Description
Enjoy a collection of five cozy pumpkin desserts perfect for autumn. This selection includes Pumpkin Cheesecake Brownies, Pumpkin French Toast, Pumpkin Cheesecake Cookies, Pumpkin Spice Latte Cake, and Pumpkin Bread with Maple Glaze. These recipes are simple, flavorful, and ideal for fall gatherings or a sweet treat.
Ingredients
- For Pumpkin Cheesecake Brownies: 1/2 cup canned pumpkin, 2 large eggs + 2 large egg yolks, 8 oz cream cheese, 8 oz mascarpone cheese, 1/2 cup butter, 1/2 cup chocolate chips, 1/2 cup cocoa powder (unsweetened), 10 tbsp flour, 1 1/2 cups sugar, 1 2/3 tbsp vanilla, 1/4 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1 tsp salt
- For Pumpkin French Toast: 12 slices thick-cut white bread, 4 large eggs, 2/3 cup milk, 1/2 cup pumpkin puree, 2 tbsp sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, Oil or cooking spray
- For Pumpkin Cheesecake Cookies: 1/2 cup pumpkin puree, 1 large egg + 1 egg yolk, 8 oz cream cheese, 3/4 cup unsalted butter (softened), 2 1/4 cups all-purpose flour, 1 tsp baking soda, 3/4 cup brown sugar, 1/2 cup granulated sugar, 1 tsp pumpkin pie spice, 1/2 tsp salt, 1 1/2 tsp vanilla
- For Pumpkin Spice Latte Cake: 1 cup canned pumpkin puree, 2 large eggs, 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 1/2 tbsp pumpkin spice, 2 tsp instant espresso powder, 1/4 cup brewed espresso or strong coffee, 1 1/2 cups granulated sugar, 26 tbsp unsalted butter (divided), 1/2 cup buttermilk, 8 oz cream cheese, 1/2 cup sweetened condensed milk, 1/3 cup whole milk, 2 cups powdered sugar, 3 1/2 tsp vanilla
- For Pumpkin Bread with Maple Glaze: 1 (15 oz) can pumpkin puree, 2 large eggs, 2 1/4 cups flour, 3/4 cup light brown sugar (packed), 18 tbsp granulated sugar, 1 tsp baking soda, 1 1/4 tsp pumpkin spice, 1 tsp cinnamon, 1/2 tsp kosher salt, 1/2 cup vegetable oil, 1/4 cup unsalted butter (melted), 1/2 cup milk, 1/4 cup maple syrup, 1/2 cup powdered sugar, 1/2 tsp vanilla extract
Instructions
- For Pumpkin Cheesecake Brownies: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. Melt butter and chocolate chips together, then whisk in cocoa powder and sugar. Add eggs, yolks, and vanilla; mix until smooth. Stir in flour, baking powder, and salt. For cheesecake filling, beat cream cheese, mascarpone, pumpkin, sugar, spices, and vanilla until creamy. Pour brownie batter into the pan, dollop cheesecake mixture on top, and swirl with a knife. Bake 40–45 minutes until set. Cool completely before slicing.
- For Pumpkin French Toast: In a bowl, whisk together eggs, milk, pumpkin puree, sugar, cinnamon, nutmeg, and vanilla. Heat a skillet over medium heat and lightly grease with oil or cooking spray. Dip each bread slice into the pumpkin mixture, coating both sides. Cook slices 2–3 minutes per side until golden brown. Serve warm with maple syrup, powdered sugar, or whipped cream.
- For Pumpkin Cheesecake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Beat butter, brown sugar, and granulated sugar until fluffy. Add egg, yolk, pumpkin, and vanilla. Mix in flour, baking soda, salt, and pumpkin spice until dough forms. In a small bowl, beat cream cheese with 2 tbsp sugar and 1/2 tsp vanilla for filling. Scoop cookie dough, flatten, and place a small spoonful of cream cheese filling inside. Seal and place on baking sheet. Bake 12–14 minutes until edges are golden. Cool before serving.
- For Pumpkin Spice Latte Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a bowl, whisk flour, baking powder, baking soda, salt, pumpkin spice, and espresso powder. In another bowl, cream butter and sugar until fluffy. Add eggs, pumpkin puree, and vanilla. Mix in dry ingredients alternately with buttermilk and coffee. Divide batter between pans and bake 30–35 minutes. Cool completely. For frosting, beat cream cheese, butter, condensed milk, powdered sugar, and vanilla until smooth. Frost cooled cakes and layer. Chill slightly before serving.
- For Pumpkin Bread with Maple Glaze: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. In a bowl, whisk flour, baking soda, spices, and salt. In another bowl, beat eggs, pumpkin puree, both sugars, oil, butter, milk, and vanilla until smooth. Add dry ingredients and mix until combined. Pour into loaf pan. Bake 55–65 minutes, until a toothpick inserted comes out clean. Cool slightly. For glaze, whisk powdered sugar, maple syrup, and 1 tbsp milk until smooth. Drizzle glaze over cooled bread before slicing.
Notes
- These recipes are perfect for autumn baking.
- They are great for family gatherings and holiday tables.
- Enjoy the warm, spiced flavors of pumpkin.
- Serve French toast with maple syrup, powdered sugar, or whipped cream.
- Cool desserts completely before slicing or serving for best results.
- Prep Time: Varies by recipe, approximately 20-30 minutes per recipe
- Cook Time: Varies by recipe, approximately 15-65 minutes per recipe
- Category: Desserts, Baking
- Method: Baking, Swirling, Cooking
- Cuisine: American
Nutrition
- Serving Size: Varies by recipe
- Calories: Varies by recipe
- Sugar: Varies by recipe
- Sodium: Varies by recipe
- Fat: Varies by recipe
- Saturated Fat: Varies by recipe
- Unsaturated Fat: Varies by recipe
- Trans Fat: Varies by recipe
- Carbohydrates: Varies by recipe
- Fiber: Varies by recipe
- Protein: Varies by recipe
- Cholesterol: Varies by recipe