For a few years when I was very young, I would accompany my dad on his weekend Starbucks runs. I would always order a slice of their famous pumpkin loaf bread, and eventually I memorized and would also order my parent’s signature drinks: two venti nonfat extra hot lattes. 

These little trips are some of my fondest memories, and they just so happen to involve a wonderful pumpkin recipe. There is something so nostalgic and comforting about a pumpkin flavored delicacy.

Since we are in the midst of the season for all things pumpkin, we’ve compiled five delicious pumpkin recipes from our favorite food bloggers that are a fun alternative to traditional pumpkin pie. 

Serving one of these sweet pumpkin recipes is a great way to shake it up for all occasions this pumpkin spice season!

Pumpkin Cheesecake with Pecan Praline Sauce

This recipe takes everything that is good about cheesecake and pumpkin pie and rolls it all up into one tasty hybrid. From David Leibowitz

INGREDIENTS

For the crust

1 1/2 c graham cracker crumbs
4 tbsp melted butter
2 tbsp sugar
1/4 tsp ground cinnamon

For the pumpkin cheesecake filling

3 8-ounce packages cream cheese at room temperature
1 1/4 cups sugar
grated zest of one lemon
4 large eggs, at room temperature
1 15-ounce canned pumpkin puree
1/2 cup sour cream or whole-milk plain yogurt
1 tbsp cornstarch, or 2 tablespoons flour
1 tsp vanilla extract
1 tsp ground cinnamon
3/4 tsp dried ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
pinch of salt

Pecan praline sauce

3/4 c packed light or dark brown sugar
1/2 c heavy cream
6 tbsp unsalted butter
1/4 c maple syrup
1/2 tsp kosher or sea salt
1/4 c bourbon
1 1/2 c pecans, toasted and coarsely chopped
1/2 tsp vanilla extract

DIRECTIONS

To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake.

Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC).

To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt.

Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan.

Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.

Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.

SERVING: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water, wipe it dry, and use it to cut clean slices from the cheesecake. Serve with a ladleful of warm sauce poured over it. If the sauce gets too thick upon standing, you can thin it with milk or water.

STORAGE: The baked or unbaked crust can be made up to three days ahead and stored at room temperature (if baked), or refrigerated (unbaked). It can also be frozen either baked or unbaked for 2-3 months. The baked cheesecake will keep for up to 4 days in the refrigerator.

Pumpkin French Toast Bake

Get excited for breakfast with this delicious take on french toast. You and your loved ones may never want regular french toast again. Adapted from Minimalist Baker

INGREDIENTS

5 1/2 - 7 1/2 c 1-inch bread cubes (depending on type of bread)
7 large eggs
2 c milk (any kind)
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin butter
3-4 tbsp brown sugar (for topping)
nuts (like pecan or walnuts)

DIRECTIONS

Cube your favorite crusty whole grain bread into 1-inch pieces and fill a slightly greased 9x13 baking pan. In an electric mixing bowl fitted with a paddle, combine all remaining ingredients except a pinch of pumpkin pie spice, brown sugar and nuts. Pour wet ingredients over bread cubes pressing down on bread cubes until evenly saturated. Cover and refrigerate for 8 hours.

Preheat oven to 350 degrees, remove pan cover and sprinkle brown sugar, remaining pumpkin pie spice and nuts on top. Bake for 35-45 minutes until golden brown and no longer wet. Serve with maple syrup or honey. Leftovers can be stored chilled for several days.

Pumpkin Swirl Brownies

A pumpkin recipe so good you’ll find yourself making it year round. (via Smitten Kitchen adapted from Martha Stewart Living)

INGREDIENTS

8 tbsp (1 stick) unsalted butter, plus more for pan
6 oz bittersweet chocolate, chopped
2 c all-purpose flour
1 tsp baking powder
1/8 tsp cayenne pepper
1/2 tsp salt
1 1/2 c sugar
4 large eggs
1 tsp pure vanilla extract
1 1/4 c solid-pack pumpkin
1/4 c vegetable oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c chopped hazelnuts or other nuts (optional)

DIRECTIONS

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides and line pan with it. Butter the lining as well. Melt chocolate and butter in a double boiler or glass bowl set over a pan of simmering water, stirring until smooth.

Combine flour, baking powder, cayenne, and salt in a large bowl and set aside. Combine sugar, eggs, and vanilla in an electric mixing bowl fitted with the paddle attachment and blend until fluffy. Fold in dry ingredients.

Pour half of batter into a bowl and add batter. Add additional batter if necessary so it is pourable.

In another bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Pour half of chocolate batter in the prepared pan smoothing with a spatula. Next, layer on half of pumpkin batter. Add another chocolate layer and finish with one more pumpkin layer, working quickly so layers don’t set.

With a small spatula, gently swirl the batters for a marbled effect. Be sure to get swirl all the way to the bottom of the pan. Sprinkle with nuts, and bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into squares.

Pumpkin Pecan Scones with Maple Glaze

It’s not easy to find a healthy, vegan friendly dessert recipe, but this one fits the bill. From Cookie and Kate

INGREDIENTS

Pumpkin scones

1 c raw pecans
2 c white whole wheat flour or regular whole wheat flour
1 tbsp baking powder
¼ c brown sugar, packed
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves or allspice
1/2 tsp salt
1/3 c solid coconut oil or 5 tablespoons cold butter
3/4 c pumpkin puree
1/4 c milk of choice (almond milk, low fat milk, etc.)
1/2 tsp vanilla extract

Maple glaze

1 c powdered sugar
1/8 tsp fine grain sea salt
1 tbsp melted coconut oil or butter
1/2 tsp vanilla
1/4 c good maple syrup, more if needed

DIRECTIONS

Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

In a medium mixing bowl, combine the flour, three quarters of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.

Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.

Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.

Form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.

Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.

While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!

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