[Jamestown1630]

This week: Things to do with Pumpkins!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[Twotone]

Something a little different with pumpkin...

PUMPKIN DIP

INGREDIENTS:
— 1 (8 ounce) package cream cheese, softened
— 2 cups confectioners’ sugar
— 1 (15 ounce) can solid pack pumpkin
— 1 tablespoon ground cinnamon
— 1 tablespoon pumpkin pie spice
— 1 teaspoon frozen orange juice concentrate

DIRECTIONS:
1. In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving with ginger snap, granny smith apple slices

[CottonBall]

I counted about 15 or 16 huge ones out in our patch. rather than cook with them, we’re going to let friends with kids coming pick whatever they want. They are a lot of work to cook with!

[varina davis]

save

[jonrick46]

I harvested some good pumpkins from my garden and intend to can them for pies and bread. Someone told me that I am using the wrong pumpkin. I should be using the pumpkins specially intended for pie. Is this true, or can I get good results from my pumpkin harvest?

[pugmama]

I love all things squash.

SeriousEats is a great site. I made the squash lasagna and we really enjoyed it. I am going to make the pumpkin pizza this week.

http://www.seriouseats.com/2016/10/pumpkin-recipes.html

[Trillian]

Pumpkin Pastina

https://www.prouditaliancook.com/2008/10/pumpkin-pastina.html

Pumpkin Cheesecake Snickerdoodles

Ingredients
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
Filling Ingredients:
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons vanilla extract
Cinnamon-sugar coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Instructions
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

https://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/