Cinnamon Spiced Pumpkin Bread

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Cinnamon Spiced Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon nutmeg

2 1/2 cups granulated sugar

4 eggs

1 cup canola oil

one 15 oz. can pumpkin puree

1/2 cup water

1 teaspoon vanilla extract

one 10 oz. package cinnamon chips

1 cup toasted chopped pecans

1 cup bourbon soaked and drained raisins * see note at bottom

Crumble Topping:

1 1/2 cups toasted chopped pecans

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

pinch of salt

3 tablespoons butter,melted

Preheat oven to 350 degrees. Spray two 9X5X3 inch pan with nonstick spray; set aside.

Sift the flour,soda,baking powder, cinnamon , nutmeg and salt into a bowl; set aside.

In a separate bowl whisk together the sugar,eggs,oil,water,vanilla and pumpkin puree until combined.

Stir in the raisins into the pumpkin mixture and stir in the nuts and cinnamon chips into the dry mixture. Add the dry mixture to the wet mixture and stir until combined. Pour batter evenly into the prepared pans.

Prepare the crumble by combine all ingredients and stir to combine. Sprinkle with the crumble topping evenly over each pan.

Bake for about 1 hour or until toothpick comes out clean when inserted into the center.

*If you do not have bourbon soaked raisins, simply soak raisins in a jar which can be sealed at least overnight or place in a small pan and heat raisins needed in recipe with some bourbon. Bring to just boil , remove from heat allow to cool.

Pumpkin White Chocolate Macadamia Nut Cookies

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Pumpkin White Chocolate Macadamia Nut Cookies

1 cup butter, room temperature

1 cup packed brown sugar

1 cup granulated sugar

2 eggs, room temperature and lightly beaten

1 cup pumpkin puree

2 teaspoons pure vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/2 cups quick cooking oats

2 cups white chocolate chips

2 cups coarsely chopped macadamia nuts

Preheat oven to 325 degrees.

Line baking pans with parchment paper.

Cream the butter and sugars together until well combined. Beat in the eggs ,vanilla then pumpkin puree. Combine until blended.

Add the remaining dry ingredients to a bowl and whisk to combine. Add to butter mixture and blend well. Stir in the chocolate and nuts.

Using a small ice cream scoop/disher  scoop out the dough about 2 inches apart onto the baking sheets. Bake for about 12 -15 minutes until just set and edges are barely brown. Remove baking pan from oven and allow cookies to cool on baking sheets before removing.

Gingered Pumpkin Cupcakes with Pumpkin Frosting




2 1/3 cups flour

2 1/2 tsp baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp cloves

1/2 tsp nutmeg

2 tablespoons Dutch processed cocoa

2 tablespoons fresh finely grated ginger

1/2 tsp. salt

1 cup butter , room temperature

1/2 cup granulated sugar

3/4 cup packed brown sugar

3 eggs, room temperature

1 cup pumpkin puree (from 15 oz. can) not pumpkin pie mix

1/2 cup crystallized ginger

1 tsp. vanilla extract

1/2 cup milk , room temperature


1 -8oz. package cream cheese, room temperature

1/4 cup butter, room temperature

2/3 cup pumpkin puree

2 tsp vanilla extract

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. nutmeg

10-12 cups powdered sugar

Crystallized ginger for garnish

Cocoa powder for garnish


Preheat oven to 350 degrees. Place paper liners in 24 muffin cups.

In a medium bowl sift in the flour, baking powder, salt, cocoa and spices. Set aside.

In a bowl of a mixer cream the butter and sugars together add the eggs one at a time until well blended. Blend in pumpkin, vanilla and fresh grated ginger. On low speed add the flour mixture in thirds and half the milk alternating, ending with the flour. Stir in the crystallized ginger. Divide equally among 24 cupcakes. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Allow to set in pans for 5 minutes and then remove to wire rack. Allow to cool completely before frosting.


Place the cream cheese and butter in mixer and blend until smooth and fluffy. Add the pumpkin puree and vanilla; blend until incorporated. Add the powdered sugar and spices a little at a time until well combined. Pipe on cooled cupcakes. Dust with a light sprinkle of cocoa powder and top with a piece of crystallized ginger.

Maggie’s Bakery Pumpkin Pie Bars

Maggie’s Bakery Pumpkin Pie Bars


1 1/3 cups flour

1/2 cup firmly packed brown sugar

3/4 cup granulated sugar, divided

3/4 cup butter, cold

1 cup old fashioned oats

1/2 cup toasted finely chopped pecan

1 -8oz. package cream cheese, room temperature

1 tsp vanilla

3 eggs, room temperature

1- 15 oz. can pumpkin

1/2 tsp salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp cloves

1 tsp. nutmeg

Preheat oven to 350 degrees. Line a 9×13 pan with foil and grease foil lining.

Mix flour, brown sugar and 1/4 cup granulated sugar in a bowl; cut in butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the oats and the toasted nuts. Reserve 1 cu[ of oat mixture for topping. Press remaining oat mixture into the bottom of the pan. Bake for 15 minutes.

Beat the cream cheese and the sugar until smooth add the eggs one at a time, beating well after each addition. Add the pumpkin , vanilla and spices and blend until well combined. Pour over crust; sprinkle with reserved crumb mixture.

Bake for 25 minutes. Allow to cool. Lift from pan using foil as handles. Cut into 24 bars.

Pumpkin-Apple Streusel Muffins



Pumpkin-Apple Streusel Muffins

2 1/2 cups flour

2 cups sugar

1 tablespoon pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

2 eggs, lightly beaten

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 cups  apples, peeled and finely chopped

Streusel Topping

6 tablespoons flour

1/2 cup sugar

1 tsp cinnamon

8 tablespoon butter

For the streusel topping, in a small bowl, combine dry ingredients.Cut in butter until mixture is crumbly. Set aside.

In a large bowl, combine all dry ingredients and whisk together until well combined. In another bowl combine the eggs, oil and pumpkin, mix well to combine. Add the liquid ingredients to the dry ingredients and stir just until moistened. Stir in apples. Spoon into lined muffin cups and fill to 3/4 full. Sprinkle streusel topping over each muffin. Bake in a preheated oven set at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Makes 24 muffins

Pumpkin Mousse

Pumpkin Mousse


1/4 tsp ground cinnamon

1/3 cup white chocolate chips

2 tablespoons half and half

3 oz. mascarpone cheese, room temperature

1/3 cup powdered sugar plus 2 tablespoons , divided

1/3 cup solid pack pumpkin

1 tsp. orange zest

1 3/4 cup heavy cream divided, 1 cup for mousse, remaining to be whipped for garnish

1/2 tsp vanilla

cinnamon for garnish

Microwave the white chocolate chips and the half and half at low level, stir until smooth and combined. Set aside to cool. In a bowl whip together the mascarpone cheese, 1/3 cup powdered sugar and orange zest until smooth. Add the pumpkin and cooled melted chocolate mixture, blend until well combined. In a separate bowl whip 1 cup of the  heavy cream until stiff but not over beaten. Fold into pumpkin mixture. Spoon into dessert dishes. With the remaining heavy cream, 2 tablespoons powdered sugar and vanilla, whip until stiff. Dollop on top of each mousse, Sprinkle lightly a bit of cinnamon. Refrigerate until ready to serve.

Pumpkin-Leek Tart

Pumpkin-Leek Tart

This tart is finished off perfectly with a dollop of mushroom salad.

Tart Dough:

2 2/3 cup flour

1 tsp. salt

1/2 cup cold butter

1/2 cup shortening

12 tablespoons ice water



2 tablespoons butter

3 leeks, white parts only, cut crosswise into 1/4 inch slices

3 cloves garlic, minced

1/3 cup dry white wine

2 cup pumpkin puree

1 cup half and half

3 eggs

2 tsp. fresh thyme, chopped

2 tsp. fresh marjoram, chopped

salt and pepper, to taste

2 cups Gouda, grated

1 lb. diced bacon and cooked crispy



Preheat the oven to 400 degrees.

In a bowl of a food processor fitted with a metal blade add the flour and salt. Pulse to blend. Add the cold butter cut into pieces and the shortening to the bowl and pulse until it looks like a coarse crumb. Add the ice water to the bowl and pulse until dough just comes together. Remove from bowl and divide in half. Form into a disk and wrap in plastic wrap. Refrigerate for 30 minutes. Remove chilled dough and roll out each piece to fit 2-9 inch tart pans with removable bottoms. Place the lined tart pans with foil and weight with pie weights or dried beans. Bake for 10 minutes. Remove from oven and remove the foil with pie weights and allow to cool.



Heat the butter in a saucepan and add the leeks and the garlic. Saute until leeks are tender. Add the wine and reduce until mixture is almost dry. Set aside and allow to cool.

Combine the eggs, pumpkin, and half and half, mix well. Add the thyme and marjoram to the egg mixture, salt and pepper to taste.

To assemble the tarts, sprinkle 1 cup of cheese in the bottom of each tart. Next divide the cooked leek mixture between the tarts. Divide the crispy , diced bacon among each tart. Pour the egg mixture over the tarts.

Place the filled tarts on a baking sheet and bake for about 40 minutes or until set and a knife inserted in the center comes out clean. Allow to set 10 minutes before slicing. Serve warm or at room temperature

Marbled Chocolate-Pumpkin Brownies

Marbled Chocolate-Pumpkin Brownies


1/2 cup butter

6 oz. bittersweet chocolate

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. pumpkin pie spice

1 cup sugar

1/2 cup packed brown sugar

4 eggs

2 tsp. vanilla extract

1- 15 oz. can pumpkin puree

1/4 cup vegetable oil

Preheat oven to 350 degrees. Grease and line a 9 inch square pan with parchment paper.

Melt the butter and the chocolate over a double boiler. Set aside.

Combine the flour , baking powder, salt and pie spice in a bowl, whisk; set aside.

Beat the sugars , vanilla and eggs until smooth. Blend in the flour. Divide batter in half into two bowls. Add the melted chocolate mixture to one bowl and combine. Add the pumpkin puree and oil to the other and combine.

Pour the chocolate batter into the prepared pan. Pour the pumpkin batter over the top of the chocolate batter.  Using a knife create large swirls without over mixing.

Bake for 45 minutes or until set. Remove from oven and allow to cool at least a hour before cutting into squares.

Pumpkin Empanadas

Pumpkin Empanadas


2 cups flour

1/2 cup lard, chilled

2 1/2 tablespoons, butter, chilled

1/2 tsp. salt

about 1/3 cup ice water

1 -15 oz. can pumpkin pie filling

1 egg, beaten for egg wash

Turbinado sugar

In a bowl of a food processor fitted with a metal blade add the flour and salt and pulse to combine. Add the chilled lard and butter in chunks into the food processor. Process until pea size pieces are formed. Gradually pour in ice water with motor running and process until the dough just begins to form. Remove from bowl and form into a disk. Wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.

Roll dough to 1/8 inch thick and cut into 3-4 inch circles. Place a scant tablespoon of pie filling into the center of the circle. Brush edges with egg wash ; fold and seal. Place on parchment lined baking sheet. Brush tops with egg wash and sprinkle with turbinado sugar.  Bake for about 30 minutes or until golden. Remove to a wire rack to cool.

Rigatoni with Creamy Pumpkin Sauce and Pancetta

Rigatoni with Creamy Pumpkin Sauce and Pancetta

1 lb. Rigatoni, cooked to al dente in salted water. Reserve pasta water

5 oz. pancetta, diced

1 onion , diced

1 head roasted garlic

1 1/2 cups pumpkin puree

4 oz. mascarpone cheese

1/4 tsp. nutmeg

1 1/2 tsp salt

pepper, to taste

In a pan saute the pancetta until crispy. Add the onion and garlic to the pancetta and continue to saute until onions are translucent. Stir in the pumpkin, mascarpone, nutmeg and salt. Add pepper to taste. Thin sauce with reserved pasta water as needed. Add pasta to sauce and toss.