Good news! There doesn't seem to be a shortage on canned pumpkin this year. Sometimes that happens. Always buy an extra can just in case.
Have you been cooking with pumpkin? This month I'm hosting my cooking club, where we shall have a five-course meal starring pumpkin in every dish. I only have to make the entrée, and I'm still narrowing down my choices, but the most fun part is seeing what all the other couples bring for their pumpkin dishes.
This week, however, I'm writing about pumpkin desserts. I think in the past I've had some over-the-top pumpkin dessert recipes, but this year I wanted to keep it simple. First up: pumpkin butter. It's like apple butter, but made with pumpkin puree, so you're already a few steps ahead because you don't have nearly as much prep work. For years, I've been buying pumpkin butter in the fall from Trader Joe's — and theirs is really good — but I'm excited to be able to make it myself now. And it you can make it in less than half an hour. Sweet!
Next, I saw this recipe for pumpkin oatmeal chocolate chip cookies. Oatmeal chocolate chip cookies are one of my favorites and most often-baked cookie because I tell myself that they're healthy, and they actually are delicious. But adding pumpkin to them? And maple syrup? These might truly qualify as a breakfast food for those busy mornings on the go.
And finally, a pumpkin lush, which is like a trifle but without as many layers. Here the layers are a graham cracker crust, covered by sweetened cream cheese, topped with pumpkin pudding, covered in whipped topping, and sprinkled with chocolate chips and toffee bits (if you're into that). It makes a nice small one, a 9-by-9, so you don't have to feel guilty if you eat half of it. No judgment here.
Enjoy!
Pumpkin butter
1 (15-ounce) can pure pumpkin purée
1/2 cup apple cider
1/4 cup maple syrup
1/4 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
Pinch ground cloves
Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, uncovered. Cook, stirring occasionally, until the pumpkin butter is thick and spreadable and the bubbles that form in it burst very slowly, about 20 minutes.
Allow the pumpkin butter to cool to room temperature. Store in a sealed container in the refrigerator.
Source: www.seriouseats.com
Chewy pumpkin oatmeal chocolate chip cookies
2 cups + 1 tablespoon all-purpose flour (spooned and leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, melted and slightly cooled
3 tablespoons pure maple syrup
3/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl. Set aside.
Whisk the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.
Scoop cookie dough, about 1.5 tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Flatten slightly. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops-- this is only for looks!
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Recipe Notes: Instead of pumpkin pie spice, you can use 1/2 teaspoon ground ginger + 1/2 teaspoon ground nutmeg + 1/2 teaspoon ground allspice + 1/4 teaspoon ground cloves + (an extra) 1/4 teaspoon ground cinnamon.
Pumpkin lush
1/2 cup unsalted butter, melted
1 1/2 cups graham cracker crumbs
8 ounces brick-style cream cheese, softened (light is OK)
1 cup confectioners' sugar
1 3.4-ounce box instant vanilla pudding
1 1/4 cups cold milk
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 8-ounce tub whipped topping, thawed (fat-free or light OK); divided
1/2 cup toffee bits
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
Bake for about 10 minutes or until just set; set aside to cool for 10 minutes so you don't melt the cream cheese in the next step.
To a medium bowl, add the cream cheese, confectioners' sugar, and beat with a handheld electric mixer on medium-high speed until smooth and combined.
Turn cream cheese mixture out over graham cracker crust and spread it in an even flat layer using a spatula or knife. Be gentle and careful so you don't rip the somewhat fragile crust; set aside.
To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until thickened, about 3 minutes. Stop to scrape down the sides of the bowl.
Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
Add 1/2 cup whipped topping and beat to incorporate.
Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
Evenly sprinkle the toffee bits, chocolate chips, cover with foil and place in fridge to cool for at least 4 hours (overnight is better) before slicing and serving. Dessert will keep airtight in the fridge for up to 5 days.
Source: www.averiecooks.com
Carrie Ann Knauer writes from Westminster. Contact her at carrie.knauer@gmail.com.
