5 Pumpkin Desserts for the Fall Season

Pumpkin Smores

INGREDIENTS:

1 leftover pumpkin pie

10 Graham Cracker squares

2 bars Hershey’s Chocolate

5 marshmallows

Warm caramel, for drizzling

DIRECTIONS

 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

INGREDIENTS:

1/2 cup water

Canned pumpkin

Unsalted butter

Brown sugar

Salt

Spices including cinnamon, nutmeg, ginger, cloves

Vanilla

All-purpose flour

Eggs

Granulated sugar

DIRECTIONS

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.

Pumpkin custard

INGREDIENTS:

DIRECTIONS

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.

Pumpkin Crisp

DIRECTIONS

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

INGREDIENTS:

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

DIRECTIONS

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.