Habiba Tunau MD

Pumpkin Dessert Recipes: Pumpkin Tres Leches Cake, Pumpkin Cookies, and Pumpkin Bread.

As the leaves change color and the air turns crisp, there’s no denying that fall is in full swing. With this seasonal transition comes a delightful array of pumpkin-spiced treats that warm our hearts and our stomachs. In this article, we’ll explore three irresistible fall pumpkin desserts: Pumpkin Tres Leches Cake, Pumpkin Cookies, and Pumpkin Bread.

Ingredients

Pumpkin Tres Leches Cake Batter

• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon ground ginger 
• OR (1 ½ teaspoon pumpkin pie spice) in place of the nutmeg, cloves, ginger
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup greek style yogurt
• 1 cup granulated white sugar
• 4 eggs at room temperature
• 1 teaspoon vanilla extract
• 15 oz pumpkin puree (1 can)
• ½ cup vegetable oil

Tres Leches 

• 1 cup whole milk
• 7 oz sweetened condensed milk
• 6 oz evaporated milk

Homemade Whipped Topping 

• 3 cups whipped cream
• 1-2 tablespoons icing/ confectioners sugar
• 1 teaspoon vanilla extract

Steps: Pumpkin Tres Leches Cake Batter

1. Preheat the oven to  350°F. Grease a 13×9 inch pan.
2. In a medium bowl, whisk the flour, spices, baking soda, baking powder, and salt together. Set the mixture aside.
3. In a large bowl whisk the sugar and eggs together. Add the pumpkin, yogurt, oil, and vanilla, and whisk until smooth. 
4. Gradually fold in dry ingredients. Use a spatula to ensure all dry ingredients from the sides of the bowl are incorporated.
5. Pour batter into the prepared pan. Spread the batter out evenly. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
6. Set the baked cake out to cool for 10 minutes.

Steps: Tres Leches 

1. In a large bowl whisk the milk, evaporated milk, and condensed milk until combined. 
2. Insert holes into the cake using a small fork or toothpick. Gently pour the tres leches over the cake until completely covered.
3. Cover and refrigerate for at least 2 hours to allow the cake to cool completely. The cake will absorb the liquid.

Steps: Homemade Whipped Topping

1. In a cold large bowl whisk the whipping cream, confectioners sugar and vanilla. 
2. Use a handheld or stand mixer to whip the mixture until stiff peaks are formed and the mixture is light and fluffy.
3. Spread the whipped cream evenly onto the cake after the tres leches has been absorbed into the cooled and refrigerated cake. Lightly dust with cinnamon and garnish with fresh fruit such as strawberries. 

Ingredients

• 1 ¾ cups plus 2 tablespoons all-purpose flour, spooned and leveled
• 4 teaspoons pumpkin pie spice
• ¼  teaspoon baking soda
• ¼  teaspoon baking powder
• ¼ teaspoon kosher salt
• ⅚  cup (½ cup plus ⅓ cup) granulated white sugar
• ½ cup brown sugar (light or dark)
• 1 egg at room temperature
• 1 stick unsalted butter (melted)
• ½ cup pumpkin puree (canned)
• 2  teaspoons vanilla extract

Instructions

1. Melt one stick of unsalted butter in a medium saucepan. Pour into a large bowl and let cool for approximately 5 minutes.
2. In a medium bowl, whisk the flour,  pumpkin pie spice, baking soda, baking powder and salt together until combined. Set the mixture aside.
3. In a large bowl add the ½ cup granulated white sugar,  ½ cup brown sugar, ½ cup pumpkin puree, 1 large egg, 2 teaspoon vanilla extract, and ¼ teaspoon kosher salt to the melted butter in the large bowl and whisk all together, making sure there are no lumps.
4. Preheat the oven to  350°F. Line two baking sheets with parchment paper or silicone baking mats. 
5. Combine the remaining granulated ⅓ cup granulated sugar and 1 teaspoon of pumpkin spice in a small bowl.
6. Scoop 2 tablespoons of dough out (approximately 24 portions). Roll into balls and place the balls 2 inches apart on the baking sheets – 12 balls per sheet. Gently flatten the balls with your fingers.
7. Bake for 5 minutes and then rotate the baking sheets from front to back. Bake for another 4 – 6 minutes. Remove from the oven and let the baking sheets cool for 5 minutes. Transfer to a wire rack to cool completely.

Ingredients

• 1 ¾ cups all-purpose flour, spooned and leveled
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger 
• OR (1 teaspoon pumpkin pie spice) in place of the nutmeg, cloves, ginger
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ cup unsalted butter softened
• ½ cup granulated white sugar
• ¾ cup brown sugar (light or dark)
• 2 eggs at room temperature
• ½ cup vegetable oil (or melted coconut oil)
• 1 ½ cup pumpkin puree (canned)
• ¼ cup orange juice (or milk)
  

Instructions

1. Preheat the oven to  350°F. Grease 1 large (9×5) loaf pan.
2. In a medium bowl, whisk the flour,  cinnamon, nutmeg, cloves, ginger (or pumpkin pie spice), baking soda, and salt together until combined. Set the mixture aside.
3. In a large bowl add the softened, room-temperature butter to the granulated white sugar and brown sugar. Using an electric mixer, cream the butter and sugar together for 2 minutes at high speed.
4.  Add the two eggs to the butter-sugar cream and mix on medium speed until smooth for about 1 minute.
5. Next, add the orange juice,  pumpkin puree, and vegetable oil to the butter-sugar cream and mix on medium-low speed until well incorporated without lumps.
6. Add the dry flour ingredients to the wet pumpkin mixture and mix on medium-low speed until the batter is combined. Use a spatula to scrape the sides of the bowl to ensure the dry ingredients are mixed well with the wet ingredients. Avoid over-mixing.
7. Pour the batter into the prepared 9×5 loaf pan. 
8. Place the loaf pan on the batter rack of the oven.
9. Bake the pumpkin bread for 60-65 minutes until a toothpick comes out clean from the center. (Use a loose covering of aluminum foil if the top is getting too brown towards the end of the baking time.)
10. Place the baked pumpkin bread on a wire rack to cool. Remove and slice. The pumpkin bread can be stored in the refrigerator for up to a week or 3-4 days at room temperature, covered.

*To make all the recipes gluten-free, substitute all-purpose flour with 1:1 gluten-free flour and skip adding salt if your flour already has salt in the ingredients.  Also, baking powder is optional.

Fall is a season bursting with vibrant colors and delicious flavors, and these three pumpkin dessert recipes: Pumpkin Tres Leches Cake, Pumpkin Cookies, and Pumpkin Bread—embody the essence of autumn. Whether you’re enjoying a slice of moist cake, a soft cookie, or a hearty piece of bread, these pumpkin-infused treats will warm your heart and satisfy your sweet tooth. So, roll up your sleeves, preheat the oven, and get ready to savor the delicious tastes of fall with these delightful pumpkin desserts.

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Watch this video to see all the Pumpkin recipes listed above! https://youtu.be/oTBane8n4sc?si=VudMnXAs9qvH7VTt

Here is another Recipe you may enjoy: https://www.habibatunaumd.com/healthfoodinspiration/pumpkin-streusel-coffee-cake/