Tag Archives: pumpkin

Pumpkin-White Chocolate Blondies


Let me warn you, making these was a really bad idea.  These were so good I could not leave them alone.  Thank goodness my parents were kind enough to let me bring some over so I didn’t gobble up the whole bunch in one day.  My parents and Bernie described these blondies as pumpkin coffee cake, I think it taste like pumpkin pie goodness.  They are super moist and you get a little sweetness from the white chocolate bits.  Bring on the pumpkin for fall!!

Pumpkin-White Chocolate Blondies, from Cate’s World Kitchen


2 cups all-purpose flour whole wheat pastry flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips


Preheat oven to 350 degrees F

Grease 9X13 pan and set aside.

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. Reduce speed to low, and mix in dry ingredients until just combined. Fold in white chocolate chips.

Spread batter evenly into the prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan before cutting into squares!

And look at this little boy who has been growing like a weed the last month!!


Happy Thanksgiving!! – just a day late


As I have grown up I have been able to contribute more to our holidays and celebrations, food wise.  I love to try new recipes, and revisit favorites and holidays provide the perfect opportunity to do both!  I really enjoy preparing desserts, so I brought one of my favorites:

apple and caramel oatmeal cookies – which were a hit, I didn’t come home with any!  I also made sweet potato casserole (more on that tomorrow) a healthier pumpkin pie, a recipe my friend Devon (who has started her own business, you should check it out!) gave to me last year from Hungry Girl.


The original recipe uses a homemade crust with Fiber One.  I have not been adventurous enough to try it yet, so I just use a ready-made, graham cracker crust.

One ready-made graham cracker pie crust (10-inch)
For Filling:
One 15oz can pure pumpkin
One 12oz can fat-free evaporated milk
3/4 cup of Splenda or other sugar substitute
1/2 cup fat-free liquid egg substitute
1/4 cup sugar-free pancake syrup
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350 degrees.

Combine all the ingredients for the filling. Mix well and pour into the pie crust.
Bake pie for about 45 min or until the center is set

Allow pie to cool and refrigerate at least 4 hours.
Cut into eight slices and top with fat-free whipped topping if you like!

Yields: 8 servings

Nutrition per serving:  232 calories, 7.8g fat, 2g saturated fat, 2.1mg cholesterol, 312.5mg sodium, 38.9g carbohydrates, 1.7g fiber, 20.55g sugar, 7g protein

With the pre-made crust you really cannot taste a difference with this healthier version.

I hope you had a blessed Thanksgiving!

Pumpkin on Foodista

Iced Pumpkin Cookies


Wow it’s October, where did the time go?  Well, another pumpkin recipe.  What can I say, I bought 2 huge cans of pumpkin and definitely don’t want it to go to waste.  I think I have enough for about one more recipe and I have to say, after that I am going to wait until Thanksgiving to open up the next one.  But, these cookies are delicious – and guilt free at 92 calories!

Iced Pumpkin Cookies, slightly adapted from Cook Like a Champion, Adapted from Gimme Some Oven,originally from All Recipes

2 1/2 cups all-purpose whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
(You can substitute 3 teaspoons pumpkin pie spice for the previous three spices.) <–which I did
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter Smart Balance 50/50 blend, softened
1 cup sugar
1/2 cup brown sugar
1 1/4 cups pumpkin purée
1 egg 6 tablespoons liquid egg whites or 2 egg whites
1 teaspoon vanilla
4 2 ounces light cream cheese
1/4 cup plus 2 tablespoons powdered sugar
add 1% milk as needed to thin out icing

-Preheat oven to 350º. Line a cookie sheet with a Silpat or parchment paper.
-In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
-In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until fluffy.
-Add pumpkin, egg whites and vanilla. Continue beating until creamy. Gradually beat in dry ingredients.
-Drop batter onto cookie sheet by heaping tablespoonfuls and flatten slightly.
-Bake for 15 to 20 minutes. Cool on racks.
-While cookies are cooling, prepare frosting.
-In the bowl of an electric mixer fitted with the paddle attachment, combine powdered sugar and cream cheese on low speed. For extra flavor, add an extra teaspoon of cinnamon or pumpkin pie spice.
-Once cookies have cooled completely, pipe or spread the frosting on as desired.  <—I thought the icing was a little thick, so I just kept mixing in milk until I got the consistency I wanted.  I used the original amount but only used about half of the icing.  Keeping the icing at a minimum cuts down on the calories.  The cookie would be yummy without the icing, but that little extra makes them fantastic!

Yield: About 35 cookies

Nutrition per cookie: 92.4 calories, 3.1g fat, 1.3g saturated fat, 4.4mg cholesterol, 115.9mg sodium, 17g carbohydrates, 0.9g fiber, 11.7g sugars, 1.2g protein

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Pumpkin Spice Granola


Pumpkin Spice Granola, from Annie’s Eats, originally adapted from Baking Bites


3 ½ cups rolled oats
2 ½ cups puffed rice cereal
2 tsp. pumpkin pie spice
¾ 1/2 tsp. salt
¾ cup brown sugar, not packed
½ cup pumpkin puree
¼ cup applesauce – unsweetened
¼ cup sugar-free maple syrup
1 tsp. vanilla extract
up to 1 ½ cups chopped nuts
up to 1 cup dried fruit

Preheat the oven to 325°.  Line a large baking sheet with parchment paper.

In a large bowl, combine oats and puffed rice cereal.  In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until very smooth.  Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated.  Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes.  Then turn over the granola using a large, wide spatula.  Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden.  Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes.  Cool on pan or on a fine wire rack.

Break up granola as desired and toss with dried fruit, if desired – I did not.  Store in an airtight container.

Source: adapted from Baking Bites

Makes about 9 servings

Per serving (1/2 cup):  271.8 calories, 8.8g fat, 1.4g saturated fat, 0mg cholesterol, 196.5mg sodium, 67.7g carbohydrates, 7.6g fiber, 18.5g sugar, 6.0g protein

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Pumpkin Muffins


Fall is finally here, and I am ready to make some pumpkin goodies, but I can’t find it at the grocery store yet!  Luckily, I had some canned pumpkin left over from last year so I was able to get started.  I was actually surprised by how good these were.  I added walnuts to the original recipe for a little more crunch.  Enjoy!

Pumpkin Muffins, from Hungry Girl 1-2-3 (Perfect Pumpkin Bread)

1 1/4 1/2 cups whole-wheat pastry flour
1/4 cup all-purpose flour
1/2 cup Splenda
1/4 cup brown sugar, packed
2 1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon pumpkin spice
one 15 oz. can pure pumpkin – (not pie filling!!)
1/2 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
1/4 cup dried cranberries, chopped
1/4 cup walnuts, chopped


Preheat oven to 350 degrees F.

In a large bowl combine all dry ingredients: flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin spice.

In a medium bowl, mix pumpkin, egg substitute, and vanilla extract.  Add the liquid mixture to the bowl with dry ingredients and stir until just blended.

Slowly sprinkle chopped cranberries and walnuts into the batter,  making sure they don’t all stick together and mixing to distribute evenly.

Spoon batter into muffin pan sprayed with non-stick cooking spray or lined with paper liners.  Bake for approximately 35 minutes.

Makes 12 muffins

Nutrition per muffin: 98.6 calories, 2.2g fat, 0.2g saturated fat, 0.1mg cholesterol, 211.2mg sodium, 21.5g carbohydrates, 2.7g fiber, 9.6g sugar, 2.9g protein

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