Cinnamon Swirl Pumpkin Bread

http://therecipecritic.com/2014/09/bread-machine-cinnamon-swirl-pumpkin-bread/

Ingredients

• ¾ c. canned pumpkin puree, room temp.
• ¼ c. warm water
• ⅓ c. warm milk (microwave for 20 seconds)
• 1 Tbl. vegetable oil
• ¼ c. brown sugar, lightly packed
• 1 tsp. salt
• ¼ tsp. nutmeg
• ½ tsp. cinnamon
• 1 egg, lightly beaten
• 3 c. bread flour, approximately
• ¾ Tbl. instant yeast
• Cinnamon Sugar Swirl:
• 1½ Tbl. melted butter
• ½ c. light brown sugar mixed with 2 tsp. cinnamon

Instructions

1. Add ingredients to bread machine in the order recommended by the manufacturer. The following is how I prepared mine.
2. Add pumpkin, water, warm milk, vegetable oil, brown sugar, salt, nutmeg, cinnamon and egg to the bread machine pan. Add the flour. Make a well in the top of the flour and add the instant yeast. Turn the bread machine on the dough cycle and let it do all of the work (my dough cycle takes 1½ hours). You will want to check it at first while it is mixing, to make sure you have enough flour. The dough should be slightly sticky to the touch, but will stay in a ball as the bread machine mixes. I used exactly 3 cups of flour and it was perfect. If your dough is way too sticky, add a little extra flour, but don’t over-do it.
3. Once the dough cycle has finished and the bread has risen, punch down dough and remove from bread machine pan. Place dough on a lightly floured surface and knead a few times, just to release the air bubbles. Roll out dough to a 9”x22” rectangle. Brush top with melted butter and sprinkle with cinnamon and sugar mixture, leaving a ½-inch border around the edge.
4. Roll up tightly, beginning with the short end and pinch end together to seal. Place in a greased 9”x5” bread pan; cover with a kitchen towel and allow to rise until almost doubled. Preheat oven to 375 degrees and bake for 30 minutes. Tent with foil for the last 10 minutes to prevent the crust from browning too much. If you tap on the bread, it will sound hollow when it is finished. When finished baking, run a knife around the edge of the pan and remove bread to cool. Slice and enjoy.

Pumpkin Chocolate Chip Cookies

Got this recipe from Jaclyn

http://www.afamilyfeast.com/soft-pumpkin-chocolate-chip-cookies/

Ingredients

• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup oil (canola or vegetable)
• 1 teaspoon vanilla
• 1 large egg
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda mixed with 1 teaspoon milk 
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts (optional but highly recommended)

Instructions

1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).
2. In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
3. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
4. Add in the chocolate chips and nuts and stir until evenly combined.
5. Using a medium cookie scoop(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
6. Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.