I feel like there has been a backlash lately against the overload of pumpkin in the cyber and the real world and I get it. I feel the same way about many of the things that have gotten so popular in online culture that it’s assumed that everyone loves it. For example, from my following of my many other bloggers online and on Instagram I have learned that everything that is awesome can be purchased at Target and while shopping there, don’t forget to have your dirty Diet Coke in hand.
See, I get it. Pumpkin is overdone. Which is so sad for me because I really do LOVE pumpkin. So if you can’t look another pumpkin recipe (or two) in the face, please return next week and I promise no pumpkin there. But for now, I have to let you know about two recipes that I’ve seen surfacing frequently in the blogging world that I couldn’t pass up trying. The first is a No Bake Pumpkin Cookies Recipe from Once a Month Meals and the second is a Better than…Pumpkin Cake from Something Swanky.
The no bake cookies were good. They had a nice fall taste but I didn’t feel like they had a true pumpkin flavor. They were very sweet and I added in chocolate chips that added a nice balance to the flavor.
These are a fun no hassle treat that is super quick to make. Perfect for an after school snack.
Better Than…Pumpkin Cake- I was not that impressed with this cake. The batter was super thick and cake was uneven on top once baked. The whipped cream frosting was able to cover this up so that the cake looked fine. I found the flavors to be a little bit lackluster. I can’t say it was bad, I mean we did eat it, but it lasted for a few days, which at my house means, don’t make it again. In short, it was not Better Than…most pumpkin desserts I can think of. 😉
I’m including the link for the Better Than…Pumpkin Cake here so you can check out the recipe if you want. I didn’t see any point including it since it’s not something that I would make again.
If you want to make something pumpkin that I HIGHLY recommend try my Gluten Free Pumpkin Cheesecake with Brown Sugar Whipped Cream, Pumpkin Waffles with Buttermilk syrup (to die for!), and my recent post of Pumpkin Snickerdoodles. All are completely AnneOpinion approved!
Lay out wax paper on counter. This is to place the cookies on. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely (it will be lumpy, but keep stirring!) Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Add the chocolate chips. Quickly stir in and stop. (the chips will start melting and if you continue they will mix in completely. Use large cookie scoop or spoon to drop mounds of cookie onto waxed paper. Allow to cool completely before serving..
Last weekend my friend called to borrow some cream of tartar. Cream of tartar screams one thing to me: Snickerdoodles. This call, of course got me thinking about snickerdoodles for the next few days, but I never got around to making them. Then as I was looking for a recipe for No Bake Pumpkin Cookies I stumbled on a recipe for Pumpkin Pie Snickerdoodles on Mom on Timeout. I, being the pumpkin lover that I am, liked the sound of that and since the universe seemed screaming at me that I needed to make them, I did. And then I made them again the next day. 🙂
Snickerdoodles are a simple cookie with a little tang from the cream of tartar and cinnamon sugar on the outside. These snickerdoodles stay true to the original. They are simple with that classic snickerdoodle tang, but the added bonus is that they have a mild pumpkin flavor. The pumpkin is very present, but doesn’t try to take over the cookie. Slightly chewy and a bit puffy, I love these cookies! They immediately became a fall favorite around here.
I didn’t change anything about the recipe from Trish over at Mom on Timeout. She gets two thumbs up on this one.
Cream the butter, shortening and sugar together. Add the pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees. Combine sugar, pumpkin pie spice and cinnamon in a small bowl. Remove dough and form into small, 1-inch balls. Roll balls in sugar mixture and place on greased cookie sheet. Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.