Chocolate Pumpkin Cake Mix Cookies

Okay, I realize that we’re done with Thanksgiving, and therefore done with anything and everything that has do with pumpkins. But what if you have leftover pumpkin puree? What to do then? Well, with a little help from Immaculate Baking all natural chocolate scratch baking mix, you can make a fresh batch of Chocolate Pumpkin Cake Mix Cookies just in time for your holiday cookie exchange!

Chocolate Pumpkin Cake Mix Cookies 1

Okay, disclaimer, I wasn’t exact with my ingredient measurements because I had maybe half a can (from 15 oz can) of pumpkin puree left, and about half a box of cake mix left. I want to say I used roughly about 1 cup of chocolate cake mix (~8 oz), so roughly 1:1 ratio to the pumpkin puree I had left.

I added some ground cinnamon and nutmeg, as well as some chai latte instant mix that I had on hand, just to be fancy. Our cake mix is so chocolatey that it’ll taste perfectly delicious without these added spices, but hey, it never hurts to get a wee bit fancy!

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Cream Cheese-Filled Pumpkin Bread

I want to make sure we get our pumpkin kick out before Thanksgiving is over! Yes, we’ve already done Pumpkin Chocolate Chip Bread before, so I thought we’d switch it up just a tad – by filling the bread batter with cream cheese! I’ll be the first to admit, I’m a sucker for anything that has cream cheese in it, on it! Now don’t try to deny you feel the same way!

cream pumpkin bread

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Candy Corn Pumpkin Blondie

As a rule, I usually try to stay away from food coloring with most of the baking that we do for Immaculate Baking. But I figured we should all get a pass for Halloween. After all, our Candy Corn Pumpkin Blondie certainly wouldn’t be the same without some orange flare!

Candy Corn Pumpkin Blondie

I always try to give a little friendly call out whenever I post about scratch recipes. Yes, I know, the ingredient list looks scary long, but you shouldn’t despair, and not misconstrue this as any indication to the difficulty of the recipe itself. Honestly, if someone like me, who really didn’t start baking until about a year ago, can pull this off, you most definitely can, too! Besides, there’s something about creating something yummy entirely from thin air. And let’s not forget the added bonus of having full transparency AND control of all the ingredients that goes into the treats that you’re making for your loved ones. I’m hoping I’ve successfully sold you on this recipe, and now you’re ready to take in just how long this recipe is! Again, it will be well worth your time, I promise!

Candy Corn 1

Oooh and one more quick thing – I’ve gotten pretty obsessed with Chai Latte instant coffee mix. It goes superbly well with any pumpkin recipes. So instead of the pumpkin pie spice or all spice a lot of pumpkin-centric recipes call for, I would use cinnamon, nutmeg, and Chai Latte instant coffee mix instead. Gives it a aromatic punch!

candy corn 2

The other thing to note before we get started is, if you already have a favorite blondie recipe, feel free to use that! This really is just a quirky fun way to dec your blondies out for Halloween!

Candy Corn 3

You Will Need:
Pumpkin Blondies

  • 2 1/2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup white chocolate chips
  • 1 cup pecans, coarsely chopped

Icing

  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup confectioners’ sugar
  • Orange and yellow food coloring for decorating

Let’s Get Bakin’!

  1. Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, all spice, ground cloves and salt. set aside.
  3. In a large bowl, mix together butter and sugars on medium speed for one minute. Add the egg and vanilla and mix until combined. Add the pumpkin puree and beat until incorporated. Slowly add the flour mixture to the pumpkin mixture and mix well until combined. Gently fold in the chocolate chips and pecans.
  4. Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
  5. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases.
  6. In a large bowl, beat the cream cheese with sugar until well blended.
  7. Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.

Omnom Pumpkin Rolls!

Ever since Immaculate Baking came out with our Organic All-Purpose Flour, my friend has been telling me that I need to check out this pumpkin roll recipe from LIBBY’S®. This friend of mine is one of the best cook/baker that I know, she taught everything I didn’t know about baking and more. So I knew to listen. And OMG she was right. Yet again.

Scratch baking can seem a little daunting at times, and sometimes the seemingly-never-ending ingredient list is enough to make you call it quits. But the truth is, baking is a science, and anything that’s scientific, where there are steps to follow, and a list to check off, and things that can be measured out, well, these are things that can be learned, memorized and perfected. Given enough time.

Pumpkin Rolls

I’ll admit that my very first pumpkin roll did not turn out as successfully as I would hope, but that was because I didn’t follow the instructions to the t (which is another baking challenge for self-proclaimed-creative-types like myself: we don’t like to take orders and consider our blatant acts of rebellion “free-spirited” and ” creative improvisation”. Do. NOT. Attempt. When. Baking. Follow the recipe. They were created for a reason.)

So I promised myself I’d give it another go. Because once you screw up the courage to try, and try, and try again, at some point you cannot fail. And let’s be honest, even if you did fail, what’s the worst that can happen? You’re left with a mildly under-cooked pumpkin sponge cakes with a cream cheese filling. Still highly edible. Still very delicious. Just ask my friends 🙂

You Will Need:
CAKE
3/4 cup Immaculate Baking Co. ™ Organic All-Purpose flour
1/4 cup powdered sugar (to sprinkle on towel)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup walnuts
FILLING
1 pkg. (8 oz.) cream cheese
1 cup powdered sugar
6 tablespoons butter or margarine
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Let’s Get Bakin’!
FOR CAKE:

  1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

  1. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Brownies

If you’ve already baked up and completely cleaned out full pans of our fudgy yummy chocolatey brownies,  then you know just how thick our brownie batter gets (also why they’re so fudgy good!). It makes swirling for marble brownies super difficult. That is why what we’ve been able to do with these Pumpkin Brownies is that much more incredible!

Pumpkin Brownies

 

A little fun tip for you: Did you know you can freeze brownies for up to 6 months? Wrap them up individually, and they’re all ready to get packed into lunch boxes!

You Will Need:
Filling
4 oz cream cheese (from 8-oz package), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
2 tablespoons organic dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Brownies
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In small bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.
  2. Make brownie batter as directed on box. Spread three-fourths of batter in pan. Pour filling evenly over brownie batter, making swirl design (brownie mix is thick). Drop remaining brownie batter by tablespoonfuls over filling. Cut through batter several times with knife for marbled design.
  3. Bake 55 to 60 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Pumpkin Cookies with Brown Buttered Frosting!

I was recruited last minute to go and cheer for a a couple of my friends at their 10-miler race last weekend. I had been on cheerleading duty the year before with one of the girl’s who’s running this year. She was thoughtful enough to have baked up treats for the runner last year, and obviously wouldn’t be able to do that again this year since she’ll be in the race herself. I thought I’d carry the torch on, but it was already in the middle of the night when I decided that I’d bake something sweet. The only ingredients I had on hand was flour, sugar, brown sugar, butter and some pumpkin puree from another recipe I just made earlier in the day. The obvious answer that would marry all those ingredients together perfectly was… Pumpkin Cookies!

Pumpkin Cookies

 

This is a pretty special treat even for myself. We actually get these at work, but only during the month of October every year. So to be able to crack the code on Pumpkin Cookies, and to now have the power to make them myself, and gobble them up whenever and however many to my heart’s content, well, that’s pretty awesome 🙂

We actually have another Pumpkin Spice Cookie version that uses our refrigerated cookie dough, but if you’re a die-hard scratch baker, and is just as mesmerized by the idea of making something completely from scratch, well, this would be just the recipe you’re looking for!

You Will Need:
Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
¾ cup butter or margarine, softened
1 teaspoon vanilla
½ cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 ¼ cups Immaculate Baking Co.™ Organic All-Purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Here’s How to Start Bakin’:

  1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  4. In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  5. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Pumpkin Chocolate Chip Bread

lf you’ve been following our Immaculate Baking blog, then you know that yours truly started out as someone who’s never even opened the oven in the apartment she’s lived in, let alone bake anything, until she got on to this brand. It was a manageable transition, starting from learning how to pop open a can of cinnamon rolls, and the break-and-bake cookies are always fail-proof. And then I graduated to adding ingredients to our refrigerated dough to make fancier recipes. And now. Now we’ve got flour in our goodies portfolio, now’s when things start to get interesting.

Pumpkin Chocolate Chip Bread

Who would’ve thought a non-baker like me would one day be making loaves of breads from scratch? If there’s any lesson to all this, it’s we should never underestimate our own abilities, our potential are all astounding, especially where it involves food!

In celebration of the Fall season, I thought there’s nothing more befitting than a couple loaves of Pumpkin Chocolate Chip Bread. You could make a glaze to go over it, but I like my pumpkin bread just the way it is – crunchy with the toasted walnuts and gooey with the melted chocolate, that’s plenty made-from-scratch yumminess for me!

You Will Need:

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 cups Immaculate Baking Co.™ Organic All-Purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • ½ cup miniature semisweet chocolate chips
  • ¼ cup chopped walnutsDSC04636

Here’s How to Start Bakin’:

  1. Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.
  2. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and nutmeg. Stir in chocolate chips and walnuts. Spread in pan.
  3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  4. In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.