Pumpkin Butter Tea Cakes with Orange Glaze

These little loaves have a light and springy crumb because there's no butter or oil in the recipe. The pumpkin flavor and warm fall spices are made more decadent with an orange glaze, but feel free to omit it for a light breakfast sweet.

Note: Pumpkin butters typically come spiced and sweetened and thus will vary by brand. I used Williams Sonoma's version, which is well spiced, medium sweet, and light in texture, though it tastes as much of pumpkin as of spices. If you're using a different brand, taste for sweetness and spices and adjust the spices here accordingly.


Special equipment: 3 x 1 1/2 x 1 1/2 mini loaf pan, whisk

Ingredients

serves makes 5 mini cakes, active time 20 minutes, total time 50 minutes

• 3/4 cup plus 1 tablespoon all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch allspice
• 1/2 cup 2% or full fat Greek yogurt
• 1/2 cup pumpkin butter (see note)
• 1/2 cup sugar
• 1/4 teaspoon vanilla
• 2 eggs
•  
• For Glaze
• 1 2/3 cup confectioners sugar
• 4 tablespoons orange juice
• 1 tablespoon water

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Grease mini loaf cups with butter.
   
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice;set aside.
   
3. In a large bowl, whisk together yogurt, pumpkin butter, and sugar until well combined. Whisk in eggs and vanilla. Add dry ingredients and stir together just until batter is well combined. Fill each prepared cup 2/3 full with batter. Bake until puffed and golden at the edges and a cake tester inserted into the middle of a loaf comes out clean, about 20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.
   
4. For Glaze: If serving cakes with glaze, whisk together confectioners' sugar, orange juice, and water until smooth. Spread the top of each cooled cake with glaze. Let stand 20 minutes or until set before moving.

Pumpkin Sweet Swirl Buns

Note: The great thing about this recipe is that you do most of the work the night before, then refrigerate the formed rolls and bake them the next day. But don't let them rest for more than one night. Sooner or later, the dough will over-rise or the gluten will degrade and you'll have a pan full of sludge instead of a pan full of buns.
You can knead this dough by hand, but it takes quite a while—a stand mixer makes the job much, much easier.

Special equipment: Stand mixer (optional, see note above)

Ingredients

serves Makes 9 rolls, active time 25 minutes, total time 1 day (including overnight rest)

• 1 cup (about 8 ounces) canned pumpkin purée (not pie filling)
• 1/2 cup (4 ounces) lukewarm water
• 2 1/4 teaspoons active dry yeast
• 1/4 cup sugar
• 13 1/2 ounces (about 2 1/2 cups) bread flour
• 1 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter at room temperature
• Non-stick baking spray
• 1/4 cup hazelnut meal
• 1/4 cup sugar
• 1/4 cup graham cracker crumbs
• 2 teaspoons cinnamon

Procedures

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the pumpkin purée, water, yeast, sugar, and bread flour. Knead until the dough becomes smooth and elastic, 7 to 10 minutes. Add the salt and butter and continue kneading until the butter is completely incorporated into the dough, a few minutes longer. Alternatively, knead by hand.
   
2. Cover the bowl with plastic wrap and set aside for 1 hour. The dough should have visibly risen, but it won't double in size. Flour your work surface and spray a 9-inch square pan with baking spray.
   
3. Turn out the dough and form it into a rough square. With a rolling pin, roll into a rough 10- by 8-inch rectangle.
   
4. In a small bowl, combine the hazelnut meal, sugar, graham cracker crumbs, and cinnamon. Spread this mixture evenly over the top of the dough, leaving about 1/2 inch uncovered on one of the long sides. Starting from the other long side, roll the dough up loosely, and when you reach the uncovered edge, seal the seam by pinching it together. If there are any sections of the dough that are fatter, roll it gently so the whole roll is approximately the same diameter.
   
5. Cut the roll into nine even pieces. Place the pieces, cut side down, in the pan. The filling is quite loose and will want to come out as you lift the pieces. The easiest way to move them without losing a lot of filling is to flip the pieces onto a large dough scraper and move the to the pan and slide them off. When you've moved all nine pieces to the pan, scoop up any of the filling that's left on the counter and sprinkle it over the buns. Cover the pan with plastic wrap or put it in a large plastic bag and close the bag. Refrigerate overnight or up to 24 hours
   
6. When you're ready to bake, remove the pan from the refrigerator and let it rest on the counter while you preheat the oven to 350 degrees. Remove the plastic wrap (or remove the pan from the plastic bag) and bake at 350°F until the buns are nicely browned, about 40 minutes. If you're not sure if the buns are done, you can take the dough's temperature—it should be about 200°F, but make sure you're checking the temperature of the dough and not the sugar filling.
   
7. Let the pan cool on a rack. Drizzle the buns with a sugar icing, if desired (powdered sugar and just a bit of water to reach a drizzling consistency).

Chocolate-Covered Toffee with Pumpkin Seeds and Sea Salt

Ingredients

serves makes about 1 1/4 pounds, active time 25 minutes, total time 2 hours, including setting/cooling

• 12 tablespoons (1 1/2 sticks) unsalted butter, cubed
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 8 ounces bittersweet chocolate, chopped
• 3/4 cup toasted pumpkin seeds, toasted
• Sea salt

Procedures

1. Line a large baking pan with parchment paper. Put the pan on a flat surface and protect the surface—because toffee is sugar cooked at a high temperature—with a trivet or a towel underneath. In a small saucepan, combine the butter, sugar, and 2 tablespoons water (being careful not to get sugar on the sides of the pan, where it can crystallize) and bring to a boil over medium-high heat, stirring until the sugar dissolves. Boil the mixture, stirring constantly, until it turns a beautiful caramel color (about 295°F on a candy thermometer), about 7 minutes. Immediately remove from the heat.
   
2. Add the salt and stir to combine, then add the vanilla and stir to combine. Be careful: the mixture is very hot and will sputter. Immediately pour the toffee onto the parchment paper–lined pan and, with a heatproof spatula, quickly spread it in an even layer almost to the edges. (This is very hot, so resist the temptation to stick a finger in it.)
   
3. Let cool completely.
   
4. Temper the chocolate. Bring 2 inches of water to a bare simmer in a medium pot. Set a medium metal bowl over it, add two-thirds of the chocolate, and gently melt it. Remove the bowl from the heat and stir in the remaining chocolate until melted and smooth.
   
5. Pat the surface of the cooled toffee dry to make sure the chocolate will adhere properly. With the heatproof spatula, spread the melted chocolate in an even layer over the toffee, then quickly scatter the pumpkin seeds on top and sprinkle with sea salt. Let stand until the chocolate hardens.
   
6. Break the toffee into large pieces. The toffee will keep, covered, for up to 2 weeks.

Skillet Kale and Pumpkin Pasta

This quick and easy one-pot meal delivers a hearty serving of kale and pumpkin over farfalle, tied together with a generous topping of nutty Parmesan cheese.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 2 tablespoons extra virgin olive oil, plus more for serving
• 3 1/2 cups cubed, peeled and seeded sugar pumpkin or kabocha squash
• Kosher salt and freshly ground black pepper
• 1 medium shallot, thinly sliced (about 1/2 cup)
• Pinch of dried red chili flakes
• 1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)
• 4 cups homemade or store-bought low-sodium vegetable or chicken stock
• 1 pound farfalle pasta
• 3 cups chopped lacinato kale (tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons
• 1 tablespoon fresh juice from 1 lemon
• 2 ounces finely grated Parmigianno-Reggiano, plus more for serving

Procedures

1. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and and add the shallot and chili flakes and cook until softened, about 1 minute more, then add the garlic and cook until fragrant, another 30 seconds.
   
2. Add the stock and the pasta and adjust the heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in the kale leaves. Allow the pasta to finish cooking and the kale to wilt. Remove from the pan and toss with the lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.

Pumpkin Carbonara With Paccheri

Suggested tweaks: If you can't have carbonara without pork, you could certainly render guanciale, pancetta, or bacon before sautéing the onions and squash, using that fat instead of olive oil.

Ingredients

serves Serves 4, active time 30-45 mintues, total time 30-45 minutes

• 1 large onion, thinly sliced
• Olive oil
• 2 cups (230g) diced, seeded and peeled kabocha or butternut squash
• Salt and freshly ground black pepper
• 2 large egg yolks
• Pecorino or other aged cheese
• 1 pound (445g) paccheri or any short thick pasta, preferably Garofalo

Procedures

1. In a large sauté pan over medium heat, warm 2 tablespoons oil and cook the onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until the onions are golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.
   
2. In the same pan, add another 1 or 2 tablespoons and fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and pepper, and keep warm.
   
3. In a large serving bowl, beat the yolks with pepper and 2 heaping tablespoons grated cheese.
   
4. Boil the pasta in salted water until al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.

Dulce de Leche Pumpkin Sandwich Cookies

Fluffy, light pumpkin spice cookies sandwiched over gooey dulce de leche.

Notes: The dough is somewhat unlikely on these cookies. It includes cream cheese instead of the more commonly used butter, and yields a fluffy, light cookie which becomes absolutely captivating when combined with a grounding mixture of pumpkin and spice in the batter.
They're just fine on their own, but they're twice as nice when sandwiched with rich, smooth dulce de leche. A store-bought variety is fine, but do yourself a favor and buy the fancy stuff—you know, the stuff that's a few dollars more and has a cooler label. It makes a difference.
To roll out the cookies, I used whole wheat flour, for no particular reason other than it was at hand. It was a great decision: it imparted a nice, slightly nutty flavor to the cookies. Strongly suggested!

Special equipment: cookie cutters, parchment paper, cookie sheet

Ingredients

serves makes about 12 sandwiches, active time 30 minutes, total time 1 hour, 20 minutes

• For the Cookies
• 2 1/4 cups (about 7.86 ounces) all purpose flour
• 1 teaspoon (about 0.13 ounces) baking powder
• 1/2 teaspoon (about 0.075 ounces) baking soda
• 1 teaspoon (about 0.08 ounces) cinnamon
• 7 ounces cream cheese, softened
• 1 cup (about 7 ounces) brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla
• 8 ounces pumpkin puree
•  
• For the Filling
• 1 jar (14 to 17 ounces) dulce de leche
• Sea salt, if desired

Procedures

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
   
2. In a large bowl, mix together the flour, baking powder, baking soda, and cinnamon.
   
3. In another bowl, beat the butter and sugar until smooth and creamy. Beat in the egg until incorporated. Stir in the vanilla. Add half of the flour mixture and mix well. Add the pumpkin and stir until combined. Add the rest of the flour, beating until moistened into a soft dough.
   
4. You're going to look at this dough and think "no way is that a rollin' dough". But bear with me. Once it's floured it actually rolls out pretty easily. Without flour, though, it's a sticky mess. That having been said: On a lightly floured surface, roll the dough to 1/4-inch thick. Using a floured cutter, cut the cookies and place 2-inches apart on your prepared baking sheet.
   
5. Bake in your preheated oven for 10 minutes or until lightly browned. After about 5 minutes, transfer to a wire rack to cool completely.
   
6. Once cooled, pair up similarly sized cookies. Turn one upside down. Spoon a generous dollop of dulce de leche on the flat side. Sandwich with another cookie, flat side facing the top of the dulce de leche. Repeat with the remaining cookies. Store leftovers loosely covered in the refrigerator for up to 3 days.

Oaty Pumpkin Chocolate Chip Cookies

These cookies are packed to the brim with oats, spices, pumpkin, molasses, and chocolate chips, making them an awesome oatmeal-chocolate chip- pumpkin spice cookie hybrid. These taste even better the next day, so if you can, plan ahead and give them a night to rest.

Note: For this recipe, choose a thicker rolled oat such as Bob's Red Mill . Do not substitute quick cooking or steel cut oats.

Special equipment: baking sheet, whisk, parchment paper

Ingredients

serves makes about 3 1/2 dozen cookies, active time 15 minutes, total time 2 hours 30 minutes

• 2 1/4 cups all purpose flour
• 2 1/4 cups old fashioned rolled oats (see note)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup blackstrap molasses
• 1 egg
• 1 teaspoon vanilla
• 1 cup pumpkin puree
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 cup (2 sticks) unsalted butter, melted
• 1 1/4 cups bittersweet chocolate chips

Procedures

1. In a medium bowl, whisk together flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda; set aside.
   
2. In a small bowl, whisk together molasses, egg, and vanilla; set aside.
   
3. In a large bowl, whisk together pumpkin, light brown sugar, sugar, and melted butter until basically smooth. Add molasses mixture and whisk until well combined. Stir in dry ingredients. Dough will be very wet—cover bowl with plastic wrap and let rest in fridge for at least 2 hours.
   
4. Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon (I prefer to use a spring-loaded 1 1/2-tablespoon cookie scoop) onto prepared baking sheets. Bake until just dry on top and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Repeat with remaining dough.

Spiced Pumpkin and Golden Grahams® Cereal Trifle

Notes:Chilling the mixer bowl and whip helps to whip the cream faster. Depending on the size and shape of your bowl, the amount of pumpkin mixture and Golden Graham Cereal may differ. So that the trifle looks it's prettiest, aim for at least 3 layers of pumpkin filling and at least 2 layers of cereal.


Special equipment: Mixer, 14-cup volume bowl or trifle bowl

Ingredients

serves Serves 10 to 12, active time 30 minutes, total time 3 hours 30 minutes

• 3 cups heavy cream cold, divided
• 3 tablespoons granulated sugar
• 1 tablespoon dark rum (or 2 teaspoons rum flavoring), optional
• 2 (8-ounce) packages cream cheese, softened
• 2 cups (8 ounces) confectioners’ sugar
• 2 (15-ounce) cans pumpkin puree
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 1 tablespoon vanilla extract
• 7 cups Golden Grahams® cereal, divided

Procedures

1. Whip cream on medium speed using mixer fitted with whip attachment until cream beginning to thicken. Add granulated sugar and rum (if using), increase speed to medium high, and continue to beat until cream is soft to medium peak. Transfer to bowl and keep chilled.
   
2. Beat cream cheese on mixer fitted with paddle attachment on medium speed until softened. Add confectioners’ sugar and beat until light and fluffy, about 3 minutes. Add pumpkin, cinnamon, ginger, nutmeg, cloves, and vanilla, and beat until combined. Gently fold about 1 1/2 cups of the chilled whipped cream into the pumpkin mixture.
   
3. Spoon about 2 cups of the pumpkin mixture into bottom of serving bowl. Sprinkle with about 2 cups Golden Grahams® cereal, reserving 1 cup for garnish. Continue to layer pumpkin mixture with cereal (see note) ending the top layer with remaining whipped cream. Chill to set and to let cereal soften, about 3 hours. Sprinkle with remaining cup of Golden Grahams® cereal just before serving.

Marble Pumpkin Chocolate Bread

Special equipment: 8- by 4-inch or 9- by 5-inch loaf pan

Ingredients

serves makes one loaf bread, active time 20 minutes, total time 1 hour 30 minutes

• 1 3/4 cup (12 1/4 ounce) granulated sugar
• 3/4 cup canola oil
• 2 large eggs
• 1 1/2 cups (12 ounces) canned pumpkin
• 1/4 plus 1/8 teaspoon salt
• 2 cups (10 ounces) all-purpose flour
• 1/2 plus a scant 1/8 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground clove
• 3 tablespoons cocoa powder
• 2 tablespoons milk

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line an 8- by 4-inch loaf pan (see note) with parchment paper, allowing edges to overhang. Grease unlined part of pan.
   
2. Whisk sugar, oil, pumpkin, eggs, pumpkin, and salt in a large bowl until combined. Add flour, baking soda, cinnamon, nutmeg, and clove to the batter, and then whisk until completely combined.
   
3. Spoon 2 cups batter into pan. Spoon 1 cup batter into measuring cup and reserve.
   
4. Whisk cocoa and milk into remaining batter and spoon into pan. Using a butter knife or small offset spatula, swirl the batter a few times, lifting pumpkin batter from the bottom. Then spoon reserved pumpkin batter over the top and swirl a few times more (see note).
   
5. Bake until top is just set and skewer inserted into the center comes out with moist crumbs, 60 to 75 minutes. Let cool in pan 45 minutes, then transfer to wire rack to cool completely.

Basic Roasted Pumpkin Seeds

A basic recipe for toasted pumpkin seeds that can be spiced up to your taste.

Ingredients

serves Makes about 2 cups, active time 10 minutes , total time 1 1/2 hours

• 2 cups pumpkin seeds
• 2 tablespoons vegetable, canola, or olive oil
• Kosher salt and freshly ground black pepper

Procedures

1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200 degree oven, stirring occasionally, or use a hair dryer.
   
2. Adjust oven rack to center position and preheat oven to 325°F. In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

Pumpkin Cookies and Cream Ice Cream

Special equipment: ice cream maker

Ingredients

serves Serves 8, active time 1 hour, total time 2 hours, plus an overnight chill

• 1 cup pumpkin purée
• 5 egg yolks
• 3/4 cup dark brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice mix
• 2 cups heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon bourbon
• 2 cups crushed chocolate sandwich cookies (about 12 to 14 cookies)

Procedures

1. In a medium saucepan, whisk together pumpkin, egg yolks, sugar, salt, and spices until thoroughly combined. Slowly whisk in cream and milk until mixture is smooth.
   
2. Cook mixture while whisking frequently over medium-low heat. The custard will be ready when it thickly coats the back of a spoon and you can leave a clean line by swiping your finger across it. Stir in vanilla and bourbon, strain into an airtight container, and chill 8 hours or up to overnight.
   
3. Once the mixture has chilled, churn according to manufacturer's instructions. When the churning has finished, transfer mixture to a large bowl and using a spatula quickly fold in the cookie pieces. Transfer immediately to a large airtight container (you'll have a generous quart worth of ice cream) and freeze until firm, about 2 to 3 hours.

Pumpkin-Milk Chocolate Pie with Gingersnap Crust

Ingredients

serves makes 8 servings, active time 1-2 hours, if roasting squash, total time 2-4 hours, if roasting squash

• Nonstick cooking spray
• 1 1⁄2 cups (about 6 ounces) gingersnap cookie crumbs
• 2 tablespoons plus 1⁄2 cup packed light brown sugar, divided
• 3⁄4 teaspoon fine sea salt, divided
• 2 1⁄2 ounces (5 tablespoons) unsalted butter, melted
• 1 1⁄2 cups Roasted Sugar Pumpkin and Kabocha Squash (recipe follows)
• 4 large eggs
• 1 large egg yolk
• 3/4 cup heavy cream
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 recipe Milk Chocolate Ganache (recipe follows)
•  
• One 4-pound sugar pumpkin
• One 4-pound kabocha squash
•  
• 2 cups (about 3 ounces) chocolate chips
• 3 tablespoons heavy cream
• 1 tablespoon light corn syrup

Procedures

1. Roast the squash: Cut the pumpkin and squash into eighths; remove and discard the seeds. Place the pumpkin and squash pieces in a large baking dish, fill with about 1/4 inch of water, and cover with aluminum foil. Roast for 1 hour to 1 hour and 15 minutes, until the flesh is fork tender.
   
2. Remove from the oven and discard the foil. When the pumpkin and the squash pieces are cool enough to handle, use a large spoon to scrape the flesh from the skin; discard the skins. Puree the pumpkin and squash flesh in a food processor until smooth. Let cool to room temperature before refrigerating or using.
   note: This recipe makes more puree than called for in any of the recipes in this book. Freeze the leftovers in small containers for up to 3 months and defrost just before using.
   
3. Make the Ganache: In a small saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate, let stand for 2 minutes, then gently whisk until smooth. Transfer the mixture to a liquid measuring cup with a pour spout and let cool until slightly warmer than room temperature.
   
4. Make the Pie: Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9-inch pie plate with nonstick cooking spray.
   
5. For the gingersnap crust, stir together the cookie crumbs, 2 tablespoons of the brown sugar, 1/4 teaspoon of the salt, and the butter until evenly combined and the mixture has the consistency of wet sand. Pour into the pie plate and, very evenly and firmly, pack the mixture into the base and up the sides of the pan, taking care to avoid too much buildup in the corner of the pan. Allow about 1/4 inch of excess to rise above the top of the pan’s edge.
   
6. Set the pie plate on a baking sheet and bake until the crust is slightly puffed and a bit darker in color, about 8 minutes. Let cool at room temperature for about 5 minutes, then transfer to the freezer until ready to use.
   
7. Reduce the oven temperature to 325°F.
   
8. In a large bowl, whisk together the remaining 1/2 cup brown sugar, the remaining 1/2 teaspoon salt, the roasted pumpkin and squash, the whole eggs, egg yolk, cream, molasses, vanilla, cinnamon, ginger, and nutmeg until completely smooth. Pour into the prepared piecrust and bake until the custard is set in the center when the pie plate is slightly jiggled, 50 to 60 minutes. Let cool to room temperature and refrigerate for 30 to 45 minutes to set.
   
9. Using the back of a spoon or ladle, spread the ganache in an even circle on top of the pie. Place the pie in the refrigerator until the ganache has just begun to set, 3 to 5 minutes. Remove the pie from the refrigerator and use the spoon or ladle to spread the ganache again to create a decorative, rustic texture. Refrigerate until fully set before slicing, about 20 minutes.

Homemade Pumpkin Graham Crackers

These are a subtle treat. They're only slightly sweet, and they don't scream "pumpkin" but rather whisper it, with a lovely moist texture that makes the crackers a bit softer than a plain homemade version. They have an earthy flavor that might make you think, for an instant, "health food", but the spices, brown sugar and kiss of honey will bring you quickly back to cozy fall snack territory.

Special equipment: Baking sheets, parchment paper, plastic wrap, pastry brush

Ingredients

serves Makes 18 to 20 crackers, active time 30 minutes, total time 3 hours (includes cooling time)

• 1 cup (about 4 ounces) whole wheat flour
• 1 cup (about 4 1/4 ounces) all purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons dark brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons vegetable oil
• 1 tablespoon (about 0.75 ounces) honey
• 1/2 cup pumpkin puree (un-spiced)
• 5 tablespoons milk, divided

Procedures

1. In a medium bowl, sift together the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, cinnamon, baking powder and salt. Set aside.
   
2. In a separate bowl, combine the egg, oil, honey, and pumpkin puree. Whisk until combined. It will be lumpy and weird looking, but don't panic. It will become normal once you mix it with the dry ingredients.
   
3. Stir the wet ingredients into the dry ingredients, mixing until incorporated. The dough may be pretty dry. Add up to 2 tablespoons of the milk to moisten it. You want the dough moist enough to stick together with a lightly crumbly texture—not to the point where it gets sticky. The dough will be slightly crumbly, but should hold together when you clump it with your hands.
   
4. Turn the dough out onto a lightly floured board and pat into a rough square shape, about 1-inch thick. Wrap the dough in plastic and let chill in the refrigerator for two hours or overnight.
   
5. When you’re ready to bake the crackers, preheat the oven to 375°F. Line two baking sheets with parchment paper.
   
6. Turn the dough onto a generously floured surface and knead it gently by hand until it holds together (the dough will be somewhat crumbly at the edges, which is OK; kneading will help it hold together).
   
7. Pat the dough into a rough square shape again, then roll it out to about 1/8-inch thick. If you’re having difficulty rolling it this thin, or just prefer a more substantial cracker, it is totally fine to keep the dough thicker, you’ll just get a few less crackers.
   
8. Cut the dough into approximately 3- by 5- inch rectangles with either a knife or a pizza cutter. Clean up any ragged edges by pressing the flat side of a knife gently against the sides. Transfer to the prepared baking sheets using a spatula. Re-roll scraps to get more graham crackers.
   
9. Prick each square several times with the tines of a fork or a toothpick. These crackers won’t spread too much during the baking process, so you can keep them fairly close to one another on the sheet.
   
10. Brush the tops lightly with the remaining 3 tablespoons of milk.
    
11. Bake for 14-18 minutes, or until the crackers are lightly browned. Remove from the oven, transfer to a wire cooling rack, and cool completely. The crackers will be quite soft to begin, but will harden and become crunchy after a few hours. Store in an airtight container at room temperature for up to 10 days.

The White Pumpkin

In this after-dinner drink, the old duo Kahlua and cream get a fall update with pumpkin butter. The wild card ingredient here is Ramazzotti, an amaro with strong notes of orange and cinnamon—it goes fantastically well with pumpkin.

Note: I followed this recipe for pumpkin butter, but you could also use something store-bought and adjust for sweetness as needed.

Special equipment: cocktail shaker

Ingredients

serves serves 2, active time 5 minutes, total time 5 minutes

• 1 ounce Ramazzotti Amaro
• 1 ounce vodka
• 1 1/2 ounces Kahlua
• 1 1/2 ounces heavy cream
• 4 tablespoons pumpkin butter (see note above)
• Freshly grated nutmeg

Procedures

1. Fill a cocktail shaker with ice. Add Ramazzotti, vodka, Kahlua, heavy cream, and pumpkin butter. Shake until well-chilled, about 20 seconds. Strain evenly into two cocktail glasses and garnish with freshly grated nutmeg.

Pumpkin Swirl Brownies

Special equipment: 12-cup muffin pan

Ingredients

serves makes 12 brownies, active time 30 minutes, total time 1 hour

• Pumpkin batter:
• 4 ounces cream cheese, softened
• 1/3 cup plus 1 tablespoon granulated sugar
• 3/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• orange food coloring, optional
•  
• Brownie batter:
• 8 tablespoons (4 ounces) unsalted butter
• 6 ounces bittersweet chocolate, finely chopped
• 2 large eggs
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 2 tablespoons cocoa powder
• 1/8 teaspoon baking powder

Procedures

1. Adjust rack to middle position and preheat oven to 350°F. Place cupcake liners in a 12-cup muffin pan. Stir cream cheese and sugar until smooth. Whisk in pumpkin, cinnamon, nutmeg, egg yolk, and vanilla until combined. Add a few dabs of orange food coloring if desired. Set aside.
   
2. Heat butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring, until melted and smooth. Place eggs, sugar, and salt in large bowl and whisk until lightened, about 45 seconds. Whisk in chocolate mixture and vanilla until mixture is glossy and smooth. Add flour, cocoa, and baking powder and then whisk until completely combined.
   
3. Divide brownie batter between the cups, reserving about 3/4 cup. Divide pumpkin batter between the cups. Portion the remaining brownie batter between the cups. Using a butter knife, swirl the batters together (see note).
   
4. Bake until edges are slightly puffed and center is just set, about 20 minutes. Let cool completely in the pan before removing. These can be eaten room temperature (they will be soft) or chill to fully set. Refrigerate leftovers.

Sticky Pumpkin Cake with Hard Cider Caramel

Special equipment

mixing bowls, whisk, aluminum cups or muffin pan, roasting pan or deep cake pan, saucepan, spatula

Ingredients

serves Makes 8-12 cakes, active time 20 minutes, total time 1 hour

• For the Cakes
• 2 eggs
• 1 1/2 teaspoon vanilla extract
• 1 tablespoon Crop Spiced Pumpkin Vodka (see note)
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/2 cup plus 1 tablespoon unsalted butter, melted
• 1 cup all purpose flour
• Pinch salt
• 1 cup packed pumpkin puree
• 1/4-1/2 teaspoon pumpkin spice (see note above)
• 2 teaspoons baking soda
• 2 tablespoons boiling water (see note in recipe)
•  
• For the Caramel Sauce
• 1 1/3 cup sugar
• Generous pinch salt
• 1/4 cup water
• 1/2 cup hard cider (I used Woodchuck pumpkin)
• 1/2 cup heavy cream

Procedures

1. For the Cakes: Place a rack in center of oven and preheat oven to 350°F. Lightly grease 8 4-ounce aluminum cups or all 12 cups of a standard muffin tin, then place the cups in a large roasting pan or other baking vessel with ample room and sides that are at least 2 inches high. Set aside.
   
2. Place eggs, vanilla, and liquor in a medium mixing bowl and whisk together. Whisk in sugar, followed by butter, then flour and salt, fully incorporating each ingredient before adding the next. Whisk in the puree and spice. In separate small bowl, add boiling water to baking soda and stir gently to fully dissolve, then add to batter and whisk in immediately.
   Note: Bring at least 1/2 cup water to a boil, then measure 2 tablespoons into small mixing bowl containing baking soda. Water must be boiling so that it fully activates and dissolves the baking soda.
   
3. Divide batter evenly between prepared cups and add an inch of hot water to pan. Bake for 30 minutes, then rotate pan and add more water if necessary. Bake for another 20 minutes, then check for doneness with cake tester, skewer or paring knife inserted in center of a cake. If tester comes out clean, remove from oven and allow to cool slightly, then remove cups to a rack. If cakes are not done, continue to bake and check in 5 minute intervals.
   
4. For Caramel Sauce: Combine sugar and salt in medium saucepan and add water to moisten. Place over medium-high heat and cook until it begins to caramelize. Alternately move off and on the heat, swirling the pan gently, until caramel is a uniform amber color, somewhere between color of honey and maple syrup. With caramel off the heat, slowly pour in cider and cream, being careful as it will sputter. Return to heat, lowering it to medium-low, and allow to simmer, stirring occasionally, until all seized caramel is melted. Remove from saucepan to cool slightly.
   
5. To Serve: Gently loosen tops of cakes from cups with a paring knife, then turn out onto plates. If cakes are significantly domed, trim until flat enough to rest on plates upside down. Pour warm caramel sauce over warm cakes and serve immediately, with whipped cream or ice cream if desired.

Pumpkin Spice Ice Cream

Special equipment

ice cream maker

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 3/4 cup dark brown sugar
• 8 egg yolks
• 1 cup pumpkin purée
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (see note above)
• 1 teaspoon bourbon
• Kosher salt, to taste

Procedures

1. In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
   
2. In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
   
3. Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.
   
4. The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Gluten-Free Baked Pumpkin Doughnuts

Special equipment

Doughnut pan

Ingredients

serves Makes 18 doughnuts, active time About 25 minutes, total time About 1 hour

• Nonstick cooking spray
• 1 1/4 cups (5 ounces) millet flour
• 1 1/4 cups (10 ounces) granulated sugar
• 3/4 cup (3 ounces) gluten-free oat flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1 teaspoons salt
• 1/4 teaspoon xanthan gum
• 1 (fifteen ounce) can canned pumpkin
• 2 large eggs
• 1/3 cup vegetable oil
• 1/4 cup orange juice
•  
• For the Coating:
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

Procedures

1. Preheat oven to 350°F. Spray a doughnut pan with nonstick cooking spray. Set aside.
   
2. In large bowl, whisk together millet flour, granulated sugar, oat flour, pumpkin pie spice, baking powder, salt, and xanthan gum. In small bowl, stir together pumpkin, eggs, vegetable oil, and orange juice until smooth. Pour pumpkin mixture over dry ingredients and whisk until no lumps remain.
   
3. Bake until doughnuts spring back to the touch, about eighteen minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Allow doughnuts to cool completely.
   
4. For the Coating: In a 9-inch square pan, stir together granulated sugar and ground cinnamon. One at a time, dredge the doughnuts in the sugar-cinnamon mixture. Shake off excess sugar. Store doughnuts, covered, on the counter for up to three days.

Spiced Pumpkin Chocolate Chip Loaf

Special equipment

electric stand mixer, 9 inch loaf pan

Ingredients

serves Serves 12, active time 30 minutes, total time 1 hour and 30 minutes

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground all spice
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter
• 1/2 cup (3 1/2 ounces) sugar
• 3/4 cup (6 ounces) dark brown sugar
• 2 large eggs
• 1/4 cup whole milk
• 2 teaspoons vanilla
• 1 cup pumpkin puree
• 12 ounces chocolate chips
• Nonstick cooking spray

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Grease and flour loaf pan and set aside.
   
2. In a large bowl whisk together flour, baking soda, salt, and spices. Set aside.
   
3. In a medium saucepan, brown butter over medium heat, swirling the pan every so often. Once the butter has browned, transfer it to the bowl of an electric stand mixer fitted with the paddle attachment. Let the butter cool slightly then cream butter and sugars together until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and beating until fully incorporated. Add in half of the flour mixture, mixing to combine, then add the milk and vanilla, finishing with the remaining flour. Beat in pumpkin until just combined then fold in the chocolate chips.
   
4. Spoon batter into the prepared pan and bake for 60 minutes or a until cake tester inserted in the middle comes out clean. Cool in the pan for 15 minutes then invert and remove loaf from pan and finish cooling on a wire rack.