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Pumpkin spice season is upon us, and we’re celebrating. Yes, the flavor can get tiresome and some of us don’t love it all the time, but there are some amazing treats you can make when you embrace the pumpkin spice this season, and that’s exactly what we’re going to do.
PrintPumpkin Martini
Thank you The Spruce Eats for the recipe!
Ingredients
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2 Tbsp finely crushed graham crackers (for the rim)
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1 Tbsp granulated sugar (for the rim)
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1 + ½ tsp pumpkin pie spice
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1 + ½ oz. vanilla vodka
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1 + ½ oz. Irish cream liqueur (plus more for rimming)
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1 + ½ Tbsp pumpkin purée
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Cinnamon stick (for garnish)
Instructions
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In a small dish, combine the finely-crushed graham crackers, sugar, and 1 teaspoon of pumpkin spice — mixing it into an even consistency.
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Pour a bit of Irish cream into a second small dish. Rim a cocktail glass by dipping the rim into the Irish cream, then rolling it in the graham cracker mixture. Tap off any excess and place the glass in the freezer for a quick chill.
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In a cocktail shaker, pour the vanilla vodka, Irish cream, pumpkin purée, the remaining ½ teaspoon of pumpkin spice, and ice. Shake vigorously for at least 30 seconds.
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Strain the drink into the prepared cocktail glass and garnish with a cinnamon stick.
Pumpkin Bread with Cream Cheese Filling
Thank you The Spruce Eats for the recipe!
Ingredients
Cream Cheese Filling:
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1 package cream cheese (room temperature)
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½ cup granulated sugar
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1 Tbsp all-purpose flour
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1 large egg
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1 Tbsp finely grated orange zest
Cake:
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1 + ⅔ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ginger
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¼ tsp ground nutmeg
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1 cup pumpkin purée
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½ cup vegetable oil
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2 large eggs
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1 + ½ cups granulated sugar
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Dash ground cloves
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1 cup pecans or walnuts (chopped)
Instructions
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Preheat the oven to 325°F and lightly grease and flour two 8 x 4 x 3-inch loaf pans.
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In a medium mixing bowl, combine the cream cheese, granulated sugar, flour, egg, and orange zest. Beat until everything is well-blended and creamy. Set the mixture aside.
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In another bowl, sift the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set aside.
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Put the pumpkin purée, vegetable oil, eggs, and granulated sugar in a large mixing bowl. Beat well.
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Add the pumpkin mixture to the flour mixture, stirring until just combined. Fold in the walnuts or pecans.
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Spread half of the pumpkin bread batter evenly into the loaf pans.
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Spoon the cream cheese mixture on top of the pumpkin batter layer, then spoon the remaining pumpkin batter evenly over the cream cheese layer in each pan. Gently spread the batter over the cream cheese layer.
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Bake the loaves for 60-70 minutes.
Pumpkin Custard
Thank you Delish for the recipe!
Ingredients
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2 large eggs
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4 egg yolks
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½ cup maple syrup
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1 can evaporated milk
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¾ cup heavy cream
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Zest from 1 orange
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2 tsp bourbon (optional)
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½ tsp kosher salt
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2 tsp pumpkin pie spice
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¼ tsp freshly ground nutmeg
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¼ tsp ground cinnamon
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1 can homemade pumpkin purée
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1 tsp vanilla extract
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Whipped cream (for serving)
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Granulated sugar (for topping)
Instructions
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Preheat the oven to 325°F. Place six 4-inch ramekins into a 9×13-inch baking dish.
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Bring a tea kettle or a pot of water to a boil. In a large mixing bowl, whisk the eggs and yolks with the maple syrup until it’s smooth. In a small pot, heat the milk, cream, orange zest, bourbon, salt, pumpkin spice, nutmeg, and cinnamon until it simmers — about 4 minutes. Strain to remove the orange zest.
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Whisking constantly, stream the cream mixture into the egg mixture until it’s evenly combined. Whisk in the pumpkin and vanilla until smooth.
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Divide the mixture evenly among the ramekins. Transfer the baking dish into the oven and carefully pour the boiling water around the ramekins until it’s 1-inch deep.
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Bake until the custard is mostly set but still quivers uniformly when the ramekin is jiggled — about 45 minutes.
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Carefully remove the baking dish from the oven, being very careful to not let the water splash into the ramekins. Let them cool for 10 minutes then remove the ramekins from the water bath.
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Serve warm topped with whipped cream. Optionally, let it cool to room temperature and refrigerate until it’s set — about 2 hours.
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To brûlée, dust each chilled ramekin evenly with 1 teaspoon of sugar. Use a kitchen torch to gradually melt and caramelize the sugar. Serve with whipped cream, if desired.
Baileys Pumpkin Spice and Original Irish Cream Bundt Cake
Thank you Pure Wow for the recipe!
Ingredients
Pumpkin Bundt Cake:
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2 + ½ cups sugar
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¾ cup canola oil
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¼ cup Baileys Pumpkin Spice
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3 large eggs (room temperature)
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1 tsp pure vanilla extract
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3 cups all-purpose flour
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2 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground cloves
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One 15-oz. can pumpkin purée
Original Irish Cream Bundt Cake:
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3 cups all-purpose flour
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1 tsp baking soda
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1 tsp salt
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1 tsp cinnamon
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¼ tsp nutmeg
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¼ tsp allspice
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1 cup unsalted butter (room temperature)
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2 + ½ cups sugar
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⅓ cup Baileys Original Irish Cream
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5 large eggs
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1 tsp pure vanilla extract
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1 cup sour cream
Pumpkin Spice Glaze:
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1 + ⅓ cup confectioners’ sugar
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4 tsp whole milk (plus more if needed)
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3 tsp Baileys Pumpkin Spice
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1 tsp pure vanilla extract
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Pinch of salt
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Orange food coloring (optional)
Original Irish Cream Glaze:
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1 + ⅓ cup confectioners’ sugar
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4 tsp whole milk (plus more if needed)
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3 tsp Baileys Original Irish Cream
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1 tsp pure vanilla extract
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Pinch of cinnamon
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Pinch of salt
Instructions
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Preheat the oven to 350°F. Prepare two identical 12-cup bundt pans with nonstick spray.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, oil, and Baileys Pumpkin Spice. Add the eggs one at a time until completely combined then add the vanilla.
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In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add the dry ingredients to the wet mixture in three additions, alternating with the pumpkin purée in two additions, mixing until just combined.
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Using a silicone spatula, spoon the batter into one of the prepared bundt pans. Bake the cake until a toothpick inserted in the center comes out clean — 55 to 65 minutes. While the first cake is baking, begin making the second batter. The first cake should be about halfway done baking by the time you have added the second cake to the oven.
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
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In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and granulated sugar until light and fluffy — about 5 minutes. Add the eggs one at a time, incorporating each egg before adding the next. Add the Baileys Original Irish Cream and vanilla; mix to combine.
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Add the flour mixture to the wet mixture in two additions, alternating with the sour cream. Mix just until combined. Using a silicone spatula, spoon the batter into the second bundt pan.
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Add the second bundt to the oven and bake until a toothpick inserted in the center comes out clean — 55 to 65 minutes. Let the cakes cool in their pans for 30 minutes, then invert onto a cooling rack to cool completely.
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While the cakes cool, make the glazes. In a small bowl, whisk together the confectioners’ sugar, milk, Baileys Pumpkin Spice, and vanilla to make a pourable glaze, adding more milk a ¼ teaspoon at a time if the glaze is too thick to drizzle. Add a few drops of orange food coloring, if desired.
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In a small bowl, whisk together the confectioners’ sugar, milk, Baileys Original Irish Cream, and vanilla to make a pourable glaze, adding more milk a ¼ teaspoon at a time if the glaze is too thick to drizzle.
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When the cakes are completely cool, invert them again so that the bottom is on the top and trim off a very thin layer as evenly as possible. On a serving plate, stack the cooled Irish Cream cake on top of the cooled Pumpkin Spice cake, bottom to bottom. Pour each of the glazes over the cake, letting them drip down the sides.
Pumpkin Spice Truffles
Thank you Sally’s Baking Addiction for the recipe!
Ingredients
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2 oz. full-fat cream cheese (softened at room temperature)
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2 Tbsp confectioners’ sugar
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⅓ cup pumpkin purée
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1 + ¾ cup graham cracker crumbs
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½ tsp pumpkin pie spice
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½ tsp ground cinnamon
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4 oz. white chocolate (coarsely chopped and melted)
Toppings:
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10 oz. semi-sweet or white chocolate (coarsely chopped)
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Optional garnish: graham cracker crumbs, cinnamon, and sugar
Instructions
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Use a handheld or stand mixer fitted with a paddle attachment to beat the cream cheese and sugar together in a large bowl until it’s creamy — about 2 minutes. Add the pumpkin and beat until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture should be soft and thick. Cover the mixture tightly and refrigerate for 1 hour and up to 24 hours.
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Roll the chilled mixture into balls, then line 2 large baking sheets and place the balls on them. You should have a total of 35. Chill the balls in the refrigerator for 30 minutes or up to 24 hours.
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During the last few minutes of chilling time, begin melting the chocolate. You can melt it in a double boiler or the microwave. If using the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30-second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
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Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
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Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.
Salted Caramel Pumpkin Pie Bars
Thank you So Much Food for the recipe!
Ingredients
Crust:
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1 stick unsalted butter
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⅔ cup granulated sugar
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¼ tsp kosher salt
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2 tsp vanilla extract
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1 egg
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1 + ¾ cup all-purpose flour
Filling:
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15-oz. can pumpkin purée
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1 tsp vanilla bean paste
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2 eggs
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2 Tbsp dry milk powder
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1 tsp ground cinnamon
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½ tsp pumpkin pie spice
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2 eggs
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⅔ cup brown sugar
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¼ cup heavy cream
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Pinch of kosher salt
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½ cup salted caramel sauce (plus more for drizzling before serving)
Maple Whipped Cream:
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1 + ¼ cups heavy cream
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2 Tbsp pure maple syrup
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1 tsp vanilla bean paste
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⅛ tsp freshly grated nutmeg
Instructions
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Preheat the oven to 350°F. Lightly grease and line an 8×8 baking pan with parchment paper.
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In a small skillet or saucepan, melt the butter over medium-low heat. Continue to cook the butter, swirling it in the pan every 30 seconds until it’s golden brown and fragrant — about 5 minutes. Transfer it to a heat-proof container to cool for 10 minutes.
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In the bowl of a stand mixer fitted with a paddle attachment, add the cooled brown butter, sugar, and vanilla extract. Mix on low until well-combined. Add the egg, flour, and salt. Mix until it’s combined and the dough starts to come together — about 2 minutes. Transfer the mixture to the prepared baking dish and press it into an even layer.
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Combine all the ingredients for the filling except for the caramel sauce in a medium mixing bowl and whisk until the filling is smooth and all the ingredients are combined. Pour the filling into the baking dish over the prepared crust. Drizzle the caramel sauce on top, using a knife or a toothpick to swirl the sauce into a pretty design. Bake for 35-45 minutes until the center just barely jiggles. Allow the bars to cool at room temperature.
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Combine all whipped cream ingredients in a mixing bowl and whisk until medium-stiff peaks form. Top bars with whipped cream, extra caramel sauce, and freshly grated nutmeg (if desired).
Do you like pumpkin spice? Which treat are you most excited to make? Comment below!
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