Category Archives: Pumpkin Spice

Brown Sugar Cookies

Makes approx. 36 cookies

1 tsp District Spice Hand in the Cookie Jar or Pumpkin Spice blend
1 1/4 cup brown sugar
3/4 cup unsalted butter (12 tbsp or 6 oz)
1 egg
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp sea or pink Himalayan salt

Preheat oven to 375 degrees.

Cream butter and sugar, until lightly whipped.

Add egg, and continue to cream mixture.

In a separate bowl, mix flour, baking powder, salt, and District Spice blend.

Slowly add the dry mixture to the wet mixture, and continue mixing until a firm, uniform dough forms.

Line a baking sheet with parchment paper.

Use a melon baller, or other utensil, to create dough balls, approx. 1 1/2 inches in diameter.  Place dough balls onto the baking sheet, approx. 2 inches apart, and lightly press down to deform each ball, and prevent them from rolling off baking sheet.

Bake cookies for 10-12 minutes

Remove cookies from baking sheet, and place onto cooling rack or plate.

Serve after cooling, and store leftovers in an airtight container.

 

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Autumn in DC Martini

Makes 1 martini

1 oz Pumpkin Spice Simple Syrup (https://districtspice.wordpress.com/2015/10/20/pumpkin-spice-simple-syrup/)
3 oz vodka
1/4 oz apple cider vinegar
ice

Combine all ingredients into martini shaker.
Shake and pour into martini glass.

Optional: garnish with fresh sliver of ginger, or candied pumpkin (see Pumpkin Spice Simple Syrup recipe)

Pumpkin Spice Simple Syrup

Makes approx. 3 cups

1 tsp District Spice Pumpkin Spice blend
1/4 medium sized pumpkin, cut into half-inch cubes
3 cups water
3 cups sugar

Cut pumpkin into half-inch cubes.
Add District Spice Pumpkin Spice blend, sugar, pumpkin, and water into circa 4 quart pot.  Bring to boil.
Once boiling, lower temperature to simmer for approximately 30 minutes.
Use spoon to remove pumpkin chunks from mixture, and simmer liquid for another 5-10 minutes.
Strain (cheesecloth or fine sieve) syrup into container, and allow to cool before use.  Enjoy!

Optional: Space out pumpkin cubes on drying rack or wax paper, generously coat with sugar, and allow to dry.  Makes candied pumpkin for garnish or side treat.

Pumpkin Spice Dessert Dip

1 tbsp District Spice Pumpkin Spice blend
1 8oz packet of cream cheese
1 cup powdered sugar
Half a 15oz can of canned pumpkin (plain pumpkin, not pumpkin pie mix)

Combine all ingredients in a bowl using a Kitchenaid mixer or beaters until well-blended.

Serve in bowl with dippers, such as Nilla wafers or graham crackers.  Sprinkle a pinch of District Spice Pumpkin Spice blend over the top for added color.

For extra festivity, serve the dip in a small, hollowed-out pumpkin.

ps-dessert-dip