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Pumpkin Everything Recipes

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Inspired by the Fall into Love movie, "Pumpkin Everything," we wrangled up a list of delicious recipes featuring pumpkins in either shape or ingredients! Enjoy and don't forget to catch "Pumpkin Everything," during Fall Into Love on Hallmark Channel!

Cranberry Pear and Ginger Chutney
2 of 15
Cranberry Pear and Ginger Chutney
Course:
Dessert
Cuisine:
American
Yield:
12
Time:
Prep Time: 10 mins., Cook Time: 45 mins.
INGREDIENTS:
  • 1 cup apple cider vinegar
  • ¾ cup finely chopped onion
  • ¼ cup finely chopped peeled fresh ginger
  • 2 ½ teaspoons finely grated lemon peel
  • 2 ½ teaspoons finely grated orange peel
  • 1 cinnamon stick, broken in half
  • ½ teaspoon dried crushed red pepper
  • ¼ teaspoon ground cloves
  • 1 12-ounce bag fresh cranberries
  • 1 ¼ cups (packed) golden brown sugar
  • 3 large firm Bosc pears, peeled, cored, cut into 1-inch cubes

DIRECTIONS:

  1. Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
  2. Boil mixture until reduced to 1½ cups, about 10 minutes.
  3. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
  4. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.
  5. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.
Hot Pumpkin Deviled Eggs
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Hot Pumpkin Deviled Eggs
Course:
Appetizers, Side Dishes
Cuisine:
American
Yield:
12
Time:
Prep Time: 20 mins., Cook Time: 15 mins.
INGREDIENTS:
  • 10 eggs
  • 4 tablespoons mayonnaise
  • 1 tablespoon cayenne pepper sauce
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 scallion, chopped, for garnish

DIRECTIONS:

  1. Cover eggs in a saucepan with cold water, bring to a boil.
  2. Cover and turn off heat.
  3. Let stand for ten minutes.
  4. Immediately remove eggs and place in ice water.
  5. Let eggs cool completely, then remove and peel eggs.
  6. Cut eggs lengthwise in half, remove all yolks and place them in a mixing bowl.
  7. Mash and combine egg yolks with cayenne pepper sauce, paprika, salt and pepper.
  8. Fill each egg white halfway with a mound of the mixture. You can choose to pipe or scoop it in based on how you want them to look.
  9. Place a piece of the chopped scallion at the top of the filling to garnish as a pumpkin stem.
Pumpkin Soup
4 of 15
Pumpkin Soup
Course:
Soup, Lunch
Cuisine:
American
Yield:
4
INGREDIENTS:
  • 2 Tbsp. butter
  • 1.5 cup chopped onion
  • 1 Tbsp. garlic, finely chopped
  • 1 large granny smith apple peeled and cut into cubes
  • ½ tsp. ground cinnamon
  • 1.5 tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 2 15-ounce cans pumpkin puree
  • 1 32-ounce container of vegetable broth
  • 1 cup water
  • ½ cup heavy cream, plus more for garnish
  • 2 Tbsp. fresh thyme plus more for garnish
  • ½ cup honey
  • kosher salt & pepper, to taste
  • roasted pumpkin seeds for garnish

DIRECTIONS:

  1. In a medium-large stock pot, heat the butter over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent.
  2. Add the apple, spices and pumpkin puree, and cook for 1-2 minutes, stirring constantly, then add the vegetable broth, water and fresh thyme. Bring the mixture to a boil and then turn down to a simmer for about 15-20 minutes, or until the apple pieces are very tender.
  3. Turn the stove off and use a handheld immersion blender to puree the soup. You can also use a blender or food processor to puree the soup in 2-3 batches.
  4. Stir the heavy cream and honey into the soup. Season to taste with salt and pepper. Serve in soup bowls and garnish with thyme, drizzle of heavy cream and roasted pumpkin seeds

Get more from the Episode >>

Calabaza en Tacha: Candied Pumpkin
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Calabaza en Tacha: Candied Pumpkin
Course:
Appetizers
Cuisine:
Mexican
Yield:
6
Time:
Prep Time: 10 mins., Cook Time: 35 mins.
INGREDIENTS:
  • 1 (4 to 5 lb.) pumpkin (or other winter squash such as butternut squash)
  • 2 cups water
  • 2 piloncillo brown sugar cane cones
  • 1 orange, zested and juiced
  • 2 cinnamon sticks

DIRECTIONS:

  1. Cut pumpkin in half; scoop out seeds and stringy flesh with a large spoon. Leaving the rind on, cut pumpkin into 8 to 12 large pieces.
  2. Combine water and piloncillo cones in a shallow wide saucepan; cover and simmer over low heat until sugar dissolves. Add orange zest, orange juice and cinnamon sticks.
  3. Arrange pumpkin pieces, skin-side down, in saucepan, cover and simmer undisturbed over low heat for 30 minutes or until pumpkin is tender.
  4. Serve pumpkin pieces topped with syrup.
Pumpkin Spiced Ale Pretzels with Chipotle Pumpkin Dip
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Pumpkin Spiced Ale Pretzels with Chipotle Pumpkin Dip
Course:
Appetizers, Side Dish
Cuisine:
American
Yield:
8
Time:
Prep Time: 80 mins., Cook Time: 15 mins.
INGREDIENTS:

Pretzels:

  • 1 ¼ cups pumpkin spiced ale, room temperature
  • ½ cup pumpkin puree, canned
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon dried yeast (not rapid rise)
  • 3 ½ cups all-purpose flour
  • 2 quarts water
  • 2/3 cup baking soda
  • 1 egg white, whisked
  • Kosher salt for garnish

Dip:

  • 8 ounces cream cheese, room temperature
  • 8 ounces pumpkin puree
  • 1-2 Chipotle with Adobo (adjust according to how much spice you would like. You can always add more)
  • ½ cup pumpkin spice ale
  • 3 teaspoons honey
  • 1 teaspoon salt (or to taste)

DIRECTIONS:

Pretzels:

  1. In a large bowl, combine the pumpkin puree, ale, salt, sugar and yeast. Using a wooden spoon, slowly mix in the flour until it is too thick too add remaining flour, then use your hands to finish.
  2. Dump the dough onto a floured surface and knead to form a smooth ball.
  3. Place the dough ball into an oiled bowl, turning once to coat the dough and cover with plastic wrap. Set the bowl in a warm spot and let rise until it’s double the volume, about 1 ½ hours.

Dip:

  1. Combine all the ingredients in a blender or small food processor. Process until smooth, adjust the seasoning if needed. Set aside.
  2. Finish the Pretzels
  3. Preheat the oven to 400°F convection or 425°F regular oven.
  4. In a large pot, bring to a boil the water and baking soda while shaping the pretzels.
  5. Line 2 baking sheets with parchment paper and coat with vegetable oil
  6. Turn the dough out onto a floured surface and divide into 12 equal pieces
  7. Using flat hands, roll out each piece of dough into a rope. Roll from the middle to the ends, if your hands get too sticky dip into flour and continue rolling. You want the rope to be about 20”-24” long.
  8. Form the pretzel by lifting the rope on either end and allow the idle to sit on the surface, forming a “u” shape. Twist the rope ends together 2 x and fold the twist over and to rest on the center of the “u”. Carefully lift the two top loops and place on the oiled paper. (this may take a few practice tries to get it just right.)
  9. Dip the pretzels into the boiling baking soda water 1, 2 or 3 at a time, depending on the size of your pot, for about 10 seconds.
  10. Set the boiled pretzels on a wire rack to drain while you do the remaining pretzels.
  11. Transfer the pretzels to the oiled baking sheets and brush each with egg white and sprinkle with kosher salt or pretzel salt.
  12. Bake until puffed and golden brown. Serve warm with Chipotle Pumpkin Dip.
Pumpkin Chili
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Pumpkin Chili
Course:
Chili, Lunch, Dinner
Cuisine:
American
Yield:
8-10
INGREDIENTS:
  • 1 (3-pound) pie pumpkin, or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
  • 8 tablespoons (½ cup) unsalted butter
  • ½ cup olive oil
  • ½ cup finely ground cornmeal
  • 2 medium turnips (about 12 ounces total)
  • 2 medium red bell peppers, chopped
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium vegetable broth
  • 2 (10-ounce) cans diced tomatoes with green chilies, such as Rotel
  • 2 (16-ounce) cans chili beans, drained
  • 2 cups frozen corn kernels
  • 1 tablespoon chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • Several dashes vegetarian Worcestershire sauce
  • Salt
  • Freshly ground black pepper
  • Balsamic vinegar
  • For serving: chopped green onions, shredded cheddar cheese, sour cream

DIRECTIONS:

  1. Peel the pumpkin or squash and cut into 1-inch pieces. (To make it easier to peel the pumpkin, cut in half, remove the seeds — and set aside for roasting! — and then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife.
  2. In a 6-quart or larger Dutch oven or soup pot, heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
  3. Add the broth, diced tomatoes and their juices, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer. Reduce the heat and simmer for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)
  4. Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with green onions, shredded cheddar cheese, and sour cream if desired.
Pumpkin Ravioli
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Pumpkin Ravioli
Course:
Lunch, Dinner, Pasta
Cuisine:
Italian
INGREDIENTS:

Squash Filling:

  • 1 pound sugar pumpkins, butternut squash, or acorn squash, cut in half lengthwise
  • 1 cup of heavy cream
  • pinch of nutmeg
  • olive or grapeseed oil
  • salt and pepper
  • 4 Tbsp of unsalted butter

Pasta Dough:

  • 2 cups 00 flour
  • 1 cup semolina flour (fine grind)
  • 1 tsp kosher salt
  • 4 Eggs
  • 1 Tbsp of Olive Oil

Brown Butter Sage Sauce with Hazelnuts:

  • 1 stick of butter (8 tbsp/4oz)
  • 10-12 sage leaves
  • ½ lemon, juiced
  • ½ cup grated Parmigiano-Reggiano, plus more for finished garnish
  • ½ cup pasta water or chicken/veg stock
  • 1/3 cup chopped and toasted hazelnuts
  • Salt and pepper to taste
  • Garnish: Fried Sage leaves and Grated Parmigiano

DIRECTIONS:

Squash Filling:

  1. Preheat oven to 400 degrees.
  2. Cut squash through stem lengthwise and rub with oil and salt and pepper. Roast squash skin side down for 30-40 minutes until easily pierced with a knife (if larger squash may need longer). Better to over cook than under cook!
  3. While squash cooks, in a sauce pan warm the cream, butter, and nutmeg and salt and pepper to taste.
  4. Once squash is soft and cool enough to handle, scoop into a food processor or blender and pour in warm cream mixture. Puree mixture until smooth. Adjust for seasoning.

Pasta Dough:

  1. *In a stand mixer …Using the dough hook, in the bowl combine flour and salt. Add eggs 1 at a time and continue to mix. Slowly add in oil and continue to incorporate into the flour until it forms a ball. Sprinkle flour on work surface and knead the dough until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes. *In a food processor…
  2. Fit a food processor with the metal blade. Add all but 1/2 cup of the 00 flour into the work bowl and pulse to mix. You will use the reserved flour later to adjust the consistency of the dough.
  3. Crack the eggs into a liquid measuring cup and add the olive oil. Pour the eggs and oil into the work bowl. Pulse until the flour is evenly moistened and crumbly. If the dough is super sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.
  4. Dust your clean work surface with flour and put the dough ball in the middle of the surface. Knead the dough for about 3-5 minutes until smooth and elastic. Wrap in plastic and let rest 30 minutes to let gluten relax. Follow the same directions below.
  5. In a manual or automatic pasta maker…**Cut the ball of dough in half, cover and reserve half the dough until you are ready to use it to prevent drying out. Dust the counter and dough and machine with flour. Form the dough into a rectangle and roll it through the pasta machine, 2-3 times, making thinner each time. Guide the sheet of dough with the palm of your hand as it comes out the other side of the rollers. Reduce the setting and crank the dough through again, 2-3 times until the dough is approx 1/8-inch thick.

Brown Sage Sauce with Hazenuts:

  1. While your ravioli cooks, melt butter in a large saute pan and continue cooking until butter turns golden brown color or "noisette", being careful not to burn. Add sage leaves and remove from heat. Add lemon juice, pasta water or stock, and cheese and set aside (taste for seasoning).
  2. Once ravioli is cooked (dropped in boiling salted water until it floats to top 1-2 minutes), place in sauce pan with butter. Serve ravioli topped with fried sage, parm, and toasted hazelnuts.
Pumpkin Walnut Risotto
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Pumpkin Walnut Risotto
Course:
Sides
Cuisine:
Italian
Yield:
8 servings
Time:
Prep Time: 15 mins., Cook Time: 45 mins.
INGREDIENTS:

Risotto:

  • 6-7 cups of chicken stock
  • 1 3-inch cinnamon stick
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • ½ cup finely chopped onions
  • 1 15-ounce canned pureed pumpkin
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • ¼ cup grated Parmesan-Reggiano cheese
  • 1/3 cup caramelized walnuts

Caramelized Walnuts:

  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2/3 cup chopped walnuts

DIRECTIONS:


Risotto:

  1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
  2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
  3. Combine rice with pumpkin mixture; mix well.
  4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
  5. Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
  6. Garnish with caramelized walnuts and serve.

Caramelized Walnuts:

  1. Add sugar to a small skillet over medium-high heat.
  2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
  3. Remove nuts and place on a sheet pan to cool and harden.
  4. When cool enough to touch break up the clumps of nuts and set aside.

Roasted Pumpkin Soup with Smoky Bacon
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Roasted Pumpkin Soup with Smoky Bacon
Course:
Soup
Cuisine:
American
Yield:
6
Time:
Prep Time: 15 mins., Cook Time: 60 mins.
INGREDIENTS:
  • 2 ½ pounds sugar pumpkin or butternut squash, cut into large chunks
  • 1 ½ tablespoons olive oil
  • ½ pound chopped raw bacon
  • ½ cup chopped onion
  • 3 cups chicken broth
  • 1 tablespoon kosher salt
  • ½ tablespoon black pepper

DIRECTIONS:

  1. Toss pumpkin chunks with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
  2. In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.
  3. Add roasted pumpkin and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
  4. Serve soup in large bowls garnished with crisp crumbled bacon.
Pumpkin Spiced Drinks
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Pumpkin Spiced Drinks
Course:
Beverages
Cuisine:
American
INGREDIENTS:

Crock Pot Pumpkin Spice Latte:

  • 3 cups half and half
  • 3 cups whole milk
  • 6 cups strong coffee
  • 1 ½ cup pumpkin puree
  • 2 tablespoons vanilla extract
  • 1 cup sweetened condensed milk
  • ½ cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • Cinnamon stick; optional (for more a spice flavor)

Pumpkin White Hot Chocolate:

  • 2 cups whole milk
  • 2 cups half and half
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • 12oz white chocolate, chopped (a 12 oz bag of white chocolate chips can also be used)
  • Cinnamon stick and whipped cream to garnish; optional

DIRECTIONS:

Crock Pot Pumpkin Spice Latte:

  1. Whisk all ingredients together in a crock pot and cook on high for 1-2 hours
  2. This can be kept warm in the crock pot for a party
  3. This recipe can also be cut in half
  4. For a thicker, creamier drink, use all half and half; for a lighter drink, use all milk
  5. Flavors can be adjusted as necessary; use more coffee for a stronger drink; add more syrup for a sweeter drink, etc.

Pumpkin White Hot Chocolate:

  1. Whisk together all the ingredients together in a saucepan over medium heat
  2. Cook until just starting to bubble
  3. Whisk in the chopped white chocolate and stir until completely melted
  4. Adjust flavors as needed
  5. Pour into mugs and garnish with whipped cream and/or cinnamon stick if desired
Buddy Valastro - Pumpkin Pie
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Pumpkin Pie
Course:
Dessert
Cuisine:
American
Seasonal Event:
Fall, Thanksgiving
Yield:
Serves 8-10
Time:
1 hour
INGREDIENTS:
  • Sugar ¼ cup
  • Salt ½ tsp
  • Cinnamon 1 tsp
  • Ginger ¼ tsp
  • Nutmeg ¼ tsp
  • Allspice ¼ tsp
  • Clove ¼ tsp
  • Mace ¼ tsp
  • Pumpkin 1- 15oz can
  • Eggs 2 ea
  • Condensed milk 1 cup + 2tbs
  • Pie shell 1 9” raw

DIRECTIONS:

  1. Preheat oven to 325F
  2. Combine all dry ingredients into a bowl and mix to fully incorporate the spices and get rid of any lumps. Add in the pumpkin, eggs and condensed milk and make sure you mix to fully blend all ingredients.
  3. Pour contents of bowl into pie shell and place into the oven.
  4. Bake until center is firm, but no color is on the custard.
  5. Pie may souffles slightly but should not crack.
  6. Approximately 35-40 minutes
  7. Cool completely before serving. Best eaten after refrigerated for 2-3 hours.

You may also like these recipes from Buddy Valastro:

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Black-Tie Cannoli >>

Gingerbread Cookie Sandwiches >>

Pumpkin Cheesecake with Bourbon Sauce
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Pumpkin Cheesecake with Bourbon Sauce
Course:
Dessert
Cuisine:
American
Yield:
12
Time:
Prep Time: 40 mins., Cook Time: 2 hrs
INGREDIENTS:

CRUST:

  • ¼ teaspoon ground cinnamon
  • 1 ½ cups pecans, toasted, cooled
  • 3 tablespoons golden brown sugar
  • 3 tablespoons unsalted butter, melted

FILLING:

  • 3 8-ounce packages cream cheese, room temperature
  • 1 ¼ cups sugar
  • 1 teaspoon finely grated lemon peel
  • 6 large eggs, room temperature
  • 1 15-ounce can pure pumpkin
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Large pinch of salt

SAUCE:

  • 1 cup packed dark brown sugar
  • ½ cup whipping cream
  • 6 tablespoons unsalted butter (¾ stick)
  • ¼ cup dark corn syrup
  • ½ teaspoon salt
  • 3 tablespoons bourbon
  • 1 ½ cups pecans, toasted, cooled

DIRECTIONS:

CRUST:

  1. Preheat oven to 350°F with the a rack in the center. Assemble a 9-inch springform pan.
  2. Combine pecans, brown sugar, butter and cinnamon in a food processor fitted with a steel blade and pulse until nut mixture sticks together. Press firmly into bottom of pan. Bake crust until golden, about 10-12 minutes.

FILLING:

  1. With an electric mixer, beat cream cheese, sugar, and lemon peel until smooth.
  2. Add eggs one at a time, then add pumpkin, sour cream, flour, vanilla, spices and salt; mix until smooth. Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth the top.
  3. Bake 2 hours.
  4. Take out of oven and let cool 30 minutes. Refrigerate in springform pan until cold, about 4 hours. Unmold, cover and chill.

SAUCE:

  1. Combine sugar, whipping cream, butter, corn syrup, and salt in a medium saucepan, whisking until sugar dissolves. Bring to a boil; reduce heat to medium and boil one minute without stirring.
  2. Remove from heat. Stir in bourbon and pecans. Cool.

*Tip: To get nice, clean slices, dip the blade of your knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge.

Harvest Spice Cake
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Harvest Spice Cake
Course:
Dessert
Cuisine:
American
Yield:
6
Time:
Prep Time: 10 mins., Cook Time: 35 mins
INGREDIENTS:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • pinch salt
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons cloves
  • 1 teaspoons allspice
  • 1 ½ cups brown sugar
  • 1 cup granulated sugar
  • 1 ½ softened stick butter (¾ cup)
  • 3 eggs
  • 2/3 cup buttermilk
  • 2 Tablespoons orange zest

DIRECTIONS:

  1. Preheat oven 325°F.
  2. Mix dry ingredients together.
  3. Soften butter and add to mixture along with eggs, buttermilk, and zest.
  4. Mix well.
  5. Pour into a greased and floured Bundt or decorated pan.
  6. Bake 50 minutes.
  7. Turn out onto cooling rack after about 10 minutes of cooling in the pan.
  8. Frost as desired or sprinkle with powdered sugar.
Pumpkin Spice Latte Cupcakes
15 of 15
Pumpkin Spice Latte Cupcakes
Course:
Dessert
Seasonal Event:
Fall
Ingredients

Pumpkin Spice Latte Cupcake Batter

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ tsp. pumpkin spice
  • 2/3 cup canned pumpkin
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tsp espresso powder, dissolved in 1 tbsp hot water

Cream Cheese Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 6 cups powdered sugar
  • ½ tsp salt
  • 1 Tbsp. heavy cream
  • 1 tsp vanilla extract

Pumpkin Spice Caramel

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • ¼ tsp salt
  • 2 tsp. pumpkin spice

Espresso Whipped Cream

  • 1 cup chilled whipping cream
  • 3 tablespoons golden brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder

DIRECTIONS:

  1. Preheat oven to 350 degree Fahrenheit. Line muffin tins with cupcake liners.
  2. Place the flour, sugar, dark brown sugar, baking soda, baking powder, salt, and pumpkin spice into a large bowl. Gently stir to combine. Add in the oil and pumpkin, and stir until incorporated. Mix in the eggs, one at a time. Add in the espresso mixture, and stir just until the batter in smooth.
  3. Fill cupcake liners ¾ full, and bake for 18 minutes (or until a toothpick comes out clean). Remove from oven and place on wire racks to cool.
  4. While the cupcakes bake, prepare the pumpkin spice caramel. Turn stove onto medium heat, and place a pot over element. Pour in ¼ of the sugar. Using a heat proof stirring utensil, stir until sugar begins to melt into a clear liquid. Gradually add in the remaining sugar, in a few installments. Continue to stir, until the sugar is fully liquified, and has become an amber.
  5. Turn off the heat. Mix in butter slowly, then stir in cream, salt, and pumpkin spice. Place in fridge to cool for 20 minutes, then pour into desired container. I put mine in a squirt bottle (for drizzling over cakes), but a mason jar or Tupperware container would work great too! The caramel will keep for several weeks in the fridge.
  6. Next, prepare the cream cheese frosting. Beat the butter and cream cheese on a medium speed for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  7. The last component to prepare is the espresso whipped cream, to garnish the cupcakes. Beat all ingredients on medium speed in the bowl of an electric mixer fitted with the whisk attachment, until soft peaks form. This can be made several hours in advance, and stored in the fridge until needed.

Once the cupcakes are fully cooled, it’s time to decorate them:

  1. Use a circle cutter or large frosting tip to remove the center from each cupcake.
  2. Fill the center of each cupcake with pumpkin spice caramel
  3. Place the cream cheese buttercream into a piping bag fitted with a Wilton 1M (open star) tip.
  4. Frost a large swirl on top of each cupcake.
  5. Drizzle pumpkin spice caramel over the frosting, in a spiral patter. Be sure the caramel is cooled, or else it will melt the frosting.
  6. Using a baby spoon, add a tiny dollop of espresso buttercream to each cupcake.
  7. Carefully insert half a rolled cookie into the frosting at a 45-degree angle.
  8. Lightly dust the cupcakes with a bit more pumpkin spice.

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