This article is written by a student writer from the Her Campus at GCSU chapter.
Are you looking for new recipes to try out with your pumpkins this fall? You’ve come to the right place. Here are 10 delicious recipies to make with your pumpkins this fall. BEWARE: content my be addicting. Proceed with caution.
[pagebreak]
1. Chocolate Chip Pumpkin Loaf
What you’ll need
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 CUP canned pumpkin (not pumpkin pie filling)
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each: cinnamon, ground ginger, ground nutmeg
1/3 cup milk
3/4 cup chocolate chips or raisins
3/4 cup chopped walnuts or pecans
How to make it
- Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.
- Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin.
- In a medium-size bowl, sift together the flour, baking soda, baking powder, salt, and spices.
- With a wooden spoon, blend a third of the flour mixture into the butter mixture. Then add half the milk. Alternate additions of the remaining flour mixture and the milk, blending well after each addition. Fold in the chocolate chips and walnuts.
- Scrape the batter into the prepared pan. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean (except for a little melted chocolate), about 50 to 60 minutes.
- Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.
[pagebreak]
2. Flap Jack-o’-lanterns
What you’ll need:
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 CUP canned pumpkin (not pumpkin pie filling)
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each: cinnamon, ground ginger, ground nutmeg
1/3 cup milk
3/4 cup chocolate chips or raisins
3/4 cup chopped walnuts or pecans
How to make it:
- Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.
- Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin.
- In a medium-size bowl, sift together the flour, baking soda, baking powder, salt, and spices.
- With a wooden spoon, blend a third of the flour mixture into the butter mixture. Then add half the milk. Alternate additions of the remaining flour mixture and the milk, blending well after each addition. Fold in the chocolate chips and walnuts.
- Scrape the batter into the prepared pan. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean (except for a little melted chocolate), about 50 to 60 minutes.
- Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.
[pagebreak]
3. Handprint Pumpkin Pie
margin-left:37.5pt;margin-top:113.75pt;width:348.1pt;height:348.1pt;z-index:251658240;
mso-wrap-distance-left:12pt;mso-wrap-distance-top:12pt;
mso-wrap-distance-right:12pt;mso-wrap-distance-bottom:12pt;
mso-position-horizontal:absolute;mso-position-horizontal-relative:page;
mso-position-vertical:absolute;mso-position-vertical-relative:page’
coordsize=”21600,21600″ wrapcoords=”-47 0 -47 21553 21600 21553 21600 0 -47 0″
strokeweight=”1pt”>
o:title=””/>
What you’ll need:
1 15-oz. pkg. refrigerated piecrust
1 16-oz. can packed pumpkin
1 14-oz. can sweetened condensed milk
2 eggs
1 tsp. apple pie spice
1 cup semisweet chocolate chips (optional)
How to make it:
- Heat the oven to 375 degrees, then begin making the turkey handprint for the pie. Trace your child’s handprint on a piece of lightweight cardboard, then cut it out to create a stencil. Place the stencil over one of the circles of pie dough and cut around it, adding turkey feet to the bottom of the hand.
- Place the cutout on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.
- Next, place the remaining circle of pie dough in a 9-inch glass pie pan. Press the crust firmly against the sides and bottom of the pan. Crimp the edges.
- In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs and apple pie spice. Mix until smooth. Stir in the chocolate chips, if desired.
- Pour the mixture into the piecrust and bake at 375 degrees for 35 to 40 minutes or until an inserted knife comes out clean (except for melted chocolate).
- Place the baked turkey cutout in the center of the pie and allow the pie to cool before serving. Makes one 9-inch pie.
[pagebreak]
4. Pilgrim Pies
What you’ll need:
Pumpkin cookies:
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Filling/cream cheese frosting:
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4 to 5 cups confectioners’ sugar
How to make it:
- Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
- Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners’ sugar a half cup at a time, until the frosting is spreadable.
- To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pilgrim Pies.
[pagebreak]
5. Pumpkin Meringue Pie
What you’ll need:
FOR THE PIE:
Your favorite 9-inch deep-dish piecrust
1 (15-ounce) can solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
FOR THE MERINGUE:
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/3 cup sugar
How to make it:
- Heat the oven to 400°. Shape the piecrust edge into a high-standing rim. Line the crust with a sheet of aluminum foil, gently pressing it into place. Pour about an inch of dry rice or dried beans onto the foil to weigh it down. Place the crust on the center oven rack and bake it for 15 minutes.
- Carefully remove the foil and rice or beans by lifting the foil at the edges. Set it aside (the rice or beans can be reused several times). With a fork, prick the bottom of the crust 5 or 6 times to prevent puffing. Lower the heat to 375° and bake the crust 10 minutes more. Transfer it to a wire rack. Reduce the oven temperature to 350°. Note: Frozen crusts do not require foil or weights and should be baked at 400° for 10 minutes total.
- In a large bowl, whisk together all the filling ingredients until well blended. Set the piecrust on a baking sheet and pour in the filling. Bake the pie until it’s puffy around the sides and set in the center, about 50 minutes, then transfer it to a wire rack to cool. Raise the oven temperature to 375°.
- While the pie cools, make the meringue. In a medium-size bowl, use an electric mixer at medium speed to beat the egg whites until frothy, about 2 minutes. Add the cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Slowly blend in the sugar, then increase the mixer’s speed to medium-high and beat the egg whites until they are stiff and glossy, about 2 minutes more.
- Spoon the meringue onto the pie, then use the back of the spoon to form small peaks. Return the pie to the oven and bake it until the meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely, about 3 hours. Serves 10.
[pagebreak]
6. Pumpkin Squares with Cider Caramel Sauce
What you’ll need:
FOR THE PUMPKIN SQUARES:
1 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon or pumpkin pie spice
1/2 teaspoon salt
3/4 cup vegetable oil
1 (15-ounce) can of pumpkin or 2 cups fresh pureed pumpkin
2 large eggs, lightly beaten
Ice cream for serving (optional)
FOR THE CIDER CARAMEL SAUCE:
1/2 cup brown sugar, packed
1 tablespoon cornstarch
2/3 cup apple cider
2 tablespoons heavy cream
1 tablespoon butter
Salt to taste
How to make it:
- Heat the oven to 325º. Grease a 9- by 13-inch baking pan and set it aside.
- In a large mixing bowl, combine the first six ingredients for the squares. Add the oil, pumpkin, and eggs, and whisk until the batter is evenly blended. Pour the batter into the prepared pan and smooth the top.
- Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove the pan and allow it to cool completely on a wire rack, about 1 1/2 hours.
- Just before serving the cake squares, make the cider caramel sauce. In a medium-size saucepan, whisk together the brown sugar and cornstarch. Add the cider and stir well to dissolve the other ingredients. Cook the mixture over medium-high heat, whisking constantly, until large bubbles form around the perimeter of the pan, about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more.
- Remove the sauce from the heat and whisk in the cream and the butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.
- To serve the dessert, cut the baked cake into 3-inch squares and top each with a scoop of ice cream, if you like, and a drizzle of warm cider caramel sauce. Makes 12 squares and about a cup of sauce.
[pagebreak]
7. Pumpkin Spice Bread
What you’ll need:
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves
How to make it:
- Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.
[pagebreak]
8. Pumpkin Spiral Cake with Cinnamon Cream Cheese Frosting
What you’ll need:
1/4 cup powdered sugar, to sprinkle on towel
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon pure vanilla extract
FILLING
8 ounces cream cheese, softened
1 stick (8 tablespoons) butter, softened
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Notes:
Yields 6-8 servings
How to make it:
- Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch baking sheet. Place a sheet of parchment paper on it, then grease the top of that. Spread a large (non-terry cloth) dish towel on a table and sift powdered sugar over it.
- In a large bowl beat the sugar and eggs together until pale yellow, about 2 minutes. Mix in pumpkin puree and vanilla extract and beat until smooth.
- In another bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt. Add flour mixture to the wet ingredients and mix to combine.
- Spread into prepared baking sheet and bake for 10 minutes, or until cake is cooked through. Remove from oven and immediately invert onto prepared dish towel. Remove parchment paper. Starting from the short end, carefully roll up the cake in the dish towel, and set on a rack to cool completely.
- Meanwhile make the filling. Mix together cream cheese and butter until light and fluffy. Add powdered sugar, vanilla and cinnamon and mix until thoroughly combined. When cake is cool, unroll it and spread it with the filling. Carefully roll cake back up without the towel, starting at the short end. Trim off the ends and refrigerate to firm up for at least one hour. Sprinkle with additional powdered sugar, slice and serve.
[pagebreak]
9. Iced Pumpkin Cookies
What you’ll need:
2 cups canned pumpkin puree
1 cup granulated sugar
1 cup unpacked light brown sugar
1 cup vegetable oil
2 large eggs
4 cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
ICING
3 ounces cream cheese – softened
1/2 teaspoon vanilla extract
4 cups powdered sugar
2 Tablespoons milk
Notes:
Yields 4 dozen cookies
How to make it:
1. Preheat oven to 350 degrees F.
2. Blend together pumpkin, sugars, oil and eggs until smooth.
3. Stir in flour, spice and baking powder until well combined, dough will be thick.
4. Drop by rounded tablespoonsful 2 inches apart onto greased cookie sheets. Bake for 8-10 minutes until puffy and just beginning to brown on the bottom. Cool on racks.5. Once cool, combine cream cheese, powdered sugar, vanilla extract and milk until smooth. Ice cookies and serve.
[pagebreak]
10. Pumpkin Chocolate Chip Muffins
What you’ll need:
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 1/4 cup sugar
1 1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin-pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips, plus more for sprinkling on top
Notes:
1 dozen rolls
How to make it:
- Preheat the oven to 350 degrees. Grease a muffin tin, or line with paper.
- In a large bowl, mix together pumpkin puree, oil , eggs and sugar until well blended.
- In another bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda and salt. Add to the pumpkin mixture and whisk until just combined. Fold in the chocolate chips.
- Spoon batter into prepared muffin tin, filling each about 2/3 full. Sprinkle a few more chips on top of the muffins.
- Bake for 25-30 minutes or until a toothpick, inserted in the middle of the muffin comes out clean. Cool in the pan for 5 minutes, then remove to a rack.