easy recipes for kids Archives - My Crumby World

Super Easy Five Ingredient Pumpkin Spice Ice Cream!

mycrumbyworld — Thu, 06 Nov 2025 18:13:38 +0000

PJ loves making ice cream, and Pepper loves eating it! That’s why this five-ingredient pumpkin spice ice cream is such a great recipe for the holidays! It is simple and delicious!

What you need:

2/3 cup canned pumpkin
1 tsp ground cinnamon
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy whipping cream

What you do:

Start by making your base

Begin by making your base. In a large bowl, combine the canned pumpkin with the cinnamon. Next, add the condensed milk and vanilla extract. Use an electric mixer (or a whisk if you don’t have one) to beat the ingredients together until the mixture is smooth, which should take about 1 minute. It’s fine if there are a few lumps.

Whip the heavy cream

In a separate bowl, beat the heavy cream with your electric mixer until it thickens and peaks start to form. If you’re doing this by hand, it will take a bit longer.

Fold your whipped cream into the base

Gently fold the whipped cream into the pumpkin mixture. Carefully mix until the combined mixture is smooth and has an even light orange color, with no visible streaks of white or orange. By following these steps, you will achieve a well-blended pumpkin mixture!

Freeze the ice cream

Pour your mixture into a freezer-safe container. Place a sheet of wax paper on top of the mixture and smooth it out. (The wax paper will help prevent ice crystals from forming on it)

Place in the freezer and freeze for at least 6 hours.

Enjoy with your best friend! (Preferably within 1-2 weeks of making it.)

The post Super Easy Five Ingredient Pumpkin Spice Ice Cream! appeared first on My Crumby World.

🍂 Pumpkin Sourdough Discard Cookies

mycrumbyworld — Thu, 16 Oct 2025 14:54:26 +0000

Yields: ~24 cookies
Prep Time: 10 minutes
Chill Time: 30 minutes (optional, for fluffier cookies)
Bake Time: 12–14 minutes

📝 Ingredients

½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
½ cup pumpkin puree (not pumpkin pie filling)
½ cup sourdough discard (unfed)
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice (optional, for extra fall flavor)
¼ tsp salt
1 cup chocolate chips or white chocolate chips (optional mix-in)

👩‍🍳 Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugars together until light and fluffy.
Mix in pumpkin puree, sourdough discard, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chips if using.
Scoop dough onto baking sheet (about 1 ½ tablespoons each). For fluffier cookies, chill for 30 minutes first.
Bake 12–14 minutes, or until edges are set and tops are slightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

🌟 Tips

These cookies have a soft, cake-like texture thanks to the pumpkin.
Add a drizzle of white chocolate or a dusting of cinnamon sugar for extra fun with kids!
They store well in an airtight container for up to 4 days.

The post 🍂 Pumpkin Sourdough Discard Cookies appeared first on My Crumby World.