It’s fall witches and we’re here for it! Not only do we love Halloween and fall wardrobes, but we are huge fans of the foods that appear during the autumn season. If you’ve been here a minute, you know how much of a sweet tooth we have, but we’re coming at ya with our favorite pumpkin recipes, both sweet and savory! Get your kitchen ready because you’ll be making all of these recipes before you know it!
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour, (again, don't scoop!) or all purpose flour if you like
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil (we used coconut oil as a substitute)
1 teaspoon vanilla extract
1-2 cup chocolate chips (plus a few extra for the top of loaves)
Preheat oven to 350 degrees. Spray 2 9x5 (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, so set your timer for about 45 minutes and keep an eye on it after that. Don't overbake!
Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan. Let loaves cool on a rack.
1 cup pumpkin puree
1 tsp cinnamon
½ tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp maple syrup
Mix a cup of pumpkin puree with 3 eggs, and optional vanilla extract, cinnamon, pumpkin pie spice, and maple syrup
Heat a large skillet over medium heat, and coat with non-stick spray. Add batter a ¼ cup at a time. Cook for 2-3 minutes per side. Repeat until all batter is used. Serve with extra syrup, whipped cream (if you want), and cinnamon.
Tips: these pancakes are dense, not light and fluffy! They don’t need a lot of syrup but it definitely enhances the flavor. And you must let them cook enough or flipping will be more difficult.
2 teaspoons coconut oil
3 cloves garlic, minced
2 teaspoons Thai red curry paste
2 cups vegetable broth
14oz can light coconut milk
2 tablespoons pure maple syrup
1 ¼ teaspoon salt
¼ cup chopped cilantro
¼ cup chopped scallions
Heat oil in a large heavy-bottomed soup pot over medium-high heat.
Add garlic, and cook, stirring until the garlic is fragrant but not starting to brown yet.
Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much.
Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. Increase heat to high and bring to a simmer, stirring often.
*This buttercream recipe makes enough to fill and cover your cake. Make an extra ½ batch for additional piping on top!
INSTRUCTIONS: For Pumpkin Cake:
Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and then set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugars (granulated & brown) and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds.
In a medium bowl, whisk together the flour, Kodiak Cakes PUmpkin Mix, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add the pumpkin/egg mixture.
Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle of the rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 23 to 25 minutes.
Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.
For Marshmallow Filling:
Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are gold brown on the other side.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes.
With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
For Cinnamon Spice Buttercream:
In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
Add heavy cream, one tablespoon at a time. Once the cream is incorporated, add the emulsion and cinnamon and increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
Remove the bowl from the mixer and use a wooden spoon to mix by hand to stir out the air bubbles.
Place the first cake layer on a cake board and top with about 1 cup toasted marshmallow filling. Repeat with the second cake layer and another cup of toasted marshmallow filling.
Place the final cake layer on the marshmallow filling, top-side down.
Apply a thin coat of the cinnamon spice buttercream around the cake to lock in the crumbs and chill for 10 minutes in the freezer to set.
Finish frosting the cake with the cinnamon spice buttercream.
29oz can of pure pumpkin (not pumpkin pie filling)
20oz can of evaporated milk (canned)
1 teaspoon vanilla
2 unbaked pie crusts* 4 cup volume each
Place oven rack on bottom third of oven and turn oven to 425 degrees
Mix sugar, salt, pumpkin pie spice and eggs together in large bowl for about 2 minutes, or until blended well. Add pumpkin, mix well until smooth and incorporated. Add canned milk and vanilla. Make sure all ingredients are mixed together well.
Pour into two 9-inch prepared pie crusts.
Place in oven and bake for 15 minutes at 425 degrees, then without opening oven door, reduce temperature to 350 degrees and bake for an additional 40 minutes.
The pies are done when the middle is set and no longer looks wet. You may insert a knife in the center of one pie. If the pie is done, it will come out clean.
Let cool completely before serving. May be made the day before serving.
Refrigerate if not serving the same day.
Makes two 9 inch pies
3 ¼ cups all-purpose flour
3 ½ teaspoon cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon (heaping) salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 cup granulated sugar
¾ cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
¾ cup canned pumpkin puree
1 ½ tsp vanilla extract
¼ cup granulated sugar
1 ½ teaspoon ground cinnamon
In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined).
Occasionally scrape down sides and bottom of bowl throughout entire mixing process (if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined.
Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands)
Preheat oven to 350 degrees during last 10 minutes of refrigeration
In a small bowl, whisk together ¼ cup granulated sugar with 1 ½ teaspoon cinnamon
Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tablespoon, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to even coat then transfer to silpat or parchment paper line baking sheets spacing cookies 2-inches apart.
Bake in preheated oven 12-14 minutes (they should look just slightly underbaked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
Mmm mmm mmm! We are all too ready for the fall season and the delicious foods that come with it. Thanks for following along with our favorite recipes. Let us know if you make them! Or better yet, tag us in your creations. Might as well just wear your swimmer in the kitchen; we know how toasty it can get with the oven going. Do you have other favorite pumpkin recipes?! Let us know in the comments below!