I know it sounds weird with sprinkles and candy corn, but trust this chica, it is heaven! The cookie is light and fluffy with the sweetest frosting. For recipe click here. Well, usually I get a food assignment every Sunday from my Mom. This Sunday I was assigned dessert. Because I love pumpkin so much, I'm going to make a pumpkin cobbler. If you haven't had it, it is literally like pumpkin pie with streusel instead of a crust. It's deeevine!
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I chose to go with this recipe and split the sugar half and half with Splenda and the Brown Sugar, just to keep it less sweet.PUMPKIN COBBLER
1 lg. can pumpkin
1 c. brown sugar, packed
1 lg. can evaporated milk (Pet or Carnation)
3 eggs
1 tsp. ginger or 1/2 tsp. cinnamon and 1/2 tsp. ginger
1/2 tsp. salt
1 yellow cake mix (Pillsbury pudding in the mix)
1 1/2 sticks butter
1 c. nuts
1 c. brown sugar, packed
1 lg. can evaporated milk (Pet or Carnation)
3 eggs
1 tsp. ginger or 1/2 tsp. cinnamon and 1/2 tsp. ginger
1/2 tsp. salt
1 yellow cake mix (Pillsbury pudding in the mix)
1 1/2 sticks butter
1 c. nuts
Mix together pumpkin, brown sugar, evaporated milk, eggs, ginger, and salt. Pour into a greased 9x13 inch pan. Then sprinkle cake mix over pumpkin. Melt butter. Drizzle this over cake mix. Bake at 350 degrees for 1 hour. Last 10 minutes, sprinkle nuts over it.
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Instead of putting nuts over the top, I'm doing chocolate chips! YUM! For different varieties of Pumpkin Cobbler go here.
Enjoy your weekend, Everyone!
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1 comment:
Your recipes ALWAYS have me reaching over to turn on my printer!!! :)
I can't wait to try the cobbler and the cookies!!
You rock!! :)
Thank you so much for posting these recipes!!
RUTH
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