Pumpkin All the Things

As soon as the leaves change color and children head back to school with crisp shirts, organized backpacks, and clean shoes, the season is upon us. Welcome to stores, coffee shops, and bakeries everywhere: all things pumpkin! It is a favorite of mine and thusly I have been inspired to try anything and everything pumpkin flavored and craft a list of 10 pumpkin treats that I have tried and enjoyed (or not so much). This list is in no particular order. 

1. Starbucks Pumpkin Spiced Latte

Celebrating it's 10 year anniversary this year (2013), Starbuck's Pumpkin Spiced Latte has been a staple and a sure symbol that fall is upon us. Over the years, either my tastes have changed, or the syrup has, but I have to request less syrup as it is far too sweet with all the pumps of syrup that go along with a Grande Nonfat PSL (what those in the know refer to it as). None the less it is delicious and I always enjoy the warm spice and caffeine boost. It is a nice alternative to the Chai Latte.

2. Coffee Bean and Tea Leaf Pumpkin Latte

Until this year I was solidly in Starbuck's corner in support of their Pumpkin Spice Latte, however upon receiving a text message from a well trusted fellow pumpkin fanatic I was persuaded to try Coffee Bean's version: Pumpkin Latte. I felt like I was cheating on Starbuck's, but it came highly recommended and I could not pass up the opportunity to try it. It is really lovely. Just as sweet as Starbuck's, it is smoother somehow and a little more pleasant. I hate to say it, but I think I prefer this over my beloved Starbuck's. Please, no one tell the Mermaid.

3. Pumpkin Pie Poptarts

Ah, nothing beats a pastry treat topped with frosting and weird looking sprinkles - or whatever those things on top of the tart are called. Pumpkin pie poptarts are wonderfully delicious tasting more sweet than anything with a pumpkin pie spice flavor rather than actual pumpkin.
Bonus: they make the house smell like baking pumpkin pie when toasting.

4. Trader Joe's Pumpkin Walked into a Bar Breakfast Bar

This is not much different than any of those other breakfast bars we have come to know and see in stores, but I like that it is offered in this flavor. It is fun for fall and I like that it is a seasonal thing. I do not know that I would qualify it as a breakfast food, but it is a nice afternoon treat.

5. Pumpkin Cheesecake Cookies

These cookies are not terrible as cookies go, but slightly disappointing. Made by Pepperidge Farm they are neither very cheesecake-y or pumpkin-y. They are filled with white chocolate chunks and have an orange tinge which is, I guess, what makes them "pumpkin." I would pass on these for something more satisfying.

6. See's Pumpkin Pie Truffle

Again, I am convinced tastes change. When first I tried these delectable treats I was completely taken with them and promised to buy a pound of them next time they were available. I did such and was completely let down. Somehow the pumpkin flavor and the chocolate fight with each other and I am not crazy about the outcome in my mouth. It's just a mess. The chocolate is missing a smooth flavor and does not convey the warm lovely feeling that pumpkin usually bestows upon the one partaking.

7. Ghirardelli Pumpkin Spice Caramels

Where See's candy went wildly astray with their truffles, Ghirardelli nailed it with their caramels. Smooth, soft and perfectly pumpkin spiced these are certainly a favorite to all those who love chocolate, caramel and pumpkin. They literally melt in your mouth. One square is usually enough to satiate your need for pumpkin deliciousness so a bag lasts quite a while, meaning you can still enjoy these treats well into spring if you are disciplined enough (I am not).

8. Noah's Pumpkin Bagel

Clearly I like all things pumpkin. I like Noah's pumpkin bagel because it is not super sweet on its own. Very mild is the pumpkin flavor, and I appreciate that. This way you can top it with whatever you like.

9. Noah's Pumpkin Schmear

Now, to turn that mild pumpkin bagel into a dessert just add Noah's pumpkin schmear. It is amazing!! But fairly sweet. That's ok though because it balances well with the bagel. Another pumpkin cream cheese that is good comes from the ever wonderful Trader Joe's.

10. Dreyer's Pumpkin Ice Cream

When I was younger, there was a frozen yogurt store by my house that made the most perfect pumpkin yogurt. Well balanced between creamy, pumpkin spice and sweet it was always a fall favorite. Sadly, as years went on and privately owned companies of any kind went belly up - so did the charming frozen yogurt shop with its amazing pumpkin yogurt. Since then I have searched for a match, but nothing has been as good - until this year. I am sure Dreyer's has made pumpkin ice cream for ages but somehow I have missed it. Let me tell you, it is delicious!! I easily devoured the first carton I bought and now I can't find anymore but it is creamy and meets all the qualifications for an excellent pumpkin treat. Suggestion: add some crushed graham cracker or a little whipped cream - or both!!

All Hail the Mighty Pumpkin

I am a big fan of pumpkin and all pumpkin flavored things. As soon as fall rolls in, I begin searching for anything and everything I can get my hands on that has pumpkin as an ingredient. I have even succeeded in finding Pumpkin Pie Pop Tarts, no kidding. They aren’t half bad either. Anyway, back to the main event. My favorite pumpkin recipe thus far is the pumpkin whoopie pie with cream cheese filling. This is the best fall dessert, in this humble baker’s opinion. I started making these a few years ago as a Thanksgiving treat. It is a Martha Stewart recipe that my best friend’s sister posted on her Facebook wall (Thanks, Meli!). I immediately swiped it. I think I made them within the week, and have been making them ever since. They are fun, easy to eat at parties, and most of all delicious. First I will start with the recipe and then we can walk through it together.

Ingredients
For the whoopie pies:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled (2 15 oz cans equals 3 cups)
2 large eggs
1 teaspoon vanilla extract

For the cream cheese filling:
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter (room temperature)
8 ounces cream cheese (room temperature)
1 teaspoon vanilla extract

First things first, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat, like a Silpat.

In a large bowl sift together your flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Set aside. I know sifting seems like a pain, and honestly you probably do not have to do it but I find that the result is an evenly mixed batter and a much smoother product. So, if you have the time - always sift. In another bowl mix together your dark brown sugar and oil until well combined. I suggest using your KitchenAid or hand held mixer for this bowl. Add the pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Remember to scrape down the sides of the bowl after every addition. This way you make sure everything gets incorporated into your delicious mixture.

In stages, add your sifted flour mixture to your pumpkin mixture. I do this in one cup chunks sprinkled over the top of the pumpkin mixture, mixing well after each addition. Start your mixer on low or you will be covered in flour and spices and you will smell like a pumpkin pie. Maybe that's your thing. You really want to make sure to scrape down the sides of your bowl with a large spatula during these additions. Once you do all this you will have something that looks like this (it is a wet batter):

Using a small ice cream scoop (picture below) with a release, drop the batter onto your cookie sheet about an inch apart. This batter does not spread much when it bakes, but you still do not want to have to separate a bunch of cookies. There is an example of this below as well. This batter will appear to make A LOT of whoopie pies, but remember you are making a sandwich.

Now throw these bad boys in the oven for 15 minutes. To make sure they are done test them with a toothpick in the center. If the toothpick comes out clean, we are good to go. Let them cool completely on the baking sheet and then transfer to a wire rack. Here is what they look like when they are done baking:

Next up we get to make the filling. This is a fairly straight forward cream cheese frosting recipe. In your mixing bowl mix together the butter and the cream cheese until they are well combined with no lumps. Sift the powdered sugar into the bowl in one cup chunks, mixing after each addition. Keep the mix setting on low at first, much like the flour if you kick this up to high gear you will look like a snowman. Add the vanilla and mix until everything is just combined.

Once your cakes are completely cooled, it is time to assemble them. I use a regular kitchen spoon and eyeball about a tablespoon of filling for each cake. This part is pretty much up to you, I do not think there is any hard and fast rule about how much filling you put in your whoopie pie. However, the more filling you scoop into your whoopie pie the messier it is to eat. The Martha Stewart recipe suggests refrigerating the whoopie pies for 30 minutes before serving, but I have never done this and I do not see the need.

Voila! You have now made pumpkin whoopie pies! Take these to any party during the holiday season and you will be the most popular person there. Also, if you are a chocolate lover try adding a cup of mini chocolate chips to your batter. These are also amazing frozen, straight out of the freezer.

Baker's rating: Intermediate