Pumpkin Walnut Cake with Chocolate Hazelnut Spread

Posted on by Amanda Leave a comment

I’ve exhausted my pumpkin resources for the year, so this will (sadly) most likely be the last pumpkin recipe for a while. Might as well end it on something big and extravagant like a multi-layer pumpkin cake! There’s a restaurant near me that have serve absolutely massive cakes. Definitely something straight from Matilda. They’re two layers and just so impressive. Each cake layer has got to be at least 4 inches, so the cake with the frosting pushes a full foot in height. I don’t have the cake pans to make a cake 4 inches thick and 2 feet in diameter (and it’s probably a a good thing that I cannot make a cake that large, who would eat it all?). For a normal sized gathering, my cake is much more reasonably sized.

Ingredients

Pumpkin – I like using fresh pumpkin! You can make your own using my recipe, Homemade Pumpkin Puree.

Sugar – This cake is not too sweet, just enough!

Oil – I use vegetable oil in this recipe. It’s much easier to mix into a batter and makes a really moist batter. Also can I say it’s slightly healthier than butter?

mix liquids
add flour
add fillings!
walnuts
layer
top it off

Pumpkin Walnut Cake with Chocolate Hazelnut Spread

Print Recipe
A semi-fancy cake for any fall gathering.
Course Dessert
Keyword cake, chocolate, hazelnut, pumpkin, walnut

Equipment

  • 2 cake pans 10-inch

Ingredients

Cake

  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tsp salt
  • 1.5 cups oil
  • 2 cups pumpkin puree
  • 1 tbsp cinnamon
  • 1 tsp clove
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 3.5 cups flour all-purpose
  • 3 tsp baking soda

Whipped Cream

  • 2 cups heavy cream
  • 1/4 tsp salt
  • 1 tbsp sugar

Other toppings

  • 1 cup hazelnut spread
  • 1 cup walnuts toasted

Instructions

  • Mix together eggs, sugars, salt, oil, pumpkin and baking spices until well combined.
  • After no lumps remain, add all-purpose flour and baking powder, mixing until just combined.
  • Spray baking pans with non-stick spray and evenly distribute batter into pans.
  • Bake at 350F for ~45 minutes until a toothpick comes out clean.
  • If baking ahead, the cakes can be removed from the pans, wrapped in plastic, and then placed in the freezer for easier handling when it's time to assemble. Do not assemble the cake until the cake layers have been fully cooled.
  • To make the whipped cream, add the heavy cream, salt and sugar to a mixer or mix by hand until stiff peaks are achieved.
  • Assemble the cake in the following order:
    1st layer of cake, hazelnut spread, half of the toasted walnuts, half of the whipped cream, 2nd layer of cake, rest of the whipped cream, and rest of the walnuts
  • Keep refrigerated until time to serve.

Some other pumpkin recipes: Pumpkin Basque Burnt Cheesecake and Pumpkin Cheesecake Bars.

Pumpkin Basque Burnt Cheesecake

Posted on by Amanda Leave a comment

November is over, but that doesn’t mean I’m going to stop cooking with pumpkin (in my opinion, it’s not even really the “pumpkin” you taste, it’s just the combination of spices)! If Starbucks has the pumpkin spice latte running until the new year, I’m going to keep pumpkin around. Costco even has their signature pumpkin pies through Christmas at least. The holiday season seems to really focus on pies, but what about cheesecake? Specifically pumpkin cheesecake! Most cheesecakes take way too much time, requiring the graham cracker crust, a water bath, and God forbid your cheesecake have a crack on top. That’s why I opt for a Basque-style cheesecake, with a roasty toasty top that’s just so beautiful when you peel back the parchment paper layers.

Ingredients

Pumpkin – I use fresh pumpkin, but feel free to use whatever is easier! Learn how to make Homemade Pumpkin Puree.

Cream cheese – This recipe is not healthy. It’s the holidays. 🙂

Eggs – These really give the cheesecake the puff!

Sugar – I think this is the minimum amount of sugar you could use, otherwise the cheesecake will start being more savory and even approaching bland.

cream cheese/sugar
pumpkin
eggs
heavy cream & spices
flour
bake!

Pumpkin Basque Burnt Cheesecake

Print Recipe

Equipment

  • 1 12 in spring form pan
  • parchment paper

Ingredients

  • 1.5 pounds cream cheese room temp
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 2 cups heavy cream
  • 6 eggs
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp clove
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/3 cup all-purpose flour

Instructions

  • In a mixer, add cream cheese and sugar and beat with paddle until smooth.
  • While mixing, snap springform pan together. Rip a sheet of parchment to cover bottom and the sides, folding the extra parchment that covers the sides of the pans. If your sheet of parchment is not big enough, use more parchment, overlapping the sheets.
  • Once cream cheese and sugar are well-combined. Add pumpkin and continue mixing.
  • Stop mixer to scrape bowl and paddle. Continue mixing.
  • Add eggs one at a time, waiting until each egg has been fully incorporated before adding the next.
  • Stop mixer to scrape bowl and paddle. Continue mixing.
  • Mix salt, cinnamon, nutmeg, clove, and ginger into heavy cream. Pour heavy cream mixture into the mixer.
  • While mixer is running, add flour and mix again for ~10 more seconds.
  • Stop mixer and finish mixing by hand until flour is gone.
  • Pour into parchment lined spring form pan. Bake at 400F for ~60 minutes in the middle rack. Tent with foil if top starts browning too quickly.
  • Remove from the oven after baking. The top should be a deep, golden brown and cheesecake should be puffy and jiggly. It will fall as it cools.
  • Serve at room temp!

Try other pumpkin desserts: Pumpkin Pull Apart Bread, Pumpkin Cheesecake Bars,

Pumpkin Cheesecake Bars

Posted on by Amanda Leave a comment

Hot take: I do feel the first week of September is a little early for Starbucks to debut their fall menu (pumpkin spice latte), but I understand they are a business and it really does generate plenty of revenue for the die hard pumpkin fans. It’s hard for me to call the first week of September fall, because I’m still in the denial phase that summer is mostly over. However, the last week of September, my arms are open to welcome the coming rain and cooler temps. I will accept pumpkin and make them into pumpkin bars.

These pumpkin bars are pretty quick to mix together and it’s so fun to swirl the cream cheese topping. The tart cream cheese balances the sweet, spiced pumpkin and the walnuts add a good textural change.

Ingredients

Pumpkin puree – I like to make my own Homemade Pumpkin Puree with fresh pumpkin, but you can always use canned.

Cream cheese – If you don’t like cheesecake/cream cheese, you can eliminate the swirl altogether. The pumpkin bars can be eaten alone or you can make a simple powdered sugar/milk icing to top them if you do want a little bit of a decorative touch.

Walnuts – I prefer toasted walnuts in my desserts but this would also be lovely with toasted pecans or hazelnuts. If you prefer no nuts, do that too!

wet ingredients
dry ingredients
walnuts
swirled
into bars!

Pumpkin Cheesecake Bars

Print Recipe
Spiced pumpkin bars with a tart, cream cheese swirl and crunchy walnuts.
Course Dessert
Keyword bars, cheesecake, cream cheese, dessert, pumpkin

Equipment

  • quarter baking sheet with lip OR 13×9 baking dish

Ingredients

Pumpkin Bar

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 3/4 cup vegetable oil
  • 1/4 tsp salt
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup toasted walnuts

Cheesecake Swirl

  • 4 ounces cream cheese softened
  • 1 egg
  • 1 tbsp sugar
  • pinch of salt

Instructions

Pumpkin Bar

  • Combine pumpkin puree, oil, and eggs. Mix well until combined.
  • Mix in white and brown sugars, cinnamon, ginger, cloves, nutmeg, and salt.
  • Add in flour and baking soda and mix until streaky.
  • Add in toasted walnuts and finish mixing.

Cheesecake Swirl

  • Mix together softened cream cheese, egg, sugar, and salt until blended smooth. Make sure there are no lumps.

Assembly

  • Pour the pumpkin bar mixture into baking sheet/dish and ensure it is leveled.
  • Drizzle cheesecake swirl over the pumpkin bar into lines.
  • Using a spatula/spoon/chopstick/utensil of choice, cut lines through the cheesecake and pumpkin batters to "swirl" the two together. Don't go overboard otherwise it will turn into a mixture.
  • Bake at 350F for about 30 minutes, until bars have puffed up, cheesecake has set, and toothpick comes out clean.

Some other pumpkin recipes: Pumpkin Soup, Pumpkin Pull Apart Bread, Pumpkin Panang Curry with Spinach and Paneer

Pumpkin Soup

Posted on by Amanda Leave a comment
pumpkin thyme soup

A luscious, creamy pumpkin soup that’ll fill you up and keep you warm. True pumpkin flavor (not pumpkin spice) that’s flavored with garlic and thyme and creamy with some soy milk. This pumpkin soup is (accidentally) vegan and you can’t even tell. The pumpkin gives it such a pretty color and it’s an excellent vehicle for all sorts of exciting toppings. The soup is also wonderful to have later in the week and freezes well for an emergency meal when cooking is not an option.

Veggie soups like this pumpkin soup are some of my favorite go to weeknight dinners because they are so low maintenance. All you have to do is grab a bunch of vegetables or aromatics, cook them, add some liquid, blend together, and you have a satisfying, warm dinner!

Ingredients

Garlic – I used a lot of garlic here, but you really can’t tell that there’s this much garlic in the soup. As the garlic cooks, it sweetens so it doesn’t have that sharpness to it in the soup. It really brightens the flavor of the pumpkin. Sometimes I do even more than just 7 cloves…

Pumpkin – I highly recommend using fresh pumpkin. Try making my Homemade Pumpkin Puree.

Soy milk – You can use any milk alternative here for a creamy soup or use a stock for a brothy soup. I generally have oat milk or soy milk on hand since my body tends to reject cow milk. Pumpkin puree is generally thick on its own, so the additional liquid of milk or stock helps thin it to more of a desirable consistency.

Thyme – My CSA provides herbs as well as produce! I usually have random herbs hanging upside down from my kitchen cabinets waiting to be sprinkled into a recipe. Here I have some thyme that has been drying in my kitchen for a few months now. You can use fresh thyme or dried thyme you can get at the grocery store too.

Toppings – The soup is delicious on its own, but its more fun with more toppings. I topped mine with some garlic, sautéed spinach and some spicy homemade croutons. Top with whatever you may have on hand to add more dimension and texture. I’d try caramelized onions, crackers, or even toasted nuts. No toppings? No problem. Try it with a slice of toasty bread for dipping.

Method

Blender – I used an immersion blender for this soup since I didn’t want to watch a blender/lid combo, but a traditional blender works fine! Blend to your desired consistency using whatever method works best for you.

pumpkin thyme soup
garlic
pumpkin thyme soup
pumpkin
pumpkin thyme soup
soy milk
pumpkin thyme soup
blend
pumpkin thyme soup
thyme
pumpkin thyme soup
add toppings & enjoy!
pumpkin thyme soup

Pumpkin Thyme Soup

Print Recipe
A thick, comforting soup to get you through the rest of winter.
Course Main Course, Soup
Keyword pumpkin, soup, thyme, vegan, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • heavy bottom pot
  • blender

Ingredients

  • 7 cloves garlic
  • 4 cups pumpkin puree fresh
  • 2 cups soy milk
  • 1 tsp thyme
  • salt
  • pepper

Instructions

  • In a heavy bottom pot, saute garlic for a few minutes, until lightly browned.
  • Add pumpkin puree and mix with garlic for 1-2 minutes.
  • Add soy milk and mix together with pumpkin and garlic.
  • Allow to simmer ~8 minutes until garlic softens.
  • Blend the pumpkin, soy milk, garlic mixture together until creamy and texture evens.
  • Add 1 tsp of thyme.
  • Season with salt & pepper to taste.
  • Serve immediately with any toppings you'd like! I had mine with sautéed garlic spinach and homemade spicy rosemary croutons.

Interested in other pumpkin recipes?

Try Pumpkin Pull Apart Bread or Pumpkin Panang Curry with Spinach and Paneer.

Homemade Pumpkin Puree

Posted on by Amanda 1 Comment
pumpkin puree

I love eating pumpkin flavored things – all the things from Trader Joe’s, cookies, bread, spiced lattes, and more. My CSA had plenty of pumpkins to give out so I had to be creative with what I could do with a pumpkin: enter pumpkin puree.

I have two methods for making puree, pick either depending on what you’re intending to use the puree for.

Instant Pot/Pressure Pot Method

This is the best method if you’re in a pinch. You can have pumpkin puree ready in less than 20 minutes if you need to make a quick weeknight soup. You can also use this method for a flour based baked good.

In a flour based baked good, you usually don’t really taste much of the pumpkin. The spices typically overwhelm the pumpkin flavor. The sugar content of the baked good also makes up for not roasting the pumpkin. If you’re making something dairy/custard (cheesecake, pie) based where the pumpkin shines through more, I would recommend roasting for these kinds of items (see below).

Method:

  • Cut the top of your pumpkin.
  • If your pumpkin can fit in the instant pot/pressure pot, you can keep it whole. If it’s too big, you can split it in half like I did.
  • Scoop all the seeds out of the pumpkin.
  • Add 1 cup to water to the instant pot and put the steaming attachment inside.
  • Put your pumpkin on the steam attachment, put on the lid, and pressure cook for 15 minutes.
  • After cook time ends, you can let the pressure naturally release or open the pressure vent. Do whichever works with your schedule!
  • Carefully remove the pumpkin from the pot and scoop out the flesh.
  • Puree to desired texture!
pumpkin puree
sugar pumpkin
pumpkin puree
cut and scoop
pumpkin puree
steamy

Roasting Method

Use this method if you have the time to spare and you really want the pumpkin flavor to shine through. Super yummy if you’re making anything savory to highlight the pumpkin flavor or if you want the puree to be sweeter and develop more flavor.

Method:

  • Cut the top of your pumpkin and cut in half. It doesn’t matter which way you cut it in half, as long as you can get the seeds out.
  • Scoop all the seeds out of the pumpkin.
  • Place the pumpkin halves on a baking sheet cut side up.
  • Baking at 400F for ~60 minutes until pumpkin has lightly browned and is soft throughout.
  • Once cooled to handle, you can either peel away the skin on the pumpkin or scoop the flesh out.
  • Puree to desired texture!
pumpkin puree
heirloom pumpkin
pumpkin puree
roasted and peeled
pumpkin puree
puree

Have your pumpkin puree ready to go?

Try my Pumpkin Pull Apart Bread or Pumpkin Panang Curry with Spinach and Paneer.

Pumpkin Pull Apart Bread

Posted on by Amanda 4 Comments
pumpkin pull apart bread

I think most people associate pumpkin with pumpkin spice, not necessarily pumpkin itself. This pumpkin pull-apart bread has the essence of real pumpkin with a hint of cinnamon. None of that pumpkin spice blend. This bread is super moist, but not too sweet. I like having it for breakfast with a cup of hot tea or for as a treat to reward myself for working out. Great for freezing for later too.

I like a recipe where you can make two loaves at once so that you can have one for yourself and another to gift to a friend!

Ingredients

Pumpkin – I used fresh pumpkin puree for this bread, but you can most definitely use canned.

Buttermilk – The buttermilk adds an extra richness and moistness to the bread, but you can also swap it with any milk alternative.

Spices – I only use cinnamon in this, but you can emphasize the pumpkin in this by using pumpkin pie spice instead.

Butter –  If you don’t have time to let your butter soften, a good trick is to fill a glass with hot water, dump out the water, and then invert it over your sticks of butter. The steam and heat from the warmed glass will gently soften the butter without melting it.

Method

  • pumpkin pull apart bread
    let that yeast get foamy
  • pumpkin pull apart bread
    add wet ingredients
  • pumpkin pull apart bread
    we love salt
  • pumpkin pull apart bread
    flour!
  • pumpkin pull apart bread
    mixxxx it up
  • pumpkin pull apart bread
    rise
  • pumpkin pull apart bread
    split in half
  • pumpkin pull apart bread
    filling
  • pumpkin pull apart bread
    half stack
  • pumpkin pull apart bread
    full stack
  • pumpkin pull apart bread
    baked
  • pumpkin pull apart bread
    pull
pumpkin pull apart bread

Pumpkin Cinnamon Pull Apart Bread

Print Recipe
Cinnamon in the filling and the dough, buttermilk for extra moisture, and some pumpkin puree for extra flavor.
Course Breakfast, Dessert
Keyword bread, cinnamon, dessert, pumpkin
Prep Time 3 hours
Cook Time 20 minutes
Servings 2 loaves

Equipment

  • Stand mixer optional
  • loaf pans

Ingredients

Dough

  • 4.5 tsp yeast dry active
  • 1/4 cup warm water
  • 1 tsp honey
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 6 cups flour all purpose

Filling

  • 6 tbsp butter softened
  • 1 tbsp cinnamon
  • 3/4 cup brown sugar

Instructions

  • Bloom yeast in warm water and honey. Mix all together and allow to sit until mixture is foamy.
  • Mix yeast mixture with remaining "wet" ingredients: pumpkin puree, buttermilk, egg, sugar, oil, and cinnamon.
  • When wet mixture is fully combined, add flour and salt, and mix using the hook attachment until combined.
  • Coat dough/bowl in neutral oil and leave to rise until doubled, about 2 hours.
  • To make filling, mix softened butter, cinnamon, and brown sugar until combined. Set aside.
  • After dough has doubled, split in half and roll out into an approximate 12" x 18" rectangle.
  • Spread half of the filling mixture evenly onto the rectangle.
  • Cut the rectangle into 3" x 3" squares. You should have 24 squares.
  • Stack squares in loaf pan.
  • Repeat with with second half of dough.
  • Let rise additional 30 minutes.
  • Bake for 15-20 minutes at 400F until lightly browned and fluffy.

Want to try some other desserts? Check out Beet Cinnamon Rolls or Crispy Gooey Chocolate Chip Cookies.

Have extra pumpkin? Try Pumpkin Panang Curry with Spinach and Paneer.

Pumpkin Panang Curry with Spinach and Paneer

Posted on by Amanda 2 Comments
panang curry

Curries are one of my favorite dishes to make when you need something warm and filling, especially panang curry. They are easy to riff on and combinations are really endless of types of curry, veg, and proteins you can use. You can make curries as sweet, spicy, or salty as you like. They can also be served in a multitude of ways: rice, noodles, bread, even on its own!

Ingredients

  • ingredients for panang curry
    some of our ingredients
  • coconut milk
    coconut cream at the top

Curry paste – Regardless of the curry paste I use, I always like to start with my own base of chilis, garlic, and ginger. I think it adds a lot more flavor to the curry overall and I like mine extra spicy. Omit the extra chilis if it’s too spicy for you. I recommend the Mae Ploy brand for panang curry paste.

Protein – I like experimenting with different variations of protein, so choose whatever you like best. I do suggest if you use other proteins (tofu, chicken, beef, pork, seafood) that you cook them through first, and then add to your curry towards the end, like the paneer. 

Veg – Sauteed/wilted spinach is one of my favorite cooked vegetables and it’s also so easy. Pumpkin is also widely available due to the season. Use any vegetables that you may find in season like kale, peppers, onions, kabocha squash, or bokchoy, to name a few.

Coconut milk – Buy the canned coconut milk, not the one you see in in the cardboard or plastic containers you might see near the cow milk. When you open it, you may see that the coconut cream has separated from the milk. Don’t worry. Just mix it all together and you have your fatty coconut milk!

Side – Rice is the classic side to a curry but try it with a noodle! The curry makes for a luxurious sauce and it’s also not bad to dip a crusty piece of bread into.

Method

  • pumpkin panang curry with spinach and paneer
    sauté chilis, ginger, garlic
  • pumpkin panang curry with spinach and paneer
    add that pumpkin
  • pumpkin panang curry with spinach and paneer
    + coconut milk
  • pumpkin panang curry with spinach and paneer
    spinach is wilting
  • pumpkin panang curry with spinach and paneer
    throw in that paneer
panang curry

Pumpkin Panang Curry with Spinach and Paneer

Print Recipe
A spicy, warm curry perfect for fall & winter. Service over rice, noodles, or with a bread for sipping.
Course Main Course
Keyword curry, paneer, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 2 Thai chilis optional
  • 2 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp panang curry paste
  • 1 cup pumpkin pureed
  • 1 can coconut milk
  • 16 oz spinach fresh or frozen
  • 8 oz paneer
  • 1 tsp fish sauce

Instructions

  • Sauté chilis, ginger, and garlic in olive oil on medium heat.
  • After it all starts getting fragrant, add in curry paste and mix.
  • While spices are sautéing, cut paneer in desired shape. I like cubes.
  • Add pumpkin and mix into curry paste.
  • Once curry-pumpkin paste has slightly darkened in color, add in coconut milk. Turn heat to medium-low.
  • If coconut milk has separated, mix spices with coconut until re-combined. Make sure to scrape the can!
  • Add 1 tbsp fish sauce and mix.
  • When curry starts simmering, add spinach and paneer.
  • Mix and continue cooking until spinach has wilted and paneer is warmed through.
  • Enjoy over rice, with noodles, or with some bread for dipping!

Try out a dessert for after like Beet Cinnamon Rolls or Crispy Gooey Chocolate Chip Cookies.

Maybe an appetizer? Chicken & Cabbage Dumplings.