2 Tasty Pumpkin Recipes That Are NOT Cookies!
Ok I have a slight confession- I’m not one of those girls that is obsessed with pumpkin spice. There, I said it! While I do enjoy my fall treats and have my share of pumpkin goodness, I’m not necessarily the person buying all the pumpkin spice things… Poptarts, Cheerios, donuts, lip balm, lotion…. That would be my sister ;).
Now, I may not be the biggest fan of pumpkin spice, but that doesn’t mean I don’t enjoy a good pumpkin recipe or two during the fall season! It certainly smells AMAZING when baking, and it really gets me into the cozy, nostalgic autumn mood. I do enjoy pumpkin cookies- but they get a little overdone, in my humble, but honest opinion. Pumpkin cookies are tasty, but there’s so much more you can do with pumpkin! And I have 2 delicious recipes to share with you today that are not only pumpkin-filled, but super delectable- and neither one is a cookie!
The first is this amazing sheet cake. I’m a huge fan of sheet cakes anyway- they’re dense, moist- a good ratio of frosting to cake- everything a cake really should be! This particular sheet cake is no exception. The cake itself is dense and flavorful, but the real show-stopper here is the frosting. Caramel and pumpkin are a match made in heaven, and this cake pairs the 2 flavors amazingly. I recently hosted a party and served this cake; I saw several guests go back for seconds, and when I offered leftovers to take home, many people took me up on the offer because they just couldn’t get enough! It’s definitely worth making this cozy autumn season. It’s also SUPER easy, which just always gets brownie points in my book.
Caramel Pumpkin Sheet Cake
This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch! Author: Nikki
Serving size: 24
Calories per serving: 297
1 (15-ounce) can pumpkin puree, not pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons butter
1/2 cup heavy cream
1 cup brown sugar
2 cups powdered sugar
2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with cooking spray.
In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.
While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.
Source: chef-in-training.com
Spray a 15x10x1 inch baking sheet with cooking spray.
In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.
While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.
Source: chef-in-training.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
The second recipe is a french toast bake. I love these because while they may take a little work the night before, you can just throw them in the oven the next morning, making it such a convenient breakfast food! I’ve made several variations in my time, and this pumpkin streusel one was definitely a keeper- but you absolutely NEED the cinnamon buttermilk syrup that comes with it. I’m pretty sure it’s frowned upon to just drink the syrup straight from the bottle, but if you sneak a little spoonful, I’m not judging ;). It is seriously SO GOOD. Make this recipe just so you can try the syrup- it’s exquisite!
Pumpkin French Toast Bake Recipe
The syrup makes this recipe AWESOME!
Prep time:
Cook time:
Serving size: 8
Calories per serving: 696
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 696
1 loaf sourdough bread (used pepperidge farm)
8 eggs
2 cups milk
2 teaspoons pumpkin pie spice
1/2-1 cup pumpkin puree
1/4 cup heavy cream
1/4 cup sugar
1 tablespoon vanilla extract
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Directions:
Cut bread into 1 1/2 inch squares. Place in a greased 9x13 pan.
In a bowl whisk together eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar and vanilla. Once it's mixed well, pour over bread chunks and refrigerate over night. If looking to do this quicker, refrigerate for at least 30 minutes.
To make streusel, mix flour, brown sugar, cinnamon, pumpkin pie spice and salt in a bowl. Cut in a cold stick of butter. Mix with your fork until crumbly. Refigerate overnight as well.
Once ready to bake preheat oven to 350.
Before baking spread streusel over the top and bake for 35-45 minutes.
Make buttermilk syrup by melting butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla and cinnamon - mix with whisk. Add baking soda and stir until all combined. Well be foamy at first and will then return to normal.
Serve warm with french toast bake right out of the oven.
ENJOY!
Source: lilluna.com
In a bowl whisk together eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar and vanilla. Once it's mixed well, pour over bread chunks and refrigerate over night. If looking to do this quicker, refrigerate for at least 30 minutes.
To make streusel, mix flour, brown sugar, cinnamon, pumpkin pie spice and salt in a bowl. Cut in a cold stick of butter. Mix with your fork until crumbly. Refigerate overnight as well.
Once ready to bake preheat oven to 350.
Before baking spread streusel over the top and bake for 35-45 minutes.
Make buttermilk syrup by melting butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla and cinnamon - mix with whisk. Add baking soda and stir until all combined. Well be foamy at first and will then return to normal.
Serve warm with french toast bake right out of the oven.
ENJOY!
Source: lilluna.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I do think that next time I make the French toast bake, I want to add little bites of cream cheese into the bake- I think it would make it absolute perfection!
So there are 2 non-cookie pumpkin recipes you can make this season. I’d love to hear what your favorite pumpkin recipe is, whether it’s cookie or not!
Sources:
- https://www.needpix.com/photo/1424725/pumpkin-halloween-decoration-ripe-wholepumpkin-pumpkincloseup-autumn-seasonal-orange
- https://www.chef-in-training.com/caramel-pumpkin-sheet-cake/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+ChefInTraining+(Chef+in+Training)
- https://lilluna.com/pumpkin-french-toast-bake/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
