5 Pumpkin Dessert Recipes

I know it’s completely overdone this time of year, but I truly do love pumpkin-flavored seasonal foods! (Well, except for coffee.) Here are 5 pumpkin recipes I’ve made and loved. They’re great for fall birthdays, Halloween, Thanksgiving, or just on a Wednesday! Try one (or more) of these pumpkin desserts for a sweet seasonal treat.

Pumpkin Tiramisu

My husband loves tiramisu, and I’m not always the biggest fan since I don’t like coffee. (Sidenote: Annabella’s, formerly located in Bristol Borough, not located in Fisher’s in Bensalem, makes my favorite tiramisu!) I’ve made him tiramisu a few times over the years, and one year for his September birthday, I decided to make a fall version! This pumpkin tiramisu uses ginger snaps, pumpkin and Nutella to create a little spin on the classic Italian dessert.

Ingredients:

• 2 cups whipping cream
• 2/3 granulated sugar
• 8 ounces mascarpone cheese
• 1 (15-oz.) can 100% pure pumpkin (Libby’s used here)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice (substitute cinnamon, nutmeg and cloves if needed)
• 1 cup brewed coffee
• 1 package (7-oz) lady fingers
• Ground cinnamon for dusting
• Unsweetened cocoa powder for dusting
• 7 ginger snap cookies (Philadelphia-exclusive Irvin’s Famous Spiced Wafers used here)
• 2 teaspoons Nutella

Instructions:

1. Using an electric mixer (a stand mixer is best), beat the whipping cream and sugar together until fluffy with stiff peaks. Transfer the whipped cream to a separate bowl and set aside.
2. Using the same original bowl and the mixer, beat the mascarpone cheese until soft and smooth.
3. Add the pumpkin puree, vanilla and pumpkin pie spice (or other spices being substituted), and mix well to combine.
4. Gently fold in 2/3 of the whipped cream.
5. Dip lady fingers into a mug of prepared coffee. As each cookie is dipped, place it at the bottom of an 8” x 8” baking dish, arranging the cookies to form a layer at the bottom of the dish.
6. Use a spatula to smooth half of the pumpkin mixture on top of the lady fingers.
7. Sprinkle a bit of cinnamon and cocoa powder over the pumpkin mixture.
8. Dip more lady fingers in the coffee and create a second layer of cookies.
9. Spread the rest of the pumpkin mixture over the lady fingers, and top with more cinnamon and cocoa powder.
10. Top with the remaining whipped cream.
11. Using a food processor, blend the hazelnut spread and ginger snap cookies to create crumbs.
12. Sprinkle the cookie crumbs over the dessert and cover carefully before refrigerating.

Dessert will taste best after chilling for several hours (even up to 3 days) so that the flavors can soak into the lady fingers and meld together.

Makes 8-10 servings.

Cinnamon Chip Pumpkin Cookies

I love these cinnamon chip pumpkin cookies as a different take on the more expected pumpkin chocolate chip cookies I see a lot this time of year. They’re similar to snickerdoodles but with the addition of pumpkin and then the cinnamon chips add a little extra sweetness and burst of cinnamon flavor.

Ingredients:

• 1-1/4 old fashioned oats
• 1-1/2 cups all-purpose flour (Use 2-1/2 cups if omitting oats)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup pumpkin puree (Libby’s canned pumpkin used here)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup cinnamon chips (Hershey’s Cinnamon Chips used here)

Topping:

• 1/4 cup granulated
• 2 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Using a food processor, pulse oats until they form a flour-like consistency.
3. In a medium-sized mixing bowl, whisk together the oats, flour, baking soda, baking powder, salt and spices. Set aside.
4. Using a stand mixer on high, cream the butter and sugars until light and fluffy (about 3-4 minutes).
5. Add the pumpkin, egg and vanilla and mix until well combined (about 3 minutes).
6. Slowly add the dry ingredients to the wet ingredients, mixing on low just until combined.
7. Stir in the cinnamon chips.
8. In a small bowl, mix the sugar and cinnamon to make the topping.
9. Shape dough into Tablespoon-sized balls. (If the dough seems too sticky to handle, refrigerate for about 15 minutes.) Roll the dough balls in the cinnamon sugar mixture, placing on a baking sheet lined with parchment paper or a Silplat mat. Place cookies about 2” apart. Lightly press the tops of the cookies with the back of a spoon or a spatula just to slightly flatten.
10. Bake for 10-12 minutes, or just until the cookies are starting to brown at the edges.
11. Allow cookies to cool for two minutes and then transfer to a wire cooling rack to cool completely.
12. Store leftover cookies in an air-tight container.

Makes approximately 2 dozen cookies.

Pumpkin Parfait

As Donkey says in Shrek, “Know what else everyone likes? Parfaits.” Here’s my version of a pumpkin parfait. I think when I first made this, it was on a whim and so I just made do with what I had at home. Hence the mixture of vanilla ice cream and Libby’s canned pumpkin. But if you’re planning in advance, I’d suggest picking up some pumpkin ice cream from Uncle Dave’s at Shady Brook Farm. OR, I actually have homemade pumpkin ice cream in my freezer right now. Anyway, I’m a big fan of whipping things up with what you have, so I wrote the recipe using vanilla and canned pumpkin.

Ingredients:

• 16 spiced wafer (or ginger snap) cookies, finely chopped
•  2 1/4 cups vanilla ice cream
• 1/2 cup canned pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Whipped cream as topping
• Cinnamon as garnish

Instructions:

1. Using a blender, crush 16 cookies until it has the consistency of fine crumbs.
2. Split the crumbs in half, leaving half in the blender.
3. Take the other half of crumbs and divide between four small glasses or bowls, pressing down to create a sort of crust.
4. Add the ice cream, pumpkin and spices to the cookie crumbs in the blender. Mix until combined.
5. Divide the ice cream mixture between the four glasses, layering on top of the cookie crumb crust.
6. Put the glasses in the freezer for 30 minutes or until the ice cream has firmed.
7. Top with whipped cream and sprinkle with cinnamon when ready to serve.

Makes 4 parfaits.

Pumpkin Coffee Cake Bundt Cake

Pumpkin puree adds a seasonal touch to your ordinary coffee cake. With layers of crunchy streusel and a brown butter glaze, this recipe is wonderful for a fall breakfast, birthday cake or as an alternative to pumpkin pie after your Thanksgiving meal. Serve with glasses of milk or steaming mugs of tea or coffee. 

Pumpkin cake:

• 1/2 cup unsalted butter, softened
• 1-1/4 cups sugar
• 15-oz. can Libby’s pumpkin puree
• 3 large eggs
• 2-1/2 cups flour
• 2 teaspoons baking powder
• 1-1/2 Tablespoon cinnamon
• 1 teaspoon ground nutmeg
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt

Streusel mixture:

• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons butter, melted
• 2/3 cup walnuts, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the butter and sugar on medium speed until well blended.
3. Add the pumpkin and eggs and mix thoroughly.
4. In a medium bowl, combine the flour, baking powder, spices and salt.
5.  Add the flour mixture to the pumpkin mixture, and mix on medium speed until combined. Set aside.
6. Using the same medium-sized bowl, make the streusel topping. Mix ingredients together with a wooden spoon until well combined.
7. Spread half of the streusel in the bottom of a lightly greased bundt pan. Pour half the batter over the streusel, then the rest of the streusel, and then the remaining batter.
8. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate.
9. Cool completely before adding the optional brown butter glaze.

Brown butter glaze ingredients:

• 1-1/2 Tablespoon unsalted butter
• 1 cup powdered sugar
• ½ cup light cream

In a small saucepan, heat the butter over medium heat until it turns a golden brown. Whisk in the sugar and add cream, one tablespoon at a time until you have pourable icing. Drizzle by the Tablespoon over cooked cake. Set out extra glaze with cake when served so people can help themselves to more as desired.

Mini Pumpkin Spice Cakes

These miniature pumpkin spice cakes celebrate this favorite flavor by adding cinnamon, nutmeg, ginger and cloves – the perfect combination for a seasonal treat. A cream cheese frosting flavored with vanilla and maple syrup adds the finishing touch.

Baking tip: These cakes were made in a baking pan with little pumpkin molds, but you could also make them in an ordinary cupcake/muffin tin. Just keep a careful eye on them as timing might need to be adjusted based on your pan.

Mini pumpkin spice cakes:

• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar, packed
• 2 eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup buttermilk, room temperature (or 1/2 cup milk with 1/2 teaspoon white vinegar)

Instructions

1. Preheat oven to 350 degrees. Grease your mini cakes pans with butter or line a muffin tin with paper liners.
2. In a medium bowl, combine flour, baking powder, baking soda, salt and spices.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Add pumpkin and vanilla extract and mix well.
5. Add the flour mixture to the wet ingredients, alternating with buttermilk. Begin and end with flour. Stir with a wooden spoon just until combined.
6. Fill cake pans 2/3 of the way. Bake 15-20 minutes or until tops are slightly firm but still soft enough that they spring back when touched. Test with a toothpick if unsure.
7. Cool for 10 minutes before removing from pan.

Makes 24 miniature cakes or approximately 12-15 regular size cupcakes.

Cream cheese maple frosting:

• 1/2 package (4 oz.) cream cheese (fat-free is fine)
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoons pure maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups powdered sugar

Add ingredients to a bowl and combine with an electric mixer until smooth and creamy.

Decorate cakes as desired.