Updated: 12/13/2016 11:57 AM | Print Story |  Email

Pumpkin Spice Recipes

Just walk through the grocery store, or hit up the coffee shop, and the flavor you’ll see all over?  Pumpkin spice of course!  Chef and cookbook author Robin Asbell shows you how to create the flavor right out of your own kitchen! 

 

Pumpkin Spice Latte
Serves 5

1/2 cup ground coffee
2 cups water
3 cups milk
3/4 cup canned pumpkin
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Whipped cream and additional ground nutmeg, optional

Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions.

Meanwhile, in a large saucepan, combine the milk, pumpkin, brown sugar and spices. Cook and stir over medium heat until steaming. Divide coffee among five mugs and pour in pumpkin mixture.

Garnish with whipped cream and additional nutmeg if desired.

 

Pumpkin Spice Scones with Cranberries
Makes 8

1/2 cup unsalted butter, cold
1 cup whole wheat pastry flour
1 cup unbleached flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup maple syrup
1 cup pumpkin puree
1/4 cup buttermilk
1/2 cup dried cranberries

glaze

1 Tablespoon melted butter
1/2 cup powdered sugar
2 tablespoons maple syrup
1 pinch salt

Preheat the oven to 400 F. Line a baking sheet with parchment or lightly oil it. In a large bowl, combine the flour, pastry flour, baking powder, spices and salt. Use a grater to shred the butter into the flour, tossing to coat the shreds with flour. In a medium bowl, whisk the maple syrup, pumpkin, and buttermilk. Stir into the dry mixture just until mixed, then stir in cranberries. Spread a little flour on the counter, then scrape the dough out onto the flour. Form into a round, then flatten to about an inch thick. Using a bench knife or a long knife, divide the round into 8 wedges. Transfer to the baking sheet, leaving a couple of inches between the scones.

Bake for about 18-20 minutes, until the scones are golden around the edges and firm to the touch. Cool on racks before mixing up glaze ingredients. Dip each scone in glaze and allowing to dry completely before storing in a tightly covered container or bag. Keep in the refrigerator.

 

Pumpkin Spice Buckeyes
Makes about 35

1 cup smooth peanut butter
1/2 cup pumpkin puree
4 cups powdered sugar
1 cup powdered milk or protein powder of choice
1/4 teaspoon salt
1 tablespoon cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1/2 teaspoon clove, divided
8 ounces semisweet chocolate, melted
3 tablespoons Turbinado sugar

In a large bowl, mash the peanut butter and pumpkin until smooth. Dump in the powdered sugar and powdered milk or protein powder.

In a small bowl, combine the spices and stir, and put half in the bowl with the peanut butter mixture. Stir the powdered sugar, milk and spices on top of the peanut butter until well-combined, then stir into the peanut butter underneath.

Use a 1 tablespoon-sized scoop to make balls of the mixture, dropping them on a parchment-lined sheet pan, then chill. Roll between your palms to make smooth. Freeze.

Combine the remaining spice mixture with the Turbinado sugar in a cup. Mix. Melt the chocolate, and stab each frozen ball with a toothpick, then dip, and dip one side in the spice mixture, and replace on the parchment or another cool surface, like a marble board. Repeat until all the buckeyes are dipped. Keep refrigerated until serving time.

 

Pumpkin Spice and Ricotta Bowl with Walnuts
Reprinted with Permission from Great Bowls of Food Grain Bowls, Broth Bowls and More (Countryman Press)

1 cup short grain brown rice or red rice, cooked
1 15 oz ricotta cheese, part skim milk, divided
1/2 cup pumpkin puree
2 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1 pinch salt
1/2 cup dried cranberries, chopped
1/2 cup walnut, chopped
cinnamon sugar

Cook the rice, or warm up cooked rice from the refrigerator. In a food processor, puree 1 cup of the ricotta, then add the pumpkin, maple syrup, cinnamon, pie spice, vanilla and salt and process.

Stir the pumpkin mixture into the warm brown rice.

Serve 1 cup of pumpkin brown rice in each bowl, topped with cranberries, walnuts, and a scoop of about 3 tablespoons of ricotta. Sprinkle with cinnamon sugar, if desired.