Fall Pumpkin Recipes
Fall wouldn’t be complete without a few delicious pumpkin recipes courtesy of our own Chef Bill Wavrin. Whether you whip up a batch of his Pumpkin Pancakes or Pumpkin Cookies, these tasty treats will not only fill your home with an amazing fall scent, they’ll also fill your tummy with pumpkin goodness!
Pumpkin Cookies with Walnuts
Ingredients:
1 ½ cups pumpkin puree
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 egg white
1 cup brown sugar
½ cup butter
1 cup raisins
1 cup chopped walnuts
Method:
Step #1: 1 Preheat oven to 350 degrees! Fold the baking soda into the pumpkin puree and set aside.
Step #2: 2 Sift flour, spices and salt together into a bowl and set aside.
Step #3: 3 Place the butter and sugar into a separate bowl and cream together until fluffy, beat in the eggs and pumpkin puree. Stir in dry ingredients. Stir in nutsand raisins.
Step #4: Using a teaspoon drop teaspoon full dollops onto a sheet pan or cookie sheet lined with parchment and lightly sprayed with vegetable spray. Bake for 15 minutes or until the cookies are golden.
Pumpkin Pancakes
Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground allspice
1/teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 ½ cups buttermilk
1 cup pumpkin puree
1 egg
½ egg white
1 tablespoons vegetable oil
½ teaspoons white vinegar
Method:
Step #1: In a bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl mix together the milk, pumpkin, egg, oil and vinegar until smooth. Stir the flour mix into the pumpkin mixture just enough to combine. Set aside and allow to rest 30 minutes.
Step #2: Heat a lightly oiled griddle or frying pan over medium high heat. Ladle in ¼ cup of the batter onto the griddle for each pancake. When the pancake edges start to dry and the bubbles form over the cake flip and cook until golden. Serve hot.
Would like to interview Chef Bill for a Q and A article for Inland Empire Magazine. Please call me ASAP to set up a phone time. (909) 794-4116 or email me at above.
Thanks!
Hi Penny, We will have someone contact you shortly. Thanks!