Hatfield - The Pumpkin Cookbook: Top 50 Most Delicious Pumpkin Recipes

These delectable scones are light, with a pumpkin flavor that is not overpowering and a delightful maple glaze. They make for a comforting way to start your day at breakfast, or the perfect treat to pair with your tea or coffee anytime.

Yields: 8 to 10 scones

Ingredients:

cup Old Fashioned Oats

1 Cup Pastry Flour

tbsp Baking Powder

1 tbsp Brown Sugar

tsp Salt

1 tsp Pumpkin Pie Spice

1 stick cubed, cold Butter

tsp Vanilla Extract

cup Milk (or Cream or Almond Milk)

cup Pumpkin Puree

1 Egg

To make the glaze:

1 or 2 tbsp Unsweetened Almond Milk

cup Powdered Sugar

tsp Maple Extract

Method of Preparation:

1. Preheat oven to 400 degrees.
2. In a food processor, add the oats, brown sugar, flour, pumpkin pie spice, baking powder, and process until well combined. Then add the cold butter cubes and pulse.
3. Transfer this dry mixture to a large bowl. In a second bowl, add the pumpkin puree, eggs, milk and vanilla extract.
4. Add the wet ingredients from the second bowl to the large bowl and mix until all the ingredients are combined. Do not mix beyond this point, and add flour if you find the mixture is too sticky.
5. Flour a surface then transfer all of the mixture to it. Coat your hands in flour, then pat the mixture into a circle, 1-inch thick.
6. Line a baking sheet with parchment or a silicon mat.
7. Slice the circle into 8 equal sections and transfer to the baking sheet. Bake at 400 degrees for 22-24 minutes or until the scones begin to brown on the bottom. This can be a great time to prepare the glaze.
8. Remove the baking sheet from the oven and place the scones on a cooling rack. Allow the scones to cool for at least 5 minutes prior to adding the glaze.

To make the glaze:

1. Combine ingredients in a small bowl and stir thoroughly.
2. Using a spoon, drizzle the glaze over the scones and serve them right away.

Fluffy and light, these pumpkin pancakes make for a sweet, warm start to the day. The real pumpkin puree and sweet spices in these pancakes provide delectable flavor and beautiful color, these pancakes are a feast for the eyes and taste buds!

Yields : 6 Pancakes

Ingredients:

1 cups All-Purpose Flour

6 tbsp Pumpkin Puree

1 cup Milk

1 Egg

2 tbsp Butter, melted

2 tbsp Sugar

2 tsp Baking Powder

Pinch of Clove

tsp Nutmeg

tsp Cinnamon

tsp Salt

tsp Ginger

Suggested Toppings

Butter to Taste

Maple Syrup to Taste

Method of Preparation:

1. In a large bowl, add the flour, sugar, spices, salt and baking powder and whisk together.
2. In a separate bowl, add the pumpkin, milk, melted butter and egg and whisk together. Once combined, pour this wet mixture into the large bowl of dry ingredients from the first step and fold the ingredient together. Combine thoroughly to reduce any lumps.
3. Grease a skillet and place on stove top over medium heat. Carefully pour the pancake batter into the center of the skillet, pour about cup of better per pancake.
4. Allow the bottom of the pancake to cook and then flip to cook the other side. This will vary, but will take approximately 3 minutes per side.
5. Once both sides of a pancake are cooked, transfer it to a plate and serve with your favorite toppings, like warm butter and maple syrup.

Treat yourself to the pleasure of warm pumpkin spice crepes with sweet, smooth chocolate hazelnut filling. This flavor combination may have you feeling like a gourmet pastry chef, and these crepes are actually quite quick to prepare, as they require less than 20 minutes from start to finish.

Yields: 15-18 Crepes

Ingredients:

cup Pumpkin Puree

1 cup Milk

2 cups Flour

2 Eggs

cup Water

2 tbsp Butter, melted

cup brown sugar, packed

1 tsp Vanilla

tsp Salt

1 tsp ground Cinnamon

tsp ground Cloves

tsp ground Nutmeg

tsp ground Ginger

Topping and Filling:

Powdered Sugar

Nutella or other Chocolate Hazelnut Spread

Method of Preparation:

1. Add eggs to large bowl and beat lightly. Whisk in pumpkin puree, milk, water and butter until combined.
2. Whisk in all of the remaining crepe ingredients and beat until the batter is smooth.
3. Place a non-stick skillet over medium-high heat.
4. Use a cup measuring cup to scoop up crepe batter, then pour batter into the center of the pan. Tilt pan so that the batter spreads to evenly coat the pan in a circle shape. Cook until the crepe is begins to brown lightly, roughly 1 minute. Then flip the crepe, and ensure the crepe cooks all the way through. This takes less time than the first side, about 30 seconds.
5. For filling, lay a crepe out flat and spread the desired amount of chocolate hazelnut spread down the center, then fold up the sides. For additional chocolate hazelnut flavor, briefly heat some of the spread in a microwave-safe dish and drizzle over the crepes with a spoon.
6. Lightly dust the tops of completed crepes with powdered sugar and serve.

How does one improve upon a breakfast favorite like French toast? This unique variation of the morning classic adds real pumpkin puree and a simple medley of spices to the custard to create an irresistible morning treat!

Yields: About 9 Slices

Ingredients:

cup Milk

cup Pumpkin Puree