pumpkin recipe

Pumpkin Squares

Pumpkin Squares

Pumpkin Squares

This recipe has been part of our family for years now. The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar. It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze or even just a dusting of powdered sugar mixed with a little cinnamon. The texture is moist and tender and I think you’ll enjoy it as much as I do.

 

Pumpkin Squares

1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.

Frosting:
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.

Pumpkin Chiffon

Pumpkin Chiffon

Pumpkin Chiffon

I have been making this for a long time and really love it. From a technical foodie standpoint it’s not really a chiffon, but that is what my Mom called it so I will leave it as  Pumpkin Chiffon. It’s really a sort of pumpkin pie without the crust. Super easy to make and quite tasty. I make it in a casserole dish but you could also make it in individual  ramekins.  We had it in my squash class last night and everybody liked it a lot. You could use canned or fresh cooked pumpkin or butternut squash. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert.

 

Pumpkin Chiffon

½ c. applesauce
1 c. cooked or canned pumpkin or squash
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. light cream or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.

Caramel Pumpkin Scones

Caramel Pumpkin Scone

Caramel Pumpkin Scone

I love the flavor of these scones but also their sort of rustic appearance. The soft dough is dropped by spoonfuls onto baking sheets. I use an ice cream scoop to do this. They rise up into tender, slightly sweet scones with cracks over the surface. I have made these before and normally top them with a powdered sugar glaze. Alas, I was out of powdered sugar and didn’t feel like making any so I had to improvise. I decided to make a vanilla flavored caramel instead. It worked out well and I will do this again, even if I am not out of powdered sugar.

 

Here is the recipe.

 

Caramel Pumpkin Scones

4 c. all purpose flour

1/2 c. sugar

1 T. baking powder

1 t. each salt, cinnamon, allspice, nutmeg and ginger

1/2 t. cloves

1 1/2 sticks cold butter

1 c. cooked pumpkin or winter squash

3 oz. milk

2 eggs

Caramel:

2/3 c. sugar

3 T. butter

2 t. vanilla

 

Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier.  Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack.

Meanwhile make caramel by placing the sugar in a small saucepan and cooking over medium heat until sugar has melted and turned a golden color. Remove from the heat and stir in butter and vanilla. Mixture will bubble a lot. Keep stirring until smooth.  Mixture is really hot. You can hold the scones and dip the tops in the warm caramel mixture or use a spoon to drizzle the caramel over the top.  If you are dipping the scones transfer the caramel into another container- the saucepan will be hot and make it tricky to dip them without getting burned. I used a shallow metal bowl and it worked great. Caramel will be very shiny and sticky but will cool down and become less shiny and sticky.   Makes about 20-30 depending on the size of the scoop you use.

 

 

 

Butternut Squash Cupcakes

Butternut Squash Cupcake

Butternut Squash Cupcake

Since I still have some winter squash I decided to use one the the butternut squashes to make a dessert. The cupcakes are moist, sweet and have a nice spice flavor. The orange butter cream complimented them well. I don’t like a lot of frosting so I made just enough for a swirl on each cupcake. You might want to double the frosting recipe if you like more.

Butternut Squash Cupcakes

4 eggs, slightly beaten

3/4 c. oil

1 1/2 c. sugar

2 c. cooked butternut squash, you could use other winter squash or pumpkin

1 3/4 c. flour

1/4 c. cornstarch

3 t. cinnamon

1 t. nutmeg

1/4 t. cloves

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, squash and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting.  Makes 30-36. Frost with Orange Butter Cream.

Orange Butter Cream

1/3 cup butter

4 1/2 cups sifted confectioners’ sugar

1/4 cup orange juice concentrate

1 1/2 teaspoons vanilla extract

In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the juice and vanilla. Slowly beat in remaining sugar.

 

Butternut Squash Saute

Butternut Squash Saute

Butternut Squash Saute

If you have some winter squash around here is a great way to prepare it. You can make this dish with butternut squash, pumpkin or acorn squash. It is a simple side dish with a lot of flavor. 

Butternut Squash Sauté

3 tablespoons olive oil

1/2 cup chopped onion

1 teaspoon minced garlic

4 cups cubed fresh butternut squash, acorn squash or pumpkin

1/2 cup grated carrot

2 tablespoons soy sauce

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons black sesame seeds

Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the squash, carrot, soy sauce, salt, and pepper; cook, covered, another 5 to 7 minutes, until squash is tender. Sprinkle with sesame seeds before serving.

Subscriber to our Mailing List

Follow us on Social Media

Support This Site

Donate Now

New Release: