Pumpkin And Maple Biscuits Recipes

Steps:

• 1. Biscuits: Heat oven to 425^. Combine first 4 ingredients in a medium bowl. Stir in pumpkin and milk just until moistened. Knead dough on Bisquick surface 10 times. Roll dough to 1/2- inch in thickness; cut into 12 biscuits. Place on ungreased baking sheet- 2-inches apart. Bake 8-10 minutes- until golden brown. Spoon sauce over warm biscuits. --- Sauce: Mix all ingredients in a small saucepan and heat until warm.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

Steps:

• Heat oven to 350 degrees.
• Spray muffin molds with nonstick spray or line them with paper liners.
• Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
• In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
• In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
• Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside.
• Combine shortening and brown sugar in a second large bowl. Beat using an electric mixer until light and fluffy, about 1 minute. Add pumpkin, egg, and vanilla extract; mix well until combined. Add 1/2 of the flour mixture and mix well. Add remaining flour mixture and mix again.
• Scoop tablespoonfuls of dough onto the prepared baking sheets, arranging 2 inches apart.
• Bake in the preheated oven until lightly browned at the edges, about 14 minutes, rotating baking sheets from top to bottom and front to back halfway through baking time.
• While the cookies bake, combine butter and maple syrup for icing in a medium bowl. Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside.
• Remove cookies from the oven and let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely, 20 to 30 minutes more. Pipe or spread icing onto cooled cookies and decorate with sprinkles as desired.

Steps:

• Heat oil in a soup pot over medium heat.
• Add onion and garlic; cook, stirring often for 5 minutes.
• Add pumpkin and cook, stirring often, for 5 minutes.
• Add wine and simmer until reduced by half.
• Add vegetable and chicken broth; cook until reduced by half.
• (At this point, pumpkin should be soft - if not, continue cooking until soft.).
• Puree soup in a food processor or blender.
• Return soup to pot.
• Season with cinnamon, nutmeg, salt and pepper.
• Stir in cream and maple syrup.
• Reheat, if necessary, and serve.