Pumpkin Pancakes

September 25, 2011

 

Sometimes Scout will wake me up at 5 am to go outside on the weekends.  She stands at the side of my bed, staring at me with her big brown eyes, and then she will shake her whole body (I’m pretty sure she knows that this is the loudest sound she can “innocently” make, besides barking…but barking would be too obvious, right?)  So, we go out, and then I usually will try to fall back asleep…which inevitably ends up with me starting to think (usually about food), and then I just decide to get up and cook.  This happened to me recently, and since it was so early and I couldn’t begin the bijillion errands I had planned for the day, I hovered around my pantry for a bit, trying to decide what I could make with the ingredients I had on-hand.  I couldn’t decide, but I knew I wanted breakfast.  I quickly looked through the recipes I had bookmarked…and voila!  Pumpkin pancakes.  Easy to make?  Yes.  Ready in 20 minutes?  Yes.  Pretty much the best pancakes I have ever had?  Um, yes.

These pancakes are the softest, moistest pancakes I have ever had.  I tried to make them a little more healthy by adding in some whole wheat flour, which seemed to really add a nice flavor to them.  The pumpkin flavor is subtle, but it’s definitely there.  I just topped mine with some maple syrup, but I am betting that these would be really good with some toasted almonds or cinnamon on top.  I halved the original recipe, and I ended up with about 6 pancakes total.  So if you are looking to serve more than two people, double this.

Happy Fall!

Pumpkin Pancakes

Servings: 2

Ingredients

1/4 cup all-purpose flour

1/4 cup whole wheat flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup skim milk

1/2 cup pumpkin puree

2 large eggs, separated

2 tablespoon unsalted butter, melted

1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flours, sugar, baking powder, pumpkin pie spice, and salt.

2. In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together, mixing well until smooth.

3. Add the wet ingredients to the dry ingredients, mixing with a spatula until just combined.

4. In another small bowl, using an electric hand mixer (or whatever you have on hand), beat the egg whites until thick and stiff.

5. Gently fold the egg whites into the pancake batter, mixing until smooth.

6. Meanwhile, heat a frying pan over medium heat.

7. Lightly spray the pan with cooking spray, and, in 1/4-cup increments, cook each pancake until lightly browned on each side, about 1 minute per side.

8.  Repeat with the remaining batter.

9.  Top with your favorite syrup, and enjoy.

 

Source:  Adapted from Bon Appétit, via Epicurious.

 

 

Filed in:Breakfast
comment
September 25, 2011 - 8:40 am

Caroline @ chocolate and carrots - These look incredible! Especially with the melted butter and syrup on top. Delicious! 🙂

September 25, 2011 - 9:57 am

Kita - I’ll be over in like 5 minutes! Save me some! 😀

September 25, 2011 - 11:45 am

Blog is the New Black - I’m not huge on pumpkin, but softest, moistest? This might sell me!

September 25, 2011 - 3:18 pm

Tracey - I definitely could have gone for a big stack of those pancakes this morning! They look fantastic, can’t wait to try them 🙂

September 25, 2011 - 4:08 pm

Cassandra at FrillyFabulous - I’m a huge fan of anything pumpkin and I cannot wait to try these!

September 25, 2011 - 9:13 pm

Jana @ delectablymine - The perfect fall morning breakfast. Thanks for the recipe, it’s definitely going on my to bake list this fall. Now all I need to do is buy some pumpkin puree!

September 25, 2011 - 9:44 pm

Anna @ Food Fitness Frolicking - Wow. These pancakes look divine. I have been looking for a pumpkin pancake recipe for some time now, and these just look so delicious.

Your pictures are lovely by the way, may I ask what kind of camera you use?

September 25, 2011 - 9:58 pm

Georgia @ The Comfort of Cooking - Wow, Shanon, these pumpkin pancakes look amazing! So soft, fluffy and flavorful. This is a great idea for leftover pumpkin puree, too. Thanks for reminding me of one of my favorite fall treats! It’s always great to stop by your beautiful blog and see what’s cookin’.

September 25, 2011 - 10:02 pm

srlacy - Hi Anna!
Sure-I use a Canon Rebel DSLR with a Sigma macro lens. 🙂

September 26, 2011 - 10:35 am

The Dinner Belle for Kimberlybelle.com - Since the first day of a bit of brisk weather, I have been craving all things fall. Here is the perfect fall pancake incorporating the main fall ingredient: pumpkin. Can’t wait to flip this up for breakfast, lunch or dinner someday soon! Might have to create a bourbon syrup drizzle on top or a cinnamon whip cream…

The Dinner Belle for Kimberlybelle.com

September 27, 2011 - 5:00 pm

Kelli - Yum! Making them. Congrats on BlogHer! Olive you.

September 27, 2011 - 6:56 pm

Jeanette - this looks so tasty! awesome fall weekend breakfast recipe! i would love to concoct some kind of sweetened cream cheese butter to go on top!!

xo jeanette
http://www.simplychicforcheap.wordpress.com

September 28, 2011 - 5:57 am

Fast Food Marvels–Just a Tease « lifefromthestep - […] to the people. Now I guess I’ll have to make the pumpkin pancakes that looked so yummy on the Curvy Carrot the other day in order to get my pumpkin fix. It was so much easier to drive through. Share […]

September 28, 2011 - 8:25 am

all things fall. | simply chic. - […] pumpkin pancakes {via The Curvy Carrot} […]

September 28, 2011 - 3:55 pm

Katy - You had me at “best pancakes I’ve ever had”… thank you! It’s that time of year when I buy canned pumpkin puree just because it’s finally available, so I’m always looking for new uses for it. Love your blog, too 🙂

September 28, 2011 - 6:17 pm

Catherine @ The Spring - I just saw these on simply chic and am planning on serving them up as soon as possible! I also have a gluten-free version planned which I’m pretty excited about… love pumpkin and pumpkin spices so much – thanks for the inspiration!

– Catherine @ The Spring (in Brisbane)

October 2, 2011 - 3:49 pm

Fast Food Fall Fail –the Pumpkin Pie from McDonald’s « lifefromthestep - […] the amazing food blogs for a recipe, or try something else pumpkin to satisfy the craving, like the pumpkin pancakes from the Curvy Carrot. LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); LD_AddCustomAttr("LangId", […]

October 2, 2011 - 7:18 pm

Pumpkin Pancakes « - […] Pancakes adapted from The Curvy Carrot yields 2-3 […]

October 2, 2011 - 7:21 pm

Miranda - I just made these this morning and they were really good! I halved the recipe since my hubby is out of town and posted it on my blog with credit to you. Thanks for the recipe!

October 4, 2011 - 10:13 am

keisha - I almost didn’t make these this morning… but man, am I glad I did! Thumbs up from me, hubby, and our 4yo! I doubled the batch, so I hope these freeze well! 🙂 Thank you for sharing!

October 8, 2011 - 8:40 pm

Snow! « The Healthy Beehive - […] adapted from here […]

October 9, 2011 - 11:52 am

Sarah G - Now, granted pumpkin is one of my favorite flavors, but wow. These were amazing. Best pancakes I’ve had…so light and fluffy! Even my non-pumpkin loving husband was amazed how light they were. Every other pumpkin pancake recipe I’ve tried has been way too dense. Thanks for the recipe! 🙂

October 12, 2011 - 4:17 am

Dove - My boyfriend is obsessed with pumpkin, and he’s been talking about pumpkin pancakes in particular for the past several days. I decided to surprise him with breakfast in bed today, and I’m using your recipe to do it! I’m in the middle of making them right now, and they smell soooo good. I’ll be waking him up in just a few more minutes….I hope he likes them!!!

October 16, 2011 - 10:07 am

Mike - Without A doubt this is hands down the best pumpkin pancake recipe I have ever tried. I used this recipe this morning to make my wife and I breakfast and she loved them.

October 22, 2011 - 3:59 pm

Janet - Quadrupled this for friends after our neighborhood Pumpkin Run 5K this morning. Topped with hot apple cider vinegar http://www.thecurvycarrot.com/2011/09/25/pumpkin-pancakes/

They were better than amazing…loved by all and demolished!!! Thanks so much for posting.

October 24, 2011 - 10:23 am

Alex Harris - Made these last night. Doubled the recipe, and no leftovers 🙂 I made a syrup out of a pumpkin ale. The combo was amazing!! Thanks for the recipe.

October 27, 2011 - 9:21 pm

Jennifer - These pancakes were wonderful! Thanks.

October 31, 2011 - 10:13 am

Lisa5280 - Just made these for a Halloween breakfast treat and they were declared best pancakes ever by my 3 kids! And I have to agree – yummy!

November 3, 2011 - 1:05 pm

Pumpkin Pancakes from The Curvy Carrot « The Sweet Loaf - […] […]

November 6, 2011 - 7:27 pm

Amy - I can’t wait to try these! Did you use fresh or canned pumpkin? I am new to using fresh pumpkin and have been told not to subsitute because of moisture content of fresh. I haven’t made much because of that but I’m going to throw caution to the wind! Any help or suggestions welcome.
Thanks!

November 6, 2011 - 11:03 pm

Pumpkin Pancakes and a Smoothie! « Music Making Momma - […] Pumpkin Pancakes Recipe from The Curvy Carrot […]

November 6, 2011 - 11:16 pm

srlacy - Hi Amy-I used canned pumpkin-raw and organic. I don’t think there’s too much of a difference between what I used and fresh pumpkin purée. I hope it works out for you-they are really good!

November 8, 2011 - 11:05 am

5 Comfort Foods Recipes With Pumpkin « inHer Glam - […] Recipe and photo from: The Curvy Carrot […]

November 11, 2011 - 7:27 pm

Stuffed Pumpkin Pancakes – Trial and Error – Adventures In Crafty Cooking - […] Photo Credit Kat Martin Stuffed Pumpkin Pancakes Adapted from this recipe. […]

November 13, 2011 - 2:53 pm

On Fall Food « - […] Make a some pumpkin pancake batter. (Add a little extra salt, maybe use a little less sugar.) Make tiny little baby buttery blinis, about the size of a silver dollar. Top with creme fraiche, a ribbon of proscuitto, some chopped basil, and a tiny bit of reduced balsamic. […]

November 21, 2011 - 1:39 am

Charlotte Ferreux - I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

November 22, 2011 - 12:44 pm

Sandra Louise - Just tried these this morning and they were wonderful! Instead of butter and syrup, I put a little sour cream and applesauce on top. Yummy!!!

November 26, 2011 - 12:26 pm

A reboot and a recipe « Life According to Sandra Louise - […] got the idea from a food blog by The Curvy Carrot. And while it’s a wonderful recipe, it made too big a portion for just me, even when cut in […]

January 23, 2012 - 3:03 pm

Fantastic Pumpkin Pancakes « Ramblings of an RD - […] adapted from The Curvy Carrot, only a few minor changes […]

February 9, 2012 - 12:40 pm

Jesylee - This is the second time I have made these Pancakes. The first time I used left over puree from a pie pumpkin and this time I used the canned stuff. Both times I used Buckwheat flour in place of both flours, agave syrup in place of sugar and soymilk in place of dairy milk. These are the best pancakes ever! I want to try using this recipe as a baseline for other pancake recipes. Thanks for sharing!!

March 11, 2012 - 10:10 pm

Pumpkin Pancakes « spontaneous tomato - […] Pumpkin Pancakes (Adapted from this Curvy Carrot post.) […]

March 22, 2012 - 7:04 pm

Carrie - We just made pumpkin pancakes too… a little different version you might enjoy and includes rolled oats! You can find ours here: http://thedealgirls.com/?p=6755

May 3, 2012 - 9:20 pm

The Best Pumpkin Pancakes Ever | One Good Thing by Jillee - […] while I run through the McDonald’s drive-thru, the rest of you should try this recipe for PUMPKIN PANCAKES from TheCurvyCarrot.com and let me know how they turn out. 🙂 I will enjoy them vicariously […]

May 20, 2012 - 8:57 am

h - Theses are great!! I used coconut milk in place of skim because I was out of milk and boy am I glad did! I also used extra virgin coconut oil in place of the butter and a whole grain flour mixture(rye,barley,ww,millet) I make bags of and keep in the freezer for the ww flour. They were super fluffy thanks to the egg white part. Thank you!!

May 20, 2012 - 9:19 am

h - Oh! I also added a handful of dried cranberries!

September 9, 2012 - 6:08 am

Menu Plan Your Butt Off, Weekly Healthy Menu Plan 9-9-12 - […] for dinner! Whip up a batch of pumpkin waffles or pumpkin pancakes topped with Greek yogurt and fruit or maple syrup, served with oven-baked […]

October 8, 2012 - 7:39 pm

Fall Recipes I want to make… | iAManRD - […] 5) Pumpkin Pancakes […]

November 11, 2012 - 3:09 pm

Melissa Rank - Thanks for your recipes!

An idea if you want to take these pumpkin pancakes to the next level- dried cranberries and apples and pears are your best friend. Just whipped these up recently and cannot stop thinking about them. I love pumpkin season, don’t you!? http://www.istanbulmoms.com/divine-pumpkin-pancakes/

November 26, 2012 - 3:51 pm

Last Day of Rest « Between the Bylines - […] from scratch. Here are some of my favorite things I made this past week: Apple-Cranberry Crisp, Pumpkin Pancakes (Thanksgiving morning), and Quinoa Mac and Cheese (with dinner last […]

March 4, 2013 - 2:18 am

AR - These are seriously the greatest pancakes ever. I no longer make regular pancakes because this recipe is such a hit with my family.

I used whole milk in my pancakes and also white flour. They came out amazing.

May 30, 2014 - 7:22 pm

Top 10 Best Pancake Recipes - crave bake joy - […] Pumpkin Pancakes – The Curvy Carrot […]

Soft Pretzel Bites

September 23, 2011

 

Awwwwwww, yeah.

Soft pretzel bites. I am an addict.

I’ve tried several, and yes, I mean: several recipes in relentless hunt for a decent soft pretzel bite.  And, until I came across this particular recipe, I was not succeeding.  Some were too doughy, some were too dense, and some were just not what I had hoped them to be. But, never fear.  This recipe is a keeper.

Believe it or not, these are not that incredibly difficult to make.  Yes, because they are a yeast dough, they take some time to rise.  But, really, when you’ve got things like laundry, studying, and cleaning to do, one hour of rising time is a strategic way for me to multitask…and end up with an awesome treat at the end.

These are definitely best when they are still warm from the oven. I find that they keep well for a day or so afterwards, as well. (The salt on top turns them into not-so-nice pretzel bites after more than two days).  As far as dipping sauces go, I like a good mustard or cheese sauce.  For a fantastic cheese sauce, please see the original recipe at Two Peas and Their Pod (link below).

Soft Pretzel Bites

Servings: about 60 bites

Ingredients

1 and 1/2 cups warm water

2 tablespoons brown sugar

2 and 1/4 teaspoons (1 package) active dry yeast

6 tablespoons unsalted butter, melted

2 and 1/2 teaspoons salt

4 and 1/2 cups all-purpose flour

3 quarts water

3/4 cup baking soda

For the egg wash:

1 large egg

1 tablespoon cold water

Coarse sea salt, for garnish

Oil, for prepping your bowl to rise the dough in

Instructions

1. In the bowl of your stand mixer fitted with the dough hook attachment, combine the water, brown sugar, yeast and melted butter.  Stir to combine, and then let sit for about 5 minutes, or until slightly foamy.

2. With the mixer speed on low, slowly add the salt and flour until just combined.

3. Increase the mixer speed to medium-low and knead until the dough is elastic and pulls away from the sides of the mixing bowl, about 3-4 minutes.

4. Roll the dough into a bowl gently with your hands, place in a pre-oiled bowl, and cover with a light tea cloth or towel.  Let rise in a warm place until doubled in size, about 1 hour.

5. Preheat the oven to 425 degrees.

6. Punch down the dough and, on a clean and lightly floured flat surface, divide it into 8 equal portions.

7. Roll each portion into a long rope, about 18-20 inches in length.

8. Cut each rope into 1-inch portions and place each one on a lightly greased baking sheet. Set aside.

9. Meanwhile, in a large sauce pot over medium-high heat, bring the water to a boil.

10.  Very carefully (the water will spray and foam up), add the baking soda.

11. In small batches, boil the pretzel bites for about 30 seconds or so.  (Use a slotted spoon to remove them from the boiling water and place them back on the baking sheet, about 1 to 2 inches apart.)

12. To make the egg wash: In a small bowl, whisk together the egg and cold water.

13. Lightly brush the boiled pretzel bites with the egg wash and lightly sprinkle with the coarse sea salt.

14. Bake until lightly golden brown, about 15-18 minutes.  Let cool slightly before serving.

 

Source: Directly from Two Peas and Their Pod.  Check out the link for a great cheese sauce to go with these!

 

Filed in:Appetizers | Breads/Muffins/Etc.
comment
September 23, 2011 - 6:10 am

Blog is the New Black - Shanon, these have been on my list to make for awhile and I never seem to get around to it! They look delish, little little pillows of goodnews!

September 23, 2011 - 9:57 am

Laurel @ Lolly's Sweet Treats - These look great. One of our local restaurants serves pretzel bites with a spicy honey mustard sauce ad they are fantastic. Yum!

September 23, 2011 - 10:25 am

Maria - Yay! Glad you liked the pretzel bites!

September 23, 2011 - 3:13 pm

Kelsey - These would be so great for tailgating. Thanks for sharing!

September 23, 2011 - 11:47 pm

Deborah - I have been dying to try these since I saw them on Maria’s blog. Now I really need to make them!

September 24, 2011 - 7:39 am

Krissy@DaintyChef - I have made their version as well, definitely delicious! Beautiful photos

September 24, 2011 - 4:55 pm

narges - just made these. I put salt on half for my fiance and sugar (turbinado) on the other half for me! both are AMAZING. thanks for sharing.

September 25, 2011 - 8:04 pm

Erin Koetz Olson - Even though I bake all the time I always avoid yeast breads because I have never been very successful with them. I decided today was the day to face my fears and make these amazing pretzels. Just like the one’s at the mall but so much better. Thanks so much for the recipe. I am a devoted subscriber now.

September 26, 2011 - 1:28 am

Paula @ Dishing the Divine - i don’t love pretzels, but I am married to a man who does. I betcha he and his fellow office mates would love these!

September 27, 2011 - 2:06 pm

Annie - You know what would make these pictures even better? Your fingers holding the pretzel bites, preferably with long nails. Just sayin’.

October 20, 2011 - 10:24 am

Toni - Hi! I decided to make a few of these without boiling them to see if I should bother boiling the rest. After I cut my bite-sized pretzels, I simply dipped them in the baking soda and water and sprinkled them with salt. This way was my favorite! It definitely tastes like a pretzel without all the hassle of boiling. I also tried some using the baking soda mixture and egg wash, but I personally wasn’t fond of the egg taste. I made some cinnamon and sugar bites by dipping them in the baking soda before baking and then dipping them in melted butter followed by a cinnamon sugar mixture. DElicious! Thanks! 🙂

December 5, 2011 - 11:02 am

gift guide: giving from your kitchen « cactus & kudzu - […] Pretzel Bites — The Curvy Carrot […]

January 18, 2012 - 12:30 am

Torie - I’ve wanted to try pretzels but other recipes I found just used store bought dough. Happy to find a recipe that’s homemade but not too complicated. Thanks!

February 14, 2012 - 12:52 am

Little Pretzel Bites | agirlacatandakitchen - […] The Curvy Carrot.  Originally from Two Peas and their Pod. Share this:TwitterFacebookLike this:LikeBe the first to […]

March 20, 2012 - 10:44 am

Pretzel Bites | So Very Domestic - […] Food Bites, The Curvy Carrot, What’s Gaby Cooking, Smells Like Home, Mel’s Kitchen Cafe, all of these blogs are […]

July 25, 2012 - 5:01 am

The Curvy Carrot » Pretzel Rolls with Beer Cheese Sauce (Milwaukee Style) - […] for some more homemade pretzel recipes?  Click here and […]

August 9, 2012 - 10:14 am

Soft Pretzel Bites with Caramel Dipping Sauce « Kids in the Sink - […] pretzels from The Curvy Carrot, via Two Peas and Their Pod, caramel sauce from Tammy’s Recipes Share […]

White Chocolate Cinnamon Pumpkin Truffles

September 21, 2011


 

I bought about ten cans of pumpkin the other day.  After the major pumpkin shortage of last fall, I wanted to make sure I had enough on hand for the upcoming fall season.  And, yes, while I don’t mean to rush these last lingering days of summer (and decent daylight in the evenings, too) by posting so many pumpkin recipes, I couldn’t hold back by not posting a truly awesome recipe.  It just so happens that it’s another truffle.  But, seriously, who can resist a good truffle? (If you can, then I don’t trust you.)

I actually tried the original recipe for these truffles last year which ended with a major kitchen fail.  The consistency didn’t hold up quite right, the flavor seemed a little “off”, and my white chocolate seized and got incredibly clumpy in the process of dipping the truffles.  I was completely deflated because I wanted these to work so badly. But, then Annie revamped the original recipe, and I liked her adaptations, so I decided to give it another go this year.  Since I had some miniature cinnamon chips on hand, I decided to add a little bit more spice to the truffles in my own version.  I was very pleased with the final version-and my friends in the dermatology clinic were too, which meant a lot. (You are the best!)

When you are making these, it’s essential to give them enough time to chill.  I even found that taking them out and re-rolling the truffles by hand and then giving them another hour-long chill seemed to help with the shape as they can be a little soft at first.  Be careful when you start dipping them.  My first few truffles came out very smooth and pretty, but, as I continued to dip them into the warm chocolate, it began to seize and clump.  If you want a super smooth coating, it would be best to dip them in batches.  Feel free to play around with the spices here.  The white chocolate, while extremely rich, is well balanced with the more earthy spices like cinnamon.

Enjoy.

 

And…pssst…check out today’s post on Taste and Tell.  Stick around.  Make some new friends.  I certainly did.  Thanks, Deborah!

White Chocolate Cinnamon Pumpkin Truffles

Servings:  approximately 24 truffles

 

Ingredients

1 cup white chocolate, coarsely chopped

1/2 cup pumpkin  puree

3/4 cup gingersnap cookies, finely ground **Use your food processor

3/4 cup honey-flavored graham crackers, finely ground

2 tablespoons confectioners’ sugar

1/4 teaspoon ground cinnamon

4 ounces cream cheese, at room temperature

1/4 cup miniature cinnamon chips, plus more for garnish

For dipping the truffles:

Approximately 1 pound of white chocolate**I used Baker’s Choice dipping chocolate, found in the baking aisle of my grocery store.

 

Instructions

1. In a heatproof bowl set over a saucepan of simmering water, melt the white chocolate, stirring until smooth.  Set aside to cool slightly.

2. Meanwhile, in a large bowl, combine the pumpkin puree, the gingersnaps, graham crackers, confectioners’ sugar, cinnamon, cream cheese, and cinnamon chips.  Stir to combine.

3. Add the warm melted white chocolate to the bowl and mix thoroughly to combine.

4. Cover the bowl, and transfer to the refrigerator to chill until the mixture is firm and able to be rolled into balls, at least one hour.

5.  Using your hands, gently roll each truffle into a 1-inch in diameter ball, placing each one on a parchment-lined baking sheet.

6. Chill the truffles again until firm, re-rolling and chilling if necessary, at least two hours.

7. To dip the truffles:  In a heatproof bowl set over simmering water, melt the white chocolate.

8. One by one, using a fork to help guide you, dip and roll each truffle quickly in the white chocolate, placing each one back on the parchment-lined baking sheet.  Immediately garnish with miniature cinnamon chips.

9.  Chill the truffles until firm and set, at least 20 minutes.

 

Source:  Slightly adapted from Annie’s Eats, originally adapted from Whole Foods.

 

Filed in:Candy | Desserts | Holidays
comment
September 21, 2011 - 5:51 am

Lauren at Keep It Sweet - I also stock up on pumpkin whenever I have the chance! Where did you find mini cinnamon chips? I’ve never seen them! I love these truffles!

September 21, 2011 - 10:21 am

Laurel @ Lolly's Sweet Treats - I am sad to say I am a current victim of the canned pumpkin shortage. I can’t find it anywhere and I just used my last can. When I do find it, I will definitely be making these beautiful treats. I’m bookmarking them in the meantime. I hope you’re enjoying fall in Vermont- I hear it’s beautiful up there this time of year.

September 21, 2011 - 10:39 am

srlacy - Hey Lauren! How are you?

I actually got the cinnamon chips from the King Arthur Flour Company store. I think they may sell them online. I had never seen them before, either, but let me tell you, they are amazing! If you can’t find them online, let me know, and I can grab some and ship them to you!

Shanon

September 21, 2011 - 2:59 pm

Kelly - I think these look so good, I love pumpkin! Cant wait to try. And I was just thinking to myself that I better get a bunch of cans of pumpkin before it’s gone. I think there was a shortage last year too!

September 21, 2011 - 4:11 pm

Rachel @ Baked by Rachel - Super cute and love the mini chips as decoration! 🙂

September 21, 2011 - 6:27 pm

Jeanette - pumpkin truffles?! YUM! perfect autumn treat 🙂

jeanette
simplychicforcheap.wordpress.com

September 21, 2011 - 6:56 pm

Liz - Yummy, love it! I need to get my hands on the cinnamon chips. Thanks for the direct. 🙂

September 21, 2011 - 7:00 pm

Kim ~ Recipes To Run On - I’m linking over from Taste & Tell. Love your site and look forward to being a regular reader. These truffles sound so good…. I love pumpkin and always look for new ways to make something with pumpkin in the fall.

September 21, 2011 - 7:32 pm

Happy When Not Hungry - What a great recipe! These pumpkin truffles look amazing!

September 21, 2011 - 8:01 pm

Meg's Everyday Indulgence - These truffles sound amazing! I love all things pumpkin! I’ve never seen mini cinnamon chips but I have a few bags of regular ones. I’ll have to give them a try.

September 21, 2011 - 8:49 pm

Heather T. - Yum! Where does the cream cheese listed in the ingredients come in? Did I miss it?

September 21, 2011 - 8:51 pm

srlacy - Nice save, Heather! 🙂 I corrected it. You add it with the majority of the ingredients. Thanks for catching that for me.

September 27, 2011 - 2:08 pm

Annie - Glad you liked this version. That first one did not seem so reliable!

January 10, 2012 - 1:06 pm

Forty Cakes – Keeping It Simple–Holiday Style - […] made  pumpkin truffles (From Curvy Carrot)—basically little bite sized pieces of pumpkin pie cheesecake dipped in white […]

January 10, 2012 - 1:07 pm

Forty Cakes – Neat-o things from around the inter-web! - […] made these pumpkin truffles last week.  Like I mentioned above, I cannot dip things so they were horribly ugly but Aaron is popping them […]

September 19, 2012 - 7:36 pm

15 ways to cook a pumpkin « adventures of a mother of TWO! - […] White Chocolate Cinnamon Pumpkin Truffle – these look so fancy I might give them away as gifts this year for […]

April 28, 2013 - 8:49 pm

White Chocolate Cinnamon Pumpkin Truffles - […] Read all the details about the recipe on: thecurvycarrot.com […]