Pumpkin Pancakes: easy, delicious, and fluffy goodness!

Here’s another tasty fall recipe that I love! Now, quick reminder, pancakes are not just for breakfast because we all know breakfast is the BEST supper too!

Pumpkin Pancakes

Ingredients
2 cups complete pancake mix
1 1/2 cups water
2/3 cup 100% Pure Pumpkin
Nonstick cooking spray
Lite pancake syrup, if desired (I didn’t need any!)

Instructions
1. COMBINE pancake mix, water, and pumpkin in bowl. Stir just until moistened. Batter may be lumpy
2. SPRAY griddle or large skillet with nonstick spray. Heat over medium heat. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with syrup.

Makes 6 servings, about 12 pancakes total

 

PS. Pumpkin Pancakes pair great with Turkey Bacon! πŸ˜‰ Enjoy!!

Pumpkin Cookies

These cookies are soft and oh-so delicious!

Who doesn’t love pumpkin everything during the fall season?!

Enjoy!

Melt-in-Your-Mouth Pumpkin Cookies

Ingredients:Β 

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin

4 cups all-purpose flour

Frosting:

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

3 to 4 cups powdered sugar (add until desired consistency/firmness)

Ground cinnamon sprinkled on top (optional)

Directions:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on engrossed cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.