Pumpkin Rolls with Rosemary & Sea Salt
Rolls
1/2 cup water
1/4 cup milk
2 1/2 tsp instant dry yeast
1 tsp sugar
1/3 cup sugar
2 large free-range eggs
1 1/2 tsp salt
6 tbsp butter
2 1/2 tsp fresh rosemary, finely chopped
1 cup mashed pumpkin
4 1/2-5 cups all-purpose flour or cake flour
Honey Butter glaze
1/4 cup butter, room temperature
2 tbsp honey
Sea salt flakes to sprinkle
Chopped rosemary
Instructions
Cook your pumpkin any way you prefer. Allow to cool and drain. Then mash and drain off any excess water.
Heat the milk and water in a small bowl in the microwave until the desired temperature is reached.
Add the 1 tsp sugar and yeast, stir and set aside to foam up for about 5 minutes.
Using a stand mixer the dough hook attached, add all the remaining ingredients. Slowly pour in the yeast, milk and water and mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom.
Turn the dough out onto a lightly floured surface and give it a brief knead until it comes together in a ball. Place in a greased bowl, cover with plastic wrap or a tea towel and allow to prove in a warm place for around an hour. It should double in size.
When its proved, return it to a lightly floured surf and cut into 16 – 20 even pieces. Roll these into balls and place on a lined baking tray allowing space in between fr the rolls to double in size. Cover with a tea towel and place back in a warm spot to prove for another hour.
Preheat the oven to 180C / 350F and bake for 20 – 25 minutes until golden brown.
Mix the butter, honey and addition finely chopped rosemary together and brush this liberally over the hot rolls as they come out the oven. Sprinkle with sea salt flakes and enjoy!
Glazed Pumpkin Sugar Cookies
Pumpkin Sugar Cookies
1/2 cup (1 stick) butter, softened
1/2 cup vegetable or canola oil
1/2 cup pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 tsp vanilla
2 large eggs
4 cups all purpose flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp salt
1/2 tsp pumpkin pie spice
Glaze
2 cups powdered sugar
3-4 tbsp milk {whole milk or higher is best to use}
1/4 tsp pumpkin pie spice
Instructions
Heat oven to 350 degrees. Line cookie sheets with parchment paper, baking mats, or spray with cooking spray.
In large mixing bowl, add softened butter, oil, pumpkin, sugars, vanilla and eggs. Use a hand held blender (or in the bowl of a stand mixer) and blend together until smooth and combined.
Add the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Blend together on low speed just until combined and no flour streaks remain.
Take about 2 tablespoons of dough and roll into a ball (about the size of a golf ball) place 12 dough balls per cookie sheet.
Dip the bottom of a glass cup into granulated sugar and press down on each dough ball to flatten.
Bake for 8-9 minutes. Let cool on cookie sheet for 5 minutes and then remove to cooling rack to cook completely.
To make glaze combine all ingredients in a bowl and whisk together. Use more or less milk depending on how thick you want the frosting. Spread onto each cookie and let sit for several minutes to harden.
Cream Cheese Filled Pumpkin Bread
Cream Cheese Filling
1 8 ounce package of cream cheese, softened
1/2 cup granulated sugar
1 tbsp all-purpose flour
1 egg
1 tsp vanilla
Bread
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 v pumpkin pie spice
1/2 cup vegetable oil
1 1/2 cups granulated sugar
2 eggs
1 cup pumpkin puree
Instructions
Preheat the oven to 325 degrees F. Grease a 9-by-5 inch loaf pan with nonstick spray.
For the cream cheese middle: In a medium bowl using an electric mixer combine the cream cheese, sugar, flour, egg and the vanilla and beat until smooth. Set aside.
For the bread: In a medium bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg and the pumpkin pie spice. Set aside.
In a large bowl using an electric mixer beat together the vegetable oil, sugar, eggs and the pumpkin puree until well combined.
Add the flour mixture to the pumpkin mixture a little at a time, stir until just evenly combined.
Pour 1 1/2 cups of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the top of this layer and spread evenly, then add the remaining batter.
Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. For softer edges cover with foil the last 15 minutes of baking. Cool in pan for 15 minutes before removing, then place on a wire rack and cool completely before slicing.
Pumpkin Pie Ice Cream
Ingredients
2 1/3 cups heavy cream
1 cup sweetened condensed milk
1 can pumpkin puree
2/3 tbsp pumpkin pie spice
Instructions
Add the cream and condensed milk to a mixer bowl and whisk until the mixture is thick. You should be able to write your name in the mixture that drops from the whisk before it sinks in.
Add the pumpkin puree and pumpkin pie spice and gently fold together.
Transfer the mixture to a tub or loaf tin and cover with a lid or foil. Freeze until solid.
Pumpkin Butterscotch Molten Lava Cake
Ingredients
1 cup butterscotch chips
11 tbsps butter
3 egg yolks
3/4 cup pumpkin (not pumpkin pie filling)
3/4 cup brown sugar
1/2 cup flour, spooned and leveled
4 mounded tsps graham cracker crumbs
Extra butterscotch chips, to garnish
Vanilla ice cream
Instructions
Preheat oven to 425 degrees.
In a medium bowl, add butterscotch chips and butter. Melt in the microwave for 1 minute. The butter should be mostly melted. Stir it together, and microwave 20-30 more seconds, stirring until the butterscotch chips are smooth. The butter will not fully incorporate into the butterscotch; it will look separated. That's okay. Just makes sure you get all the lumps of butterscotch smoothed out and you're golden.
In another bowl, beat egg yolks with pumpkin. Stir in the brown sugar.
Add the butterscotch to the pumpkin mixture, as well as the flour. Whisk it all together until all the lumps are gone.
Use butter or nonstick spray to generously grease 4 custard cups or ramekins. Whichever you use, make sure they are 6 or 7 ounce capacity.
Add a mounded teaspoon of graham cracker crumbs to each custard cup. Shake it around to coat the bottom of the cup well, then turn it on it's side over the sink and tap it, turning the cup, until all the sides are coated with a very generous layer of graham cracker crumbs.
Place each custard cup on a rimmed baking sheet.
Divide the batter evenly between the 4 custard cups. Smooth the tops with a spoon.
Bake at 425 for about 23 minutes. This will vary of course. You want to top to be set and not shiny. It's okay if there is a little wiggle when you shake the pan, but it shouldn't look like liquid. The edges should be brown.
Let the cakes set up in their ramekins for at least 3-5 minutes. Then use a butter knife to loosen the edges of each cake. Place a small serving plate upside down on top of the custard cup and flip it over.
Serve each cake with a sprinkle of butterscotch chips, a scoop of vanilla ice cream, and caramel sauce. Enjoy!
Sugar, spice and everything pumpkin! Treat yourself to the flavors of fall with these five pumpkin perfect recipes and devour the details of all things autumn!
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