Souffled Pumpkin Pancake

This souffled pumpkin pancake is super tasty, I absolutely loved it! It is a great way to make one giant pancake in one pan, instead of standing over the stove making pancakes one by one. It is quite simple to put together as well, the most tedious part is beating the egg whites until soft peaks forms, it only takes a few minutes and it is well worth it! The pumpkin flavor is absolutely delicious and it is flavored with pumpkin pie spice and vanilla. The pumpkin puree keeps this nice and moist and the texture of the pancake is oh so light and fluffy. It gets topped off with candied pecans that get cooked in a little butter and brown sugar and make the perfect sweet and crunchy topping. Sprinkle it with a little powdered sugar and drizzle it with warm maple syrup and you have the perfect breakfast, brunch, lunch, dinner, or dessert! Enjoy!

Souffled Pumpkin Pancake: (Recipe Courtesy Katie Lee Joel, Paula Deen's Family Cookbook)

Ingredients:

-5 tablespoons butter

-1 tablespoon brown sugar

-1/4 cup pecan halves

-2/3 cup all-purpose flour

-1 teaspoon pumpkin pie spice

-1/3 cup sugar

-1/4 teaspoon salt

-4 eggs, seperated

-2/3 cup buttermilk

-1 1/4 teaspoons vanilla extract

-1 cup pumpkin puree

-Confectioner's sugar, for dusting

-Maple syrup, for serving

Directions:

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bow, mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in the flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20-30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Mini Chocolate Chip Pumpkin Pies

This is another super simple tasty recipe from Picky Palate for adorable mini chocolate chip pumpkin pies that are just perfect for the holidays. Spicy pumpkin pie filling, sweet chocolate chips, and gooey mini marshmallows are all wrapped inside a flaky pie crust creating these little bite-sized desserts!

Mini Chocolate Chip Pumpkin Pies: (Picky Palate)

-1 cup canned pumpkin

-1/4 cup granulated sugar

-1/4 cup evaporated milk

-1/2 teaspoon cinnamon

-1/4 teaspoon fresh grated nutmeg

-1 egg, beaten

-2 rolls Pillsbury pie crust, thawed

-1/4 cup chocolate chips

-1/4 cup mini marshmallows

-1 egg, 1 teaspoon water; beaten for egg wash

-1/4 cup powdered sugar, for sprinkling

1. Preheat oven to 350 degrees F. Spray cookie sheet with non-stick cooking spray. In a bowl, mix together the pumpkin, sugar, milk, cinnamon, nutmeg, and egg until combined.

2. Roll out each pie crust. Use a 3-inch round cookie cutter or glass and cut out circles from pie crust. Be sure to re-roll extra dough. Place round pie crusts onto prepared cookie sheet. Place 1 teaspoon of pumpkin pie filling into center of each pie round. Top with 2 marshmallows and 4 chocolate chips. Brush edges with egg wash and fold crust over filling and press edges with a fork to seal. Poke top of each crust with fork for steam to escape. Brush tops with egg wash and bake for 20-22 minutes or until golden brown.

3. Let cool for 5 minutes, dust with powdered sugar and serve warm.

Pumpkin Spice Oatmeal

I haven't posted anything in over a week, I can't believe it! I must be honest though, I was going through a baking/blogging rut.......I haven't felt like my blog is as good as all the other amazing blogs that I look at, or that my pictures have been good enough to post for you, so I haven't posted anything. I know it just takes practice, practice, and more practice, and someday my blog will look like the blogs on foodgawker! I am hoping to get a new camera for Christmas, that is on the top of my wish list! On top of being in that short baking rut, I have also been super busy with school. This semester sure is kicking my butt, I am counting the weeks until it is over!

Anyway, I  can now say that I am officially back into baking mode and I am super excited to get started on all the holiday baking! I have bookmarked so many recipes lately and I am ready to get moving! Woo Hoo!

Now, what I have for you is a recipe for a delicious and delightfully decadant, yet healthy breakfast that is just perfect for these brisk fall mornings and will be great for the upcoming chilly winter mornings, and that is this Pumpkin Spice Oatmeal. It is filled with hearty oats, pumpkin puree, milk, cinnamon, nutmeg, ginger, and vanilla. Although it takes a little longer to prepare then a bowl of cereal or toast, it is very simple to make and it is totally worth getting up a few minutes early just to make it! This is totally a comfort food breakfast, it has the perfect hint of sweetness and spice, it is comforting, filling, and satisfying. It has a wonderful pumpkin flavor and the spices will warm you right up from the inside out and keep you nice and cozy. If you are a lover of pumpkin, then be sure to give this a try!

Isn't that color just gorgeous? And I love how you can see the lovely specks of the spices!

Pumpkin Spice Oatmeal: (adapted from Chocolate and Tea) 

2 servings

-1 1/2 cups soy or almond milk or regular millk

-1 cup pumpkin puree

-1/2 teaspoon vanilla

-1 teaspoon cinnamon

-1/4 teaspoon ginger (I omitted this)

-1/4 teaspoon nutmeg

-1 cup rolled oats

-2 tablespoons brown sugar

In a large saucepan, whisk together the milk, pumpkin puree, vanilla, and spices over medium heat. When it starts to boil, add the oats and cook for 7-10 minutes, stirring occasionally, until the oats are soft and the liquid has been absorbed. Sprinkle with desired amount of brown sugar and enjoy!

Pumpkin Gooey Butter Cake

This pumpkin gooey butter cake recipe from Paula Deen is perfect for an autumn dessert, it tastes like a mix between pumpkin pie and pumpkin cheesecake. The pumpkin filling is creamy and light and slightly gooey and it gets flavored with two of my favorite fall spices, cinnaomon and nutmeg. The crust is a yellow cake mix that gets mixed with melted butter and an egg and it is very soft, sweet and buttery. So, if you want something a little different from your average pumpkin pie, give this a try! Paula Deen also has so many other variations of gooey butter cakes, if you like this pumkin gooey butter cake, you may also like this Double Chocolate Gooey Butter Cake.

Pumpkin Gooey Butter Cake: (Paula Deen)

Cake:

-1 (18 1/4-ounce) pacakge yellow cake mix

-1 egg

-8 tablespoons butter, melted

Filling:

-1 (8-ounce) package cream cheese, softened

-1 (15-ounce) can pumpkin

-3 eggs

-1 teaspoon vanilla

-8 tablespoons butter, melted

-1 (16-ounce) box powdered sugar

-1 teaspoon cinnamon

-1 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey.