IT'S PUMPKIN TIME !

[Sharikee]

[Sharikee]

Pumpkin Cake
Ingredients
Wet ingredients for pumpkin cake

▢ 15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling)
▢ 1 ½ cups (375g) dairy-free milk
▢ ⅔ cup (165g) neutral flavored oil
▢ 1 cup (190g) packed light brown sugar, or use more granulated sugar
▢ ½ cup (100g) granulated sugar
▢ 1 tablespoon apple cider vinegar, or lemon juice, optional
▢ 1 teaspoon vanilla extract, optional

Dry ingredients for pumpkin cake

▢ 3 cups (375g) all-purpose plain flour, spooned and leveled or weighed (note 1)
▢ 3 teaspoons pumpkin pie spice, (note 2 for homemade blend)
▢ ½ teaspoon ground cinnamon, or more pumpkin pie spice
▢ 3 teaspoons baking powder
▢ 1 teaspoon baking soda
▢ ½ teaspoon salt, optional

Maple cinnamon frosting and decorations (see note 3 for alternatives)

▢ 1 cup (225g) vegan block butter, room temperature
▢ 3-4 cups (300g-400g) powdered sugar / icing sugar, or to taste
▢ ¾ teaspoons ground cinnamon
▢ 2-3 tablespoons (40-60g) maple syrup, to taste
▢ Biscoff pumpkins, optional

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Instructions

Preheat your oven to 355°F (180°C). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.

Make the pumpkin cake:

Add the wet ingredients to a large mixing bowl and whisk until combined.
Add the pumpkin pie spice, cinnamon, baking powder and baking soda to the bowl and mix well. Add the flour and salt then mix until just combined. Make sure you don't over mix the batter otherwise your cake will be dense (some lumps are fine, as long as they aren't lumps of dry flour).
Evenly divide the pumpkin cake batter between your prepared cake pans.
Bake the cakes for around 33-38 minutes or until you can insert a toothpick in the middle and it comes out clean.
Allow the cakes to cool in their pans for 15-20 minutes then transfer to a cooling rack. Let the cakes completely cool before decorating.

Make the maple cinnamon frosting and decorate the cake:

Add the butter to a large bowl (if using an electric hand mixer) or bowl of a stand mixer (with the whisk or paddle attachment). Beat until pale and light. Add the powdered sugar and cinnamon and beat on low speed until combined. Increase the speed to high and beat until light and fluffy. Gradually add the maple syrup until the frosting reaches your desired taste and consistency. Chill the frosting until needed.
If your cakes have domes, use a serrated knife to slice them off. Place one flat cake layer on a serving plate. Spread or pipe around ¾ cup of frosting on the cake and place the remaining cake on top.
Spread the remaining frosting on the whole cake. Top the cake with biscoff pumpkins or as desired.
If you live in a cool climate, store the vegan pumpkin cake in an airtight container at room temperature until serving. If you live in a warm climate, store the cake in the refrigerator. Allow the cake to come to room temperature for 1 hour before serving. Leftovers will keep in the fridge for 5 days or in the freezer for 1 month.

[Sharikee]

Pumpkin Pie
Ingredients

1 (9-inch) refrigerated pie crust (store-bought)*
1 (15 oz) can pumpkin puree (not pie filling)
1 (14 oz) can sweetened condensed milk
2 large eggs
2 1/2 tsp pumpkin pie spice**
1/4 tsp salt

Instructions

Set oven rack in lowest position of oven and heat oven to 425 degrees.
Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).
In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, and salt until well blended.
Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.
Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 35 to 40 minutes.
Transfer to a wire rack and let pie cool at least 2 hours before slicing. For a chilled pie rest 1 hour at room temperature and then 2 hours in the fridge.

[Sharikee]

Chewy Pumpkin Cookies

Ingredients
For the Spiced Sugar

▢ 1/4 cup (50 g) granulated white sugar
▢ 1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

▢ 3/4 cup (168 g) unsalted butter, softened
▢ 1 cup (220 g) light brown sugar, packed
▢ 2 egg yolks, at room temperature
▢ 2 tsp vanilla
▢ 1/2 cup (122 g) canned pumpkin puree, Libby's works best
▢ 1 3/4 cups (219 g) all purpose flour, spooned and leveled
▢ 1 tbsp pumpkin pie spice
▢ 1/2 tsp baking soda
▢ 1/2 tsp baking powder
▢ 1/2 tsp salt

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Instructions

For the Spiced Sugar

In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
1/4 cup (50 g) granulated white sugar, 1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)
Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.
The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.
(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.)
Then set aside.
1/2 cup (122 g) canned pumpkin puree
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
1 3/4 cups (219 g) all purpose flour, spooned and leveled, 1 tbsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
3/4 cup (168 g) unsalted butter, softened, 1 cup (220 g) light brown sugar, packed
Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
2 egg yolks, at room temperature, 2 tsp vanilla
Add in the pumpkin and mix on medium-low speed to combine.
Add in the dry ingredients and mix on low speed just until combined.
Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
(If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

[Sharikee]

Pumpkin Smoothie

Ingredients

1/3 cup pumpkin purée
1 frozen banana ($0.20)
1 Tbsp ground flaxseed
1/4 tsp pumpkin pie spice
1 cup milk
1/4 tsp vanilla extract
1 tsp brown sugar
Instructions

Add the pumpkin, frozen banana, flaxseed, pumpkin pie spice, milk, and vanilla in a blender. Blend until smooth.
Add the brown sugar (or sweetener of choice) and blend again. Taste and adjust the sweetness to your liking. Enjoy cold.

[Sharikee]

Baked Pumpkin Donuts with Maple Glaze

Ingredients
For the Baked Pumpkin Donuts:

1 cup (125g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup (56g) unsalted butter, melted (4 Tbsp)
1/2 cup (130g) canned pumpkin puree
1/3 cup (66g) brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract

For the Salted Maple Glaze:

1 cup (113g) powdered sugar
2 Tablespoons (40g) maple syrup
1 Tablespoon (15g) milk (dairy or non-dairy both work)
1/2 teaspoon vanilla extract (or vanilla bean paste)
1/4 teaspoon salt

Instructions
For the Baked Pumpkin Donuts:

Preheat the oven to 350°F (177°C). Grease two 6-cup donut pans (or one, you'll just have to re-use it for the last couple donuts).
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl, whisk together wet ingredients: melted butter, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix.
Spoon the batter into the donut cavities, or pipe them in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about 2/3 of the way full. The recipe yields 8 donuts, so if you only have one donut pan, you’ll have to bake the first 6 and then the other 2 afterwards.
Bake for 9-11 minutes, until risen and browned on the edges (mine were done at 10). Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet. Bake the remaining two donuts now if you only have one pan.

For the Salted Maple Glaze:

Whisk powdered sugar and maple syrup together in a medium bowl – it likely won't fully incorporate. Slowly add milk a teaspoon at a time, whisking in between, until the mixture is thick and barely moves when you tip the bowl. This was 3 teaspoons aka 1 Tablespoon for me. Whisk in vanilla and salt.
Once donuts are cool enough to handle, dip one side of each donut in the glaze, then place on the wire rack to set. Garnish with chopped nuts or sprinkles if desired and enjoy!

[Sharikee]

Pumpkin Pecan Fudge

Ingredients

2¾ cups sugar
⅔ cup (5 ounces) evaporated milk
2 Tablespoons light corn syrup
½ cup solid pack pumpkin puree
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
½ cup (1 stick) Challenge Unsalted Butter
½ cup chopped pecans

Directions

1

Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes.
2

Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible – just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into ½ inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools.
3

When the mixture has cooled to 110°F, beat the mixture until it is very thick and loses some of its gloss. Use an electric mixer on low speed for about 8 minutes or beat vigorously with wooden spoon. Stir in nuts. Pour immediately into buttered 9-inch square pan. Score fudge while warm then cut when firm into about 80 pieces.

[Sharikee]

Pumpkin Banana Bread

Ingredients

▢ 2 cups all-purpose flour
▢ 2 teaspoons pumpkin pie spice*
▢ 1/2 teaspoon cinnamon
▢ 1 teaspoon baking soda
▢ 1/2 teaspoon baking powder
▢ 1/4 teaspoon salt
▢ 1/2 cup vegetable oil
▢ 1/2 cup sugar
▢ 1/2 cup brown sugar
▢ 2 large eggs
▢ 2 teaspoons vanilla extract
▢ 2 medium bananas mashed
▢ 1 cup canned pumpkin puree (not pumpkin pie filling)
▢ 1/2 cup chopped walnuts optional

Instructions

Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
Stir in the mashed bananas & pumpkin puree.
Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn't wobble if you nudge the pan.

[Sharikee]

Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
1/2 cup (120ml) canola or vegetable oil*
2 large eggs
3/4 cup (150g) packed light or dark brown sugar
1 cup (225g) canned pumpkin puree*
1 teaspoon pure vanilla extract

Cream Cheese Frosting

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

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Instructions

Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
Frost cooled cupcakes however you’d like.

[Sharikee]

Pumpkin Brownies

Ingredients

▢ 3/4 cup all purpose flour
▢ 1/2 teaspoon baking powder
▢ 1/2 teaspoon salt
▢ 3/4 cup butter melted
▢ 1 1/2 cups sugar
▢ 2 teaspoons vanilla extract
▢ 3 eggs
▢ 1/4 cup cocoa powder
▢ 1/2 cup semi sweet chocolate chips
▢ 1/2 cup pumpkin puree
▢ 1/2 cup chopped walnuts
▢ 3/4 teaspoon cinnamon
▢ 1/2 teaspoon ground cloves
▢ 1/2 teaspoon ground nutmeg

Instructions

Preheat oven to 350°F.
Grease an 8×8-inch baking pan.
In a bowl, stir together the flour, baking powder, and salt.
In a separate bowl, stir together the melted butter, sugar, and vanilla. Using a spoon, mix in eggs one at a time. Gradually stir in your flour mixture, and divide the batter evenly among two separate bowls.
Stir cocoa powder and chocolate chips into one batter. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread ½ of the chocolate batter into the bottom of a greased 8×8 baking pan. Spread ½ of the pumpkin batter on top of that.
Add dollops of each of the remaining batters into the baking pan (this will make it easier to swirl). Then, drag a kitchen knife gently through the dollops of chocolate and pumpkin batter to create a swirled top.
Bake for 45-48 minutes. Enjoy!

[Sharikee]

Easy Pumpkin Pancakes

Ingredients:

2 cups (260g) all-purpose flour

3 tablespoons (38g) brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt

1 cup (227g) pure pumpkin puree
1 3/4 cups (414ml) whole milk, can substitute non-dairy milk

1 large egg

2 tablespoons (30ml) vegetable oil
Directions

1In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin spice mix, and salt.

2In another medium bowl, whisk the pumpkin puree, brown sugar, milk, egg, and oil until blended.

3While stirring, slowly add the flour mixture to the pumpkin mixture until blended; try not to overmix the batter. A few small lumps in the batter are fine.

4Lightly brush the skillet with oil or melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.

5When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

6Serve immediately with warm syrup and butter.

[Sharikee]

Pumpkin Pie Pudding

Ingredients

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Optional: Sweetened whipped cream or vanilla ice cream

Directions

Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

[Sharikee]

Pumpkin Ginger Soup

Ingredients

15 ounces pumpkin can,
14.5 ounces chicken broth
1.5 cups mango nectar,
1 tablespoon grated fresh ginger
3 garlic cloves, minced
5 ounces evaporated milk,
⅓ cup creamy peanut butter
2 tablespoons rice vinegar
hot pepper sauce, Dash
¼ cup finely chopped chives
sour cream, (optional)

Instructions

In a large saucepan combine the pumpkin, chicken stock, mango nectar, grated ginger, and minced garlic. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
Whisk in the evaporated milk, peanut butter, rice vinegar, hot sauce until smooth. Stir in the chives.
If desired top servings with sour cream.