Pumpkin Desserts
It's the time of year when pumpkins - and pumpkin recipes (including pumpkin desserts) - abound. That said, here are six yummy pumpkin desserts for your enjoyment, including Easy Pumpkin Pudding Cake and Pumpkin Spice Ghost Cake. Enjoy!
CHOCOLATE CHIP PUMPKIN BARS
This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”
These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.
Ingredients
For the Crust:
2 cups pecans
1/4 cup raw cacao powder
4 Medjool dates, pitted
1 tablespoon coconut oil
For the Bars:
1 cup pumpkin purée
1/2 cup cashew butter
1/2 cup coconut flour
4 Medjool dates, pitted
1 tablespoon coconut oil
1 teaspoon vanilla bean powder
1/4 teaspoon ground nutmeg
2 pinches ground cloves
1 cup vegan mini chocolate chips
Preparation
To Make the Crust:
Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.
Remove and spread evenly in an 8x8-inch baking dish and press down firmly.
Set aside.
To Make the Filling:
Add the cashew butter and dates to a food processor and process until creamy and well blended.
Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.
Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.
Add the mixture on top of the crust and spread evenly.
Put it in the refrigerator for 30-60 minutes, or until it becomes firm.
Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.
Notes:
Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
PUMPKIN SWIRL COOKIES
This is from the Food Network, and begins, “Break open these oversized cookies, fragrant with pumpkin and spice, to reveal a soft interior with a beautiful swirl.”
Level: Easy; Total: 4 hr 20 min (includes chilling and cooling times); Active: 55 min; Yield: 12 large cookies
To view this online, click here.
Ingredients
Sugar Cookie Dough:
2 1/2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
2 sticks unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Pumpkin Cookie Dough:
2 1/2 cups all-purpose flour, plus additional for dusting (see Cook's Note)
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
Glaze:
2 cups confectioners' sugar
1 teaspoon pumpkin pie spice
1/4 cup milk
Directions
For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.
Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10 1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.
Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10 1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.
Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.
For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The pumpkin dough will be much softer than the sugar cookie dough so you will have to use more flour when rolling out to prevent sticking. Work quickly; if the dough gets too soft or warm, place the whole piece of parchment on a sheet pan and place in the freezer for a few minutes.
CHOCOLATE CHIP PUMPKIN BARS
This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”
These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.
Ingredients
For the Crust:
2 cups pecans
1/4 cup raw cacao powder
4 Medjool dates, pitted
1 tablespoon coconut oil
For the Bars:
1 cup pumpkin purée
1/2 cup cashew butter
1/2 cup coconut flour
4 Medjool dates, pitted
1 tablespoon coconut oil
1 teaspoon vanilla bean powder
1/4 teaspoon ground nutmeg
2 pinches ground cloves
1 cup vegan mini chocolate chips
Preparation
To Make the Crust:
Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.
Remove and spread evenly in an 8x8-inch baking dish and press down firmly.
Set aside.
To Make the Filling:
Add the cashew butter and dates to a food processor and process until creamy and well blended.
Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.
Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.
Add the mixture on top of the crust and spread evenly.
Put it in the refrigerator for 30-60 minutes, or until it becomes firm.
Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.
Notes:
Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
PUMPKIN SWIRL COOKIES
This is from the Food Network, and begins, “Break open these oversized cookies, fragrant with pumpkin and spice, to reveal a soft interior with a beautiful swirl.”
Level: Easy; Total: 4 hr 20 min (includes chilling and cooling times); Active: 55 min; Yield: 12 large cookies
To view this online, click here.
Ingredients
Sugar Cookie Dough:
2 1/2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
2 sticks unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Pumpkin Cookie Dough:
2 1/2 cups all-purpose flour, plus additional for dusting (see Cook's Note)
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
Glaze:
2 cups confectioners' sugar
1 teaspoon pumpkin pie spice
1/4 cup milk
Directions
For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.
Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10 1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.
Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10 1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.
Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.
For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The pumpkin dough will be much softer than the sugar cookie dough so you will have to use more flour when rolling out to prevent sticking. Work quickly; if the dough gets too soft or warm, place the whole piece of parchment on a sheet pan and place in the freezer for a few minutes.
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