option of using the zest from an entire orange. It isn’t the exact same floral flavor as the orange blossom water, but it’s still nonetheless just as yummy.

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Lastly, most pan de muerto just calls for white sugar to be sprinkled on top of the dough to finish. With this batch of rolls, I decided to add on an orange flavored syrup that gets brushed on them at the very end of their baking, THEN sprinkled with white sugar on top once they’re taken out of the oven. The flavor combination of the anise and orange is one that works EXTREMELY well. The dough has that subtle licorice flavor that’s then given a fresh citrusy aftertaste from both the orange zest and the orange syrup. The white sugar gives it a pleasant crunch on the outside to compliment the soft chewiness of the dough inside.

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With shaping, I decided to keep things simple. I rolled out individual balls of dough, then pinched off smaller balls that I split in half to form the crosses. In retrospect I was a bit concerned that they resembled hot cross buns a bit too much. Then I remembered that Hot Cross Buns are made for another holiday that celebrates a resurrection of the dead of sorts. In thinking of it that way, the resemblance seemed kinda ironic.

These really are delicious. The sugar on the top does give a sweetness to them, but they’re not overly sweet. I think they’d still work very well to eat alongside a salad for lunch or even a heavier main course for dinner.

Happy Dio de los Muertos/Halloween, and Fiesta Friday #143, cohosted this week by Judi @ cookingwithauntjuju and Maggie @ Spoon in a Saucepan!!!

Rollos de los Muerto (Rolls of the Dead)

Recipe Adapted from Bon Appetit

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Ingredients

  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 5⅓ cups all-purpose flour, divided
  • 6 large eggs
  • 1 tablespoon anise seeds
  • teaspoons kosher salt
  • Zest from one large orange
  • ¾ cup sugar, plus 1 teaspoon, divided
  • ¾ cup (1½ sticks) unsalted butter, softened, plus 6 tablespoons melted, divided
  • Nonstick vegetable oil spray

For Glaze:

  • 1/2 cup granulated sugar
  • 1/3 cup orange juice
  • Granulated or coarse ground sugar

Directions

Mix yeast, 1/3 cup  of flour, 1/4 cup warm water in the bottom of a standing mixer bowl with a wooden spoon or spatula. Sprinkle 1 teaspoon of white sugar on top. Let it sit uncovered for about 35 minutes, until the mixture is frothy and begins to form bubbles on top.

Whisk eggs, anise seeds, kosher salt, orange zest and 3/4 cup sugar in a medium bowl until the mixture starts to look foamy and sugar is dissolved. Then, add this egg mixture to the yeast starter along with the remaining 5 cups of flour. (Note: don’t add the flour all at once, about 1 cup at a time is what you want to aim for).  Using the dough hook attachment, alternate adding the flour with adding the softened butter, beginning and ending with flour until a soft dough forms, about 5 minutes.

Increase speed to medium and and continue to mix until sugar is dissolved and the dough is elastic, 8-10 minutes.

Take the dough out of the ball and lightly grease the bowl with 2 tablespoons melted butter or canola oil. Transfer dough back to bowl, cover with plastic wrap and a damp towel. Let rise in warm, draft free place until doubled in size, 2 hours.

Line two rimmed baking sheets with parchment paper and coat the parchment with nonstick cooking spray.

Punch down onto a well floured work surface. Pinch off a piece of dough slightly smaller than a tennis ball and shape into a round. Pinch off a second piece that is about the size of a ping pong ball, the divide this piece in half. Roll each half into a long rope that will extend over the sides of the tennis-ball dough round. Arrange each rope in a criss-cross  shape over the dough and tuck the ends underneath the ball to keep from shrinking. Place the finished round on the parchment paper.

Repeat the previous step with the remaining dough. Brush the rolls with the 6 tablespoons melted butter, then cover them with plastic wrap and a damp towel. Let rise for 45-minutes to an hour. (Note: they may not double in size during the proofing time, that’s okay. Mine doubled in size while baking.)

Preheat oven to 325 degrees Fahrenheit. While dough is proofing, make the glaze: Combine the sugar and orange juice in a small saucepan over medium heat. Bring to a boil and continue stirring and cooking frequently until it has reduced to a syrup, about 5 minutes. If it bubbles up, just take it off the heat for a few seconds then put it back on. Remove from heat.

Bake the rolls for 20 minutes, then remove from oven. Brush generously with orange syrup then return to the oven for about 5 minutes more. Remove from oven (inner temperature should be 190 Fahrenheit degrees for fully baked rolls), then sprinkle immediately with white sugar so that it sticks. Allow to cool before serving.

   

Pumpkin Spice Cake Cutouts

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I’ve observed that there are typically 2 ‘sides’ / camps when it comes to the subject of pumpkin spice.

People either really, really, REALLY love it. Or, they absolutely despise it.

Let’s face it: come September-October in the USA, we see a LOT of pumpkin-spice(d) stuff get thrown at us from food retailers and grocery stores. You can pretty much find a pumpkin spice flavored everything; cookies, doughnuts, candies, chips, cake mixes, lattes, coffee creamers, booze. There are pumpkin spice flavored savory dishes served in restaurants (which I think, depending on the ingredients may not be so bad)

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Pumpkin spice scented candles and Glades make appearances. I’ve even seen pumpkin spice scented bathroom spray down the toiletries aisle of one my local grocery stores- which, I think is taking it a little too far.

There’s pumpkin spice scented shampoo, lotion and body soap. Again, I feel pretty sure that this is taking it too far; why would you want to literally ‘smell’ like pumpkin spice? Why can’t we just let our pumpkin spice obsession stay in its lane, in areas that it can shine the best without being too extra or just plain ridiculous?

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You know a really good place/fit for pumpkin spice? Baked goods.

There are very very few baked goods that can’t be improved with pumpkin spice.

I found that out when I adapted a recipe I saw in Rachael Ray magazine for cut out style cookies that were meant to mimic the flavors of a spice cake. What with all the pumpkin spice craze going on, I thought that maybe I could try and apply it to something that makes sense. The flavors of pumpkin spice and spice cake actually aren’t all that different from one another, so I figured that it couldn’t be that hard to pull off successfully.

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Turns out, I was right.

So what I did here was adjust the flavors of the base spice cake cookie dough. Then, just to be “cute” with it, used pumpkin shaped cookie cutters and made an orange hard icing to spread on top with some Halloween sprinkles.

As cut out cookies should be, these are thick and soft with just the right amount of chew. And heating them up for about 10 seconds in the microwave makes them practically melt in your mouth. The pumpkin spice is noticeably prominent but still SO good. You really do get the feeling that you’re eating a pumpkin flavored spice cake- except it’s a cookie. And a really good one at that, which means I’m really happy with how these turned out.

Happy Halloween to all of you wonderful people, especially those at this week’s Fiesta Friday #92.

Pumpkin Spice Cake Cutouts


Recipe Adapted from Rachael Ray Magazine

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Ingredients

For Cookies:

  • 2 1/2 cups flour
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/4 tsp. ground cardamom
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 2 sticks (8 0z.) butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  •  2 eggs

For Icing:

  • 3 1/3 cups confectioners’ sugar, plus more as needed
  • 3 tablespoons light corn syrup
  • 3 tablespoons hot water
  • Orange food coloring (Red and Yellow Mixed together)
  • Orange and Black Nonpareils

Directions

For the Cookies:

In a medium bowl, whisk the flour, cinnamon, baking soda, ginger, allspice, cardamom, pumpkin pie spice and salt. In a large bowl, using an electric mixer at medium speed, beat the butter and both sugars, occasionally scraping down the bowl, until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating to blend between additions. Reduce speed to low; add the flour mixture and beat until just blended. Divide the dough in half; flatten into two disks. Wrap in plastic and refrigerate until firm, about 2 hours, or overnight.

Position the racks in the upper and lower thirds of the oven; preheat to 350 degrees Fahrenheit. Working with one dough disk at a time, roll out on a lightly floured surface to 1/4 inch thick. Cut out cookies with a three inch cookie cutter. Gather up scraps, roll out again, refrigerating the dough if too soft to cut. Place cookies 1 inch apart on 2 parchment lined baking sheets; refrigerate 15 minutes.

Bake cookies, rotating sheets halfway through until golden around the edges, 10 to 15 minutes. Transfer cookies to wire racks and let cool completely. Repeat with remaining dough.

For the Icing:

Whisk first 4 ingredients together in a small bowl. If icing is too thin to sit on cookies without running off, then add more confectioner sugar, 1 tbsp. at a time. Sprinkle cookies with nonpareils. Let cookies stand until icing sets and is fully firm, about 1 hour.

Cinnamon Swirl Pumpkin Rolls

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Happy Halloweeeeeeeeeeeen!!!

What’s everyone’s plans for tonight? Anyone going out with kids for trick or treating? Got a Halloween party you’re going to? What are you dressing up as?

I’ve always liked dressing up for Halloween and although I haven’t gotten to do it very often, I still have some ‘Wish-List’ costumes that I’d love to be able to do someday.

1) A 20’s flapper is definitely something I’d like to be- with the bobbed hair, flashy dress and pearls to go with it.

2) I’d LOVE to dress up in a fancy Venetian Masquerade ballgown and mask, with an elegant hairdo.

3) I’d love to be Harley Quinn, as long as I could have a guy go with me as the Joker.

4) One of the “Grease” Pink Ladies.

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5) Black Widow- because that cat suit Scarlett Johannson wore in “The Avengers”  was everything.

6) I’d love to be one of the fairy tale characters like Little Red Riding Hood or the Queen of Hearts. (And no, I don’t mean one of those costumes that make you look like you should be standing on a street corner, if you know what I mean. I think that there are plenty of ways you can make a costume beautiful and tastefully done without it being too slutty.)

7) If I ever get a boyfriend, I am GOING to be Christine and make him dress up as the Phantom of the Opera. He will have absolutely no choice or say in the matter. It’s a prerequisite if he wants to date me.

Unfortunately, I’m not doing anything special in particular like dressing up or going to any parties. But I am staying in my kitchen- which is plenty ‘special’ enough for me.

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I’ve known for a while now that I was going to make this dish for Halloween. Cinnamon rolls have been on my Cooking Bucket  List for a while, and I had a can of pumpkin that was languishing in my pantry, without very much to do. That set the perfect stage for Pumpkin Cinnamon Rolls.

It was my first time making cinnamon rolls, and I think they turned out pretty good for a beginner like moi. I walked away with a few things to keep in mind for next time: roll the dough VERY tight so the sugar filling doesn’t leak out while the dough is going through their second rise, and don’t be afraid to place them pretty close together in the pan so that they can rise higher up rather than further out.

Aside from all that, the taste is really spot on for these. For one, they make your house smell like every yummy Autumn pastry imaginable while they’re baking. The pumpkin flavor admittedly isn’t very overpowering, but I’m actually okay with that as sometimes the taste of pumpkin can be a little abrasive. I know that crystallized ginger isn’t the cheapest spice to buy, but if you can afford it I gotta strongly recommend that you don’t leave it out. It gives spiciness to the filling that balances the sweetness of the sugar, while the dried cherries give it an acidic tang. I iced my rolls almost as soon as they came out of the oven so that the icing would melt into the crevices of the dough rather than just sit on top of it in thick globs. Tastes better that way. Also, these save very well in the refrigerator; when ready to eat another one just wrap it in paper towel, sprinkle with a few drops of water then microwave for about 15-20 seconds. It’ll still taste pretty fresh.

These rolls are going to this week’s Fiesta Friday #40, hosted by Angie@TheNoviceGardener and co-hosted this week by Margy @La Petite Casserole and Jhuls @The Not So Creative Cook. See you all there.

Pumpkin Rolls4

Halloween is one of my absolute favorite times of year, but not for the reason that you may think.

It’s not that I don’t like dressing up in costumes. I do. It’s not that I don’t like candy. I definitely do. But the arrival of Halloween marks the arrival of something infinitely more thrilling and exciting for me than costumes or sweets (and if you know me, then you know that that’s really saying something).

I look forward to October 31st because it marks the final day before I officially begin my countdown to Christmas.

Me and my twin sister are obsessed with Christmas, and as such, we try to get in our Holiday spirit as soon as is reasonably possible. I know that other people wait until Thanksgiving, but that’s way too late for me. I like the extra month to start listening to my Christmas playlist on my mp3 player and Pandora radio stations, and start planning all the wonderful goodies that I’m going to make for the 12 Days of Christmas series on Cooking Is My Sport.

Speaking of which, I am willing to take special requests for that ahead of time. I need 12 recipes for 12 Christmas goodies to post on the blog. Suggestions? Don’t be shy 😉

fiesta-friday-badge-button-i-party

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Cinnamon Swirl Pumpkin Rolls

  • Servings: 9-12 rolls
  • Difficulty: intermediate
  • Print

Recipe Courtesy of King Arthur Flour

Ingredients

For the Dough:

  • 1 cup canned pumpkin or squash
  • 2 large eggs
  • 2 tablespoons to 1/4 cup lukewarm water*
  • 1/4 cup soft butter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 3/4 cups King Arthur White Whole Wheat Flour
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves, optional
  • 3 tablespoons brown sugar, light or dark
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

For the Filling:

  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup minced, crystallized ginger
  • 1/4 cup dried cranberries or cherries

For the Glaze

  • 1 cup glazing or confectioners’ sugar
  • 1 tablespoon butter
  • 1 1/2 tablespoons milk, or enough to make a “drizzlable” glaze

Directions

1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.

2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost doubled in bulk.

3) Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be thin.

4) Mix the cinnamon and sugar. Spread a thin layer over the dough, leaving one short edge free of filling.

5) Sprinkle with crystallized ginger or dried fruit (or both), if desired.

6) Starting with the short end that’s covered with filling, roll the dough into a log.

7) Cut the log into nine 1 ½”-thick rolls.

8) Place the rolls into a lightly greased 9″ x 9″ pan that’s at least 2″ deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned and feel set.(Internal temp should be about 185-190 degrees F) Remove them from the oven, and set them on a rack.

10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

11) Drizzle the rolls with the warm glaze. (For a thinner layer, spread with icing almost as soon as you take them out of the oven. For a thicker icing, let them cool for about 15 minutes, then spread with icing.)