Tag Archives: pumpkin

Pumpkin Biscotti


Christmas is tomorrow  and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

What is fast to bake and delicious to eat? Biscotti. I love all kinds of biscotti but this pumpkin version from King Arthur Flour has fast become one of my favorite holiday treats. (OK, I seem to love all holiday treats but this one is right up there on the top of my list). Try them for yourself and I’m sure you’ll agree.


4 tablespoons softened butter, salted or unsalted2/3 cup granulated sugar

1 1/4 teaspoons pumpkin pie spice

3/4 teaspoon ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup pumpkin purée

2 cups all purpose flour

Colored sugar for sprinkling (optional)

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  • In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy. 
  • Beat in the egg and pumpkin purée.
  • At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
  • Scoop the dough onto the prepared baking sheet.
  • Divide it in half, and shape it into two 10″ x 2 1/2″ logs. Pat the logs into long rectangles, and smooth their tops and sides.
  • Sprinkle with the decorative sugar if desired, pressing it in gently.
  • Bake the dough for 25 minutes. Remove it from the oven.
  •  Reduce the oven temperature to 325°F. 
  • Wait 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into 1/2″ to 3/4″ slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. 
  • Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they’re starting to turn golden brown around the edges. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
  • Remove the biscotti from the oven when they’re completely cool. Store airtight at room temperature for several days.

Yield: 30 to 40 biscotti

Curried Pumpkin Chicken


I don’t use my crockpot very often but when I do, I’m reminded of the easy and delicious meals that can be made in it. After all, there is nothing better than walking in the door at the end of a long day and being greeted by the smell of a warm meal waiting for you. It really is so easy……

And because it is fall, my cooking inspiration has turned to all things pumpkin. I’ve been baking up a storm with pumpkin inspired dishes over the past couple of weeks so when I saw the extra can of pumpkin puree sitting in the pantry I was inspired to turn it into an entree. And that is just what I did.


1 15 ounce can pumpkin puree

1 15 ounce can coconut milk

3 tablespoons red curry paste, more or less to taste depending upon your personal preferences

1 red onion, thinly sliced

4 boneless skinless chicken breasts

2 tart apples, peeled, cored and sliced

  • Combine the pumpkin puree, coconut milk and curry paste in the bottom of a medium to large sized crock pot.
  • Distribute the onion slices evenly over the top of the pumpkin mixture.
  • Nestle the chicken breasts into the sauce then top with the sliced apple.
  • Cover the pot and cook the chicken on the low setting for six hours.
  • Serve over basmati rice or rice noodles.

Serves 4

Cranberry- Pumpkin Scones


For me autumn is all about baking and my favorite recipe (and ingredient) resource is the  King Arthur Flour company. First and foremost their recipes are always delicious, because after all, who wants to go through the effort of baking something only to have it emerge from the oven to a ho-hum response. Secondly, their recipes are tested and are often accompanied by step by step pictures which allow even the most novice baker to bake up outstanding results. And if this isn’t enough, bakers can send them an email asking about the recipes or why they may have gotten the results they did. What’s not to love?

Of course, the recipes are great year around but this time of year I find myself regularly checking out their website for new ideas. When I came across this recipe for pumpkin scones I just knew I had to try it. The original recipe called for the addition of chocolate chips, cinnamon chips or dried chopped ginger. Having none of these on hand, I used dried cranberries which resulted in a delicious flaky scone filled with sweet and juicy cranberries. Once again we have a winner so I urge you to try these with the add-ins of your choice. I promise that you won’t be disappointed.


For the scones:

2 3/4 cups all-purpose flour1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 cup cold butter, cut into a dice

1 1/2 cups dried cranberries, chopped

2/3 cup pumpkin puree

2 large eggs

For the topping:

1 tablespoon milk

1 tablespoon sugar

1 teaspoon ground cinnamon

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
  • Using a pastry blender in the butter just until the mixture is unevenly crumbly.
  • Mix in the chopped cranberries
  • In a separate mixing bowl, whisk together the pumpkin puree and eggs till smooth.
  • Add the pumpkin mixture to the dry ingredients and stir until all is moistened and holds together.
  • Scrape the dough onto the parchment paper lined baking sheet, and divide it in half.
  • Round each half into a 6″ circle. The circles should be about 3/4″ thick.
  • Combine the remaining sugar and the cinnamon (for the topping) in a small bowl.
  • Brush each circle with milk, and sprinkle with cinnamon sugar, if desired. 
  • Using a sharp knife slice each circle into 6 wedges. 
  • Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
  • Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
  • Remove the scones from the oven, and serve warm.
  • Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired. 

Yield: 12 scones.

Pumpkin Chocolate Chip Pound Cake w/ Buttermilk Glaze


October is pumpkin season. Actually, I’m a fan of pumpkin treats year around but once fall hits, my cooking with pumpkin goes into overdrive. I simply can’t get enough of it. Fresh cooked pumpkin puree is the best but when the season isn’t right or you don’t have the time, canned puree will do. I always have a stash in my pantry since you never know when the inspiration to cook with pumpkin will hit.

My favorite way to use pumpkin is in baked treats and this this delicious cake adapted from Cooking Light magazine has quickly become a new fall favorite in my house. The cake is moist and dense and filled with spicy goodness. And as if that isn’t enough, it is flecked with chocolate chips. As an added bonus, the cake comes together quickly so it the perfect last minute dessert to add to your dinner table.


1 15-ounce can pumpkin puree
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup unsalted butter, at room temperature
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
2 cups miniature semi-sweet chocolate chips
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
  • Preheat oven to 350°. Lightly coat a 10 inch bundt pan with non-stick cooking spray then set aside.
  • Place the granulated sugar, brown sugar and the butter in a large bowl. Using an electric mixer, beat on medium speed for 3 minutes or until well blended.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in pumpkin puree and vanilla extract.
  • Combine the flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and the salt in a medium sized bowl.
  • Add the flour mixture and the buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  • Fold in the chocolate chips making sure that they are evenly distributed throughout the batter.
  • Spoon batter into prepared pan.
  • Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
  • To prepare glaze, combine the buttermilk, sugar in a small saucepan over medium heat; bring to a boil.
  • Cook 1 minute or until thick, stirring constantly; remove from heat.
  • Drizzle cake with glaze.

Serves 12

Baked Pumpkin Cake Doughnuts

Here’s an oldie but goodie recipe from King Arthur Flour that has become a favorite fall recipe in my family. We all love pumpkin and these little doughnuts don’t disappoint. They have become my go-to recipe for fall bake sales, lunch box snacks and breakfast (or afternoon) treats. And if you don’t have a doughnut mold- and how many of us really do- you can use a muffin pan which would probably be easier to fill.  The results will be the same; a light and richly flavored pumpkin morsel to help celebrate this autumn season.


For the doughnuts:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all purpose flour
For the coating:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
  • Preheat the oven to 350 degrees.  Lightly grease two doughnut pans.  (I used miniature ones and
    reduced my baking time but standard sized ones or even muffin pans will also work).
  • Beat together the oil, eggs sugar, pumpkin, spices, salt, and baking powder until smooth.
  • Add the flour, stirring just until smooth.
  • Fill the wells of the doughnut pans about 3/4 full.  Bake for 10 minutes for miniature doughnuts, 15 minutes for standard sized ones, and 25 minutes for standard sized muffins.
  • Remove the doughnuts from the oven, and after about 5 minutes loosen their edges, and transfer
    them to a wire rack to cool.  Repeat the baking process until all the batter has been used.
  • Combine the sugar and cinnamon in a pie plate.  While the doughnuts are still warm, roll the
    doughnuts in the cinnamon-sugar mixture.
  • Cool completely, and wrap airtight; store at room temperature for several days.
Yields: 5 dozen miniature doughnuts

White Bean & Pumpkin Hummus


If you love pumpkin and you love hummus, this dip from Cooking Light is for you. Not only is it easy and can be whipped up in minutes but it also tastes great and is super versatile. I prefer to roast and puree my own pumpkin and use dried beans that I have cooked myself rather than canned ones but if you are going to quick and last minute, canned pumpkin puree and beans will work as well.

I can eat this dip by the spoonful but it is also great with crudite, pita chips or pretzels and you can also smear it on a sandwich or crackers. Your options are truly endless so go ahead and give it a try today. You won’t be disappointed.


1 cup pumpkin puree

1 15-ounce can cannellini or other white beans, rinsed and drained

3 garlic cloves, minced

2 tablespoons tahini

Juice of 1 lemon

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/8 teaspoon salt

  • Place the pumpkin and the beans in the bowl of a food processor fitted with a steel blade. Puree until smooth. Alternatively, place the pumpkin and beans in a medium sized bowl and puree using a stick blender.
  • Add the garlic, tahini, lemon juice, olive oil, cumin, paprika and salt. Pulse for 30 seconds or until all of the ingredients have been combined and the hummus is smooth.
  • Serve with crudite, pretzels, crackers or just a spoon.

Yields: 2 cups

Pumpkin Spice Waffles


This is for all of you pumpkin fans out there. Specifically anyone who loves the warm and fragrant flavors of cinnamon, ginger and nutmeg combined with their pumpkin. Think pumpkin pie, pumpkin flan or even the flavors of Starbuck’s pumpkin spiced latte. Are you hungry yet? Then try these pumpkin spice waffles from countryliving.com. Filled with rich spices and sweet pumpkin they are sure to jump start even the laziest weekend morning. I love to serve them topped with real maple syrup along with a side of crispy bacon or sausage patties. Now that is what I call the perfect autumn brunch.


2 1/2 cups all purpose flour

1 tablespoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

4 eggs

2 cups buttermilk

1 cup pumpkin puree

1/2 cup dark brown sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

  • Preheat a waffle iron.
  • Combine the flour, baking powder, cinnamon, ginger, nutmeg, baking soda, salt and cloves in a large bowl and set aside.
  • Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth.
  • While whisking, add the flour mixture and blend until smooth.
  • Generously coat the waffle iron with non-stick cooking spray and cook the batter in the waffle iron as recommended in the manufacturer’s instructions.
  • Repeat with remaining batter.

Yields: 8 waffles

Pumpkin Chiffon Cake



In my mind if the calendar says it is sometime between September and March, pumpkin is in season so I  make as many pumpkin themed foods as possible. So if you love pumpkin as much as I do, then this fun cake from Food 52 is for you. It has all of the flavors of pumpkin pie yet is so much lighter than its custardy cousin. It is also incredibly easy to make which makes it even better. In a pinch I’ve substituted double sifted all-purpose flour for the rice flour; this works well too but I prefer the rice flour so if you can find it, use it.

This cake has become one of my go-to recipes when I need dessert for a crowd. It is always a hit and I’m sure you’ll love it too.

For the cake:

1 cup  sugar, divided

5 large egg yolks, at room temperature

1/2 cup safflower oil

1 1/4 cups pumpkin purée

1 1/4 cups white rice flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

8 large egg whites, at room temperature

1/2 teaspoon cream of tartar
For the spice sugar:

2 tablespoon sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

  • Combine all of the ingredients in a small bowl.

To make the cake:

  • Set aside 1/4 cup of the sugar for later (to stiffen the egg whites).
  • Add 3/4 of a cup of the sugar to a large mixing bowl with the egg yolks, oil, pumpkin, rice flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk to blend thoroughly.
  • Position a rack in the lower third of the oven and preheat the oven to 325° F.
  • Combine the egg whites and cream of tartar in the bowl of the stand mixer and beat with the whisk on medium-high speed until the mixture is creamy white and holds a soft shape.
  • Slowly sprinkle in the remaining 1/4 cup of sugar, beating at high speed until the egg whites are stiff but not dry.
  • Scrape half of the egg whites onto the batter and fold until partially blended.
  • Add the remaining egg whites and fold just until the batter looks blended.
  • Scrape the batter into the pan and spread it evenly. Bake for 45 to 50 minutes, until the top of the cake is golden brown and a toothpick inserted into the center comes dry, with only a few tiny crumbs clinging to it.
  • Set the pan on a rack to cool.
  • To unmold, slide a thin knife or skewer around the tube and the sides of the pan to detach them from the cake. Lift the tube and remove the cake from the pan. Slide a thin spatula under the cake all around, pressing against the bottom of the pan to avoid tearing the cake.
  • Sprinkle the top and sides (tilting the cake) with the spicy sugar. Lift the cake off the bottom of the pan using two spatulas (one on either side of the tube) and transfer it to a serving platter.
  • Store, tightly wrapped at room temperature, for up to 3 days. For best results, slice with a serrated knife.

Serves 12

Pumpkin & Sausage Chili Mac


Here’s an easy dinner dinner adapted from The Yankee Kitchen Ninja that is sure to please everyone.  I’ve swapped out pumpkin for the butternut squash called for in the original recipe and, catering to the tastes of the youngest family member, used mild Italian sausage instead of the hot version.  Pumpkin and kale are two of my favorite autumn ingredients and when combined with the sausage they create the perfect “sauce” to serve over freshly cooked pasta. And I personally love the use of the pumpkin in this recipe since it creates a creamy and mild tasting sauce that coats the rest of the ingredients making an otherwise simple meal taste quite luxurious.


12 ounces fresh pasta

1 tablespoon olive oil

12 ounces loose mild Italian sausage

2 cups pumpkin, cubed

1 small red onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 tablespoon flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups low sodium chicken broth

4 cups coarsely chopped kale

  • Cook the pasta according to the package instructions. Drain and set aside.
  • While the pasta cooks, heat the oil in a large skillet set over medium heat.
  • Add the sausage and cook, stirring to crumble, until the sausage is browned. Remove from the skillet.
  • Add the pumpkin, onion and garlic to the skillet and cook for 5 minutes.
  • Add the tomato paste, flour, salt and pepper and cook for 1 minute, stirring continually.
  • Add the chicken broth and bring to a boil, cooking until the pumpkin is tender when pierced with a fork.
  • Add the kale and cook until it just begins to wilt.
  • Return the sausage to the skillet and stir to heat through.
  • Season with additional salt and pepper if desired.
  • Serve the sausage and pumpkin mixture over the prepared pasta.

Serves 6

Spiced Pumpkin Ginger Cake


Here’s one last pumpkin recipe to help bring October to a close. Its another oldie but goodie and is always popular whenever I serve it. Enjoy!


With the arrival of fall comes the return of baking season and for me, nothing says fall more than pumpkin. You just can’t go wrong whether it is traditional pumpkin pie, pumpkin donuts, or pumpkin bread. When I have company coming over, this spiced pumpkin cake is my go fall to recipe. I’ve adapted it from Lou Seibert Pappas’ A Harvest of Pumpkins and Squash (which if you love these fall vegetables, is a must have cookbook).

The pumpkin in the recipe ensures that the cake remains moist while the three types of ginger add a surprising yet complex layer of spicy flavors. You can substitute semi-sweet chocolate chips if you prefer but don’t skip them, or the crystalized ginger. Both add a festive touch that completes the cake. Top with freshly whipped cream or a rich vanilla ice cream if desired.


6 tablespoons melted butter

3 tablespoons grated fresh ginger

1/2 cup honey

1/2 cup dark corn syrup

2/3 cup pumpkin puree

1/2 cup Greek yogurt

2 large eggs

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground black pepper

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup thinly sliced crystalized ginger

3/4 cup dark chocolate chips

  • Preheat the oven to 375. Lightly grease a 9 inch springform pan. Set aside.
  • In a large bowl, combine the melted butter, fresh ginger, honey, and corn syrup. Using an electric mixer set on medium speed, beat until well mixed Add the pumpkin, yogurt, and eggs and beat until smooth.
  • In a medium bowl, stir together the flour, baking soda, cinnamon, black pepper, ground ginger, nutmeg, allspice, and salt.
  • Add the dry ingredients to the pumpkin mixture and mix until just incorporated.
  • Scrape the batter into the prepared pan and smooth the top.
  • Sprinkle the top with the crystalized ginger and the chocolate chips.
  • Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool on a wire rack for 10 minutes before removing the sides of the pan. Serve either warm (my preference) or at room temperature.


Serves 12

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