It’s Pumpkin season! With the cold weather comes a desire for the warmth of baked goods and that craving for something tasty that matches the season. Baked pumpkin goods are perfect for that fix. We went to some of our City of San Mateo employees to find out which pumpkin recipes they like best and are here to share them with you!
Pumpkin Cheesecake – Simon V.
“If you don’t like pumpkin but you do like cheesecake, you should try this. It’s a nice contrast between the pumpkin and sweet cheesecake. You can also do a lot with it and be creative.”
- 2 (8 ounce packages) cream cheese, softened
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- ½ cup frozen whipped topping, thawed
Preheat oven to 325 degrees Fahrenheit. In a large bowl, combine cream cheese, sugar and vanilla and beat until smooth, then blend in the eggs one at a time. Remove 1 cup of batter and spread into the bottom of the crust and set it aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread the mixture over the batter in the crust. Bake for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Layered Pumpkin Cake (Brought to you by Williams Sonoma) – Toni D.
“I like this because I find it more flavorful and moist than other pumpkin cakes.”
For the cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons salt
- 2½ teaspoons ground cinnamon
- 1¼ teaspoon ground ginger
- ¾ teaspoon freshly grated nutmeg
- ½ teaspoon ground all spice
- ⅛ teaspoon ground cloves
- 1¼ sticks unsalted butter
- 1¼ cups firmly packed light brown sugar
- 1¼ cups granulated sugar
- 3 eggs
- ⅔ cup chopped toasted walnuts
- ½ cup diced candied ginger
For the frosting:
- 8 ounces cream cheese
- 8 tablespoons unsalted butter
- 1 cup confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- 1 tablespoon pumpkin puree (optional)
- Food coloring as desired
For the cake, preheat the oven to 325 degrees Fahrenheit. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves and set aside. In a mixer beat the butter on medium speed until creamy and smooth, add the brown and granulated sugars and beat until light and fluffy, add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until incorporated, add the pumpkin puree and beat until incorporated. Then remove the bowl from the mixer. Using a spatula, fold in the walnuts and crystallized ginger. Divide the mixture into two pans and bake about 1 hour and 15 minutes, then let cool.
For the frosting, In the bowl of the mixer beat the cream cheese on medium speed until smooth, add the butter and beat until combined, add the confectioners’ sugar and vanilla and beat until fluffy. Divide the frosting into two parts and stir the pumpkin puree into one, reserve the remaining frosting for decorating.
To put it together, Using a bread knife, cut 1/4 inch off the flat side of each cake half. Place one cake half, flat side up, on a plate and spread the pumpkin frosting on top. Place the other cake half, flat side down, on top. Refrigerate for 30 minutes. Add food coloring, as desired, to the frosting you had set aside and decorate once your cake has cooled.
Pumpkin Cupcakes with Cream Cheese Frosting – Lily L.
“I like making these in the fall because they’re fun sized and the spices remind me of the holidays.”
For the cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 cup granulated sugar
- 1 cup (two sticks) unsalted butter, melted
- 4 large eggs
- 1-15 ounce can pumpkin puree (or roughly 1 ¾ cup of fresh pumpkin puree)
For the frosting:
- 2-8 ounce packages cream cheese, softened
- ½ cup butter (1 stick), softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
For the cake, preheat the oven to 350 degrees Fahrenheit. Combine the brown sugar, granulated sugar, and butter and beat until creamy. Add eggs one at a time, mixing thoroughly after each addition. Add the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice) and mix until they are all combined. Be careful not to over mix. Add the pumpkin puree and mix until combined. Fill a lined cupcake tin with approximately 4 teaspoons (halfway) of batter. Bake for 18-24 minutes and cool on a wire rack. When cool, frost with frosting.
For the frosting, cream together the cream cheese and butter, mix in vanilla, and then gradually mix in confectioners’ sugar. If the frosting is too soft, add more confectioners’ sugar. If the frosting is too thick, add milk, a few drops at a time, until desired consistency.
City employees sure know how to bake! If you’re stumped on what to bake this season, we hope this gave you some ideas. Leave a comment and share your favorite pumpkin recipes with us. Don’t forget to subscribe to get more fun from the City sent directly to you. Interested in more articles about food? Check out the blog at SanMateoBestFood.com. Happy baking!