Normally you may think of pumpkin as an ingredient for sweet desserts like pie (obviously), cookies, crème brûlée, pudding and mousse, bread and muffins, and so, so much more. But there are so many savory pumpkin recipes that make use of fall’s favorit…
Normally you may think of pumpkin as an ingredient for sweet desserts like pie (obviously), cookies, crème brûlée, pudding and mousse, bread and muffins, and so, so much more. But there are so many savory pumpkin recipes that make use of fall’s favorite gourd, too. Think soup and stews, baked cheesy pasta, and basic roast side dishes. Ahead, get to know 20 of our most savory pumpkin recipes. Then try them yourself!
A duo of pumpkin and spaghetti squash team up for this warm and cozy vegan soup that’s served with porcini and Parmesan crostini for a meaty, umami-packed bite.
These pumpkin dream cupcakes are fluffy, moist and perfectly spiced. Inspired by my pumpkin dream cake and topped with a delicious espresso cream cheese frosting. They’re actually a dream! Fall is here! And I couldn’t be more excited! What better way to celebrate the day than with a giant pumpkin cupcake? I’m here for it. […]
These pumpkin dream cupcakes are fluffy, moist and perfectly spiced. Inspired by my pumpkin dream cake and topped with a delicious espresso cream cheese frosting. They’re actually a dream!
Fall is here! And I couldn’t be more excited!
What better way to celebrate the day than with a giant pumpkin cupcake? I’m here for it.
Okay, so here’s the deal. Over the last few years, tons of you have made my pumpkin sheet cake into cupcakes. Tons of you have asked about it, have tried it, have made amazing versions.
I wanted to have a space here on the blog for the cupcakes only – just so you could see them, in case you want cupcakes over sheet cake!
I know. Hard decisions. Cupcakes or sheet cake? Hmmm…
I love both for different reasons and it just depends on my mood, what I’m making said cake for, who wants the cupcakes, etc.
The best news is that you can turn the recipe into cupcakes and just like the title states, they are a DREAM.
A dream.
SO fluffy and flavorful, with a tender crumb. Absolutely delicious.
P.S. If you’ve made the pumpkin dream cake before, then you know that I don’t love my pumpkin overly spiced. Because of that, there is a minimal amount of spice in this recipe. Enough to taste it, but they aren’t overly spiced. If you love pumpkin spice, I advise adding more!
The cupcakes themselves are so wonderful that they really don’t even need frosting. I mean, I’m not a huge frosting person, so that may be why I can say that.
Unless it’s cream cheese frosting, which I would like to eat with a spoon. From a very large bowl.
I usually make a cinnamon cream cheese frosting for the sheet cake version, so I changed things up here. Using my espresso cream cheese frosting from my banana sheet cake was the best idea ever. So yes, these cupcakes are basically a mash up of those two deliciouscake recipes that we all love so much.
Oh yes. It’s coffee cream cheese frosting. Tangy and rich and decadent with a hint of coffee in the best way possible. I use instant espresso powder and it works perfectly. In fact, I keep it on hand for this frosting alone.(more…)
This fluffy, easy pumpkin pancake recipe is perfect for fall! Similar to our … Read more
The post The Best Pumpkin Pancake Recipe appeared first on Sugar and Charm.
This fluffy, easy pumpkin pancake recipe is perfect for fall! Similar to our ... Read more
Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, natu…
Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, naturally. Plus, these vibrant oats are naturally sweetened, subtly spiced, and incredibly satisfying. Let us show you how it’s done!
How to Make Pumpkin Pie Overnight Oats
These dreamy, plant-based beauties start with mixing almond milk with pumpkin purée, pumpkin pie spice, and vanilla for classic pie flavors.
I LOVE baking quick breads, hello, banana bread, lemon zucchini bread, chocolate banana bread, just to name a few. During the fall months, I love making Pumpkin Bread. I love my pumpkin chocolate chip bread recipe, but sometimes you just want classic p…
I LOVE baking quick breads, hello, banana bread, lemon zucchini bread, chocolate banana bread, just to name a few. During the fall months, I love making Pumpkin Bread. I love my pumpkin chocolate chip bread recipe, but sometimes you just want classic pumpkin loaf and this one is the BEST! The bread is super moist…
Step into the season with an Iced Pumpkin Spice Latte! It’s easy to make at home and has a refreshingly cozy flavor.
If there’s one drink that’s perfect for ushering in the cool weather, it’s the Iced Pumpkin Spice Latte! This Starbucks special might be a little basic, but honestly: we’re here for it. Make it at home and it’s even better than at a coffeeshop: creamy and cozy-spiced, with a hint of vanilla and real pumpkin puree. It’s easy to whip up this pumpkin drink and when you take the first sip: you’ll want to make it on repeat.
What’s in an iced pumpkin spice latte?
The iced pumpkin spice latte is a chilled spin on the hot latte of the same name, first launched by Starbucks in 2003. An iced latte is made with espresso, milk, and ice. The pumpkin spin on it uses real pumpkin puree, pumpkin spices and maple syrup to make a cozy, autumnal spin on the classic. Here are the ingredients you’ll need to make this iced latte at home:
Espresso (or strong coffee)
Pumpkin puree (not pumpkin pie filling)
Maple syrup
Milk of any type
Pumpkin pie spice blend
Ice
How to make an iced pumpkin spice latte: basic steps
Here’s the outline of how to make an iced pumpkin spice latte at home:
Step 1: Make a double shot of espresso.
Step 2: Froth ¼ cup whole milk with ¼ teaspoon pumpkin spices by shaking it in a covered jar or whisking until frothy.
Step 3: Stir the espresso with 1 tablespoon each pumpkin puree and maple syrup.
Step 4: Add the milk and serve with ice.
Use purchased or homemade pumpkin pie spices
Many pumpkin recipes use pumpkin pie spice blend, a mix of warming spices that are typically used in pumpkin pie. You can use a purchased blend, or if you can’t find it make it homemade. To make it homemade, mix together the following:
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Espresso making methods (or use strong coffee
The hardest part of an iced pumpkin spice latte? Making the espresso! There are several methods for homemade espresso. You can also substitute very strong coffee. Make sure to use espresso roast coffee: it’s important to get the right dark, bitter flavor. Some brands we recommend: Illy, Starbucks or Intelligentsia. Then, use one of the following espresso methods:
Espresso machine: An espresso machine is the best option: it makes incredible espresso but it’s pricy.
Moka Pot: Another option: make very strong espresso-like coffee in a Moka Pot (Bialetti).
Use any type of milk
This iced pumpkin spice latte works with any type of milk you like! The best dairy milks are whole milk and 2%. For a non-dairy option, we like oat milk: it has just the right creamy texture and lightly sweet flavor. Almond milk also works, but it has a sharper, nutty flavor.
Step it up: add whipped cream!
If you like, you can top this iced pumpkin spice latte with whipped cream or dairy free whipped cream! But honestly: it doesn’t need it (especially if you’d like to keep the calories down). We usually drink it without, but of course we had to do it for the photo!
More iced lattes and coffee drinks
Love a good iced latte? There are so many tasty lattes and iced lattes to try: and we’ve got homemade versions of all your Starbucks favorites! Try these lattes:
Froth the milk: Place the milk and pumpkin spice blend in a covered jar and shake until foamy.
Serve: Add the espresso, pumpkin puree and maple syrup to a glass and stir until combined. Top with the frothed milk. If desired, top with whipped cream. Sprinkle with additional pumpkin spice.
Carving a pumpkin is all fun and games…until you realize you don’t have any of the tools. Well, here’s an unexpected Halloween treat for you—you don’t actually *need* any fancy pumpkin carving equipment.
No really—all y…
Carving a pumpkin is all fun and games...until you realize you don’t have any of the tools. Well, here’s an unexpected Halloween treat for you—you don’t actually *need* any fancy pumpkin carving equipment.
No really—all you need are just a few kitchen essentials like bread knives, ice cream scoops, and cookie cutters. They can cut the top of the pumpkin, scoop out seeds, and easily carve out any shape you can imagine.
This homemade vegan pumpkin pie is the perfect holiday dessert. Fresh pumpkins are roasted to make the creamy pumpkin filling, then wrapped in a perfectly flaky, from scratch pie crust. It’s the ultimate comfort food! Let me introduce you to your new f…
This homemade vegan pumpkin pie is the perfect holiday dessert. Fresh pumpkins are roasted to make the creamy pumpkin filling, then wrapped in a perfectly flaky, from scratch pie crust. It's the ultimate comfort food! Let me introduce you to your new favorite fall-inspired dessert. If you’re a pumpkin spice lover like myself, you certainly...
I swear I’m not crazy for sharing pumpkin muffins in January! If you make them, you will see why. They are year-round worthy! I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin […]
I swear I’m not crazy for sharing pumpkin muffins in January!
If you make them, you will see why. They are year-round worthy!
I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin muffins. I’d say it’s pumpkin season until about march, so we’re good. Some of you said it’s pumpkin season year round! My kids would agree.
Oh my GOSH these muffins. We love them. We have made them so.many.times. They are the kids’ favorite muffins AND – now, this is huge. Eddie, a self-proclaimed pumpkin hater – eats these muffins and adores them. Loves them!
I partially attribute that to my minimal use of spice. I ramble about it all the time – I love pumpkin things, but I don’t necessarily love pumpkin SPICE things. You know? It is a fairly bland flavor on its own, so I do find that I like a bit of spice or savory seasonings. Just not a lot.
I’m warning you here, in case you want to double the spice amount in the recipe below!
This recipe makes about 18 perfectly plump muffins. They are so darn good!
Now this isn’t my first time making pumpkin muffins. I have a chai version here and an almond version here. I also used a simply recipes version and mashed up the three, finding a middle ground with the flour and making sure I could use the entire can of pumpkin so it didn’t go to waste.
And we have these beauties that came out perfectly!
These are the type of muffins that are delicious enough for dessert. I mean, let’s be honest, muffins are really just cake masquerading as muffins for breakfast. I will never say no to that.
Especially if they are a little warm with a dollop of butter.
Oh my gosh. Now I’m starving.
So while I know it’s not technically pumpkin season, I couldn’t help but share so you could make a weekend treat. These are so well loved in our house and a fun thing to make with the kids. They fight over the mixing bowl and all that, but in the end we all get to eat them.
This one-bowl Pumpkin Olive Oil Cake with Maple Olive Oil Glaze is as easy as can be. It’s a great alternative to pie for Thanksgiving too. The maple olive oil glaze is sweet and savory all at once and has the most velvety texture.
…
This one-bowl Pumpkin Olive Oil Cake with Maple Olive Oil Glaze is as easy as can be. It’s a great alternative to pie for Thanksgiving too. The maple olive oil glaze is sweet and savory all at once and has the most velvety texture.
If you’re feeling to tired or to stressed for pie this Thanksgiving, or maybe you just don’t like pie (I know you’re out there!) - let me humbly suggest this Pumpkin Olive Oil Cake that comes together in one bowl without much fuss. You have probably guessed this already, but it’s a recipe from my new book Snacking Cakes!
It has all of the warm spices you could possibly want, and is topped with maple olive oil glaze and a pinch of sea salt for a sweet and savory vibe that makes it a great snack for anytime of day. You might even want to make one now to snack on as you’re cooking today and tomorrow…Just a thought!
It’s the perfect size for the small gatherings we are all having this year, and if you have leftovers they make an excellent breakfast the next day. We baked it as a loaf for the book, but you can certainly bake it in a round or square pan too.
Stay safe out there everyone. Happy Thanksgiving!
Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes
Pumpkin cake isn’t just for the fall, and this version, spiked with a bit of allspice and black pepper, has a hit of warmth that makes it more exciting than your average pumpkin spice mix. The glaze has a sweet and savory thing going on that pairs beautifully with the spices. If you prefer your pumpkin cake unadorned, feel free to skip the glaze and just sprinkle a few tablespoons of untoasted pepitas over the top of the cake batter before it goes into the oven.
Pumpkin Olive Oil Cake
1 cup (200g) light brown sugar
2 large eggs
1 cup (230g) pumpkin puree
½ cup (120ml) olive oil
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1/8 teaspoon ground allspice
A few grinds of black pepper
½ teaspoon kosher salt
1½ cups (190g) all-purpose our
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons chopped toasted pepitas (optional)
Maple Olive Oil Glaze
1 cup (100g) confectioners’ sugar
2 tablespoons olive oil
2 tablespoons maple syrup
1 to 2 tablespoons hot water
Pinch of kosher salt
Chopped pepitas (optional)
Flaky salt (optional)
1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
2. MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, olive oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.
3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake.
5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.
6. MAKE THE GLAZE: Combine the confectioners’ sugar, olive oil, maple syrup, 1 tablespoon of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze.
7. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well wrapped, at room temperature for up to three days.)
Use Another Pan
LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes. You’ll need a half batch of glaze to coat the cake in a thin layer.
ROUND: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes.
SHEET: Double the ingredients for the cake and bake in a 9 x 13-inch pan until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Double the ingredients for the glaze, too.
Dress It Up
Add a dollop of Brown Sugar Whip (page 180) or a scoop of ice cream (or both!) to slices of cake before serving.
Flavor Variations
PUMPKIN CHOCOLATE CHIP CAKE: Prepare the cake as directed, then fold in ½ cup (85g) chopped bittersweet chocolate just before pouring the batter into the pan. Top with Cocoa Glaze (page 135).
RYE PUMPKIN CAKE: Substitute ½ cup (65g) light rye flour for the all-purpose flour. This version is also quite nice with a bit of chocolate folded into the batter.