Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

In case it hasn’t been enough that I’ve made pumpkin macarons and pumpkin cupcakes, I thought I’d introduce the delicious flavor into my breakfasts. And boy, was that a good move! Nothing says “hello weekend!” like hot, fresh pumpkin cinnamon rolls with vanilla buttercream frosting!

Pumpkin Cinnamon Rolls
Yields 12 rolls

For the cinnamon rolls:
1/2 cup pumpkin puree
1 large egg
1/2 cup milk
2 tbsp. melted butter
2 tbsp. granulated sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tbsp. instant, dry yeast

2 1/2 cups all purpose flour

For the filling:
2 tbsp. melted butter
1/2 cup granulated sugar
2 tsp. ground cinnamon

For the frosting:
1 stick (113 grams) butter, softened
1 cup powdered sugar
1 tsp. vanilla extract

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Pumpkin Spice Cupcakes

Pumpkin spice cupcakes

Fall baking just wouldn’t be Fall baking without some pumpkin cupcakes. This time of year, I just want to eat all things pumpkin flavored until I’m so sick of pumpkin I don’t want to see it for another year. But that’s just me. My husband, on the other hand, couldn’t be less excited about pumpkin flavored things. Maybe it’s an American thing, a taste most of us acquired growing up. But being the usual good sport, my husband agreed to try my pumpkin flavored cupcakes, amongst the slew of other pumpkin flavored goodies. I haven’t seen my cupcakes since… or my husband for that matter…

Pumpkin Spice Cupcakes
Yields 12 cupcakes

For the cupcakes:
1/2 stick (57 grams) butter, softened
1 cup granulated sugar
2 eggs
1 tsp. baking powder
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/3 cup pumpkin puree
1 cup all purpose flour
1/2 cup milk

For the frosting:
1 cup milk
5 tbsp. all purpose flour
1 tsp. vanilla extract
1 cup (226 grams) butter
1 cup granulated sugar

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Starbucks Pumpkin Spice Latte Macarons

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I’ve been saying to my friends and family for weeks now “When we hit September, I can start posting all sorts of pumpkin recipes right?” I mean, September and the passing of Labor Day sort of mark the unofficial start of Fall, at least in the States, right? Before I came back from my trip to the States, I stocked up on plenty of cans of pumpkin puree, and they’ve sure been staring at me from my cupboard, whispering of sweaters, Fall leaves, boots, and sunny Autumn days. So enough is enough, let the Fall season begin!

Starbucks Pumpkin Spice Latte Macarons
Yields about 20 macarons

For the macaron shells:
1 1/4 cup (packed) almond flour
3/4 cup powdered sugar
3/4 cup granulated sugar
4 tbsp. egg white powder
1/2 cup lukewarm water
1 tbsp. espresso powder
1 tsp. cinnamon

For the pumpkin buttercream filling:
1 cup granulated sugar
1/4 cup water + 1/3 cup lukewarm water
3 tbsp. egg white powder
2 sticks (238 grams) butter, cold and cubbed
1 can pumpkin puree
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves

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Miniature Pumpkin Pie Cheesecakes

Every year for Thanksgiving I make the same ol’ pumpkin pie. Don’t get me wrong, I LOVE pumpkin pie! It’s one of my favorite parts of fall. But this year I wanted to do something a little different. Nothing drastic, mind you, but just something other than a plain pumpkin pie. Trying to come up with something pumpkin-y that my family would like, I remembered making some chocolate miniature cheesecakes for my husband’s birthday that everybody loved. If they liked pumpkin pie and miniature cheesecakes, why not a pumpkin pie miniature cheesecake?

Miniature Pumpkin Pie Cheesecakes
Yields 12 mini cheesecakes

Ingredients:

For the pie crust:
2 1/2 cups all purpose flour
2 tsp. granulated sugar
2 sticks (226 grams) cold butter, cut into pieces
Ice cold water

For the cheesecakes:
200 grams cream cheese
3/4 cup granulated sugar
1 can pumpkin puree
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. vanilla extract
1 egg

For the frosting:
1/2 pint heavy cream
1 cups powdered sugar
1 tsp. vanilla extract

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