Friday, September 12, 2014

It's the Great Pumpkin, Daphne Martin!

by Daphne Martin of BATTERED TO DEATH, by Gayle Trent

Or, rather, that title should be "Pumpkin: It's Great, Daphne Martin!" Because I love it. Not so much the traditional pumpkin pies which can be a little on the boring side, but pumpkin rolls, pumpkin bread, pumpkin butter, pumpkin cheesecake...yum!

Why do we only think about pumpkin in the fall? I know that's when the fruit is at its peak--that's why all the harvest decorations feature pumpkins...and Indian corn...though I don't quite understand that one. Anyway, I, for one, think pumpkin is too good to save for fall.

Try one of these recipes out, and let me know what you think:

Simple Pumpkin Cheesecake Trifles

(I found this recipe at My Baking Addiction)


12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided


1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.

Read more:

Or how about this one from The Kitchen is My Playground?

Caramel Pumpkin Snack Cake



  • 1/2 c. unsalted butter, softened
  • 1 c. granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/2 c. 100% pure pumpkin puree (one 15 oz. can)
  • 1 3/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 1 package Concord Foods Caramel Apple Wraps (5 caramel discs)


  • 12 T. unsalted butter, softened (1 1/2 sticks)
  • 1 1/2 c. confectioners sugar
  • 2 tsp. vanilla extract
  • 1 1/2 T. milk
  • small pinch salt
  • 1/4 tsp. ground cinnamon


  1. FOR THE CAKE:  Beat the butter and sugar until creamy, about 3-4 minutes. Beat in the egg and vanilla extract. Add the pumpkin and beat until well combined.
  2. Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Mix until just combined.
  3. Pour 1/2 of the batter into a greased 9x13-inch baking pan, spreading it evenly over the bottom of the pan. Lay 4 of the caramel discs on top of the batter, cutting as needed to cover the batter (you will have a few 'empty' spots). Spread the remaining batter over the top of the caramel layer. Bake at 350 degrees for 30-40 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  4. FOR THE FROSTING:  Beat the butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1/2 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes.
  5. Add the milk, salt, and cinnamon; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes. Spread evenly over the top of the cake.
  6. FOR THE CARAMEL DRIZZLE:  Place the remaining caramel disc and 1 teaspoon of water in a glass measuring cup or bowl. Microwave on high at 15 second intervals, stirring after every 15 seconds, until melted and smooth (this should only take 30 to 45 seconds total time). Using a spoon, drizzle over the top of the cake.

Note - Because of the pumpkin in the cake and milk in the frosting, store the cake in the refrigerator.  Remove from the refrigerator approximately 30 minutes (or more) prior to serving to allow it to come to room temperature.  Its texture is much better at room temperature than cold.


What's your favorite way to enjoy pumpkin?


1 comment:

  1. I have my grandmothers recipe for Pumpkin cake baked in a bundt pan and just sprinkled with powdered sugar...lots of ginger, nutmeg and allspice to enhance the pumpkin flavor.