Forgive me for being a bit repetitive, but I can’t seem to stop myself from baking almost every pumpkin treat I see on Pinterest. Today, I baked snickerdoodle cookies that have gone through a seasonal makeover with the addition of pumpkin purée, nutmeg, allspice, and ground ginger. Another ingredient I added is maple sugar, an intriguing new item in my pantry I recently found at Trader Joe’s.
Aaaaah! It’s finally starting to cool off here in Southern California, which really gets me in the mood for fall baking. I look forward to this time of the year, when I can relax with a cup of hot cocoa and a sweet treat. A couple of weeks ago, I featured a pumpkin coffee cake, and this time, I have a pumpkin cookie recipe to share with you. If you are a fan of soft, melt-in-your-mouth cookies, you will definitely like these. They are tender and fluffy, almost resembling mini cakes.
Today I’m doing my best Paula Deen imitation with this recipe for Pumpkin Swirl Coffee Cake which requires almost 12 ounces of butter. I certainly don’t recommend baking with and eating this much butter all the time, but it is a nice indulgence once in a while. The result is quite possibly the most buttery and moist cake I’ve ever made. It is also light and tender with just the right amount of sweetness and spice. The crumbly pecan and brown sugar streusel made for a great topping, as well as a base, for the cake. My kitchen was filled with the heavenly aroma of cinnamon, nutmeg, cloves, and ginger, reminiscent of Thanksgiving, which, by the way, is a mere 56 days away!
This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie. It is such an easy and quick dish to make, yet so satisfying. The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!
Chris was cleaning out the fridge and found the pumpkin purée that was leftover from that awful latte recipe, so he decided to make pumpkin ice cream with it. Neither one of us had made ice cream lately, so this was a welcome treat. It is a nice transition from the lighter flavors we’ve been making this summer . The recipe is adapted from our favorite ice cream cookbook author, David Lebovitz. The walnut topping adds some crunch and pairs very well with the pumpkin.
Thank you, Starbucks! PSL, barista-speak for the Pumpkin Spice Latte, is my favorite espresso drink at Starbucks. However, it is a seasonal drink, available only from late August to January. The reemergence of PSL signals the arrival of the fall season. Forget that we are still experiencing beautiful beach weather here in Southern California and that my tomatoes are producing like it’s the middle of August. When Starbucks says it’s fall, it’s fall, darn it!