Pecan-topped Pumpkin & Spice Scones

Fall is my favoite season with it’s array of colors, falling leaves, crisp temperatures and seasonal foods . . . including pumpkin.  While I always enjoy our “tried and true” recipes, I like to try new ones too and this scone recipe is a keeper. Insteas of cutting in cold cubes of butter, the directions have you grate frozen butter into the spicy flour mixture . . .  a win-win solution in my book! 

 

Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
   
   
   
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
   
   
   
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
   
   
   
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
   
   
   
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
    
    
    
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.

Recipe without photos . . . Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.

 

Lunch Room (no-bake) Peanut Butter Bars

I don't ever remember having these cookies, either as a student or as a teacher. But, after seeing them on social media, they peaked my interest. Made quickly with readily available ingredients, they were certainly a hit at our house! I did cut the recipe in half for just the two of us. 

Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal)
   
   
   
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
   
   
   
5. Refrigerate for at least 1 hour before cutting into squares.
   
   
   

Recipe without photos . . . Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal.)
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
5. Refrigerate for at least 1 hour before cutting into squares.

 

Paw-of-Approval Dog Biscuits as featured in KANSAS! Magazine, 2025, vol 81, issue 5

The theme of KANSAS! 2025, vol 81, issue 5 is unusual or quirky things about Kansas. How could I tie this into the Taste article I write for the magazine? It finally dawned on me that I could write about dog bakeries . . . and proposed the idea to my editor. She suggested I also include cat cafes. “Cat Cafes” — I’d never heard of them but soon I had expanded my horizons (that’s why I love writing for KANSAS!). Then, along the way, I discovered Dog Bars! Hence the story that earned the title of Pet Paradise! It was a fun to write article that was informative and educational for me, and I hope for the readers. 

It seems that recipes for dogs are closely guarded secret lists of  ingredients and instructions, all designed to create nutritional treats that will appeal to our furry friends. So, I used a recipe that I’ve made for our doggie friends — Sammy, Duncan and Tucker who live in Colorado with David Amess. 

Paw-of-Approval Dog Biscuits  

 I did my research and recipe testing in a quest for wholesome treats for furry friends Sammy, Duncan and Tucker.  I knew I’d found a winner when the trio of golden retrievers snarfed up their “bones” and then each graced me with a paw-of-approval. Meta Newell West 

Yield: About 35 dog treats

INGREDIENTS

2 large eggs 

1 cup unsalted natural crunchy peanut butter 

1/2 cup unseasoned pumpkin puree (drain in a small mesh strainer to remove any excess moisture before measuring) 

1/2 cup water 

2 cups whole-wheat flour + more for dusting dough

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

Pinch of salt 

 

INSTRUCTIONS

1.   Preheat oven to 350°. Line 2 baking sheets with parchment paper that has been lightly sprayed with pan release.


2.   Whisk eggs, peanut butter, pumpkin and water in a large bowl. 

3.   Add flour, cinnamon, ginger and salt; stir to combine. 

4.   Tansfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5.   Divide the dough into 4 equal portions and lightly dust both sides with extra flour. 

6.   Roll one piece of dough about 1/4-inch thick, dusting with more flour as necessary to keep it from sticking. 

7.   Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.


8.   Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15 to 20 minutes. 

9.   Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely. 

10.  Storage: Refrigerate for up to 1 week or freeze for up to 3 months.

 

Featured Pet Paradise establishment included in my article:

·    The Dog Treatery: Address: 1615 Jeanette Ave. Wichita, KS, 67203 / Phone: 316-267-1054 / Website: thedogtreatery.com / FB: The Dog Treatery

·    Barks & Brew : Address: 1312 E. English, Wichita, KS 67211 / Phone: 316-210-2773 / Website: barksandbrewsdogbar.com

·  Sunflower Cat Cafe: Address: 3236 Kimball Ave., Manhattan, KS / Phone: 785-537-3693 / Website: sunflowerpet.com / FB: Sunflower Pet, Manhattan KS

 

Included in a Side bar of other places to check out: 

·   Lucky Dog Pet Grocery & Bakery:  Address: 933 Massachusetts St, Lawrence, KS   Phone: 785-550-0926 /cell: 785-550-2852 / FB: Lucky Dog Pet Grocery & Bakery

·     Maddie’s Pet Bakery & Boutique: ONLINE access  / Phone:  785-226-5090  /  FB: Maddie’s Pet Bakery & Boutique

·   The Literary Cat Co.: Address: 915 N. Broadway, Pittsburg, KS, 66762 / Phone: 479-366-3316 / Website: theliterarycatco.com/home / FB: The Literary Cat Co

·    Topeka Cat Café: Address: 400 SW 29^th St, Suite H, Topeka, KS, 66611 / Phone: 785-640-3885 / Website: topekacatcafe.com/ FB: Topeka Cat Cafe