5 Delicious Pumpkin Puree Recipes for Fall Baking

Fall baking brings with it the warmth of spices and the rich, comforting flavor of pumpkin. Pumpkin puree, which can be easily made from scratch or purchased in cans, is a versatile ingredient that can elevate the simplest of recipes. This season, indulge in these five delightful recipes, each offering a unique twist on using pumpkin puree in your baking. Whether you're a novice or a seasoned baker, these recipes will inspire your fall kitchen adventures.

Pumpkin Spice Muffins

These muffins are perfect for breakfast or as a quick snack. They combine the aromatic pumpkin spice with the dense, moist texture of traditional muffins:

• Ingredients:
  • 1 ³⁄₄ cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup sugar
  • ¹⁄₂ cup vegetable oil
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¹⁄₂ teaspoon ground ginger
  • ¹⁄₄ teaspoon ground nutmeg
  • ¹⁄₄ teaspoon ground cloves
  • ¹⁄₂ teaspoon salt
  • Optional: ¹⁄₂ cup nuts or chocolate chips
• Instructions:
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine pumpkin puree, sugar, oil, and eggs. Whisk until smooth.
  3. In another bowl, sift together the flour, baking powder, baking soda, spices, and salt.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Add nuts or chocolate chips if using.
  5. Fill muffin cups about ²⁄₃ full and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

🍂 Note: For gluten-free options, substitute all-purpose flour with your favorite gluten-free flour blend.

Pumpkin Cheesecake

Cheesecake lovers can rejoice in this rich, creamy treat with a hint of autumn:

• Ingredients for Crust:
  • 1 ¹⁄₂ cups graham cracker crumbs
  • ¹⁄₃ cup melted butter
  • 2 tablespoons sugar
• Ingredients for Filling:
  • 24 oz cream cheese, softened
  • 1 ¹⁄₂ cups sugar
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
• Instructions:
  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, butter, and sugar; press into the bottom of a 9-inch springform pan.
  3. For the filling, beat cream cheese with sugar until smooth. Add pumpkin puree, eggs, vanilla, and spice, beating until creamy.
  4. Pour filling over the crust. Bake for 50-60 minutes or until the center is almost set.
  5. Cool on a wire rack for 10 minutes. Loosen from sides of the pan with a knife. Let cool completely before chilling overnight.

Enjoying this cheesecake, you'll find a delicate balance between the sharpness of the cream cheese and the subtle sweetness of the pumpkin. It's the perfect dessert to share during Thanksgiving.

Pumpkin Scones

Scones become a delightful treat with the addition of pumpkin, making them ideal for a fall brunch:

• Ingredients:
  • 2 cups all-purpose flour
  • ¹⁄₃ cup packed brown sugar
  • 2 teaspoons baking powder
  • ¹⁄₄ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¹⁄₂ teaspoon ground nutmeg
  • ¹⁄₄ teaspoon ground cloves
  • ¹⁄₄ cup cold butter, cubed
  • ¹⁄₂ cup pumpkin puree
  • ¹⁄₃ cup milk
  • 1 egg
• Instructions:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. Cut in butter until the mixture resembles coarse crumbs. Stir in pumpkin puree, milk, and egg just until moistened.
  4. Turn dough onto a floured surface and knead gently. Pat into a circle about 1 inch thick and cut into wedges.
  5. Place scones on the prepared sheet and bake for 15-20 minutes or until golden brown.

Serve these scones with a glaze made from confectioners' sugar, milk, and a dash of vanilla for an extra treat.

Pumpkin Bread

Moist and flavorful, pumpkin bread is a fall classic, easily customizable with nuts, raisins, or chocolate chips:

• Ingredients:
  • 1 ¹⁄₂ cups sugar
  • 1 cup pumpkin puree
  • ¹⁄₂ cup vegetable oil
  • 2 eggs
  • 1 ³⁄₄ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¹⁄₂ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¹⁄₂ teaspoon ground nutmeg
  • ¹⁄₄ teaspoon ground cloves
  • ¹⁄₄ teaspoon salt
  • Optional: ¹⁄₂ cup walnuts, raisins, or chocolate chips
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, combine pumpkin puree, sugar, oil, and eggs. Mix well.
  3. Sift together flour, baking soda, baking powder, spices, and salt. Gradually add to the wet mixture, stirring just until blended. Fold in optional ingredients if desired.
  4. Pour into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
  5. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

🍂 Note: Pumpkin bread can be frozen for up to three months. Just wrap it tightly in plastic wrap and aluminum foil.

Pumpkin Soup

While not traditionally a baked good, pumpkin soup is an excellent way to use pumpkin puree for a savory dish:

• Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or milk for creaminess
  • ¹⁄₂ teaspoon ground ginger
  • Salt and pepper to taste
  • Optional: Pumpkin seeds for garnish
• Instructions:
  1. In a pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
  2. Add pumpkin puree and broth, stirring to combine. Bring to a boil.
  3. Reduce heat and simmer for about 15 minutes. Stir in cream or milk and season with ginger, salt, and pepper.
  4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
  5. Serve hot, garnished with pumpkin seeds if desired.

Pumpkin soup pairs wonderfully with bread, providing a comforting meal for chilly autumn evenings.

As you delve into these pumpkin puree recipes, you'll appreciate how versatile and flavorful this simple ingredient can be. From sweet muffins to savory soups, pumpkin can transform ordinary baking into something extraordinary. Whether you're hosting a fall gathering or simply enjoying a cozy night in, these recipes offer comfort, warmth, and the delicious essence of the season. Each one utilizes pumpkin puree in unique ways, proving its adaptability in both baking and cooking. So, grab your apron and let the delightful scents of pumpkin fill your kitchen this fall.

Can I use fresh pumpkin instead of puree?

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Yes, you can roast a fresh pumpkin, scoop out the flesh, and blend it into a puree. Ensure it’s smooth and strain out any excess water to match the consistency of canned puree.

How can I adjust these recipes for vegan diets?

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Substitute eggs with flax or chia eggs, use plant-based milks instead of cream or milk, and replace butter with vegan butter or coconut oil. Ensure your sugar is vegan too.

What’s the best way to store leftover pumpkin puree?

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Store unused puree in an airtight container in the refrigerator for up to one week or freeze it in ice cube trays for easy portioning, then transfer the cubes to a freezer bag for up to three months.