Welcome to Week 4 of my pumpkin spice series. This week I have chosen Pumpkin Scones, Pumpkin Butter, and Pumpkin Chili. For the breakfast dish, I made some pumpkin scones. It’s supposed to be a copycat of the Starbucks pumpkin scone, so I’m assuming it’ll be great! I made pumpkin butter for the scones and other treats to add a dash of fall in everything. For the dinner dish, I chose a pumpkin chili. I love chili, so I’m curious as to how it will be paired with pumpkin!
The first I tried was the pumpkin scones. I love the Starbucks version of these Scones, so I was hoping this recipe would be a good comparison! It was fairly simple to make, but my dough was very sticky. It almost seemed like there should have been more flour in the recipe. I did make one change in that I used milk and cream of tartar instead of buttermilk, I don’t think that that made a difference, but I may have added a smidge too much milk. Despite the sticky quality of the dough, it cooked well and tasted even better! I decided to refrain from using the glazes because I’m bringing them to my parents and my mom doesn’t like it when things are sweet! I think that the glaze would be a nice finishing touch on these scones, but I also intend to use the pumpkin butter with them, so in this case, less is more!
Next I made the pumpkin butter. This was very simple to make. All you have to do is mix the ingredients together and microwave three times, stirring in between. After that, you just wait for it to cool before covering with an air tight lid and refrigerating. It makes a large amount too so this would be great to bring to Thanksgiving dinner even! I will probably package up some smaller containers and bring some to friends and family. I tried some while it was still warm on an apple cider donut and it was absolutely delicious. It tasted like pumpkin pie on my donut! You do not want to miss this one!
The last dish I made was the pumpkin chili. This was also a pretty simple recipe. It took me a while because I did not prep the vegetables by precutting them before I started the recipe, but once everything is diced, the process is quick. I made it in a soup pot on the stove top and boiled it down to be a little thicker. The taste is that of a classic chili, but I didn’t really notice the pumpkin very much. I gave some to my roommate and she loved it, however she had no idea it was pumpkin. She was shocked when I told her there was pumpkin in it! Nevertheless, this is a great chili recipe perfect for this cooler fall weather we’ve been having!
Stay tuned for the final week of Pumpkin Spice with recipes for pumpkin french toast sticks, pumpkin pie, and a pumpkin quinoa dish.