Baking with Pumpkin: Tea Cakes and Scones

Delightfully laced with cinnamon, these treats will not disappoint! Tea Cakes are crisp and sweet, while scones are crunch on the thin outside layer surrounding a chewy inside. With tea, coffee or cider pumpkin treats are perfection.

Pumpkin Tea Cakes

• 2 ½ c. flour

• ¼ t. salt

• 1 ½ t. cinnamon

Mix and sift. Add:

• ½ c. butter

• ½ cup pumpkin

• 1 t. Vanilla

• ¾ cup chopped walnuts

Mix all. Roll into 1” balls. Bake 375 degrees for 12-14 minutes.

Mix: ½ c. powdered sugar and 1 t. cinnamon.

Roll cooled cakes in powdered sugar and cinnamon.

Pumpkin Scones

• 1 ¾ cup flour

• 2 T. sugar

• 1 t. baking powder

• ¼ t. baking soda

• ¼ t. salt

• 1 t. cinnamon

• ½ c. pumpkin

• 1 egg

• 1 T. fat free plain yogurt

• ¼ c. chopped dates (optional)

Preheat oven to 400.

Combine flour, sugar, baking soda, baking powder, salt and cinnamon. In another bowl, combine pumpkin, egg and yogurt.

Mix all together and fold in dates.

On lightly floured surface, gently knee dough 3 – 6 times. Pat out ¾ inch flat. Cut into 2 – 3”rounds.

Arrange on a baking sheet.

Combine 1 egg white and 1 T. water. Brush egg and water over scones.

Mix 1T. sugar and ¼ t. cinnamon. Sprinkle over egg brushed scones.

Bake for 10 – 12 minutes. (Time depends on how big your scones are. Larger scones take longer to bake.)

Pumpkin Drinks: Hot, Cold or Caffeinated

It's fall! And on of my favorite things about fall is pumpkin: pie, bread, cake, candles (umm, don't eat the candles), ice cream, lattes, and whatever else comes in pumpkin flavor or scent.

Today I have devised three drink you can easily make at home with minimal effort and maximum enjoyment. Minimal guilt and maximum yum!

All drinks are made with canned pumpkin, any brand or off brand, and so are very high in fiber! So good for you. Also, each one I made was sugar free, but you can get that sugar right back in there if you choose, see options.

Pumpkin Smoothie

A frothy, cold delight! - *NEW AND IMPROVED*

• 1/4 cup pumpkin - like from a can
• 12 ice cubes
• 4 Tablespoons dry milk - skim makes it fat free!
• 3 Tablespoons Splenda (6 packets)
• 1/2 t. Molasses

(Note: You can use 3 Tablespoons of brown sugar instead of Splenda and molasses.)

• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon

(Note: You can use just 1 teaspoon of cinnamon if you don't have pumpkin pie spice or you can make your own pumpkin pie spice - see recipe below)

• 3/4 cup water
• 1 teaspoon vanilla

Put all ingredients in a blender and blend until ice is fully crushed.

Makes 2 - 10 oz. smoothies.

My husband said this tastes like pumpkin pie in a glass! Add whipped topping for the full effect.

Pumpkin Cream

A hot, coffee free delight!

• 1 Cup hot milk (skim, 2%, or whole. I used skim and the result was wonderful.)
• 1 heaping tablespoons pumpkin - again, from a can
• 2 Tablespoons Splenda (4 packets) or 2 Tablespoons sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon pumpkin pie spice (see recipe below) or cinnamon

Mix together in order. Great with whipped topping!

Makes 1 - 10 oz. beverage.

Pumpkin Latte

A hot, steamy espresso/coffee delight!

It's the same recipe as the "Pumpkin Cream" except that you add espresso or strong coffee.

• 1 Cup hot milk (skim, 2%, or whole. I used skim and the result was wonderful.)
• 1 heaping tablespoons pumpkin - again, from a can
• 2 Tablespoons Splenda (4 packets) or 2 Tablespoons sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon pumpkin pie spice (see recipe below) or cinnamon
• 2 - 3 oz espresso or strong coffee, depending on how much caffeine or coffee flavor you prefer.

Mix together in order.

Makes 1 - 12 to 13 oz. beverage. Mix together in order.

Pumpkin Pie Spice Recipe:

• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves or allspice (you choose)

Mix all. Makes 1 teaspoon pumpkin pie spice.