Pumpkin Oatmeal Raisin Cookies {with Cinnamon Chips!}

After months of corresponding with the Chicago Alpha Gam Junior Circle, I finally made it to an event!  Woohoo!  It was the A(GD)mazing Race, themed after the show but taking place in Chicago and there was a potluck afterwards.  Seeing as it has cooled off lately, I baked my go-to fall potluck dish: Harvest Pumpkin Oatmeal Raisin Cookies.  These things are amazing.  I ran across the recipe in a Splenda cookbook I purchased several years ago and now make these cookies several times every fall.  The pumpkin makes them light and fluffy and the spices and raisins give it the perfect fall flavor!

Harvest Pumpkin Oatmeal Raisin Cookies
(Adapted from the Splenda cookbook)

1 cup butter or margarine - softened
1/2 cup Splenda sugar blend (I haven't been able to find this lately, so I used the Domino Light blend)
1/2 cup Splenda brown sugar blend  
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 1/3 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup raisins
1 package Hershey's Cinnamon Chips

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Cream together the softened butter with the sugar and brown sugar.  Add the pumpkin, egg, and vanilla, blending until thoroughly combined.  Gradually add in the flour, oats, and other dry ingredients and mix well.  Fold in the raisins and cinnamon chips.  Place dough in tablespoon sized dollops on the baking sheets.  Bake for 14-16 minutes or until bottom is lightly browned.  Cool on baking sheet for 7-8 minutes and transfer to wire cooling rack.

To achieve the more healthy Splenda version, just omit the cinnamon chips.  I was feeling adventurous and wanted a bit of extra fall flavor in this batch and therefore added the chips.  If you're all about some cinnamon-y delicious fall flavor, stick to this recipe.  This is my favorite fall cookie and super easy to prepare.  Hope you enjoy this batch of cookies as much as I always do!

Cinnamon Pumpkin Pancakes

I'm always on the quest to find new pumpkin recipes since anything pumpkin is, well, perfection.  The snow is melting and robins are chirping and it is obviously spring.  But I still went back to my trusty fall pumpkin flavoring for breakfast.

Cinnamon Pumpkin Pancakes
(adapted from this recipe)

1 cup whole wheat flour
1/4 cup flax seed meal
1 Tbs Splenda sugar blend
2 tsps baking powder
1 1/2 tsps ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
pinch of ground cloves
1 cup skim milk
6 Tbs canned pumpkin puree
2 Tbs canola oil
1 egg

Combine all ingredients in a medium size bowl.  Mix together until everything is well combined.  Bring griddle to a medium heat.  Pancakes should take about 3 minutes on each side.  

Serve with your choice of syrup & enjoy this filling breakfast!       

Road Trip Snack - Pumpkin Puppy Chow!

Carl and I (dogs in tow too) spent our Thanksgiving weekend in Wisconsin.  It's about a six and a half hour car ride from where I'm at in Indiana..more if Chicago traffic is not friendly.  Naturally, I made us a snack to munch on along the way.

Pumpkin Puppy Chow
(adapted from this recipe)

8 cups Chex cereal (I used Corn Chex, as Carl prefers that over Rice Chex, but either works.)
10 oz. white chocolate
1/2 cup pumpkin puree
1 1/2 cups powdered sugar
1 tsp cinnamon
1/4 tsp pumpkin pie spice

Place Chex cereal into a large bowl/dish and have a gallon size Ziploc bag ready. 

Melt the white chocolate.  After the chocolate melts, stir in the pumpkin while still over heat.  Pour this mixture over the Chex cereal and quickly make sure the pieces get as evenly coated as possible.  Transfer into the large bag, add the powdered sugar and spices, and shake it up!  Shake until you have an even coating & make sure to store in an air-tight container.