Pumpkin Pancakes with Cinnamon Sugar

It's Pumpkin Season! My favorite go to breakfast are these amazing fluffy pumpkin pancakes with delicious cinnamon butter. The perfect amount of fall in every bite! 

Makes: 8 Pancakes

Cinnamon Butter:

1/4 Cup Butter, soft, room temp

3 Tablespoons Brown Sugar

2 Teaspoons Ground Cinnamon

Pumpkin Pancake Batter:

1 1/2 Cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1.4 teaspoon salt

1/2 cup pure pumpkin puree

2 tablespoon brown sugar

1 1/4 cup buttermilk

1 Large egg

3 tablespoons of vegetable oil or melted butter 

Instructions:

Cinntamon Butter: in a medium bowl combine cinnamon butter ingredients and cream together until smooth and creamy. Set aside and make pancakes.

Pumpkin Pancakes: In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt to combine.

In a separate large bowl, whisk together all the remaining pancake ingredients to combine.

Add the dry ingredients to the wet ingredients and mix together until just combines. Take care not to over mix or the pancakes will come out touch. A few clumps are fine - and encouraged even! Just make sure to work out the dry streaks of flour.

Cook the pancakes on the first side for about 1 to 2 minutes, or until the top is bubbly and the bottom edges are golden brown. Flip and cook the other side for another 30 seconds to a minute, or until golden brown and cooked through.

Serve warm with a scoop of cinnamon butter and maple syrup if desired. 

Soft Pumpkin Cookies

Oh that crisp air, changing colors of the leaves oh how I love, WAIT it is only September 2nd I am so not ready for fall but Wisconsin is at 60* right now and it is noon.  So what did we decide to make?  These delicious things.  I made these up a while back because I didn't have baking soda so I created my own pumpkin cookies and they are amazing or I think so and my kids too. They are always soft and I top mine off with a dollop of whipped cream.  They do not spread so make them as small or large you want them.  I prefer making mine a little on the small side.

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp cornstarch 

1 tsp cinnamon 

1/2 tsp nutmeg

1/2 tsp salt

1 cup white sugar

1/2 cup brown sugar

1/2 cup Shortening and 3 tablespoons of water

1 cup pumpkin purée

1 egg

2 tsp vanilla extract

Preheat the oven to 350F, and grease two cookie sheets.

Cream together the shortening,water and both sugars.

Stir in the pumpkin purée, egg, and vanilla extract.

Combine the dry ingredients through sifter in another bowl, and then slowly add them to the wet ingredients, mixing well.

Drop heaping tablespoons of the dough onto the cookie sheets, leaving space between cookies.

Bake for about 15 minutes. 

Cool the cookies on the cookie sheets for a few minutes before moving them to a cooling rack to cool the rest of the way.

I also had a helper