I don’t know about you, but I’m a huge fan of pumpkin pie. There’s nothing better than gobbling up a slice of that pumpkin-y goodness this time of year. Seriously, I’ve been known to eat pumpkin pie with just my hands – like a piece of pizza.
As much as I love traditional pumpkin pie (no whipped cream for me by the way). I also like to mix things up sometimes. Changing up perennial favorites can be a fun way to experiment in the kitchen and give new foods a try.
I was excited to stumble upon this recipe from BHG for Snickerdoodle Pie. It sounded like a winner to me, so I decided to give it a fall-inspired addition.
Yes, I cheated a little bit and used a store-bought crust. I just haven’t mastered the art of crust making.
I was really intrigued by this recipe because it’s almost like a cake in a pie crust – a pake. (My fellow Drop Dead Diva fans will understand that reference.)
The gooey caramel layer and cinnamon sugar sprinkled on top create an almost crunchy shell for this pie’s soft interior. It’s kind of like a snickerdoodle.
Since the center of this pie is cake-like, I think a dollop of whipped cream is sheer perfection on this. It acts like icing.
To recreate this recipe, I added ½ cup of pumpkin puree after mixing in the eggs. I also mixed ½ teaspoon pumpkin pie spice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg into the flour before adding it to the batter. When it comes to pumpkin, it’s all about the spices.
As you’re entertaining this fall, don’t skip the pumpkin pie. Add this version to your recipe repertoire for a wonderful weekend or party dessert. You won’t be disappointed. Click here for the Snickerdoodle Pie recipe.
Michael Wurm, Jr. – Inspired by Charm
I couldn’t make it all the way through October without posting a pumpkin recipe here on Delish Dish! Since I waited so long, I made sure it was a good one. Nutty-Caramel Pumpkin Bars from the new Better Homes and Gardens cookbook, Baking, combines pumpkin, pecans, and caramel in a dense, sweet, and irresistible bar with a luscious browned-butter frosting drizzle.
This might be my favorite Delish Dish recipe yet!
Seriously, one nibble of these gooey bars may turn into you consuming an entire row of the pan if you’re not careful. Or so I’ve heard… Either way, you’ve been warned!
Nutty-Caramel Pumpkin Bars are perfect for bringing to a potluck. Bake, cool, then stash in the fridge until it’s party time. Guests will rave over the pumpkin spice, crunchy caramel-pecan topping, and mouthwatering browned-butter frosting. Only you and I will know that they only took 10 minutes to prepare though.
Grab yourself a cup of coffee, bowl, and a whisk, and make these bars as soon as possible. Pumpkin season wouldn’t be complete without ‘em.
Oh, a quick note about this new cookbook, Baking - if you are even a tiny bit interested in baking, do yourself a favor and pick up a copy. It contains over 350 recipes for everything from cookies and brownies, to cakes and cobblers, and also features 250 gorgeous photographs that will make you wish they’re scratch and sniff. This cookbook would also make a fabulous holiday gift for the baker in your life!
This pumpkin roll is the kind of classic dessert that deserves a spot in your traditional repertoire. It’s a dessert that is simple in preparation and composition.
Admittedly, I made this recipe for the first time this year and have since made it three more times. And I’m betting that there will be another before the holidays are over.
For a slight variation on this recipe be sure to check out the Pumpkin Roll with Crunchy Butter Cream.
Kelly Senyei is a food and lifestyle journalist, on-camera host, professionally trained chef and author of Food Blogging For Dummies. Her food blog, Just a Taste, serves up inspiration for every meal and any occasion with creative recipes, entertaining tips, step-by-step photo tutorials, and instructional videos that help you save time and up your game in the kitchen.
Fall hasn’t officially arrived in my home until I whip up a towering stack of pumpkin pancakes topped with a pat of butter and plenty of maple syrup. And while I’m all for the festive flavor of classic pumpkin pancakes, I decided to add a tropical twist to my latest stack of flapjacks. The result? Light, fluffy pumpkin coconut pancakes made with coconut milk and toasted coconut flakes.
Pumpkin and coconut may sound like a surprising combination, but one taste of these pancakes and I guarantee you’ll be sold on this delicious duo. The coconut milk lends a touch of richness while the toasted coconut flakes provide a sweet crunch in every bite. And if you’re a pancake enthusiast like myself, then you’re constantly on the hunt for ways to improve your performance, from how to prepare the batter to when to flip each flapjack. Tune in to the video below to discover my tips and tools for perfecting your pancake technique.
Ready to put your skills to the test? I used this basic pumpkin pancake recipe and made the following tweaks to transform them into pumpkin coconut pancakes:
- Rather than 1 3/4 cups milk, use 1 cup milk and 3/4 cup coconut milk
- Toast 1/2 cup sweetened coconut flakes for a sweet and crunchy topping
Begin by whisking together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. In a separate bowl, combine the milk, coconut milk, pumpkin, eggs and oil.
Add the wet ingredients to the dry ingredients, stirring to combine. Don’t overmix the batter (a few lumps are good!) or the gluten in the flour will overdevelop and cause the pancakes to be dense and tough. It’s also important to let the batter rest at room temperature for 30 minutes, which gives the baking powder a head start on fluffing up your flapjacks.
While the batter rests, toast the coconut flakes by spreading them in a thin layer on a parchment paper-lined baking sheet. Bake the coconut at 350°F for 5 to 10 minutes, stirring frequently, until it’s golden brown. Coconut burns quickly, so make sure you keep an eye on it and stir often.
When you’re ready to cook your pancakes, preheat a griddle or nonstick pan and add a small amount of vegetable oil, butter or a combination of both. Next, pour about 1/4 cup of batter onto the griddle, spreading it around, if necessary. Allow the pancakes to cook undisturbed until small bubbles form all over the surface of the pancakes, and then using a spatula, flip them once and continue cooking them for 1 to 2 more minutes.
Now all that’s left to do is transfer the pancakes to your plate and top them with the toasted coconut, chopped pecans and a drizzle of maple syrup. And it’s as easy as that! Try this tropical twist with your next batch of pumpkin pancakes and feel free to share your tips for perfect pancakes below.
Brenda Score is the creator of the food focused website, a farmgirl’s dabbles, and believes that deliciousness is meant to be shared. Her collection of tried-and-true recipes and inspiring stories combine the family traditions of her mom and grandmas, from Brenda’s life growing up on the farm, with fun twists from the modern food world.
Brenda is the busy mom of two young girls and the wife of an outstanding man who enjoys the backyard thrill of his grills. Together, they love to gather friends and family at the table to share an awesome meal, catch up on life, and play a few games.
Hello! I am thrilled to be posting here today on the BHG blog, Delish Dish! I have been a fan and avid reader of Better Homes and Gardens magazine for longer than I can remember. When I had the opportunity a couple years ago to tour Meredith Corporation in Des Moines, it felt a bit like a dream. To walk through the Better Homes and Gardens test kitchens and talk with the people who actually cooked, baked, taste tested, styled, and photographed all the wonderful food we see in their magazines each month…well, it was just plain amazing. And I’m so excited to now be sharing their Melt-In-Your-Mouth Pumpkin Cookies with you!
These cookies are the perfect sweet nibble for fall, and completely live up to their name. They are melt-in-your-mouth soft and tender, and warm with the flavors of pumpkin and spices.
The cookies are great on their own, but the little swirl of frosting, rich with butter and brown sugar, is a downright lovely addition. I changed the original recipe only slightly by adding another cup of powdered sugar to the frosting, and then sprinkling the frosting with some chopped toasted pecans and flaky sea salt. That little kick from the salt is fabulous!
True Story: I made these Melt-In-Your-Mouth Pumpkin Cookies right before we headed out on a road trip to stay with my in-laws. I thought they might enjoy the cookies as well, so I packed up a dozen to take with. As my mother-in-law finished her (first) cookie, she said, “They practically melt in your mouth”. I couldn’t help but laugh as I told her the cookie’s name. She agreed that the title was fitting, and wasted no time in snatching up cookie #2!
As you may already know from my Chocolate-Pumpkin Brownie recipe, once autumn arrives, I like to incorporate pumpkin into pretty much everything I make. Thankfully, I’m not the only one who has this love for pumpkin.
This week on my blog Inspired by Charm, I’m hosting the Second Annual Fall Cookie Week. Essentially, it’s a week (or eight days as is the case this year) of fall-inspired cookie recipes. As I was searching for inspiration and recipes on the web, I knew that I had to include a cookie from Better Homes and Gardens. Their cookie recipe collections are some of the best.
I’ve also always been intrigued by palmiers. They look so fancy and they taste delicious – two essential characteristics of any cookie. So when I stumbled upon this recipe for Chocolate Palmiers, I thought it would be the perfect place to sneak in a little fall flavor. Yes, this is where the pumpkin comes into play.
Other than chilling time, which is a must for making these sweet treats, they came together quickly. Plus, I love the combination of pumpkin and chocolate. These are definitely a winner in my book.
I followed this Chocolate Palmier recipe except for these few changes:
- I omitted the nuts from the filling.
- I put in six tablespoons of pumpkin puree before adding the egg.
- In addition to the cinnamon, I used 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of nutmeg.
That’s it. Simple touches, but a big difference in flavor!
Over the years I’ve learned that adding pumpkin puree to a recipe isn’t enough to get that wonderful pumpkin taste. It’s all about the spices. The combination of cinnamon, pumpkin pie spice, cloves, and nutmeg really bring the pumpkin flavor to life.
So if you are looking for a scrumptious autumn treat, be sure to give this
a try. For more fall cookie inspiration, swing on over to Inspired by Charm’s Fall Cookie Week.
As always, happy cooking!
Michael Wurm, Jr. – Inspired by Charm