Tag Archives: Pumpkin

Pumpkin Oat Muffins

It’s finally cooling down and beginning to feel like fall, and I couldn’t be happier. I’m pretty sure I did a literal jump for joy when I broke out my long sleeved shirts this past weekend, and another when I made hot coffee for the first time since April. I love this time of year.

Of course, food is half the reason I love fall (the other half is sweaters). I can’t wait to go apple picking, bake pies, and put cranberries in everything. But, of course, pumpkin is the real star of the show right now, and these muffins showcase it beautifully.

These Pumpkin Oat Muffins are the perfect breakfast or snack this time of year. They’re chock full of pumpkin and spices, with a tender crumb and a little extra texture from old-fashioned oats. Chocolate chips bring them over the top!

I’m not usually one to have chocolate with breakfast, but I’m making an exception for these. The muffins themselves are lower in sugar than most–the sweet chocolate evens out the flavor and plays beautifully off the pumpkin pie spice. If you don’t want to use chocolate chips, I highly recommend swapping them for an equal volume of toasted chopped pecans.

My favorite thing about this recipe? It’s super easy. It comes together in minutes, and there’s no mixer required! All you’ll need here is a whisk and a silicone spatula. In fact, using a mixer would make these muffins tough. By using some elbow grease and limiting the number of stirs to 20 or less, the gluten in the flour doesn’t develop, leaving us with soft, tender muffins.

But enough shop talk. Put these Pumpkin Oat Muffins on your to-make list this season! Have one or two with your morning coffee, and get your days started right!

Pumpkin Oat Muffins
makes 16 standard muffins

1 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/3 cup light brown sugar, packed
1/3 cup granulated sugar
1/2 cup neutral-flavored oil
1 cup pumpkin purée
1/2 cup buttermilk*
1 1/2 cups old-fashioned rolled oats
1 1/4 cups semisweet chocolate chips

Preheat oven to 350F. Grease a 12 cup standard muffin tin, or line with cupcake liners. Set aside.

In a medium mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk eggs until frothy. Stir in light brown and granulated sugars, followed by oil, pumpkin purée, and buttermilk. Add dry ingredients, and whisk no more than 15-20 times to combine. Use a silicone spatula or wooden spoon to fold in oats and chocolate chips.

Fill muffin cups 2/3 full. Bake 16-18 minutes, until a toothpick inserted in the middle comes out mostly clean. Let cool in the pan for ten minutes before removing to a rack to cool completely. Repeat baking process with remaining batter, filling any unused muffins cups halfway with water to prevent the pan from warping.

Muffins will keep in an airtight container at room temperature for up to five days.

Note:

If you don’t have buttermilk, you may use a combination of regular milk and vinegar. Put one teaspoon of white or apple cider vinegar in a liquid measuring cup, and then fill with milk to the 1/3 cup mark. Let sit five minutes before using as written. Do not use skim or fat-free milk.

Chewy Pumpkin Ginger Cookies {with Vegan Option}

1 Reply

Hey there! How was your Thanksgiving? Did you eat too much pie and not feel even the teensiest bit guilty? I hope so 😊 We are on our way back to Brooklyn from Henry’s family’s home. Anyway, let’s talk about cookies.

I’m torn. It’s the day after Thanksgiving. Am I allowed to post Christmas cookies now? It’s still November. Is pumpkin season over? I don’t even know. Figuring out the ins and outs of this food blogging stuff is hard. How about a combination? A gingery pumpkin cookie that would be totally welcome at a holiday cookie exchange. With a crunchy, sugary crust because yum. And, if that’s not enough, a simple optional vegan swap so you can have something for everyone at your holiday parties. The holidays are about being inclusive and good to people we love, right?! Right! So let’s make some Chewy Pumpkin Ginger Cookies.

This dough is super simple–no mixer required! It starts by stirring melted butter (or coconut oil, if you’re going vegan) with light brown sugar. Then add in 1/4 cup of pumpkin. The pumpkin acts as an egg substitute here–if we added pumpkin and eggs, we’d have cakey cookies. No, thank you! Chewy all the way. Anyway, after we add the pumpkin, it’s time for a hefty dose of dark molasses, followed by just enough vanilla to mellow out the spices. Speaking of spices, add one full tablespoon each of ground ginger and pumpkin pie spice. Then, it’s time for some dry ingredients: flour, baking powder and soda, and salt. Whisk those up and add them in two installments, making sure to scrape the bottom and sides of the bowl as you go. This dough needs only thirty minutes of chilling before it’s ready to roll.

A note on chilling cookie dough: it’s mandatory if you want soft, puffy, chewy cookies. There’s no way around it. Embrace the chill! Your cookies will be better for it. Plus, it means you can make the dough 24 hours in advance, and I am all for working ahead. But let’s get back to the rolling.

Roll your chilled dough in two tablespoon increments, and then roll the dough balls in granulated sugar before placing them on the baking sheets. This will give them a crispy outer crust, and has the added benefit of making them look stunning! Pretty food just tastes better. Bake these for 10-11 minutes. Then let them cool, and enjoy. Easy peasy.

Chewy Pumpkin Ginger Cookies are good on the first day, but the pumpkin flavor really shines through on day two. They’ll stay soft and delicious for up to a week, so they’re perfect for adding a little holiday cheer to lunches, or for preparing ahead of time for your cookie exchange. I think they’d make a really good ice cream sandwich with a small scoop of vanilla. Or chocolate. Chocolate and ginger are sooo good together.

Start the Christmas season right–make these cookies! I’ll be posting twelve holiday cookie recipes leading up to Christmas Eve, so prepare to wow at your cookie exchanges and holiday parties. Make sure to check back over the next few weeks for a hefty dose of holiday cheer 😊

Chewy Pumpkin Ginger Cookies
adapted from Soft-Baked Gingersnap Molasses Cookies from Sally’s Baking Addiction
makes about two dozen cookies

3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt or Kosher salt
1 tablespoon ground ginger
1 tablespoon pumpkin pie spice
3/4 cup unsalted butter, melted and cooled slightly*
3/4 cup light brown sugar, packed
1/4 cup pumpkin purée
1/3 cup molasses*
1 1/2 teaspoons real vanilla extract
1/3 cup granulated sugar, for rolling

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another mixing bowl, mix together melted butter and light brown sugar until there are no more lumps. Add in pumpkin, molasses, spices, and vanilla, stirring after each addition. Stir in 1/3 flour mixture at a time, until a thick soft dough has formed. Refrigerate 30 minutes to 24 hours.

Preheat oven to 350F. Line two sheet pans with parchment or a silicone baking mat.

Roll two tablespoon* increments of dough into balls. Roll dough balls in granulated sugar and place 2 inches apart on prepared pans. Bake 10-11 minutes, until puffy and no longer wet-looking. Let cool for five minutes on the pans before removing to a wire rack to cool completely. Repeat rolling and baking until all dough has been used.
Cookies will keep covered at room temperature for up to a week.

Notes:

1. Vegan option: use 3/4 cup melted coconut oil in place of the melted butter.
2. Do not use blackstrap molasses–it’s too robust for this recipe.
3. A medium cookie scoop may also be used.

Pumpkin Spice Latte Cupcakes

1 Reply

Things are about to get really basic up in here. I have taken all the flavors of the beloved pumpkin spice latte and mixed them into light, fluffy cupcakes with vanilla buttercream piled high on top. Pumpkin spice lattes in cupcake form? I might as well just put on the Uggs that have been relegated to the closet the last couple of years because I CAN’T EVEN. Pumpkin spice, espresso, lighter-than-air cupcakes, and dreamy vanilla buttercream? YAAAAAS. YAAAAAAAAAS. Pumpkin spice all the things!

But before we get to the cupcakes, I have a confession to make: I don’t really understand the pumpkin spice latte craze. I mean, I get that cinnamon, cardamom, black pepper, and coffee are good. That’s the entire basis for the chai latte, and I big-pink-puffy-heart love chai lattes. But something about the pumpkin spice latte turns me off. Maybe it’s my confusion over the pumpkinization of America. Or maybe it’s the fact that I’ve never had a pumpkin spice latte that actually tasted “right.” In my experience, it either tastes of artificially flavored syrup with a good dose of bitterness, or a very milky cup of coffee, neither of which are things that I get terribly excited about. I like my pumpkin real and my coffee black. But I also dig cupcakes. So here we are.

These cupcakes have a hefty dose of pure pumpkin purée (a whole cup!), more pumpkin pie spice than cinnamon (because pumpkin should taste like more than just cinnamon), and a noticeable hit of coffee flavor in the form of granulated espresso. Where many pumpkin baked goods are dense and heavy, these cupcakes are a bit on the softer, lighter side thanks to some serious baking chemistry. Yes, chemistry. Don’t panic. I am a C+ chemistry student at best, so if I can figure this out, anyone can.

To achieve a tender crumb, we need a few things: cornstarch, buttermilk, oil, and my favorite ingredient of late, whipped egg whites. Cornstarch is added to the dry ingredients. Cake flour is a mixture of all purpose flour and cornstarch, and it’s slightly lower amount of gluten makes for a velvety texture. If we used all cake flour here, our cupcakes would likely sag in the middle. They’d still be delicious, but we want them puffy. The solution is to add just a touch of cornstarch to the full volume of flour. Buttermilk also helps with tenderness, and activates our leaveners. Oil is used instead of butter. American-style butter is 15-20% water, whereas oil is water-free. Therefore, our cupcakes will stay moist for days, rather than drying out as the water in the butter and pumpkin evaporates.

Airiness, something that is so often lost in pumpkin baked goods, comes in the form of whipped egg whites, just like it does in my Pumpkin Pie. Egg whites are structural powerhouses in baking. Left in their natural state with the increased moisture from the pumpkin purée, buttermilk, and oil, they would weigh these cupcakes down. But when we whip air into them and completely alter their physical form, we bypass dense, heavy cake completely. Light and fluffy cupcakes all the way. Once the cupcakes are baked, put them on a rack to cool and get to work on the frosting. This vanilla buttercream, you guys. It is SO good. Buttery, fluffy, not-too-sweet vanilla heaven. And it’s so easy, it’s ridiculous. Beat butter until it’s fluffy and light in color, add confectioner’s sugar and salt, then vanilla and heavy cream. The heavy cream whips within the mixture and makes the resulting frosting so fluffy, I could die! (Name that movie.) You could use half & half or whole milk here, but your frosting will not be nearly as rich and fantastic. Once all your mixing is done, stuff the buttercream into a bag with a piping tip and go nuts. If you’re not comfortable with a piping bag, or just don’t have one, spread the vanilla buttercream with an offset knife.

Make these cupcakes this weekend or over Thanksgiving, and get your basic on. Or, if being totally basic isn’t your thing, double the batter and make an amazing layer cake! No matter how you feel about Starbucks or Lululemon or selfies, these Pumpkin Spice Latte Cupcakes won’t disappoint. Pumpkin Spice Latte Cupcakes

adapted from Pumpkin Cupcakes on Sally’s Baking Addiction
makes 14 cupcakes or a one-layer 9″ round cake*

Cupcakes:
1 3/4 cups all purpose flour
2 tablespoons cornstarch
2 1/2 tablespoons espresso granules*
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, separated
1/3 cup light brown sugar, packed
1/3 cup granulated sugar
1 cup pure pumpkin purée
1/2 cup neutral-flavored oil*
1 teaspoon pure vanilla extract
1/3 cup buttermilk

Frosting:
1 cup unsalted butter, softened room temperature
4 cups confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
2-4 tablespoons heavy cream*

Preheat oven to 350F. Line two muffin pans with cupcake liners. Set aside.

In a large mixing bowl, whisk together flour, cornstarch, espresso granules, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together sugars, pumpkin purée, oil, egg yolks, vanilla extract, and buttermilk. Using a silicone spatula, fold in the flour mixture in two installments.
Place two egg whites in a medium mixing bowl. With an electric mixer or a whisk, whip egg whites until soft peaks form. Gently fold the whipped egg whites into the pumpkin batter, just until combined. Divide batter into prepared pans, filling each cup 2/3 full. Bake for 16-18 minutes, until a toothpick inserted into one of the cupcakes comes out clean. Let the cupcakes cool in the pan for a few minutes before removing to a rack to cool completely.

To make the frosting, beat softened butter with an electric mixer until light and fluffy, about two minutes. With the mixer starting on low, beat in confectioner’s sugar in two installments. Add salt. With the the mixer on high, beat in vanilla and heavy cream, stopping to scrape down the bowl. When the frosting is to the preferred consistency, it’s ready. Pipe or spread frosting onto cooled cupcakes.

Cupcakes will keep covered at room temperature or in the refrigerator for up to three days.

Notes:

1. If you want a layer cake, you may double this recipe and pour it into two greased 9″ round pans. Bake at 350F for 25-27 minutes.
2. I use Medaglia d’Oro.
3. I use canola oil, but vegetable oil will also work.
4. Half & half or whole milk may be used in place of the heavy cream.

Pumpkin Oatmeal Creme Pies

Leave a reply

Remember Little Debbie Oatmeal Creme Pies? I had totally forgotten about them until a few weeks ago. I had just finished a nine hour day nannying…a day when I had forgotten to eat. It doesn’t happen often, but when it does, it’s bad. I’ll eat anything that’s not nailed down. As I neared the subway, I realized that I was not going to make it home in one piece if I didn’t eat something immediately. I swung into the nearest bodega thinking I’d grab a Kind Bar, but they didn’t have any. I went for Cheez-Its, but they didn’t have those either. And that’s when I saw it: the familiar cellophane wrapper with two suuuuuper soft cookies sandwiched with marshmallow filling and a hefty dose of nostalgia. I gave the cashier a handful of change and promptly demolished that cookie. Once I had my brain functioning again, I got to thinking about Little Debbie Oatmeal Creme Pies. They are so soft that they can practically be rolled into a ball, there are no discernible oats, and they have an ingredient list that I would find horrifying on an occasion when I don’t feel like I’m about to pass out. I could do better. And as the weather was starting to turn cooler, I decided that I could make them pumpkin. And tiny. Little food just tastes better.

When writing and testing this recipe, I tried to stay true to the Little Debbie classic. I wanted them to feel and taste authentic…but better, and with pumpkin spice. I didn’t want to take two Quaker Oatmeal Cookies, sandwich them with vanilla buttercream, and call them Oatmeal Creme Pies. Nope. I wanted for these cookies to be soft, sweet, not too oatey, chock-full of marshmallow–I wanted them to be nostalgia-inducing. But also pumpkin, because pumpkin. So I got to work.

Texture is key. These cookies have to be extra soft and puffy. Enter dark brown sugar and a bit of cornstarch. Egg yolks for richness. Pumpkin purée in place of egg whites (if we added both, these cookies would be cakey, and you know how I feel about cakey cookies 😭). Cinnamon and a hefty amount of my trusty pumpkin pie spice round out the pumpkin flavor. Yum.

Let’s talk about oats. I’ve never noticed any in Little Debbie’s cookies, which is probably why they are so incredibly soft. I thought about using oat flour to match their version, but instead went with quick oats. You can buy them in the store, but I just blitzed two cups of old-fashioned oats in the food processor until there were no visible whole oats. This gives our version a tiny bit of chew, but still keeps them feeling authentic. It’s an update worth making.

The filling is made with marshmallow fluff, confectioner’s sugar, vanilla, and one very controversial ingredient. I’m kind of afraid to even talk about it because, well…it’s shortening. And it seems like today everybody hates shortening. And I understand! Hydrogenated oils are horrible for us! But if you want to keep the filling close to the original, shortening is a necessary evil. I use Spectrum brand, which I find at Whole Foods. I’m pretty sure an equal volume of room temperature butter would work in its place, but I haven’t actually attempted it. If you do, let me know in the comments! The filling is sticky (but not too sticky), and keeps these cookies soft and delicious for days. If you make a batch on Sunday, you’ll be able to tuck them in lunches all week long.

Now that I’ve mentioned shortening, is there anyone still reading this?! Maybe not, but if you are, make plans to make these this weekend and then send Little Debbie packing. These Pumpkin Oatmeal Creme Pies are so, so good. You’ll never go back.

Pumpkin Oatmeal Creme Pies
makes about five dozen sandwich cookies

Cookies:
1 1/2 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
4 tablespoons pure pumpkin purée
2 large egg yolks, room temperature
1 1/2 teaspoons real vanilla extract
1 1/4 cups quick oats*

Filling:
7oz marshmallow fluff (about 1 1/2 cups)
1/2 cup shortening, room temperature*
1 cup confectioner’s sugar
1/2 teaspoon Kosher or sea salt
1 teaspoon real vanilla extract
2 teaspoons hot water (from the tap is fine)

In a small mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about one minute. Beat in cinnamon and pumpkin pie spice until evenly dispersed. Add in dark brown and granulated sugars, and mix to combine. Beat in pumpkin purée, followed by the egg yolks and vanilla extract. With the mixer on low, add the flour mixture in three installments, until completely combined. Mix in quick oats. Cover dough with plastic wrap and refrigerate for at least one hour, or up to three days.

Preheat oven to 350F. Line two sheet pans with parchment paper.

Scoop cookie dough in one teaspoon increments. Roll into balls and set them two inches apart on prepared pans. Bake for 6-8 minutes, until the tops of the cookies no longer look wet. Let cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling and baking until you have used all the dough.

To make the filling, cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and hot water and mix on high until the filling is very fluffy. There are two options from here:

To assemble a sandwich cookie by piping, apply filling by pipe a circle in the middle of the underside of one cookie, leaving about 1/4″ around the edge.
Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

Cookies will keep very well covered at room temperature for up to a week.

Notes:

If you don’t have quick oats, you may blitz two cups of old fashioned oats in the food processor until there are no whole oats visible. Steel cut oats will not work in this recipe.
If you don’t want to use shortening, you may use 1/2 cup of room temperature butter.

Pumpkin Pie

5 Replies

With pie season now in full swing, we’ve spent a lot of time talking about pie this week. On Monday, we made pie dough. On Tuesday, we mixed together pumpkin pie spice. Today, we make pumpkin pie! If you are celebrating Thanksgiving in the United States, there’s a pretty solid chance that there will be a pumpkin pie on your table. Some may be lovingly homemade, some may be store-bought, but all of them will get eaten. As one of my favorite food bloggers, Julie Van Rosendaal says, “The very best kind of pie is the kind on your dinner table.” She’s right–store-bought pie is better than no pie at all (especially if there’s whipped cream involved). But homemade pie is always better than store-bought. Sara Lee is fine and all, but we can do better.

We can make a light and fluffy pumpkin pie. Where traditional pumpkin pie is a little on the dense side, given the very wet combination of pumpkin purée, eggs, sugar, and dairy, ours will be a little airier thanks to whipped egg whites. Three egg yolks will go into the filling as-is; they’ll make our pie rich and delicious. The two egg whites, however, will be whipped until they are foamy and hold soft peaks, then gently folded into the filling right before it’s poured into the crust. Egg whites help with structure in baked goods. By whipping air into them before adding them to the filling, we are ensuring a lighter, airier texture. As the pie bakes, the filling will puff up. This happens with a traditional pumpkin pie too, but it deflates as it cools. Ours will stay a bit puffy even after it reaches room temperature. The egg whites will also give us a very large volume of filling. If you are using a standard pie plate, you’ll probably have some filling leftover; if you use all the filling in a standard pan, it will overflow in your oven. I don’t know about you, but pretty much the only thing I don’t love to do in the kitchen is clean the oven. If you use a deep dish pie plate, you should be able to use all of the filling. I don’t have a deep dish pan, but if you try this recipe in yours, leave me a comment to let me know how it turns out!

This pie starts with a single crust of cream cheese pie dough. We roll it out, fit it into the pie plate, trim and crimp the edges, and chill it while we make the filling. In a large mixing bowl, we combine pumpkin purée, light brown sugar and granulated sugar. Then, we have to separate some eggs. Separate two eggs, reserving the egg whites in a separate bowl. Separate a third egg, but discard the white. Mix the three egg yolks into the pumpkin mixture. Then stir in cinnamon, pumpkin pie spice, and salt, followed by heavy cream. Now, go grab those two reserved egg whites and your electric mixer (hand- and stand-mixers are both fine). Whip the egg whites until soft peaks form. Then, with a silicone spatula, gently fold them into the pumpkin mixture. Pour the filling into the prepared pie crust, brush the crust with some additional cream, and chill it again while you preheat the oven. Bake the pie for 15 minutes at 425F, before turning the oven down to 350F for 35-45 minutes, until a toothpick inserted in the middle comes out clean. If the crust looks too brown, cover it with foil or a pie protector for the remainder of the cook time. I use a 9-inch hoop that I made out of foil, and it works like a charm.

This pie will definitely be one of the best things on your Thanksgiving table. Traditional Pumpkin Pie is a classic for a reason, but I think this light and fluffy version gives it a run for it’s money!

Make sure to check back in the weeks leading up to Thanksgiving for two more pie recipes!

Pumpkin Pie
heavily adapted from Old Fashioned Pumpkin Pie on Simply Recipes
makes one 9″ pie (deep dish or standard)

1/2 recipe Cream Cheese Pie Dough
2 cups pure pumpkin purée (1 15-ounce can)
1/3 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs (separated) + 1 large egg yolk, room temperature
1 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher or sea salt
1 1/2 cups heavy cream + extra for brushing

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a 9″ pie plate and trim the overhang to 1/2-inch. Crimp the edges and chill the crust while you prepare the filling.

In a large mixing bowl, mix together pumpkin purée, brown sugar, and granulated sugar. Whisk in three egg yolks, and reserve the two egg whites. Stir in cinnamon, pumpkin pie spice, and salt. Add in heavy cream. Set aside.

Pour the egg whites into a separate mixing bowl. With an electric mixer, whip the egg whites until soft peaks form, 3-4 minutes. With a silicone spatula, gently fold the whipped egg whites into the pumpkin mixture. Pour pie filling into prepared crust.* Brush the crust with a little heavy cream. Chill prepared pie while oven is heating.

Preheat the oven to 425F. When it reaches temperature, bake the pie for 15 minutes. Then, turn the oven temperature to 350F and bake for an additional 32-45 minutes,* covering the crust with foil if it starts to get too brown. The pie is ready when the filling no longer jiggles, or when a toothpick inserted in the middle comes out clean.

Cool pie on a rack for at least two hours before slicing and serving. Pie will keep covered in the refrigerator for up to three days.

Notes:

If you are using a regular pie plate, you will have roughly 1/2-3/4 cup of leftover filling. If you are using a deep dish pie plate, you should be able to use all the filling.
Thirteen minutes is a huge gap in doneness time, but ovens and pies are all different. Mine (made in a standard pie plate) are done at exactly 35 minutes.

e2 bakes brooklyn

sweets & sass from a baking brooklynite.

Tag Archives: Pumpkin

Pumpkin Oat Muffins

Chewy Pumpkin Ginger Cookies {with Vegan Option}

Pumpkin Spice Latte Cupcakes

Pumpkin Oatmeal Creme Pies

Pumpkin Pie