To continue the Harry Potter theme, I baked up a quick batch of pumpkin pasties– basically mini hand-pies filled with spiced pumpkin purée. Previously when I’ve made pumpkin-filled desserts I have gone to the trouble of baking a pumpkin custard, basically a pumpkin pie filling, and then scooping it into whatever I’m filling (phyllo triangles, for example), but I was in a bit of a hurry with this one and it ended up tasting just fine, so I’ll give you the recipe as-is.
Not too sweet, these two-bite desserts have a nicely spiced filling and sparkle with coarse sugar on top. I actually like them better cold than hot– the pumpkin flavor seems to come through better that way– but they’re tasty either way!
It’s no secret that my favorite muffin recipe is this pumpkin white chocolate muffin— I make them regularly for my daughter to take to school for afternoon snacks, and given that she’s been taking snacks daily for almost six years now, I think it’s safe to say that I’ve made many, many batches of those muffins. That being said, unless I want to make a double batch (which I don’t always have room for in my freezer), I end up with half a can of pumpkin leftover. What to do with the extra?
Enter the Pumpkin White Chocolate Snickerdoodle. All the delicious fall flavors of the muffin, but with just a bit more decadence and flair. They may not be as pretty as some cookies– mine refused to puff and thus also refused to crack nicely on top as they cooled– but they’re moist and chewy (unlike some cakey pumpkin cookies), full of flavor, and with a nice crackly outside that contrasts with the creamy white chocolate. As an added bonus, there’s no softening or creaming of butter necessary, though you do have to chill the dough for half an hour.
Definitely adding these to my list of cookies to make on a regular basis, especially if I’ve got leftover pumpkin!
For Thanksgiving this year I originally intended to make a marbled pumpkin cheesecake, but my seven-year-old responded with a firm “no,” insisting on cake. Since she’s been getting into baking lately, I figured I’d enlist her help to make this one, which has a lot of components (you saw a few of them already) but ends up looking and tasting really impressive. The pumpkin cake is lovely and moist, and the candied nuts add a wonderful textural contrast. The decorative garnishes were just icing on the cake!
That being said, I really like using brown butter in recipes, but I have to admit that while the batter smelled amazing I couldn’t really taste the flavor in the cake itself. The frosting had more brown butter flavor, but again it wasn’t prevalent enough to really make it worthwhile, particularly when the cream cheese kind of took over. In the future I’d probably use regular butter in the cake, at least.
It’s fall, which in baking terms means pumpkin and spices and all things warm and cozy! That being said, while I’m perfectly happy to bake standard pumpkin muffins at home, when it comes to parties I always have to try something more interesting. That’s why, for a recent potluck, I came up with this recipe, which combines pumpkin and ginger and all those other spicy fall flavors with chocolate– and it was a great combination!
That being said, while I increased the original cake recipe by 50% to make a taller cake (big crowd expected), in retrospect I think this was a mistake– the cake-to-frosting ratio was off. I’ve reduced the cake amounts back down for this post, so your cake will not turn out as tall as the one in the photo– this will be a good thing! I’m kind of tempted to try to make this into cupcakes next time so I can really pile on the frosting– you should try it!
I recently had half a can of pumpkin left over from making a batch of my favorite pumpkin chip muffins, so I mixed up a batch of seasonally-appropriate pumpkin pancakes over the weekend. They’re easy to make and smell amazing as they cook, and the spice and sweetness level is perfect when paired with maple syrup. I added a sprinkling of toasted, salted pecans for extra crunch and it was a great addition.
I will note at the outset that this is “Indian Pudding” as it’s made in New England– basically an enriched and sweetened cornmeal mush, baked in the oven until thick– rather than a pudding of the style made in India (which can include pumpkin). I basically decided to make it on a whim during a recent snowstorm, figuring it would help combat the cold, wintry weather outside.
I’ve never actually liked Indian Pudding in its original form– it’s not really sweet enough for me and it’s kind of one-dimensional. I decided to make it more interesting by the addition of pumpkin purée, as I love pumpkin pie and figured the pumpkin would go well with the flavor profile of the standard pudding recipe. The resulting pudding is (for me at least) the ideal breakfast food– it’s warm and comforting, with more heft than regular pumpkin pie (and all the flavor) so you don’t feel guilty about eating it for breakfast!
My daughter’s class is having a Halloween party and has requested parent contributions to the menu– naturally, I volunteered to bring a dessert item, and asked her what she’d like me to make. After a little debate about ingredients and logistics, we decided on pumpkin muffin balls decorated to look like pumpkins. And I can’t wait to tell you about an awesome discovery I made with regard to decorating icing– but I’m getting ahead of myself.
Just a quick post to show off my awesome tiger pumpkin for Halloween this year– didn’t it turn out gorgeous? I can’t take credit for the design– I used a stencil I found online and it was a really good one. The white areas are completely cut out, the gray areas have the surface of the pumpkin shaved down, and the black areas are untouched.
When we were invited to a pumpkin-carving party in anticipation of Halloween, I knew three things– 1) I was going to carve a fabulous pumpkin; 2) I was going to bring dessert; and 3) that dessert would also have to include pumpkin.
Last year for this event I made cupcakes– these cupcakes, to be exact— but while they were delicious and well-received, they were kind of a pain to transport in my two-tier cupcake carrier, while carrying a pumpkin. Also, cupcakes aren’t the ideal serving size for parties where there’s a buffet’s worth of food options– too big for people who want to sample multiple desserts. So this year I decided to solve both problems and make pumpkin bars.
Okay, so first things first– I’ve got to admit that these are a shameless cheat. They’re technically my Pumpkin Pecan Chip muffins with frosting, not cupcakes. But really, once you’ve added white chocolate chips to muffins, they basically become cupcakes by another name anyway, right? And the topping makes all the difference, I promise you!
To take these muffins over the top into cupcake territory, slather them with a brown sugar/cream cheese frosting, then top them with candied ginger and toasted pecans. The combination is amazing– creamy, crunchy, spicy, and everything you’d want in an autumn dessert!