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Pumpkin White Chocolate Walnut Cookies

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These cookies are crisp, light and delicious and wonderful with a glass of milk. Pumpkin White Chocolate Walnut Cookies Ingredients: 2 cups of flour 2 tsp. cinnamon 1 tsp. cardamom 1 tsp. baking soda 1 cup butter, softened 1/2 cup white sugar 1/2 cup packed brown sugar 1 cup pureed pumpkin 1 egg 2 tsp. vanilla extract 1.5 cups white chocolate chips 2/3 cup chopped and toasted walnuts Instructions: Preheat oven to 350 degrees F. Combine the dry ingredients in a small bowl. Use a whisk or a mixer to cream butter and sugars in a large bowl. This will take about three minutes, so during this time, you may chop the pecans and toast them in a dry skillet over medium heat until hot and fragrant. Once the butter and sugar have been creamed, beat in the pumpkin, egg, and the vanilla. Once all of the wet ingredients have been combined, gradually blend into the flour mixture. Finally, stir in the chips and the nuts. Now t
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Moist Pumpkin Cake Donuts and/or Muffin Recipe

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My family doesn't own a donut pan and made this recipe using muffin tins. They were light and delicious and perfect for a chilly morning's breakfast. Ingredients: For the donuts 1/2 cup vegetable oil 3 large eggs 1 1/2 cups granulated sugar 1 1/2 cups pureed fresh pumpkin (you can substitute canned) 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder  1 3/4 cups + 2 tablespoons unbleached all-purpose flour For the Coating 3 tablespoons cinnamon-sugar Instructions: Preheat the oven to 350°F. Lightly grease 2 muffin tins .   If you have donut pans, you will use 2 pans. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.  Add the flour, stirring just until smooth. Fill the muffin tins 3/4 full; if you are making donuts use a scant 1/4 cup of batter in each well of the pan.  Bake. Muffins will need to bake for 23
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Perfect Pumpkin Fudge Recipe

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With subtle pumpkin flavor-notes, this super-delicious fudge won't last long. Our family devoured it in a few days. Make it for yourself or take it to a holiday party. You're sure to get rave reviews. Perfect Pumpkin Fudge  Ingredients:  2 cups granulated sugar 1 cup light brown sugar 3/4 cup unsalted butter 2/3 cup evaporated milk 1/2 cup fresh or canned pumpkin puree 2 teaspoons pumpkin pie spice 2 cups white chocolate chips 1 (7 oz.) jar marshmallow creme 1 1/2 teaspoons vanilla extract Directions: Line a 13 x 9 inch baking pan with waxed paper, leaving extra paper hanging over the side of the pan for easy removal.  Combine the granulated sugar, brown sugar, butter, evaporated milk, pumpkin, and spice in a medium sauce pan. Bring to a full rolling boil, stirring constantly, for about 10 to 12 minutes, until candy thermometer reaches 234 to 240 degrees F. Quickly stir in the white chocolate chips, marshmallow creme, and vanilla extra
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