Best Pumpkin Recipes

F all season means it’s time to add pumpkin spice to everything but don’t worry, we aren’t going to do that! We will truly make you appreciate the spirit of the best pumpkin recipes galore; there will be cinnamon, there will be waffles with a twist, and there will be Swedish pastries. We hope these dessert recipes feel like a hug on a chilly November evening. 

Pumpkin Spice and Cinnamon Waffles with Caramel Sauce 

What you need to make this recipe: 

For The Waffles: 

1. All-purpose flour 
2. Canned or freshly made 100% pumpkin puree
3. Premixed pumpkin spice
4. Pure cane brown sugar
5. Whole Milk
6. Unsalted butter 
7. Baking soda
8. Baking powder
9. Cinnamon powder

For Caramel Sauce: 

1. Sugar 
2. Water
3. Whole cream
4. Unsalted butter

Waffle Recipe:

1. Take one cup of all-purpose flour. Add 1 tbsp baking powder, 1 tsp baking soda, 1 tbsp cinnamon powder, and pumpkin pie spice to taste. Throw in a pinch of salt if you’re looking for that extra layer of flavor. 
2. Take another bowl for the liquids; beat two whole eggs, add one stick of melted unsalted butter and a cup of milk. Add 250 gms-300 gms pumpkin puree. Recommended 4 tbsp of brown sugar may be increased or reduced as per taste. 
3. Beat the wet ingredient bowl till everything comes together like a paste. Make sure there are no lumps in the mixture. 
4. Next, add the wet and dry mixtures together and use a spatula or spoon to fold them together.
5. Don’t forget to drizzle your waffle maker with oil before pouring the waffle mixture on it carefully. Section the batter according to the size of your waffle maker iron trays; cooking time depends on the appliance instructions but you can check after 2-3 minutes.

Caramel Sauce Recipe:

1. Take a small saucepan and add 15 tbsp sugar in it with half a cup of water(or however much covers the sugar and stays ½ inch above it in the pan). 
2. Keep a medium-high flame and keep stirring slowly so that no sugar burns.
3. When the sauce starts to darken to a golden color, it’s ready to be taken off the stove.
4. Once removed from the flame, pour in 3/4th cup of cream while beating the mixture vigorously. Make sure no lumps form.
5. Add half a stick of butter and wait till it melts while beating the mixture. 
6. Return the sauce back to low to medium heat and continue beating it for 2-3 more minutes. 
7. Take the sauce off the heat and make sure to cool it before topping your waffles with it. 

We guarantee this pumpkin recipe will be gone before you can blink and leave people asking for more next time.

Pumpkin Swirls With Cream-Cheese Frosting 

What you’ll need for this recipe:

1. All-purpose flour
2. Unsalted butter
3. Vanilla extract
4. Cream cheese
5. 3 eggs
6. Salt
7. Castor Sugar
8. Fresh or canned 100% pure pumpkin puree
9. Baking powder
10. Baking soda
11. Cinnamon powder 

Recipe For The Pumpkin Swirls

1. Take a bowl and add all-purpose flour, one tbsp baking powder, one tsp baking soda, half tbsp cinnamon powder, and a pinch of salt. 
2. Take another bowl for the wet ingredients. Beat 3 eggs vigorously with 5 tbsp recommended sugar, add 250-350 gm pumpkin puree and 1 tbsp vanilla extract. 
3. Add the wet ingredients to the dry and fold it in till all lumps disappear.
4. Line a long, flat, rectangular pan with parchment paper and transfer the batter into it. Smooth out the batter from the top with a spatula. The batter should go on thinly in the pan so it has enough room to rise.
5. Bake for 15 minutes at 370F; do the toothpick taste to check if it's done. 
6. Take a pastry rolling sheet (the reusable, stretchable kind) and sprinkle castor sugar on it while resting it on the kitchen counter. Once the cake is done, flip it onto the pastry sheet with sprinkled sugar.
7. Tightly roll the sheet with the cake and set it aside till it cools completely.

Recipe For The Cream Cheese Filling

1. Take room temperature cream cheese and beat it till smooth, add a stick of unsalted butter, a dash of vanilla essence, sprinkle in powdered sugar slowly so no lumps form. You may use a hand beater or a food processor for this step.
2.  Beat till the mixture becomes lighter in color.
3. Once cooled, unroll the thin cake and spread the cream cheese frosting onto it in a smooth layer. Re-roll the cake but this time doesn’t roll the plastic sheet with it but on top of it. 
4. Chill in the fridge for 2-3 hours so the frosting becomes firm and doesn’t melt.
5. When ready to serve, take the cake out of the fridge and remove the plastic sheet. Cut the rolled cake perpendicular to the rolled direction. 

Dessert is served!

• This post is tagged in:

• recipes for fall
• desserts
• pumpkin recipes
• pumpkin desserts