Baking with Pumpkin

Pumpkin is a versatile ingredient that can be used in both savory and sweet recipes. This fall, think beyond pie when baking with pumpkin.

Baking with Pumpkin

Glazed Pumpkin Donuts

What is more fall-like than cakey pumpkin donuts with a sweet glaze? 

Yields a dozen donuts, plus donut holes
Glazed Pumpkin Donuts

Ingredients

For the donuts:
3 cups cake flour*
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
½ cup granulated sugar
2 tablespoons butter
2 egg yolks
½ cup pumpkin puree
½ cup sour cream Canola or peanut oil for frying

For the glaze:
¼ cup warm milk
1 teaspoon vanilla extract
2 cups powdered sugar
Pinch of salt

Directions

In a medium bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. In a separate bowl, cream the sugar and butter. Add the egg yolks and pumpkin and mix well. Add a third of the dry ingredients to the pumpkin mixture; mix well. Then, add half of the sour cream. Repeat, ending with the remaining dry ingredients. Cover the dough and chill for an hour. After it has chilled, dump the dough onto a floured surface. Roll it out to ½-inch thickness. Use a floured 2 ½ to 3-inch donut cutter (or one large circle cutter and one small circle cutter) to cut out the donuts. Re-roll excess dough or cut out additional donut holes. To a heavy-bottomed pot, add a couple inches of oil. Heat the oil over medium to 350°F. When the oil is hot, add the donuts a few at a time. Cook until golden on both sides. Drain on paper towels. For the glaze, combine the warm milk, vanilla, powdered sugar and salt in a medium bowl and mix well. Place a wire cooling rack over a baking sheet. Dip the donuts into the glaze and place them on the wire rack. Allow the glaze to set up for about 15 minutes. *Note: If you don’t have cake flour, substitute 2 ½ cups plus 2 tablespoons all-purpose flour, combined with 6 tablespoons cornstarch. 




Pumpkin Pudding Cake

Serves 8
Pumpkin Pudding Cake

Ingredients

For the cake:
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¾ cup granulated sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
½ cup pumpkin puree
¼ cup milk ¼
cup melted butter
1 ½ teaspoons vanilla extract

For the topping:
½ cup granulated sugar
½cup brown sugar
¼ cup chopped pecans
1 ½ cups hot water  

Directions

Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking powder, sugar, pumpkin pie spice and salt. In a separate medium bowl, whisk together the pumpkin, milk, butter and vanilla. Dump the dry ingredients into the wet ingredients and mix well. Spread the batter into a deep 8-by-8-inch baking pan. For the topping, combine the sugars and pecans in a small bowl. Sprinkle the mixture over the cake batter. Pour the hot water over top of the entire cake. Bake for 35 to 40 minutes or until the cake is set in the middle.  Serve hot with ice cream. 




Pumpkin Streusel Bread

Pumpkin streusel bread is a moist bread with a decadent topping.

Yields 1 loaf
Pumpkin Streusel Bread

Ingredients

For the bread: 1 cup pumpkin puree
½ cup butter, melted
1 ¼ cups packed brown sugar
2 eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice

For the streusel topping:
¾ cups all-purpose flour
¼ cup plus 2 tablespoons packed brown sugar
½ teaspoon pumpkin pie spice
¼ cup melted butter

Directions

Preheat the oven to 350°F. Grease and flour a loaf pan. In a medium bowl, whisk together the pumpkin, butter, sugar and eggs. In a separate medium bowl whisk the dry ingredients together. Stir the dry ingredients into the wet ingredients and mix until well combined. Transfer the mixture to the loaf pan. In a medium bowl, combine the topping ingredients and mix well. Crumble the streusel over top of the batter, lightly pushing it into the batter. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 




Pumpkin Spice Cookies

OKL Bonus Content Bonus Content!

Yields 1 ½ dozen
Pumpkin Spice Cookies

Ingredients

For the cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
½ cup room-temperature butter
1 cup granulated sugar
½ cup packed brown sugar
1 egg
1 cup pumpkin puree
1 teaspoon vanilla extract

For the icing:
¼ cup butter
¼ cup milk
½ cup packed brown sugar
Pinch of salt
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. In a separate medium bowl, combine cream the butter and the sugars. Mix in the egg, pumpkin puree and vanilla. Pour the dry ingredients into the wet ingredients and mix. Drop by large spoonfuls onto a parchment-lined baking sheet. Bake for 12-14 minutes. While the cookies are baking, prepare the icing. In a medium saucepan, combine the butter, milk, sugar and salt. Bring the mixture to a boil. Remove from the heat and stir in the vanilla and 1 cup of the powdered sugar. Allow the frosting to cool and stir in as much of the remaining powdered sugar to create a spreadable icing. Spread over the cookies.