Tag Archives: pumpkin

Pumpkin Spice Scones

20 Nov

Amanzi Tea Just Add Tea Recipe Contest

I recieved an email a week or so ago inviting me to enter a recipe contest with a local tea store.  Amanzi Tea is based out of Greenville, SC.  They are hosting a Facebook contest where participants submit a photo of a recipe that uses one of their tea products.  I created this recipe using their Pumpkin Spice Black Loose Leaf Tea.  You can vote for my recipe by “liking” my photo on the Amanzi Tea Facebook page.

The scones are perfect for a fall morning.  They have a delicious sweet pumpkin pie flavor but are light enough to enjoy with a cup of tea.  I hope you enjoy this recipe and don’t forget to vote for my photo on Facebook!

Pumpkin Spice Scones with Maple Pumpkin Glaze

Inspired by The Pioneer Woman


  • 3 cups all purpose flour
  • 2/3 cup sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 2 sticks chilled unsalted butter
  • 1/2 cup pumpkin
  • 1 egg
  • 3/4 cup heavy whipping cream
  • 2 Tbs Pumpkin Spice Black Amanzi Tea


  1. Preheat the oven to 350F.
  2. Add the tea and milk to a tea maker.  Let the milk steep for 20 minutes in the refrigerator.  If you don’t have a tea maker for loose leaf tea, make sure you can strain the tea out of the milk when ready to add to the flour mixture.
  3. Mix the flour, sugar, baking powder, salt, and pumpkin pie spice in a bowl.
  4. Cut up the cold butter into small cubes.  Using a pastry blender or two butter knives, incorporate the butter into the flour mixture until you have a dry crumbly mixture.
  5. Remove the tea from the milk and add it with the egg and pumpkin in a separate bowl.
  6. Combine the liquid mixture with the flour.  Stir gently with a fork until the mixture comes together.
  7. Working on a floured surface, roll the dough out into a rectangle that is approximately 1/2 inch to 3/4 inch thick.
  8. Trim the dough so that you have a perfect rectangle.
  9. Cut the rectangle into 12 small rectangles.  Cut each rectangle into 2 triangles.
  10. Place the scones on a lined cookie sheet.
  11. Bake for 18 minutes and allow to cool for 10-15 minutes of the cookie sheet before removing to a cooling rack.
  12. Cool scones completely before glazing.
  13. Using the same technique as before, add the tea to the milk for the glaze and store in refrigerator for 20 minutes.
  14. Add the milk, powdered sugar, pumpkin pie spice, and maple syrup to a bowl and whisk until completely smooth.
  15. Dip the whole scone in the glaze so that both sides are covered.
  16. Let scones dry on a baking rack.
  17. Enjoy!

This recipe will serve as my entry in the Amanzi Tea Just Add Tea Contest.


Mini pumpkin whoopie pies…

18 Nov

Thank you all for reading my first post.  I had great feedback and hope to continue to provide you with delicious recipes that you can share with your friends and families. Once I figure out this blogging thing, I am going to try and post once a day.  Hopefully that time will come soon.  We have lots of exciting times in the next few weeks and I have lots to share with you!  Since it’s almost Thanksgiving, I have another pumpkin dessert for you to try.

Last night’s baking adventure didn’t get started until late so I ran out of time to write this post. We had a potluck Thanksgiving Feast at work today and I wanted to take in a delicious pumpkin dessert.  I made my other pumpkin cookies for our Thanksgiving Feast last year.

I made these cookies in September and have been wanting to make them again. They are a little more time consuming than my other pumpkin cookies but they are fantastic!

Mini Pumpkin Whoopie Pies

Gather your ingredients.

Prepare your dry ingredients.   Mix the wet ingredients in your mixer bowl.

Combine the two and mix well.

Spoon the batter onto a cookie sheet.

Make your frosting.  Watch out when adding the powdered sugar.  I had a kitchen covered in it!

Fill the cookies and enjoy!

Mini Pumpkin Whoopie Pie

Inspired by doughmesstic

  • 3 cups plus 2 Tbsps flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tsp ground ginger
  • 2 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 stick of melted butter
  • 1/2 cup unsweetened applesuace (or vegetable oil)
  • 1 15 oz. can of pumpkin
  • 2 large eggs
  • 1 1/2 tsp vanilla

  1. Add the flour, salt, baking soda, baking powder, ginger, cinnamon and nutmeg to a bowl and whisk together.
  2. Add the sugars, applesauce and butter to your mixer bowl and combine.  Add the pumpkin next and mix throughly.  Next add the eggs and vanilla.
  3. Pour the flour mixture into your mixer bowl and combine.
  4. Once the batter is made, preheat your oven to 350F.  Chill your batter in the refrigerator while the oven is heating.
  5. Spoon or pipe the batter into 1-inch circles onto baking sheets and bake 10-12 minutes.  The cookies will not brown but will be firm.
  6. Once the cookies have cooled, fill with frosting.
  7. Store cookies in the refrigerator until ready to serve.

Pumpkin Spice Cream Cheese Frosting

  • 1 stick butter softened
  • 8 oz cream cheese softened
  • 3 1/2 cups powdered sugar (you may need to add more)
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • pinch of salt

  1. Using a mixer, beat butter, cream cheese, spices, salt and vanilla until smooth.  Gradually (not all at once like I did) add the sugar until fully combined.  Refrigerate icing until ready to use.
  2. Fill cookies and enjoy!

Check back soon for more fall dishes!

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