Table of contents for Pumpkin in Pumpkin

Welcome to the ultimate pumpkin cookbook, where the cozy flavors of fall come to life in every dish. Whether you’re craving sweet, savory or something in between, this collection of recipes showcases the rich versatility of pumpkin beyond just pie. It’s no surprise that pumpkin and baked goods go hand in hand. (Ahh … the aroma from the kitchen!) Elizabeth Curcio’s family knows the holidays are near when they smell her Pumpkin Bread with Nutella Swirl, p. 31, baking in the oven. A brown sugar frosting is the crowning touch on White Chocolate Pumpkin Dreams, p. 63 (courtesy of Jean Kleckner). The cinnamon streusel in the center of Elaine Holmberg’s Sour Cream Pumpkin Cake, p. 75, is a marvelous surprise in every slice. Gingersnap-Pumpkin Dessert, p. 95, from Brigitte Mazure…

Cream Cheese Pumpkin Muffins I first made this recipe back in 1987 and have since made it many times over the years because it’s my children’s favorite muffin recipe. —Wendy Stenman, Germantown, WI Prep: 20 min. • Bake: 20 min. Makes: 2 dozen 1 pkg. (8 oz.) cream cheese, softened1 large egg, room temperature1 Tbsp. sugar MUFFIN 2¼ cups all-purpose flour3 tsp. pumpkin pie spice1 tsp. baking soda½ tsp. salt2 large eggs, room temperature, lightly beaten2 cups sugar1 cup canned pumpkin½ cup canola oil24 pecan halves, optional 1. For filling, in a small bowl, beat cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just…

Sour Cream Pumpkin Cake The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It’s delicious for breakfast or dessert. —Elaine Holmberg, Norfolk, NE Bake: 50 min. + cooling Makes: 12 servings ⅔ cup packed brown sugar1¼ tsp. ground cinnamon¼ tsp. ground allspice2½ tsp. cold butter BATTER 1 cup butter, softened2 cups sugar4 large eggs, room temperature1 cup sour cream1 cup canned pumpkin2 tsp. vanilla extract3 cups all-purpose flour3 tsp. ground cinnamon2 tsp. baking soda1 tsp. salt GLAZE 1½ cups confectioners’ sugar2 Tbsp. orange juice 1. In a small bowl, combine brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside. 2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add…

Pumpkin & Shrimp Ceviche I’ve always loved the freshness of a good ceviche, and this one doesn’t disappoint. The pumpkin serves where jicama may have been, just barely cooked to offer a crunchy delight of fall flavor. This dish will taste best if you allow it to marinate overnight. —Robert Rossi, Independence, LA Prep: 25 min. + chilling • Makes: 6 servings 1 plum tomato, chopped½ cup fresh cilantro leaves, chopped⅓ cup orange juice¼ cup finely chopped onion¼ cup lime juice1 jalapeno pepper, seeded and finely chopped½ tsp. salt2 medium ripe avocados, peeled and cubed10 uncooked shrimp (26-30 per lb.), peeled and deveined1 cup cubed fresh white or orange pumpkin (¼-in. cubes)SaltinesOptional: Lime wedges and jalapeno slices 1. Place the first 7 ingredients in a large bowl; toss to combine.…

Chipotle Pumpkin Butternut Soup This comforting, warm soup will help to keep your spirits up in the fall. Using your garden goodies, warm spices are mixed with some heat from chipotle peppers in adobo sauce. You can use any beans you like and add fresh spinach or kale. —Teri Schloessmann, Tulsa, OK Prep: 25 min. • Cook: 25 min. Makes: 10 servings (2½ qt.) 2 Tbsp. olive oil1 cup cubed peeled butternut squash1 cup cubed fresh pumpkin1 small onion, chopped12 oz. smoked Polish sausage, sliced1 garlic clove, minced3 cups chicken or vegetable broth1 can (14½ oz.) diced tomatoes, undrained3 oz. cream cheese, cubed1 Tbsp. minced chipotle peppers in adobo sauce½ tsp. ground cumin1 can (15 oz.) black beans, rinsed and drained1 can (11 oz.) Mexicorn, drained2 Tbsp. minced fresh basil…

Pumpkin Pecan Whoopie Pies These whoopie pies are chock-full of pumpkin flavor—a perfect treat for fall! For a finishing touch, I like to roll the outside edges in mini chocolate chips or chopped nuts and dust with cinnamon sugar. —Rashanda Cobbins, Aurora, CO Prep: 30 min. + chilling Bake: 10 min./batch + cooling Makes: 20 whoopie pies 3¼ cups all-purpose flour1½ cups sugar2 tsp. baking powder2 tsp. baking soda1½ tsp. ground cinnamon1 tsp. ground nutmeg1 tsp. ground cloves½ tsp. salt5 large eggs, room temperature1 can (15 oz.) pumpkin½ cup water½ cup canola oil1 tsp. vanilla extract FILLING 6 Tbsp. all-purpose flour1 dash salt1 cup plus 2 Tbsp. unsweetened almond milk1½ cups shortening3 cups confectioners’ sugar3 tsp. vanilla extractOptional: Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon 1. Preheat…

Buttermilk Pumpkin Waffles My girlfriend loves pumpkin, so I often like to incorporate the ingredient in my recipes. In fall, I freeze pumpkin puree just to make these waffles. —Charles Insler, Silver Spring, MD Prep: 20 min. • Cook: 5 min./batch Makes: 1 dozen ¾ cup all-purpose flour½ cup whole wheat flour2 Tbsp. brown sugar1 tsp. baking powder1 tsp. ground cinnamon½ tsp. ground ginger¼ tsp. baking soda¼ tsp. salt¼ tsp. ground cloves2 large eggs, room temperature1¼ cups buttermilk½ cup fresh or canned pumpkin2 Tbsp. butter, meltedOptional: Butter and maple syrup 1. In a large bowl, combine the first 9 ingredients. In a small bowl, whisk eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened. 2. Bake in a preheated waffle maker according to manufacturer’s directions until…

White Chocolate Pumpkin Dreams If you like pumpkin pie, you’ll love these delicious pumpkin cookies dotted with white chocolate chips and chopped pecans. Drizzled with a brown sugar icing, they’re irresistible. —Jean Kleckner, Seattle, WA Prep: 25 min. Bake: 15 min./batch + cooling Makes: 6½ dozen 1 cup butter, softened½ cup sugar½ cup packed brown sugar1 large egg, room temperature2 tsp. vanilla extract1 cup canned pumpkin2 cups all-purpose flour3½ tsp. pumpkin pie spice1 tsp. baking powder1 tsp. baking soda¼ tsp. salt1 pkg. (10 to 12 oz.) white baking chips1 cup chopped pecans PENUCHE FROSTING ½ cup packed brown sugar3 Tbsp. butter¼ cup 2% milk1½ to 2 cups confectioners’ sugar 1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in…