Pumpkin Lover’s Cookbook

Here are the recipes shared on Problems & Solutions 10/9/15 by Cookbook Author Lyuba Brooke, author of The Pumpkin Lover’s Cookbook. Her website is www.willcookforsmiles.com.

Southwest Stuffed Pumpkins

Stuffing is not just for turkey—it’s time to stuff some pumpkin! I love making stuffed “pumpkin bowls” because it is not just a creative way to serve dinner; it also adds delightful seasonal flavor of a pumpkin to the dish. Baking and serving various dinners and soups in a pumpkin bowl makes a nice, healthy alternative to the bread bowl.

Makes 2

Prep time: 15 minutes

Cook time: 60–70 minutes

Ingredients:

1 (2-lb.) pumpkin

2 chicken breasts

2 Roma tomatoes

½ medium yellow onion

¾ cup black beans, drained

¾ cup corn (drained if using canned)

1 Tbsp. cilantro

1 tsp. chili powder

1 tsp. cumin

salt

1½ cups shredded Mexican mix cheese

Directions:

1.      Preheat oven to 375 degrees.

2.      Take the stem off pumpkin. Cut it in half and take out seeds and strings using a metal spoon or an ice cream scoop. Lightly salt the inside of the two pumpkin halves.

3.      Cook chicken breasts, over medium heat, with some salt. Let cool until it can be handled and diced into small cubes.

4.      Dice tomatoes and onion, and add them to a large mixing bowl.

5.      Add diced chicken, black beans, corn, cilantro, chili powder, cumin, and salt. Mix all together until evenly combined. Mix in cheese.

6.      Divide mixture between two pumpkin halves, and place them on a lightly greased baking sheet.

7.      Bake for 40–45 minutes, until pumpkin has softened.

Pumpkin Crinkle Chewy Cookies

This is my favorite cookie. This is actually my favorite cookie recipe, and I’ve made it in so many different flavors. Most of them can be found on my site, so after you make these cookies and fall in love, jump over to Will Cook For Smiles and look up all the other flavors I made. What makes these cookies special is the soft and chewy center and crunchy outside. Be careful, though; they are incredibly addicting, especially fresh out of the oven.

Makes 15–20 cookies

Prep time: 70 minutes

Cook time: 12 minutes

Ingredients:

⅔ cup sugar

3 oz. cream cheese, room temperature, cut into small pieces

½ cup unsalted butter, melted and warm

1 egg, room temperature

⅓ cup pumpkin puree

1 tsp. vanilla

2¼ cups flour

⅛ tsp. salt

¼ tsp. baking soda

1½ tsp. baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

½ cup powdered sugar, for rolling

Directions:

1.      Preheat the oven to 350 degrees and line the cookie sheet with parchment paper.

2.      Place sugar and cream cheese in a large bowl.

3.      Pour warm butter over sugar and cream cheese, and whisk until all smooth.

4.      Add egg, pumpkin puree, and vanilla, and whisk until smooth.

5.      Sift in flour, salt, baking soda, baking powder, and spices. Mix with rubber spatula until completely combined.

6.      Form 1-inch balls and roll them around in powdered sugar to coat well.

7.      Place cookies on the baking sheet, about 2 inches apart.

8.      Bake for 11–12 minutes.

Pumpkin Cream Cheese Muffins

I know you will like this one. Ever since the famous coffee shop started selling pumpkin muffins with cream cheese, they became very popular. Now you don’t have to make a run to the shop and buy them one at a time. You can make a whole batch at home and enjoy them for a while. If you feel generous, share them with your family too.

Makes: 15 muffins

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

Muffins:

1 egg, room temperature

¾ cup brown sugar

1½ cups buttermilk

¼ cup vegetable oil

1 cup pumpkin puree

1 tsp. vanilla extract

2 cups flour

1 Tbsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

½ tsp. ground cloves

¼ tsp. nutmeg

Filling:

6 oz. cream cheese

2 Tbsp. sour cream

¼ cup brown sugar

1 tsp. vanilla extract

¼ tsp. cinnamon

Directions:

1.      Preheat the oven to 350 degrees and lightly grease a muffin pan.

2.      In a large mixing bowl, whisk together egg, sugar, buttermilk, oil, pumpkin puree, and vanilla, until combined.

3.      Sift in dry ingredients and whisk until all incorporated.

4.      Scoop batter into the muffin cups, filling it of the way.

5.      In a medium bowl, beat cream cheese until smooth.

6.      Beat in sour cream, brown sugar, vanilla extract, and cinnamon until smooth.

7.      Scoop about a tablespoon of cream cheese in the center of each muffin cup and press down lightly.

8.      Bake for 25–30 minutes, until a toothpick inserted in the center (from the side of the batter) comes out clean.

Here are the links to the other two recipes we talked about: