For the past two years I have posted about what I consider to be “Trendy Pumpkins” (see Trendy Pumpkins 2010 or Trendy Pumpkins 2011) and last year declared it a tradition. Each year around fall I get a huge spike in readers who are once again prowling the Interweb for cute porch-sitting pumpkins. Therefore this year I’m going to stick with my usual pumpkin designs of the year, but I’m also gonna throw in a couple baking recipes because heaven forbid you don’t bake, drink and love all things pumpkin in 2012!
I know you don’t need my expertise as much now with the help of Pinterest, but regardless I still enjoy putting my two cents out there, so here goes:
With some masking tape and white spray paint you can easily achieve this look.
Or someone might give a hoot about this adorable Owl pumpkin– I found this little guy on HGTV.com.
Also, I found this great tutorial to cover a pumpkin (or fake pumpkin for reusable purposes) with a napkin, scrapbook paper or whatever fabric/pattern you want to use! Napkin-covered pumpkin– Super cute.
And in case you haven’t seen this Party pumpkin– how neat is that?!
Now for the recipes:
First off I’ll mention my most favorite pumpkin dessert is a pumpkin roll I’ve made two or three times now and I left the recipe here on Callie Lately, so check it out. Callie’s favorite pumpkin roll recipe.
From my best friend Katie, I received a book about making whoopie (not like that!) Inside there’s a recipe for a pumpkin whoopie pie that I have been meaning to try, and I think with fall in the air it’s perfect timing right about now. Here’s the recipe from the book whoopie pies.
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tbsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. ground allspice
- 1/2 tsp. salt
- 1 c. brown sugar (doesn’t specify light or dark)
- 1/2 c. unsalted butter, at room temp.
- 1 1/2 c. solid pack pumpkin
- 1 egg
- 1 tsp. vanilla
Preheat the oven to 350 degrees with a rack in the center. Line two baking sheets with parchment paper. Sift together the first six ingredients (#6 is salt) onto a sheet of waxed paper. Beat together the brown sugar and butter with a paddle attachment in a stand mixer on low speed until combined. Add the pumpkin, then egg, beating well. Add the vanilla and beat until combined.
Add the flour mixture and beat on low until just incorporated, scraping down the sides of the bowl.
Using a small ice cream scoop, drop about 2 tbsp. of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 15 minutes each, or until the cakes begin to crack and are firm to the touch. Let the cakes cook on the sheet for at least 5 minutes before transferring to a cooling rack.
For the frosting:
- 4 ounces cream cheese at room temp.
- 4 tbsp. unsalted butter at room temp.
- 3 1/2 c. powdered sugar (one box)
- 1 teaspoon vanilla
In a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium; beat until creamy and smooth (about 4 min).
Low-fat pumpkin cake bars (thanks to Pinterest and She Knows Food & Recipes)
Not only is this cake absolutely delicious, it’s very low in fat and calories because it’s made with no added butter or oil! Serve with low-fat cream cheese frosting for a deliciously deceptive holiday dessert! You might want to double the recipe — this pumpkin cake will go FAST!
Yields: About 16 cake bars
For the cake:
- 1 (15 ounce) can pumpkin puree
- 2/3 cup low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 4 egg whites
- 1 teaspoon baking soda
- 1 cup white sugar
- 3 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 teaspoon of salt
- 2 teaspoons pumpkin pie spice
- Cooking spray
For the frosting:
- 5 ounces light cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 cup toasted almonds, chopped
- To make the cake: Preheat oven to 350 degrees F. Grease an 8 x 8-inch glass cake plate with cooking spray.
- Mix pumpkin, yogurt, vanilla, egg whites and sugar well in a large mixing bowl. Once combined, add in baking soda, baking powder, flour, salt and pumpkin pie spice until fully mixed.
- Bake for about 30 minutes, or until cake comes out dry when inserted with a toothpick.
- To make the frosting: Mix cream cheese, powdered sugar and vanilla together. Once cake has cooled, frost and garnish with toasted almonds.