pumpkin

Pumpkin Crème Fraîche Scones

Posted on by Ruth
pumpkin cremè fraîche scones

Along with apple pie and pumpkin pie, pumpkin scones are one of my autumnal must-bakes. I crave them every fall when the first frost approaches. Thankfully, unlike pies, these scones come together in less than an hour, making them the perfect cozy baking project for chilly mornings or when you just want the aroma of warm spices filling your kitchen.

pumpkin scones side

These pumpkin scones are based on the scone recipe in my book, with a few subtle tweaks. Pumpkin puree obviously makes up a decent portion of the liquid; so I add a bit more butter to compensate for the lower fat content of pumpkin vs. cream or sour cream. I also like using crème fraîche for tangy richness, which I usually have on hand for making pumpkin pie. But if you don’t have any, simply replace it with an equal weight of heavy cream. (By the way, you can easily make your own crème fraîche by combing 1 Tbsp of buttermilk with 1 c of heavy cream and letting it sit at room temperature for 12-18 hours, or until pleasantly tangy and thickened. Store in the refrigerator.) Add a generous amount of autumnal spices and you’ve got yourself a winner!

You can keep the scones plain, but I like adding some texture with toasted pecans and chocolate chips. Swap in any nut you like, or sub in some dried cranberries or a different type of chocolate. (I also think this would make a great savory scone if you cut the sugar in half, played around with the spices, and added some cheese and/or chopped herbs!)

I’ve kept the sugar content of the actual scone fairly low because I like to double down on both coarse sugar and a glaze for topping. The coarse sugar adds wonderful texture and the glaze gives just the right amount of initial sweetness and visual impact. Trust me, using both won’t make these scones too sweet!

pumpkin scones side

Pumpkin Crème Fraîche Scones

Yield: 8 scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Flaky, tender, and warmly spiced, these pumpkin scones make the perfect autumn breakfast.

Ingredients

For the pumpkin scones:

  • 250g all-purpose flour
  • 63g spelt flour (or substitute another whole-grain flour, or more all-purpose flour)
  • 30g granulated sugar
  • 30g light brown sugar
  • 1 Tbsp baking powder
  • ¾ tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 113g chilled unsalted butter, cut into ½-inch cubes
  • 80g crème fraîche, cold
  • 120g pure pumpkin puree, cold
  • 1 large egg, cold
  • 1 1/2 tsp pure vanilla extract
  • 85g pecans, toasted and chopped
  • 85g semisweet chocolate chips
  • Milk or cream, for brushing
  • Coarse sugar, for sprinkling

For the creme fraiche glaze:

  • 60g icing sugar, sifted
  • 2-3 Tbsp cremè fraîche

Instructions

  1. Preheat the oven to 425°F (220°C) with a rack in the middle. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the flours, sugars, baking powder, salt, and spices.
  3. Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingers. You should have varying sizes of butter pieces, ranging from pea to nickel shaped.
  4. In a small bowl, whisk together the crème fraîche, pumpkin puree, egg, and vanilla. Pour over the dry ingredients and gently fold in with a spatula until just combined. The dough should be a bit shaggy, but should hold together.
  5. Tip the dough onto a lightly floured surface and knead a few times to bring it together. Using a floured rolling pin, roll the dough into a 12-inch (30-cm) square. Flour the dough and pin just enough to avoid sticking.
  6. Brush off any excess flour. Fold the dough in thirds like a letter, rotate 90 degrees, then fold in thirds again so you have a 4-inch (10-cm) square. Transfer to a baking sheet or plate and freeze for 10 minutes.
  7. After chilling, return the dough to your lightly floured surface. Roll it again into a 12-inch (30-cm) square. Sprinkle the pecans and chocolate chips evenly over the dough, then roll it up like a jelly roll. Turn the dough so the seam side is down, then gently pat it into a 12 x 4-inch (30 x 10-cm) rectangle. If the dough feels soft or sticky at all, freeze for 5 to 10 minutes to make it easier to cut.
  8. Using a sharp knife, cut the dough into four
    equal pieces, then cut each piece on the diagonal to create 8 triangular scones. Cut straight down to preserve the layers and help the scones rise evenly in the oven. Transfer scones to the prepared baking sheet and freeze while the oven finishes preheating.
  9. When the oven is ready, brush the tops of the scones gently with milk or cream and sprinkle generously with coarse sugar.
  10. Bake for 20 to 30 minutes, rotating halfway through, until the tops and bottoms are golden brown. Cool on a wire
    rack for 10 minutes before glazing.
  11. To make the crème fraîche glaze, whisk together the icing sugar and 2 Tbsp of crème fraîche until smooth. Add more cremè fraîche as needed, a teaspoon at a time, to form a drizzle-able glaze. Drizzle the scones with the glaze and let set for 5-10 minutes before serving.
  12. Scones are best freshly baked, but you can store them well wrapped at room temperature for a few days. Reheat for 5 to 10 minutes in a 350°F (175°C) oven. You can also freeze scones unbaked and bake them straight from frozen (you may need to add a few minutes of baking time).

Notes

  • Crème fraîche can be substituted with heavy cream.
  • Be sure to use pure pumpkin puree, not pumpkin pie filling.
  • If you find that the bottoms of your scones tend to get too dark, try stacking an extra baking sheet underneath.
  • The above recipe makes enough glaze to drizzle each scone as pictured. If you prefer more glaze, make 1.5-2x the amount.

© Ruth
Category: Breakfast
pumpkin scone on plate

Related recipes and links:

Pumpkin Spice Latte Pie

Posted on by Ruth
pumpkin spice latte pie

This pumpkin spice latte pie celebrates the perfect match that is pumpkin and espresso. To ensure the pie is equally about the coffee as it is the pumpkin and spice, I use a triple threat of coffee-infused dairy, espresso powder, and brewed coffee to inject a well-rounded and potent espresso kick into the custard. Using just espresso powder can be overly harsh and bitter; brewed espresso/coffee typically isn’t strong enough to make an impression on its own. So I prefer to steep my cream and milk with whole coffee beans to establish a solid baseline flavor, then use espresso powder and brewed espresso to adjust the strength.

But I encourage you to choose your own level of coffee forward-ness in this pie: before adding espresso powder and raw eggs, taste the custard and adjust to your liking. If you’re more of a latte drinker, you may want to not add any powder or just a touch. If you lean towards espresso shots or black coffee, add more to taste.

pumpkin spice latte pie in pie plate

Baker’s notes:

  • The whole coffee beans will absorb some of the dairy during steeping, so I start with 15% more dairy to account for loss. Measure the amount after steeping and top up as necessary — every batch will yield a slightly different amount due to different coffee bean size/shapes, how well pans are scraped out, etc.
  • To avoid cracks in your pie, use the spoon bouncing technique to rid your custard of any errant air bubbles (see an example in my Instagram reels). Note: if you’re doing this once the filling is in the crust, don’t bang the pan to avoid cracking your crust! These bubbles can rise to the surface during baking and cause little fissures. Also, don’t overbake the pie! Take the pie out when there’s still a wobble in the center — it will continue to bake and set as it cools.
  • Make sure to allow time for your pie to completely cool and chill. I like baking my pumpkin pies a day ahead of serving; the spices meld a little and the custard firms to the texture I prefer.
  • You can find a more classic version of pumpkin pie (along with my favorite pie crust recipe) in my cookbook!

Pumpkin Spice Latte Pie

Makes one 9″ pie | Adapted from Baked to Order

Ingredients:

For the coffee-infused dairy (start the night before baking the pie):

  • 200g heavy cream (35%), plus more as needed
  • 145g whole milk
  • 42g (1/2 c) whole coffee beans, preferably espresso roast

For the pumpkin spice latte pie:

  • 425g pure pumpkin puree (one full 15 oz can)
  • 150g (3/4 c) light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg, preferably freshly grated
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground black pepper
  • 1/2 tsp kosher salt (I use Diamond Crystal)
  • 300g coffee-infused dairy, cold
  • 1/2-2 tsp espresso powder (to taste)
  • 15g freshly brewed strong coffee or espresso (optional, or substitute bourbon)
  • 1 1/2 tsp vanilla extract
  • 3 large eggs, cold
  • 1 large egg yolk, cold
  • One par-baked 9″ pie crust (regular or graham cracker; homemade or store-bought)

For serving:

  • Softly whipped cream, lightly sweetened
  • Freshly grated nutmeg or finely ground coffee, for garnish

Method:

Make the coffee-infused dairy: In a medium saucepan, combine the heavy cream and milk. Heat on medium-low until steaming, then remove from heat. Stir in the whole coffee beans, cover, and refrigerate overnight (or up to 24 hours).

When done infusing, strain out the coffee beans with a fine mesh sieve. Measure out 300g infused dairy (top up with more heavy cream, if you’re a little short). Cover and refrigerate until ready to use.

Make the pumpkin spice latte pie: Preheat the oven to 350F with a rack in the middle. Place a baking stone or sheet pan in the oven while it preheats; baking the pie on this preheated surface helps ensure a crisp bottom crust.

In a medium saucepan, combine the pumpkin puree, sugar, spices, and salt. Bring to a sputtering simmer over medium heat, stirring frequently with a heatproof spatula to avoid scorching. Continue to simmer the pumpkin mixture, stirring constantly, until thick and shiny, about 5 minutes.

Remove the pan from the heat and whisk in the coffee-infused dairy until smooth. Taste and add espresso powder until you reach your desired coffee strength (2 tsp will give you an intense coffee kick; start with 1/2 tsp if you want something more subtle). Whisk in the brewed coffee, vanilla, eggs and egg yolk. Strain the mixture into a medium bowl using a spatula to press the solids through the strainer — this takes a little time and effort but ensures a silky-smooth texture.

Place the par-baked pie crust on a foil-lined sheet pan. Re-whisk the filling mixture and scrape it into the crust. Bounce a spoon across the top of the pie to encourage any air bubbles to rise to the surface and pop. Continue bouncing until no more bubbles appear.

Bake, cool, and serve the pie: Bake the pie for 35-45 minutes, or until the edges of the pie are set but the center still wobbles like set jello. Transfer the pie to a wire rack and cool completely to room temperature, then refrigerate for at least 2 hours (I prefer my pumpkin pie cold so I like chilling at least 4 hours or overnight). Serve slices chilled or at room temperature with dollops of softly whipped cream and a grating of fresh nutmeg or some finely ground coffee, if desired. Refrigerate leftovers in an airtight container for up to 3 days.

pumpkin spice latte pie from above
pumpkin spice latte pie slice

Related recipes:

Sourdough Challah

Posted on by Ruth
sourdough challah six strand

Finding a solid sourdough challah recipe has been on my bread baking list for awhile. While I have a sourdough enriched sandwich bread recipe that I love, the appeal of challah to me is that it’s dairy free and the dough is easy to shape into beautiful braids — perfect for holiday celebrations! Leftover challah also makes excellent French toast, bread pudding, bostock…basically, I’m never sad to have a few extra slices!

After trying a few different recipes/methods, I’ve finally landed on one I like. The dough handles beautifully; and so long as you use fresh starter, there is barely, if any, a hint of sourdough tang. The formula is based on Maggie Glezer’s sourdough challah recipe, with a few adaptations to the flour mix and fermentation times. I’ve also been experimenting with add-ins and substitutions, so stay tuned for more challah-based recipes soon!

pumpkin challah
A few notes:
  • As with all bread recipes, proper fermentation is key to success. Although I’ve provided general timings which work in my kitchen, keep in mind they may vary greatly depending on the temperature of your kitchen and the strength of your starter. I’ve tried to provide visual cues to help you along — as they say, watch the dough and not the clock!
  • The original recipe called for all bread dough, but I prefer a mix of bread, all purpose, and whole grain for a balance of softness, chew, and flavor.
  • There are many ways to shape challah; I particularly like the 6-strand braid, 4-strand braid, and round challah. For best results, weigh out the dough into even portions for the most even-looking braid.
  • To make pumpkin challah, replace the 60g warm water in the final dough ingredients with 75g pumpkin puree. I like to use maple syrup as the sweetener in this variation. Pumpkin provides more color than flavor in this variation (see photo below), though for extra “pumpkin spice” you can spread the filling from this sourdough cinnamon raisin bread on the rolled out dough before shaping the dough into logs (replace the cinnamon with pumpkin spice). Make sure to firmly seal the seam and ends or liquefied sugar will leak out of the braid!
  • Like other enriched sourdough recipes, this recipe takes time — though most of it is hands-off. I like to break the work into the following 3-day schedule:
    • Day 1, right before bedtime: prepare stiff levain.
    • Day 2, morning: mix dough and ferment until doubled. Refrigerate dough once doubled.
    • Day 2, right before bedtime: shape challah and let proof at room temperature overnight.
    • Day 3, first thing in the morning: bake challah.
    • Note: If you want to mix and bake all in one day, you could shape and proof the dough right after the dough has doubled. Proof time will likely be a little shorter since the dough doesn’t have to warm back up to room temperature. I personally prefer the above schedule because I find cold dough easier to shape and I like having the bread freshly baked in the morning.
sourdough pumpkin challah cut

Sourdough Challah

Makes one large loaf (or two smaller loaves, or many buns) | Adapted from Maggie Glezer via The Fresh Loaf

Ingredients:

For the stiff levain:
  • 40g very active, fully fermented 100% hydration sourdough starter, refreshed 8 to 12 hours earlier
  • 52g warm water
  • 108g bread flour

Mix all ingredients together to form a stiff dough. Allow to ferment at room temperature for 8-12 hours, or until ripe (it should triple in volume).

For final dough:
  • 60g warm water
  • 3 large eggs, plus 1 for glazing
  • 10g fine sea salt
  • 55g olive oil (or other neutral oil)
  • 65g honey or maple syrup
  • 250g bread flour
  • 100g AP flour
  • 50g whole grain flour
  • All of the levain
  • Sesame / poppy seeds or pearl sugar, for garnish (optional)

Method:

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together all ingredients from water through honey/maple syrup until combined.
  2. Add the flour and levain (torn into several pieces to make it easier to incorporate). Use a silicone spatula or your hands to mix until ingredients are roughly combined.
  3. Mix the dough on a low-medium speed (3 or 4 on a KitchenAid mixer) until smooth, about 5 minutes. You can also do this by hand, which should take 8-10 minutes. The dough should be on the firm side but still easy to knead. If your dough is overly sticky and doesn’t hold together after kneading, add additional bread flour 1 tbsp at a time until the dough holds together. Avoid adding too much flour as this may make your loaf dry and overly dense.
  4. Transfer the dough to a lightly oiled container. Ferment at warm room temperature until doubled. This took me about 4 hours, but will depend on the temperature of your kitchen and strength of your starter.
  5. Fold the dough and refrigerate for at least 2 hours, or up to 12.
  6. When you are ready to shape, remove the dough from the refrigerator and divide equally into the number of pieces desired on a lightly floured surface. (I like to do 6 pieces for a 6-strand braid or 4 for a round challah.) Loosely round, then cover and let rest for 10-15 minutes. Meanwhile, line a large baking sheet with parchment paper or a silicone mat. Also, whisk the remaining egg with a pinch of salt for the egg wash.
  7. Working one at a time, roll each piece into a thin sheet (about 1/8″ thick) — the shape isn’t important, but aim for an even thickness. Roll up tightly like a jelly roll, pinching the seams and ends to seal. Repeat with other pieces.
  8. Roll each piece into ropes of even lengths (I aim for 24-26″), tapering the ends. Braid as desired (see notes above).
  9. Transfer shaped loaf to the prepared baking sheet. Brush the entire surface with a coat of egg wash, then cover loosely with oiled plastic wrap. Cover and refrigerate the remaining egg wash; you will need it later.
  10. Allow the loaf to proof at room temperature until at least doubled and very puffy (but still defined). This takes me 8-10 hours at cool room temperature. About half an hour to 45 minutes before baking, preheat the oven to 350F with a rack in the middle. Right after preheating the oven, uncover the loaf and brush with another coat of egg wash.
  11. When the oven is ready, brush the loaf with a final coat of egg wash. Sprinkle with sesame/poppy seeds or pearl sugar, if desired.
  12. Bake for 35-45 minutes, rotating pan halfway through baking, or until the top is well browned and the loaf registers 200F. (Tent with foil if the loaf is browning too quickly). Cool on a wire rack before slicing.

Pumpkin Apple Butter Pie

Posted on by Ruth

pumpkin apple butter pie

Today is all about pumpkin, because it’s the 2017 Virtual Pumpkin Party! If you’re not a pumpkin fan or totally over pumpkin spice, hopefully this recipe (and the ton of other creative pumpkin-y recipes hitting the interwebs today) will inspire you to give pumpkin another chance.

When it comes to pie, are you Team Apple or Team Pumpkin? I quick-polled this question on Instagram Stories a couple weeks ago, and it seems that most of my followers are apple pie devotees. I, personally, am a proud member of Team Both. I also believe that a slice of cold pumpkin pie the day after Thanksgiving is one of life’s simple pleasures.

But as a nod to all you apple lovers out there (well, that and the several jars of apple butter in my fridge…), I’ve included apple butter in today’s pumpkin pie recipe. While you could go equal parts pumpkin and apple butter, I prefer a little heavier on the pumpkin, with the apple butter adding a subtle fruity sweetness and another layer of flavor.

Pumpkin pie is pretty easy to make, but here are a few tips to getting it just right:

  1. Don’t overbake! Seriously, turn off the oven when the middle is still a little wobbly. Otherwise it’ll be tough and probably crack when it cools.
  2. Speaking of cracks, the best way to avoid them is to cool it gradually (like you would a cheesecake). I had the best results when I left mine in the turned off oven for a few minutes before cooling at room temperature. That being said, a few cracks aren’t the end of the world and that’s why whipped cream (or, even better, homemade marshmallows or marshmallow meringue) exists.
  3. Use butternut squash instead of pumpkin. Maybe this is a little sacrilegious considering this recipe is for a Virtual Pumpkin Party…but I think butternut squash (or other flavorful winter squashes) taste better than pumpkin in pie. I definitely prefer the texture and color of butternut as well. And hey — if you’re using the canned stuff (which totally works), chances are it’s got some non-pumpkiny squash in there too.
  4. I prefer a cookie crust to a traditional all-butter crust with pumpkin pie because I like the contrast of textures. (However, according to another of my Insta-quick polls, I’m in the minority, heh.) Whichever you prefer, I definitely recommend taking the extra step of pre-baking the crust to prevent sogginess.

Pumpkin Apple Butter Pie

Makes one 9-inch pie

Ingredients:

  • 1 9-inch pie crust (either all-butter or cookie-based), pre-baked (optional but recommended)
  • 280g pumpkin (or butternut squash) puree
  • 200g apple butter
  • 130g light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • A few gratings of fresh nutmeg
  • A few turns of freshly ground black pepper
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 3 large eggs
  • 1 c heavy cream

Method:

  1. Preheat the oven to 350F. Combine all the ingredients from pumpkin through salt in a food processor and process until smooth (you can also use an immersion blender). Add the cream and eggs and process until just combined.
  2. Scrape the filling into a medium saucepan. Cook over medium-low heat, stirring constantly, until just warm. You don’t want to cook the filling — just heat it through so the custard bakes more quickly and smoothly.
  3. When the filling is warm, pour it into the prepared pie shell. Bake until the edges are set but the middle still wobbles, about 30-40 minutes.
  4. Turn off the oven, crack open the oven door, and let the pie cool for 10 minutes; then transfer to a wire rack to cool completely. For the cleanest cuts, refrigerate uncovered before serving. Serve at room temperature or chilled.

This recipe was created as part of the 2017 Virtual Pumpkin Party. Don’t forget to check out the many other fantastic pumpkin recipes created by food bloggers around the world!

Fall Cliche Cake for a Virtual Pumpkin Party!

Posted on by Ruth

fall cliche cake

About this cake.

We were faced with a fridge full of stuff people enamored with fall buy: canned pumpkin, apple cider, cream cheese. Meanwhile, I was in a baking mood but couldn’t decide what to make: apple cider donuts? Pumpkin bundt cake? Cream cheese danishes? Well, yes to all, but my waistline doth protest.

So one evening, in a rare burst of spontaneous baking, I set out to make a cake using only what we had in our fridge. Normally my layer cake baking is a 2+ day affair, mainly because I have an active toddler who only naps once a day. But fueled by coffee and inspiration from a little too much Great British Baking Show, I was determined to churn something out.

The result? I present to you the Fall Cliche Cake: pumpkin spice cake layers glued together with maple cream cheese frosting, drizzled with mulled apple cider caramel sauce. This is the cake version of what you order when you can’t decide between a Pumpkin Spice Latte and a Caramel Apple Cider and you hope your significant other orders one so you can actually have a bit of both. This is what you want to eat while admiring the fall foliage and wearing your boots and chunky sweater. All in all, this took me about 4 hours start to finish (not including the scrub-down of the kitchen, sadly), and I couldn’t be more pleased with the result. In fact, this cliche may become our new tradition.

inside3

This cake was also created with a party in mind — a Virtual Pumpkin Party hosted by bloggers Sara at Cake Over Steak and Aimee at Twigg Studios. It’s an honor to be able to participate in this take-over-the-internet-with-all-things-pumpkin recipe extravaganza with so many talented bloggers. I just wish the party were in person so I could try all the amazing dishes. Please check out the entire recipe list at the bottom of this post!

A few recipe notes:

  1. If you don’t have mulled cider sitting around in the fridge, you can make this with regular apple cider. Or, steep your cider with a cinnamon stick, a few cloves, a couple star anise, a few cardamom pods, and a chunk of nutmeg for as long as you can, then proceed with the recipe. Alternatively, you could add a pinch of cinnamon to the caramel when you add the vanilla.
  2. Use COLD cream cheese for the frosting. I know, I thought the same thing…room temperature everything! But the cold cream cheese actually doesn’t take that much longer to incorporate, plus it helps the frosting keep its body a bit better instead of becoming a soft, unworkable mess.
  3. Layer cakes are much easier to assemble when the cake is completely cooled, preferably chilled. Normally I make the layers a day ahead and chill them overnight, but in this case I just stuck them, uncovered, in the freezer for about 10 minutes after they’d come to room temperature. Worked great.
  4. There is enough frosting here to scantily ice a 3-layer, six inch cake. If you want to go fully frosted, double the recipe.

Fall Cliche Cake

Makes one 6-inch, 3-layer cake | Cake adapted from Sweetapolita / Frosting adapted from Call Me Cupcake

Ingredients

For the pumpkin spice cake:

  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 3 large eggs, room temperature
  • 3/4 cup (180 ml) grapeseed oil
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (300 ml) pumpkin puree (I used canned)
  • 2 cups (260 g) all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon kosher salt

For the maple cream cheese icing:

  • 150 g unsalted butter, softened
  • 1 1/4 c (180g) powdered sugar
  • 200 g cream cheese, COLD and cubed
  • 1-2 Tbsp maple syrup

For the apple cider caramel sauce:

  • 2 cups apple cider (preferably mulled)
  • 1 cup (200 g) light brown sugar, packed
  • 1 Tbsp corn syrup
  • 4 Tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 generous pinch sea salt

To finish:

  • Chopped pecans
  • Pumpkin seeds
  • Fresh thyme branches

Method

For the Pumpkin Spice Cake Layers:

  1. Spray three 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray and flour the pans.
  2. In the large bowl, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
  3. Add the pumpkin and mix until combined, about another 30 seconds.
  4. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, allspice, and salt, and with the mixer on the lowest speed, gradually add to pumpkin/egg mixture.
  5. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale for about 370 g per pan), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or skewer inserted into the center comes out clean, about 20-25 minutes.
  6. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.

For the Maple Cream Cheese Icing:

  1. Beat butter until pale, about 2 minutes.
  2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
  3. Add cream cheese and beat until just smooth. Beat in maple syrup a tablespoon at a time, tasting after the first to check the flavor. Add the second if necessary. Use immediately.

For the Apple Cider Caramel Sauce:

  1. Add the apple cider to a medium sauce pan over medium-high heat and bring to boil. Allow the apple cider to cook down to about 1/3 cup.
  2. Add the brown sugar and corn syrup and stir just until the sugar is dissolved. Heat without stirring until the mixture reaches 240F on a candy thermometer.
  3. Remove from heat and stir in butter, heavy cream, and vanilla. Return to cook over medium heat, stirring occasionally, until the caramel thickens and coats the back of a wooden spoon.
  4. Remove from heat and add a pinch of sea salt; stir to combine. Allow to cool for about 15 minutes before transferring to a heat-safe jar.
  5. Store at room temperature for 3 days or in the fridge for several weeks.

To assemble:

  1. Level your cakes (this is easiest to do when they’re completely cool; I like to stick them in the freezer for about 10-15 minutes right before assembly). Choose a layer for the bottom and put bottom-side down on a cake board.
  2. Spread about a 1/2 cup of icing evenly over the layer, followed by a generous drizzle of caramel sauce. Repeat with the next two layers, ending with just a layer of frosting on the top. Add a thin layer of icing over the entire cake. Refrigerate for 15-20 minutes to set.
  3. When the cake is chilled and the caramel is your desired drizzle consistency (test a drip on the side to see), drizzle the caramel on the sides and spread a layer on top. I like to use a squirt bottle for the side drips, but you can use a spoon or just pour over the top and nudge it to the edges with a palette knife if you’re brave.
  4. Decorate with chopped pecans, pepitas, and thyme branches, if desired.

Virtual Pumpkin Party!

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

  1. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Pumpkin and Corn Seafood Congee

Posted on by Ruth

congeeinsteamer

Congee, or rice porridge, is my cultural version of chicken noodle soup. It’s a light, soothing meal that is perfect for chilly evenings and those days when you’re feeling under the weather. I’d guess that every Chinese family has their own version of congee. At the root congee is extremely simple: just rice simmered with a lot of liquid until it gets creamy. But you can jazz it up any way you like — by changing the stock base (we favor homemade chicken stock), adding in some whole grains, or popping in some seasonal produce as this version does.

I first had pumpkin congee when I moved back to Toronto a few years ago. As much as I love my hometown of Seattle, I have to give Toronto the edge in the Chinese food department. There’s just a lot more of it here, and the quality and variety is extremely high. I’ve seen this at a few dim sum restaurants in the area, and I order it whenever it’s available. This is our best attempt to recreate it at home.

congeealone

A few notes:

  • At least four hours before you make this, wash, rinse, and drain your rice; put it in a ziplock; and stick it in the freezer. This helps break down the rice faster and your congee will cook in less time. You can definitely make this with non-frozen rice; you will just need to increase the simmering time by at least 45 minutes or so. You can also use brown, red, or black rice — just note that the simmering time will be a bit longer.
  • You can certainly roast and puree your own pumpkin; I had a partial can hanging out in the fridge so I used that. You can also add in chunks of pumpkin during the rice simmering stage if you prefer more texture.
  • People vary wildly on how thick / thin they prefer their congee. I usually start out with about 8 cups of liquid and adjust towards the end of cooking time by adding more stock / water if needed. If it’s too liquidy, just keep cooking it until it reaches your desired consistency.
  • If you don’t like seafood, feel free to sub in chicken or leave it out completely.

Pumpkin and Corn Seafood Congee

Serves 4

  • 3/4 cup uncooked white rice, rinsed and frozen for at least four hours (see note above)
  • 7-10 cups chicken or vegetable stock, preferably homemade, or water
  • 4 slices fresh ginger
  • 2 Tbsp dried scallops (optional)
  • 1 cup pumpkin puree, canned or homemade
  • 1 cup corn kernels, fresh or frozen
  • 1/2 lb firm white fish, cut into 1 inch chunks, seasoned with salt and white pepper
  • 1/4 lb bay scallops

To serve:

  • Salt and white pepper, to taste
  • Finely chopped green onion
  • Fresh ginger, cut in thin matchsticks
  • Sesame oil
  • Soy sauce
  • Chili oil

Method

  1. In a large pot with a lid, add your stock/water, pumpkin puree, and ginger slices. Bring to a boil over medium high heat.
  2. When the liquid is boiling, add your rice straight from the freezer. Keep at a boil, stirring constantly, for 5 minutes. Then turn down to low, add the dried scallops if using, and cover.
  3. Simmer, stirring occasionally (make sure to stir from the bottom to keep the rice from sticking), for about 15 minutes or until the rice has broken down and a creamy consistency is achieved. Add liquid a 1/4 cup at a time if you prefer a thinner consistency.
  4. Add the fish, scallops, and corn, and cook just until seafood is opaque (2-3 minutes). Taste and adjust seasonings.
  5. Serve topped with desired accoutrements. Enjoy!

Sourdough Pumpkin Hokkaido Milk Bread with Salted Honey Maple Butter

Posted on by Ruth

If you follow me on Instagram, you may have noticed my recent obsession with sourdough. My sourdough starter has been the most successful thing I’ve grown; somehow we’re going on two years and it hasn’t died on me yet! This summer I decided to focus on maintaining a strong starter so we could have fresh bread for the long Canadian winter ahead. It’s been a dangerously delicious hobby!

Although most of my efforts have been on artisan hearth breads with a crispy, crunchy crust I’ve also been experimenting with sandwich breads which are easier for my still-relatively-gummy little guy to handle. This sourdough Hokkaido milk bread formula I found on The Fresh Loaf has been popular in our house — it’s delicious for sandwiches, but also simply toasted with jam. Or plain, fresh out of the oven.

In the spirit of pumpkin spice season, I thought it would be fun to try making a pumpkin version. I’m quite happy with how it turned out — just the right festive color! The pumpkin, to be honest, is there more for color and moisture than flavor; I think you could probably add a tablespoon or two more puree, though it’ll depend on the water content of your puree (I used store-bought).

As it is, this is a delightfully soft sandwich bread with a mild sourdough tang. We enjoyed it with salted honey maple butter, but it also made a mean grilled cheese. I think it would also make lovely dinner rolls for a Thanksgiving meal!

A few notes:

  1. I know a lot of people don’t have sourdough starter around; check out this recipe which uses similar ingredients but no starter. I suspect you could probably take your favorite Hokkaido milk bread recipe and add about 1/2 a cup of pumpkin — maybe hold back a couple tablespoons of liquid to start.
  2. I knead this dough by hand, and it starts out very sticky (sourdough or not). It also takes a lot of time, patience, and practice. You will think that it is never going to become a workable dough, but it will. I use this enriched bread dough technique for kneading and it typically takes me 10-15 minutes (it took longer the first time). Avoid the urge to add more flour as this will make your loaf dense. Just keep at it; it’s a good stress reliever! 🙂
  3. This recipe takes a long time from start to finish — about a day and a half (most of it is waiting). Because the dough is enriched it proofs even slower than “regular” sourdough.
  4. I am providing this recipe in grams as that is how I measure my breads. The correct ratios are important so I highly encourage the use of a scale!!!
  5. This bread also makes great cinnamon rolls that stay soft for days. Directions are at the end.
  6. Bread baking is a skill that takes a lot of practice and I certainly am still at the beginning stages of my journey. But I am happy to try answering any questions you might have! And I’d love to hear if this recipe works out for you!

Sourdough Pumpkin Hokkaido Milk Bread

Adapted from The Fresh Loaf | Makes one 8.5″ x 4.5″ loaf

Levain Ingredients

  • 18 g mature sourdough starter (100% hydration)
  • 30 g milk
  • 56 g bread flour

Mix and ferment at room temp (73F) for 10-12 hours. When ready it should be puffy and domed and you should see large bubbles if you pull back the top.

Final dough ingredients

  • 276g bread or AP flour (I used half KAF bread flour and half AP flour for a balance of chewiness and volume)
  • 34g granulated sugar
  • 34g softened unsalted butter
  • 1 large egg, beaten
  • 5g fine grain sea salt
  • 110g whole milk, lukewarm
  • 100g pumpkin puree
  • 15g milk powder
  • Melted butter, for brushing
  • All of the levain

Method:

  1. Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 30 minutes.
  2. Add salt, and knead dough until gluten is moderately developed. The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Add butter in two batches, mixing the first completely before adding the second. Continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
  3. Transfer to a clean bowl, cover, and bulk rise at room temp (73F) for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight.
  4. The next day, take the dough out and transfer to a lightly floured surface. Divide it into 3 or 4 equal parts and lightly shape each into a ball. Rest for one hour, covered by lightly oiled plastic.
  5. Using a lightly floured rolling pin, roll each ball into an oval and roll up (like a jelly roll). Rest for 10 minutes. Roll each piece into an oval again, along the seam, and re-roll as tightly as possible. Transfer rolls to a loaf pan, seam sides down. Cover loosely with plastic and allow to rise about 6 hours at room temperature. The dough should be well risen, puffy, and fill the pan about 80%.
  6. About 1 hour before baking, preheat oven to 400F. After the dough has finished proofing, transfer to oven and bake for 40-45 minutes, rotating pan halfway through for even browning. If the loaf is browning too quickly, tent a piece of foil over the top to keep from burning. When the loaf is finished, immediately turn it onto a rack. Brush melted butter over the top and sides while the loaf is still warm. Allow to cool before slicing.

Salted Honey Maple Butter

Ingredients:

  • 1/4 cup softened, unsalted butter
  • 2 tbsp of honey and/or maple syrup (I used about a tbsp of each)
  • Flaky sea salt, such as Maldon

Method:

Using a handheld mixer, whip butter and honey/maple syrup together until combined. Gently stir in a generous pinch of flaky sea salt (such as Maldon). Serve at room temperature, sprinkled with more flaky sea salt.

Pumpkin Cinnamon Rolls Variation:

Prepare bread through step 4, except don’t divide the dough when you take it out of the fridge. After the hour rest, on a lightly floured surface, roll the dough into a rectangle about 12″ x 16″. Spread the surface with a couple tablespoons of melted butter, followed by a generous amount of cinnamon sugar (I like a 1/4 c sugar to 2 tsp cinnamon ratio). Roll up tightly, cut into 9 pieces, and place in a 8″ x 8″ square pan. Continue with proofing as above; bake at 400F for about 25 min. I spread some maple cream cheese frosting on the top when they were still a little warm, which made the frosting a bit melty (which is how we like it). If you prefer more of a frosting, wait until the rolls are completely cool.

Pork Floss Twist Variation:

This version is inspired by a popular Chinese bakery item – pork floss buns. I decided to roll and twist it like a babka because it’s pretty; plus it’s faster than making individual rolls.

pork floss babka

Ingredients:

  • 1 recipe sourdough pumpkin Hokkaido milk bread, prepared through the first rise (you can roll it directly from the fridge; no need to rest for an hour at room temp)
  • 3 T mayo (preferably kewpie)
  • 1/4 c pork floss
  • 2 scallions, finely chopped
  • 3 T toasted sesame seeds, white or black or a mix of the two
  • 1 egg beaten with 1 tsp water or milk, for egg wash
  • 1 T sugar dissolved in 1 T hot water, for the sugar glaze
  • Additional pork floss, scallions (green parts), and sesame seeds, for garnish (optional)

Method

  1. Grease and line a 9×5 loaf pan with parchment paper, leaving an overhang of at least 2 inches on the long sides (for easy removal later).
  2. On a lightly floured surface (I prefer a Silpat), roll out the dough into a rectangle roughly 10 x 12 in. Spread the mayo evenly over the surface, leaving about a 1/2 inch border on all sides. Sprinkle on the sesame seeds followed by the pork floss and scallions. Turn the dough so a short end is facing you. Brush the opposite end with water, and gently but tightly roll up like a jelly roll. Once rolled up, roll gently back and forth a few times to seal. Transfer the log to the fridge or freezer for about 10 minutes to firm up (optional, but recommended).
  3. If desired, trim about 1/2 an inch off each end (I don’t bother because I don’t mind if the ends don’t have filling; but if you do, trim them). Using a bench scraper or sharp knife, cut the dough in half lengthwise. Place the two sides next to each other, cut side up. Gently pinch the tops together and twist the two together, keeping the cut sides up. Transfer twist to the prepared pan. (See here for a some helpful pictures.)
  4. Cover with plastic and proof for about 6 hours at room temperature. When ready, the dough should look very puffy and have risen to the top of the loaf pan.
  5. When the loaf is nearly finished rising, preheat the oven to 400F and prepare the egg wash. Just before baking, brush the surface lightly with egg wash and sprinkle additional sesame seeds over the surface.
  6. Bake for 20 minutes at 400F, then turn the oven down to 375F, rotate the pan, and bake for about 15 more minutes or until the loaf is well browned and registers at least 195F in the center. If the loaf is browning quickly, tent with foil. (I cover mine for the last 10 minutes or so.)
  7. Immediately after taking the loaf out, brush all over with the sugar glaze. Sprinkle on more pork floss and scallions, if desired. Cool in the pan for 5-10 minutes, then transfer to a wire rack to finish cooling.