Everything Pumpkin

The season of fall rolls in and pumpkin treats are number one on the list. From the typical pumpkin pies, spiced teas, and even a muffin surprise.


Pumpkin pies are always in the grocery stores and especially bakeries. These pies are soft and sweet. Warming it up in the oven makes it seem like it was just freshly baked in your very own kitchen. Of course, you can add a few semi homemade touches. Add a a sprinkling of cinnamon, melted marshmallows, and a scoop of whip cream. This makes a good dessert fantastic!


A warm cup of spiced pumpkin tea near the fire place, curled up with a good book is a peaceful evening. Starbucks has a great tasting pumpkin spice latte. This signature espresso blended with the unmistakable spices of fall such as cinnamon, nutmeg, and clove with smooth steamed milk, topped with delectably sweetened whipped cream.

Whether fall is your favorite season or just a passage towards it, sweet and spicy pumpkin is sure to please.


Now, for a completely homemade recipe that will be a real treat. All of the ingredients include a can of fresh, puree pumpkin; an entire, diced banana; almond milk; brown rice flour, and lastly salt with baking soda.


So have a muffin at breakfast and then, for dessert cut a piece of pie with a mug of tea.

Pumpkin Roll Recipe

With the holiday season officially upon us, a truly delightful and unique dessert recipe is called for to welcome the arrival of the season. LIBBY’S® pumpkin roll is the perfect recipe to do just that. It is the perfect holiday dessert with it’s sweet pumpkin cake rolled around thick layers of rich cream cheese. When sliced, the whimsical pinwheel cake delights everyone served.

Don’t be intimidated by this dessert’s fanciful appearance. Roll cakes may look elaborate, but if you follow the instructions and roll up the hot cake as soon as it is removed from the oven, the dessert will construct perfectly and slice into beautiful pinwheels when served. Store in the refrigerator and serve at all of your holiday dinner parties this season!



 3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 c granulated sugar
2/3 c LIBBY’S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 c powdered sugar, sifted
6 tbsp butter or margarine, softened
1 tsp vanilla extract


1. Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan or deep cookie sheet; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Cheesecake Recipe

Cheesecake is one of the richest, most decadent and dense desserts around. Because of its fickle nature during baking and the setting up process, it is often considered one of the most difficult to master. Many recipes call for a water bath or slow baking at a low temperature to prevent over cooking. While delicious and extraordinary, cheesecake is often avoided by the home cook because of its delicate nature and no one wants to fail when dessert is at stake! The key to a perfect cheesecake is not to over beat the filling and to allow the cake to slowly cook at a low temperature. Also, it is important to allow the cheesecake to cool completely before chilling in the refrigerator.

This pumpkin cheesecake recipe is not only delicious, it is fool proof. It yields a perfectly creamy, dense and rich treat: everything a cheesecake should be. And with the added pumpkin, this dessert is a great alternative to the classic pumpkin pie. Serve this at your next holiday get together and wow your guests with your culinary expertise!


For crust:
8 graham crackers, crushed
5 tbsp butter, melted
1/4 cup sugar

For filling:
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 tsp vanilla
5 large eggs
1 cup sour cream
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 15 oz can of pumpkin puree


1. Preheat oven to 350° F. Combine the crushed graham crackers, melted butter and sugar. Press the crumb mixture in the bottom of a 9 inch springform pan.

2. Bake for 10 minutes. Remove from oven and cool.

3. Reduce oven to 300° F.

4. Combine all of the filling ingredients with an electric mixture.

5. Pour the filling into the springform pan and place in the center of the oven.

6. Bake for 1 hour. After the hour of baking, turn the off and leave cheesecake in the oven for another hour. Allow to cool completely then refrigerate overnight.

Pumpkin Spice Whoopie Pies

Whoopie pies are a New England tradition with their pillowy cake “bookends” and thick, creamy filling. The first recipes hail from Amish cookbooks and were commonly included in children’s school lunches. According to Amish legend, the cake’s name was coined when the children would yell “whoopie” upon discovering the delicious treat in their lunch bags. Traditional whoopie pies are chocolate with a white, vanilla cream filling today’s baker has endless possibilities when baking this simple yet delightful treat.

These pumpkin spice whoopie pies are to die for. The airy cake has just the right balance of spice and pumpkin to make them extraordinary and the cinnamon cream cheese filling is out of this world. It is rich, cinnamon-y and creamy. It is a great frosting for other cakes as well. This recipe is easy and will please hungry mouths big and small. You might even hear a “whoopie!”


1 c brown sugar
1 c sugar
1 c vegetable oil
1 can pumpkin puree
2 eggs
1 tsp vanilla
3 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves

1 package cream cheese softened
1 stick unsalted butter, room temperature
1 package powdered sugar
1/4 tsp vanilla
3 dashes cinnamon


1. Combine brown sugar, sugar, oil and pumpkin until well blended.

2. Add eggs one at a time. Add vanilla. Mix well.

3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg and cloves.

4. Slowly add the dry ingredients to the pumpkin mixture. Blend until just combined.

5. Cut 4 inch squares of wax paper and layer on large cookie sheets. Using a pastry bag or ziplock bag with the corner cut, pipe the pumpkin batter in concentric circles to edges of wax paper.

6. Bake for 12 minutes at 350°F. Remove from oven and cool on wire racks.

For the filling:

1. Combine cream cheese and butter and blend until fluffy.

2. Add vanilla, cinnamon and powdered sugar. Beat until well combined.

Filling each pie with the cream cheese filling and sandwich together.

Pumpkin Chocolate Chip Cookies Recipe

With fall officially in session, a dessert chock full of the season’s finest ingredient is in order. What could be more fall than pumpkin? Pumpkin is such a versatile ingredient because it can be savory or sweet, decadent or light. Pumpkins are native to North America and have been a staple in North and South American diets for centuries. Because of their various uses and mild flavor, pumpkins are the perfect ingredient to add a little pizazz to your seasonal desserts.

While most desserts that call for pumpkin conjure up images of custards or pies, these pumpkin chocolate chip cookies are unexpected and delicious. With just the right amount of cinnamon to make them spicy and enough chocolate to make them rich, pumpkin is the perfect accompaniment to make these cookies extraordinary. These cookies are just one of the ways to incorporate pumpkin into your fall baking repertoire and are sure to please. Try them warm from the oven served with a steaming mug of cider and welcome the official start of the season. Enjoy!


1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
1 egg
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips


1. Combine pumpkin, sugar, vegetable oil, milk and egg.

2. In a separate bowl, mix, flour, baking powder, cinnamon and salt.

3. Add flour mixture to pumpkin mixture.

4. Add chocolate chips and vanilla. Stir well.

5. Drop by spoonfuls on a greased cookie sheet.

6. Bake at 350°F for 12 minutes or until golden brown and cooked through.

Thanksgiving Recipes: 718’s Pumpkin Cheesecake

This recipe is courtesy of Raphael Sutter – the chef/owner of 718 Restaurant in Astoria Queens, NY. He e-mailed us two very specially created dessert recipes, from his restaurant’s kitchen to our readers. One is his seasonal Pumpkin Cheesecake and the other is a delicious Apple Cranberry Tarte Flambee. Both are easy and both are delicious. Let’s start with the Pumpkin Cheesecake recipe:

Served with vanilla ice cream and a shot of Roseangel Tequilla

pumpkin cheesecake Ingredients:


1. Heat oven at 325°F

2. Grease a cake pan with butter and line it with parchment paper.

3. Mix the cream cheese with the brown sugar until smooth then add the spices. Mix in the pumpkin puree and slowly the heavy cream. Continue mixing until creamy then add the bread crumbs and the eggs (one by one, so everything is incorporated). Lastly, add the ricotta cheese.

4. Pour in to a cake pan (already butter with a parchment paper) and bake it at 325° F for 45 minutes.
Serve with ice cream and shot of tequilla.

Stay tuned for the Apple Cranberry Tarte Flambee recipe! To find out more about 718 Restaurant, please visit their website at www.718restaurant.com or visit them in person at 35-01 Ditmars Blvd. , Astoria, NY 11105. Their phone no is (718) 204-5553. Thank you, Chef Raphael Sutter!