5 Pumpkin Desserts for the Fall Season
Fall time is pumpkin dessert time!
The fall season brings so many fun experiences! One of our favorite parts about this time of year is the culinary creativity that comes with it. The fall season is associated with many objects; leaves, apples, costums, but, one of the most famous mascots of the season is pumpkins! Whether you’re carving, decorating, or using them as picture props, pumpkins are one of the easiest ways to express your fall feels. To help activate your fall spirit, we have come up with a list of 5 easy pumpkin desserts you can make right in your apartment home to help create the autumn atmosphere all season long.
1 leftover pumpkin pie
10 Graham Cracker squares
2 bars Hershey’s Chocolate
Warm caramel, for drizzling
1. Using a paring knife, cut graham cracker-sized squares of pumpkin pie.
2. Roast marshmallows until golden. Place pie on top of one square of graham cracker, top with marshmallow, chocolate, and another square of graham cracker. Drizzle with caramel and serve.
baked pumpkin churros
1/2 cup water
Spices including cinnamon, nutmeg, ginger, cloves
1. Preheat oven and prepare baking sheets.
2. In a saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon and remaining spices.
3. Cook stirring frequently until it reaches a full boil.
4. Mix in flour and cook, stirring constantly, for 1 minute.
5. Transfer to electric stand mixer. Add eggs and vanilla and mix until combined.
6. Transfer dough to a large piping bag fitted with a large star tip.
7. Pipe dough onto prepared stacked baking sheet.
8. Bake in center of preheated oven until set and golden brown.
9. Meanwhile in a dish whisk together granulated sugar with remaining cinnamon
10. Brush warm churros lightly with melted butter then roll in cinnamon sugar.
1(12-oz.) can evaporated milk
3/4 c. heavy cream
Zest of 1 orange (about 2 tsp.)
2 tsp.bourbon (optional)
1/2 tsp.kosher salt
2 tsp. pumpkin pie spice
1/4 tsp. freshly ground nutmeg (optional)
1/4 tsp.ground cinnamon (optional)
1 (15-oz.) can or homemade pumpkin puree (about 1 ¾ c.)1 tsp.
pure vanilla extract
1. Preheat oven to 325°. Place six 4” ramekins into a 9”-x-13” baking dish.
2. Bring a tea kettle or pot of water to boil. In a large mixing bowl, whisk eggs and yolks with maple syrup until smooth. In a small pot, heat milk, cream, orange zest, bourbon, salt, pumpkin pie spice, nutmeg, and cinnamon until simmering, about 4 minutes; strain to remove orange zest.
3. Whisking constantly, stream cream mixture into egg mixture until evenly combined. Whisk in pumpkin and vanilla until smooth.
4. Divide mixture evenly among ramekins. Transfer baking dish to the oven, then carefully pour in boiling water around ramekins to reach 1″ depth.
5. Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 45 minutes. (If using smaller ramekins, check after 35 minutes.)
6. Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath.
7. To serve warm, topped with whipped cream. Optionally, let cool to room temperature and refrigerate until set, about 2 hours.
8. To brûlée, dust each chilled ramekin evenly with 1 teaspoon sugar. Use a kitchen torch to gradually melt and caramelize sugar. Serve with whipped cream, if desired.
1. Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.
2. In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.
3. In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.
4. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
5. Serve with whipped cream or ice cream.
Pumpkin stuffed cookies
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. packed brown sugar
1/2 c. vegetable oil
1 c. (2 sticks) butter, softened, divided
1 (15-oz.) can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
2. In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
3. Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.
4. Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
5. Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
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