Tag Archives: pumpkin

Spiced Pumpkin Pancakes

It’s the weekend!

Which means it’s time for breakfast awesomeness. Cereal and toast on a Saturday morning may just be the saddest thing ever. Perhaps I am being melodramatic, but I take weekend breakfast (or more often, brunch) very seriously.

We are in the stretch between Thanksgiving and Christmas and these Spiced Pumpkin Pancakes fit in just about perfectly. The pumpkin flavor is subtle, but keeps the pancakes uber-moist. Add some pecans and maple syrup and you have something special. A perfect start to a day filled with tree decorating or shopping for the perfect gift.

Spiced Pumpkin Pancakes

makes 6 large pancakes

modified slightly from Bon Appetit

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup whole milk
1/2 cup pumpkin puree
2 large eggs, separated
2 tablespoons butter, melted
1/2 teaspoon vanilla

Whisk both flours, sugar, baking powder, cinnamon, nutmeg, ginger, allspice and salt together in a large bowl. In a separate bowl, whisk milk, pumpkin puree, egg yolks, melted butter and vanilla. Add pumpkin mixture to the dry ingredients and whisk until smooth. Beat egg whites until stiff (but not dry); fold into pancake batter in two batches.

Heat a skillet over medium heat and melt a tablespoon of butter. Pour batter by 1/3 cupfuls into the skillet. Cook until bubbles form on the surface of the pancakes and the bottoms are brown. Flip and cook for a minute or two longer.

Serve with toasted pecans and maples syrup.

Roasted Pumpkin 5-Spice Ice Cream Sandwiches with Molasses Ginger Cookies

Perhaps the longest title for a recipe ever.

You didn’t think that I gave up on my ice cream obsession, did you? I know it’s been a month since my last ice-cream themed post, but I’ve been waiting for pumpkin season to feature this recipe. I knew that I wanted to make a pumpkin ice cream and that I wanted to have it as an ice-cream sandwich. Just like I knew that I needed to have wooden fenders for my bicycle. It’s a complicated thought process impossible to explain, but when you know what you want, you know what you want.

The ice cream recipe is from Jeni’s Splendid Ice Creams at Home. It’s roasted pumpkin puree with Chinese 5-spice and it’s a fantastic combination. The anise in the 5-spice really comes through with the pumpkin. And the structure of the molasses ginger cookies holds up well with the ice cream and freezer, to say nothing of the vibrancy of the spices.

I have a six mile bicycle commute and there have been many a night when returning home that I head straight into my freezer to grab one of these ice cream sandwiches, despite the chill in the air.

Roasted Pumpkin 5-Spice Ice Cream Sandwiches
with Molasses Ginger Cookies

makes 1 dozen sandwiches

Roasted Pumpkin 5-Spice Ice cream
(from Jeni’s Splendid Ice Creams at Home)
3/4 cup roasted pumpkin puree
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch 
1 1/2 ounces cream cheese, softened
1/4 teaspoon sea salt
1/4 cup honey
1 1/4 cups heavy cream
2/3 cups packed brown sugar
2 tablespoons corn syrup
1 tablespoon Chinese 5-spice powder
Molasses Ginger Cookies
(from Bon Appetit)
2 cups all purpose flour
2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1/2 cup butter, room temperature
1/4 cup vegetable shortening, room temperature
1 cup packed brown sugar
1 egg
1/4 cup molasses
1/4 cup raw sugar

For the ice cream base:

Mix about 2 tablespoons of the milk with the cornstarch to make a slurry.

Whisk the cream cheese and the salt in a medium batter bowl until smooth. Whisk in pumpkin puree and honey.

Combine the remaining milk, cream, sugar, corn syrup and Chinese 5-spice powder in a large saucepan and bring to a boil over medium heat. Cook for about 5 minutes. Remove from heat and slowly whisk in the cornstarch slurry. Bring the mixture back to a boil and cook until thickened, about a minute or two. Remove from heat. Gradually whisk the hot milk mixture into the pumpkin mixture until smooth. Cover and chill thoroughly.

For the cookies:

Sift flour, baking soda, ginger, cinnamon, cloves and salt into medium bowl. Combine butter, shortening and brown sugar in large bowl and beat until fluffy. Add egg and molasses; beat until blended. Add dry ingredients; mix just until incorporated. Cover; chill 1 hour.

Preheat oven to 350°F. Place raw sugar in small bowl. Using wet hands, form dough into 24 equal pieces; shape pieces into balls. Roll in sugar to coat. Transfer to prepared sheets, spacing 2 1/2 inches apart. Bake until cookies are pale golden and cracked on top but still soft, about 15 minutes. Cool on sheets 1 minute. Transfer to racks; cool completely.

Sandwich assembly:

Freeze ice cream in ice cream maker. While the ice cream is still soft, spoon about 1/3 cup onto a cookie, top with a second cookie. Wrap sandwiches in wax paper and store in freezer. Freeze for at least 3 hours.

Pumpkin Cheesecake Bites

During my parents’ visit earlier this month, we picked up two pie pumpkins during our trip to the apple orchard. The first one I used to make this delicious soup. The second one I had reserved for something sweet. I went ahead and roasted it, pureed it and ran it through a mesh strainer to lose some of the water (and still ended up with about 3 cups of pumpkin puree). Then I thought to myself – what in the world should I make? I seriously contemplated pumpkin pie. Tis’ the season after all. But I knew I would regret making, and then eating an entire pumpkin pie by myself. (And transporting via bicycle to work just seemed like a disaster waiting to happen). And so I found myself thinking back to these cheesecake bites I had made earlier this year.

Of course! Pumpkin cheesecake bites. The perfect solution, because I love pumpkin cheesecake even more than I love pumpkin pie. Here’s why it’s a great idea 1) No pie crust involved. 2) Instead you get to use spicy gingersnaps. 3) By making them cupcake size, the resulting crust to cheesecake ratio to (in my opinion) strikes the perfect balance. Oh, and 4) you can make as few or as many as your stomach desires.

I smothered mine in this salted butter caramel sauce I had leftover in my fridge. Don’t wait for a special occasion or Thanksgiving to make these. Make them for your lunches during the week. Or as something to tide you over while you’re making dinner. Or for no reason at all…

Pumpkin Cheesecake Bites

makes 1 dozen

The Crust 
1 cup crushed gingersnaps
3 teaspoons brown sugar
4 tablespoons butter, melted
The Filling
1 – 8 ounce package cream cheese, room temperature
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of salt
1 large egg
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon bourbon

1. Preheat oven to 325º. Line a cupcake tin with papers.

2. Pulse gingersnaps in food processor to a fine crumble. Add brown sugar and melted butter and mix together. Scoop approximately 2 tablespoons of cookie crust in each cupcake paper. Use the bottom of a small glass (my glasses from beer festivals are just about the perfect size for such a job) to pat down cookie crumbs. Refrigerate while making the cheesecake filling.

3. Cram together cream cheese and brown sugar until well combined. Mix in cinnamon, nutmeg, ginger and salt. Beat in egg. Fold in pumpkin puree, vanilla extract and bourbon and mix until smooth.

4. Using an ice cream scoop, distribute filling among cupcake papers, filling about 3/4 full.

5. Bake at 325º for about 20 minutes. Cool in pan and refrigerate until set.