Easiest Pumpkin Scones

Easiest Pumpkin Scones

The Easiest Pumpkin Scones Ever! You don’t even need a food processor for this one. They come out super fluffy and moist. Such a decadent treat for fall!

pumpkin scones

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Easiest Pumpkin Scones


Description

Try this easy recipe for Pumpkin Scones if you’re a fan of bakery-style baked goodies on crisp fall mornings! They come out tender and mile-high.


Ingredients

• 2 c all-purpose flour
• ½ c granulated sugar
• 1 Tbsp baking powder
• 2 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup cold butter diced
• ½ cup canned pumpkin
• 3 tbsp heavy cream
• 1 large egg
• 1 tsp vanilla extract

For glaze optional
• ⅓ c powdered sugar
• 1 Tbsp maple syrup
• ½ tsp molasses


Instructions

• Preheat oven to 425 degree and prepare baking sheet with flour
• Mix together flour, sugar, baking powder, pumpkin pie spice, and salt. Incorporate the baking powder well.
• At this time take chilled butter out.
• Mix together pumpkin, heavy cream, egg, and vanilla extract.
• Cut in chilled butter.
• Gentle fold wet mixture into flour mixture. Just until moistened.
• Fold dough onto prepared baking sheet and push dough into circle. Avoid working the dough too much.
• Use sharp knife or dough cutter, cut scone pieces and separate at least 2” apart to allow for spreading.
• Cook for 15 minutes or until done.
• Let cool completely before icing (optional)
Optional glaze
• mix together confectioner’s sugar, maple syrup, and molasses

Notes

Tips:
• Keep all refrigerated items in the refrigerator until ready to use.
• Move fast with this recipe
• Lastly, SHARE and ENJOY!!!!

  • Prep Time: 5
  • Cook Time: 15
  • Category: Breads
  • Method: oven
  • Cuisine: American

Keywords: pumpkin, pumpkin scone, pumpkin scones, scone, scones

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Salted Caramel Pumpkin Cookies from Cake Mix

Salted Caramel Pumpkin Cookies from Cake Mix

Who doesn’t love a good pumpkin recipe? But let’s be honest, sometimes all the work involved with pumpkin bakes can get a little daunting. And by daunting, I mean killing any desire you might have to actually make something that includes those original orange gourds of fall. That’s when these salted caramel pumpkin cookies come in to save the day!

pumpkin cookies

These cookies are super easy to make, but they taste like you spent hours in your kitchen slaving over a hot stove. The caramel bits are rich and buttery, and the pumpkin puree gives them just the right amount of sweetness without being cloying. And let’s not forget about that salted caramel topping!

You only need 5 ingredients:

Spice Cake Mix

Pumpkin Puree

Pumpkin Pie Spice

Caramel Bits

Salted Caramel Frosting

The cookies are so easy to make. All you need is a super moist Spice Cake Mix. This recipe makes about 18 cookies, but you can easily double it. I would suggest storing these cookies in an airtight container at room temperature for up to 5 days or freezing them for up to 3 months.

If you’re looking for a fall dessert that’s out of the box, give these salted caramel pumpkin cookies a try. The taste and the textures will surprise you, and the process is surprisingly simple. 

HAVE YOU CHECKED OUT OUR PUMPKIN BISCUITS?

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salted caramel pumpkin cookies from cake mix


Description

These pumpkin cookies are soft and chewy and topped with the most heavenly salted caramel frosting.  The perfect dessert for Fall!


Ingredients

Scale
  • 1 (15.25oz) Spice Cake Mix
  • 1 (15oz) Can Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1/2 c caramel bits
  • 1 c Salted Caramel Frosting

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, add the cake mix, pumpkin puree, pumpkin pie spice, and mix well. Then fold in caramel bits.
  3. Spoon onto a baking sheet lined with a slipmat, about 2″ apart.
  4. Bake in the oven for 8-10 minutes.
  5. Remove and allow to cool completely before frosting.
  6. Sprinkle with pumpkin pie spice (optional)
  • Prep Time: 5
  • Cook Time: 10
  • Category: cookies
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 74
  • Sugar: 17.1 g
  • Sodium: 110 mg
  • Fat: 0.3 g
  • Carbohydrates: 18.8 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg

Keywords: pumpkin cookies, cake mix, cake mix cookies, pumpkin cookies from cake mix

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Easy Buttermilk Pumpkin Biscuits

Easy Buttermilk Pumpkin Biscuits

If you’re looking for a delicious way to ring in pumpkin spice season at your house. Well, I have a recipe that fits the bill! Pumpkin biscuits are the perfect probiotic food for fall because of their seasonal flavors, but also because they’re high in beta-carotene, are a great source of vitamin C, and are low in calories. Also — did I mention they taste wonderful?

These pumpkin biscuits are a great way to celebrate fall. They’re delicious, moist, and full of seasonal flavors. You can enjoy them fresh out of the oven or reheated with some butter and honey on top!

pumpkin biscuits

pumpkin biscuits

THREE TIPS FOR PERFECT PUMPKIN BISCUITS

  1. Keep your cold ingredients cold. Store your buttermilk in the refrigeration until you are ready to use it; cube your butter and place it in the freezer 20 minutes prior to cutting it into your dough.
  2. Fold your wet mixture gently into the flour mixture just until it’s moistened. Add fold layers when kneading to create flaky layers.
  3. Use non-aluminum baking powder to avoid that metallic taste.

The recipe below makes about 6-10 biscuits. The size of your biscuit cutter will determine how many biscuits you get from this batch, but don’t worry — they’re so good that they’ll go fast anyway! So whether you make one dozen or two dozen (or more!), I hope you enjoy them as much as we do. Be Well-Omniley

THESE PAIR WELL WITH OUR SHRIMP AND CORN CHOWDER 

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Pumpkin Biscuits


  • Author: Belle Omniley
  • Total Time: 30 minutes
  • Yield: 6 biscuits 1x

Description

These quick and simple pumpkin biscuits are perfect for fall! Pumpkin puree and plenty of butter create the perfect flaky, satisfying pumpkin biscuit recipe for breakfast, brunch, lunch, or dinner.


Ingredients

Scale
  • 13/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup plus 1-1/2 teaspoons cold butter, divided
  • 3/4 cup canned pumpkin
  • 1/3 cup buttermilk

Instructions

  • Preheat the oven to 450 degrees.
  • Mix together the flour, brown sugar, baking powder, baking soda, and salt. Cut in the butter.
  • In a separate bowl, mix together pumpkin puree and buttermilk. Gently fold into the dry mixture. Turn onto a lightly floured work surface. Knead the dough gently.
  • Roll out to about 1-inch thickness, and cut with a biscuit cutter. Place the biscuits on a nonstick baking sheet.
  • Bake for 20 minutes, or until lightly browned.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Bread
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 265
  • Sugar: 9.8 g
  • Sodium: 269.9 mg
  • Fat: 16.1 g
  • Carbohydrates: 28.8 g
  • Protein: 3.1 g
  • Cholesterol: 42.2 mg

Keywords: pumpkin biscuits, biscuits, pumpkin, homemade biscuits

 

 

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Shrimp and Corn Chowder Recipe

Shrimp and Corn Chowder Recipe

Fall is a time for hot soups and chowders, and this one is sure to please. This shrimp and corn chowder recipe makes an excellent choice for lunch or dinner. It’s warm and substantial, yet light and refreshing. My husband serves it with crusty homemade rolls while my son enjoys it by itself. Yum!

The creamy roux base is the perfect backdrop to the sweetness of shrimp and corn. The chowder is finished with a touch of seafood boil, which adds just enough heat to make it interesting without overwhelming the delicate flavors of the seafood. If you like your soup spicy, add a dash more seafood boil in the end.

shrimp and corn chowder

The soup is easy to make and can be assembled in less than 30 minutes. It’s great for a weeknight meal or served at your next gathering of friends.

This recipe is a great example of how to make a simple, delicious soup. It’s perfect for the holidays when you don’t have much time to cook but still want something special. The addition of shrimp and sweet corn will delight your palate and leave you wanting more.

I hope you enjoyed the recipe and that you give it a try soon. Check out the recipe video below! Make sure to let me know how it turns out for you! Dinner’s ready, so I’ll be off now—Be Well-Omniley

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Looking for a dessert idea? Check out my PUMPKIN BREAD RECIPE

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Shrimp and Corn Chowder


Description

Shrimp and Corn Chowder with Bacon. A creamy, one-pot meal that’s quick and easy to make! Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon.


Ingredients

Scale
  • 3 Tbsp unsalted butter
  • 1 c creole seasoning mix
  • ¼ c all-purpose flour
  • 8 oz bottle of clam juice or seafood stock
  • ½ cup diced potato
  • 1 cup whole corn kernels
  • 1 tsp chopped fresh thyme
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 tsp creole seasoning
  • 16 oz small or medium shrimp, peeled and deveined
  • 1 c heavy cream
  • 1 tsp seafood boil
  • 2 Tbsp chopped fresh parsley
  • ¼ c bacon, crumbled, optional

Instructions

Melt the butter in a large saucepan over medium heat, and saute creole seasoning mix until softened.

Stir in the flour and cook this roux for 3 minutes, stirring frequently.

Gradually add the clam juice, whisking until you have a smooth liquid.

Add the potatoes, corn, thyme, salt, pepper, and creole seasoning.

Cover and bring to a boil. Then reduce the heat and simmer for 1 minute or until the vegetables are tender, stirring occasionally.

Stir in the shrimp and heavy cream and heat the soup gently but thoroughly. Do not let it boil, or the soup may curdle. Sprinkle with the chopped parsley, bacon, and serve immediately.

  • Prep Time: 5 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Category: Mains
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cup
  • Calories: 499
  • Sugar: 6
  • Sodium: 14279
  • Fat: 35
  • Saturated Fat: 20
  • Unsaturated Fat: 12
  • Trans Fat: 1
  • Carbohydrates: 33
  • Fiber: 5
  • Protein: 17
  • Cholesterol: 125

Keywords: seafood, gumbo, shrimp and corn, shrimp recipe, shrimp corn chowder

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Belle Omniley
Belle Omniley

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Keto Mini Pumpkin Pancakes

Keto Mini Pumpkin Pancakes

Keto Mini Pumpkin Pancakes

Guilt-free fall breakfast
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Breakfast, Side
Servings: 6 pancakes

Equipment

  • Blender
  • Non-stick pan

Ingredients

  • 1/2 C almond flour
  • 2 Tbsp coconut flour
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1 Tbsp Swerve granulated sugar
  • 2 Tbsp pumpkin puree
  • 3 large eggs
  • 1/4 cup almond milk
  • splash of kefir plain
  • pinch of salt

Instructions

  • Add all ingredients to blender and pulse until a thick batter remains.
  • Let sit and thicken for 10 minutes; add a splash of almond milk if too thick
  • Heat a non-stick pan and spray with butter spray. Pour batter in pan dollar size and let cook on each side for 2-3 minutes.
  • Serve immediately with your choice of topping. I used sugar-free syrup.

Video

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Shrimp Corn Chowder Recipe
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