Tis’ the season for pumpkin everything! The E-T asked readers to submit their favorite pumpkin recipes for fall, and here are some of those unique treats to make the season special.
Sour cream pumpkin streusel cake
Submitted by Jane Sims
1/2 cup packed brown sugar?1 teaspoon ground cinnamon?1/4 teaspoon ground allspice?2 teaspoons butter
1/3 c. chopped pecans
Combine brown sugar, cinnamon and allspice in small bowl.
Cut in butter with pastry blender until mixture is crumbly. Stir in pecans.
3 cups all-purpose flour?1 tablespoon ground cinnamon?2 teaspoons baking soda?1 teaspoon salt?2 cups granulated sugar?1 cup (2 sticks) butter, softened?4 large eggs?1 cup canned pumpkin (use real pumpkin, NOT pumpkin pie mix)?1 cup sour cream?2 teaspoons vanilla extract
PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl.
BEAT granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter; making sure that batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
1 1/2 cups sifted powdered sugar
2 tablespoons orange juice
Combine powdered sugar & juice in small bowl; stir until smooth. Drizzle over cooled cake.
Pumpkin coconut balls
Submitted by Jane Sims
1 c. sugar?1/2 tsp. ground cinnamon?1/4 tsp. ground cloves
1 c. canned pumpkin (use real pumpkin, NOT pumpkin pie mix)?1 (7 oz.) pkg. grated coconut ?
In 2-quart saucepan, combine sugar, spices, pumpkin and 1 1/4 cups of the coconut. Cook and stir over medium heat until mixture pulls away from sides of pan, about 20-25 minutes.
Form mixture into 1” balls using about 2 teaspoons for each (or use a small cookie scoop). Roll balls in remaining coconut to coat. Cover and store in refrigerator.
Makes about 25-30 balls.
Pumpkin-cream cheese truffles
Submitted by Jane Sims
2 1/2 cups top-quality white chocolate, chopped into small pieces, divided?1/3 cup gingersnap cookie crumbs, plus more for garnish?1/4 cup graham cracker crumbs, plus more for garnish?1/4 cup canned pumpkin puree (real pumpkin, NOT pumpkin pie mix)
3 tablespoons powdered sugar, measure then sift?1/2 teaspoon orange zest?1/8 teaspoon ground cinnamon?Pinch of salt?2 ounces cream cheese, softened
In top of double boiler over medium-low heat, melt 1/2 cup white chocolate; stir to keep it from burning. Remove from heat and transfer to large bowl.
Add gingersnap crumbs, graham cracker crumbs, pumpkin puree, powdered sugar, orange zest, cinnamon, salt, and cream cheese to melted chocolate; beat until smooth (can use mixer if you prefer). Cover, and refrigerate until solid enough to roll into balls, about 2 hours.
Line large baking sheet with parchment paper. Roll 1 heaping teaspoon of pumpkin/cream cheese mixture into ball using your hands; place balls on prepared baking sheet. (A small cookie scoop works great to portion the pumpkin mixture!) Put sheet of pumpkin balls in freezer for 15 minutes or back in refrigerator for 1 hour to get very firm.
Melt remaining 2 cups white chocolate in top of double boiler; remove from heat. (You can leave this chocolate in the double boiler or transfer to small deep bowl for dipping.)
Drop each ball into melted white chocolate, gently spooning chocolate over ball to coat completely. Using a small fork, lift coated truffle ball out of chocolate, tapping to shake off excess chocolate, and place back on lined baking sheet. (I have the best luck just using one hand to dip each ball instead of using a fork; then use other hand to sprinkle the crumbs on top.)
Immediately sprinkle a few gingersnap or graham crumbs on top of ball, or leave plain.
Refrigerate truffles until chocolate is completely set, about 1 hour. Best if stored in refrigerator.
Makes 20-30 truffles, depending on size.
Grandma Irma's Snickerdoodle white chocolate pumpkin cookies
Submitted by Tammy Johnson
1/2 cup unsalted butter
1/4 cup packed light or dark brown sugar
1 cup (200g) granulated sugar, divided
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice1
1/2 cup white chocolate chips or chunks
Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, sift together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. coat these in flour first because they may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 T of dough each. Mix together the remaining 1/2 cups of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.
Submitted by Sara Vanden Berge
1 2/3 c. sugar
1 c. oil
1 16-oz can pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Mix well and place in ungreased 15 X 10" pan. Bake at 350 for 25-30 minutes. Cool completely, then add frosting.
Ingredients for frosting:
1 3-oz. cream cheese (softened)
1/2 c. soft butter
1 tsp. vanilla
2 c. powdered sugar