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View CartBaking for the Season: Our Favorite Pumpkin Recipes
How to make your home smell like fall, just like that? One word: pumpkin. We’re all about baking up one of the season’s most delicious ingredients—dinner to dessert. Here are four of our favorite pumpkin recipes (and they’re even better than a PSL).
PREP:
40 minutes
BAKE:
15 minutes
YIELD:
20-24 cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup pumpkin purée
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 10 ounces semi-sweet chocolate chips
Directions
- In a medium bowl, whisk the butter, brown sugar and granulated sugar until smooth. Whisk in the pumpkin purée and vanilla. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg and ginger. Add the wet ingredients to the dry and stir to combine them. Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Scoop the dough and roll it into even balls (I like to use an ice cream scoop), placing them on the prepared baking sheet. Bake the cookies for 10-12 minutes and transfer them to a wire rack to cool.
Note:This recipe doesn’t require eggs (the pumpkin acts as a binder and adds texture, structure and color) making it easy to turn vegan. Simply swap the butter for vegan butter and use vegan chocolate chips.
Roasted Garlic & Pumpkin Hummus
PREP:
5 minutes
COOK:
15 minutes
YIELD:
2 cups
Ingredients
- ⅛ cup olive oil
- 2 cloves garlic
- ¾ cup pumpkin purée
- 1 can garbanzo beans, drained and rinsed
- ⅓ cup tahini
- 1 Tbsp Rosemary, finely chopped
- ¼ cup pomegranate seeds
- Salt and pepper to taste
Directions
- In a small saucepan over medium-low heat, heat the olive oil. Add the garlic cloves and cover, cooking slowly for 10-15 minutes, until softened.
- In a food processor, combine the olive oil, garlic, pumpkin purée, garbanzo beans and tahini and process until it is smooth and creamy.
- Top with chopped rosemary, pomegranate seeds, pepitas, olive oil, and salt and pepper to taste.
Pumpkin Pie Ice Cream
PREP:
30 minutes
FREEZE:
Overnight + 2 hours
YIELD:
6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup brown sugar
- ⅛ teaspoon sea salt
- 5 large egg yolks
- 1¼-1½ cups store-bought or homemade pumpkin purée
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1½ cups vanilla wafer cookies, crushed
- Whipped cream, to serve
Directions
- In a small pot over medium-low heat, add the heavy cream, milk, brown sugar and salt. Simmer the mixture for 5 minutes, until the sugar dissolves.
- In a large bowl, whisk the egg yolks. Slowly add about a ⅓ of the cream mixture, whisking constantly, then pour it back into the pot with remaining cream, again whisking constantly. Over medium-low heat, cook the mixture, stirring slowly, until it is thick enough to coat the back of the spoon.
- In a large bowl, strain the custard through a fine mesh sieve and let it cool to room temperature. Stir in the pumpkin purée, ginger, cloves, cinnamon and vanilla extract. Cover the bowl and chill the custard overnight. Most ice cream makers need to be chilled, so this is also a good time to place the bowl of your ice cream maker in the freezer.
- Churn the ice cream according to your ice cream maker’s instructions. Fold in the cookies and freeze the ice cream for 2 hours. Top each bowl with whipped cream to serve.
Brown Butter and Sage Pumpkin Ravioli
PREP AND CHILL:
50 minutes
COOK:
10 minutes
YIELD:
2 servings
Ingredients
- 3 eggs
- ½ teaspoon kosher salt + more to taste
- 1 tablespoon olive oil
- 2 cups semolina flour
- 2½ cups pumpkin purée
- ¾ cup Parmesan cheese, grated + more to serve
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- Water, room temperature
- 4 tablespoons unsalted butter
- 8-10 sage leaves
Directions
- In the bowl of a food processor, pulse the eggs and ½ teaspoon of salt until they are combined. Add the olive oil and half of the flour and pulse a few times. Add the remaining flour and pulse until a dough forms. On a lightly floured surface, knead the dough for about 5 minutes, until it is a smooth ball. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
- In a large bowl, mix the pumpkin purée, Parmesan cheese, nutmeg, cinnamon and a pinch of salt.
- Fill a small bowl with room temperature water and set it aside. On a lightly floured surface, roll the dough until it is ⅛” thick. Cut the dough into 24 equal squares. Fill a piping bag with the pumpkin mixture. (If you don’t have a piping bag, create one by cutting off one corner of a plastic freezer bag.) In the center of half of the squares, pipe a dollop of pumpkin filling, being careful not to overfill the ravioli. Using your fingers, dampen the edges of each square. Place each empty square over a filled one and press down the edges to seal them.
- Fill a large pot over medium-high heat with generously salted water and bring it to a boil. Cook the ravioli for about 2 minutes, until they float to the surface.
- In a small skillet over medium heat, melt the butter and add the sage. Cook for about 5 minutes, until the sage is crispy and the butter starts to brown and smell nutty. To serve, pour the brown butter sauce and sage over the ravioli and top with Parmesan cheese.
Beverage Pairing: Pumpkin Ale, Pinot Gris