20 Decadent Pumpkin Puree Dessert Recipes You Won’t Be Able to Resist
As the seasons change and winter approaches, our thoughts turn to warm, comforting desserts that evoke the cozy feelings of the holiday season. And what’s more perfect for this time of year than a rich, creamy pumpkin puree dessert? This versatile ingredient can be used in a wide variety of sweet treats, from classic pies and cakes to innovative ice creams and cookies. In this article, we’ll explore 20 decadent pumpkin puree dessert recipes that are sure to become new favorites.
From creamy cheesecakes to gooey brownies, these indulgent desserts are the perfect way to cap off a chilly fall or winter evening. So grab your apron, preheat your oven, and get ready to indulge in some serious pumpkin-loving goodness!
Pumpkin Puree Cheesecake with Gingersnap Crust
Satisfy your fall cravings with this unique and delicious cheesecake, featuring a moist pumpkin puree filling atop a crunchy gingersnap crust.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crushed gingersnaps, sugar, and melted butter in a bowl until well combined. Press mixture into a 9-inch springform pan.
3. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg; mix until combined.
4. Pour cheesecake batter over the crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
Spiced Pumpkin Puree Bread Pudding
Warm up with this autumnal twist on traditional bread pudding, infused with the comforting flavors of pumpkin and spices.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup pumpkin puree
– 1/2 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 large eggs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread, pumpkin puree, brown sugar, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together heavy cream, eggs, and melted butter.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes, or until golden brown.
6. Remove from oven and let cool before serving.
Cooking Time: 35-40 minutes
Creamy Pumpkin Puree Mousse with Whipped Cream
Savor the flavors of autumn with this light and airy pumpkin puree mousse, topped with a dollop of whipped cream. This simple yet elegant dessert is perfect for Thanksgiving or any fall gathering.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 8 ounces whipped cream (chilled)
Instructions:
1. In a medium bowl, combine pumpkin, heavy cream, sugar, vanilla extract, and salt. Whip with an electric mixer until smooth and creamy.
2. Refrigerate the mixture for at least 30 minutes to allow flavors to meld.
3. Just before serving, whip chilled whipped cream until stiff peaks form.
4. Spoon the pumpkin mousse into individual serving cups or a large serving dish. Top with a dollop of whipped cream.
Cooking Time: 30 minutes (including refrigeration time)
Pumpkin Puree Chocolate Chip Cookies
Warm up to the season with these moist and flavorful cookies infused with pumpkin puree and dark chocolate chips.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by pumpkin puree and vanilla extract.
4. Whisk together flour, baking soda, and salt; gradually add to the wet ingredients.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Pumpkin Puree Cinnamon Rolls with Maple Glaze
Get cozy with these autumnal treats that combine the comforting warmth of pumpkin puree, cinnamon, and maple syrup.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup pumpkin puree
– 1/2 teaspoon ground cinnamon
– Maple glaze (see below)
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes.
2. Add flour, salt, and melted butter to the mixture. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes, then place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour.
4. Preheat oven to 375°F (190°C). Punch down dough and roll out into a large rectangle.
5. Spread pumpkin puree mixture evenly over the dough, leaving a 1-inch border around edges.
6. Roll up tightly, cut into 12 equal pieces, and place on a baking sheet lined with parchment paper.
7. Bake for 18-20 minutes or until golden brown.
Maple Glaze:
– 1 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1 tablespoon milk
Whisk together until smooth. Drizzle over warm rolls while still slightly sticky.
Pumpkin Puree Tiramisu with Coffee Soaked Ladyfingers
Elevate the classic Italian dessert to new heights with this seasonal twist, combining the warmth of pumpkin puree and coffee-soaked ladyfingers.
Ingredients:
– 1 cup strong brewed coffee
– 12-16 ladyfingers
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large egg yolks
– 1/2 cup pumpkin puree
– 8 oz mascarpone cheese
– 1 tsp vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Brew a strong cup of coffee and set aside to cool.
2. Dip each ladyfinger into the cooled coffee, coating both sides evenly.
3. In a medium bowl, whisk together butter, sugar, egg yolks, and pumpkin puree until smooth.
4. Fold in mascarpone cheese and vanilla extract until well combined.
5. To assemble, start with a layer of coffee-soaked ladyfingers, followed by the pumpkin puree mixture, repeating for 3-4 layers.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 30 minutes (prep), 2 hours (chill)
Pumpkin Puree Blondies with White Chocolate Chunks
Warm up your fall baking with these moist and delicious blondies infused with the comfort of pumpkin puree and chunks of white chocolate.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chunks
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Whisk together flour, granulated sugar, and brown sugar in a medium bowl.
3. Add pumpkin puree, melted butter, eggs, and vanilla extract; whisk until smooth.
4. Pour batter into prepared baking dish and smooth top.
5. Sprinkle white chocolate chunks evenly over the batter.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool completely in pan before cutting into bars.
Cooking Time: 35-40 minutes
Pumpkin Puree Crème Brûlée with Caramelized Sugar Top
Warm up to the flavors of fall with this creamy, sweet, and comforting dessert.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/2 cup canned pumpkin puree
– 4 large egg yolks
– 1 tablespoon unsalted butter, melted
– Caramelized sugar topping (see below)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove from heat and stir in pumpkin puree, vanilla extract, and melted butter. Let it cool slightly.
4. In a small bowl, whisk together egg yolks. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
5. Pour into 4 ramekins or small baking dishes. Bake for 25-30 minutes or until set.
6. Remove from oven and let it cool to room temperature.
7. Just before serving, caramelize sugar topping (see below).
Caramelized Sugar Topping:
– 1/2 cup granulated sugar
– 1 tablespoon water
Heat the sugar and water in a small saucepan over medium heat, stirring constantly, until the sugar dissolves. Increase heat to high and cook for an additional 2-3 minutes or until golden brown.
Pumpkin Puree Ice Cream with Candied Pecans
A creamy and deliciously fall-inspired ice cream, this recipe combines the warmth of pumpkin puree with the crunch of candied pecans.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 cup chopped pecans
– 1 tbsp granulated sugar (for candying pecans)
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
2. Remove from heat and stir in pumpkin puree and vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat an ice cream maker according to manufacturer’s instructions.
5. Pour cooled mixture into the churned ice cream base and churn until set, about 20-25 minutes.
6. Meanwhile, melt 1 tbsp of granulated sugar in a small saucepan over low heat. Add chopped pecans and stir until coated and caramelized.
7. Once ice cream is set, fold in candied pecans.
8. Transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 20-25 minutes (churning time)
Pumpkin Puree Donuts with Cinnamon Sugar Coating
Pumpkin Puree Donuts with Cinnamon Sugar Coating Recipe
Summary: These bite-sized donuts are infused with the warmth of pumpkin puree and topped with a sweet cinnamon sugar coating, perfect for fall festivities.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 1/4 cup pumpkin puree
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar for dusting (optional)
– Cinnamon sugar mixture (see below)
Cinnamon Sugar Coating:
– 2 tablespoons granulated sugar
– 1 tablespoon ground cinnamon
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add milk, pumpkin puree, and melted butter; stir until smooth.
4. Pipe donuts onto parchment paper using a piping bag or spoon.
5. Fry donuts for 1-2 minutes on each side, or until golden brown.
6. Remove from oil and let cool slightly.
7. In a shallow dish, mix together cinnamon sugar mixture.
8. Roll warm donuts in cinnamon sugar to coat; dust with confectioners’ sugar if desired.
Cooking Time: 15-20 minutes
Yield: 12-15 donuts
Pumpkin Puree Fudge with Dark Chocolate Swirls
Pumpkin Puree Fudge with Dark Chocolate Swirls: A sweet and savory treat that combines the warm spices of pumpkin puree with the richness of dark chocolate.
Ingredients:
– 1 can (14.4 oz) pumpkin puree
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup unsalted butter, cut into small pieces
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup dark chocolate chips (at least 60% cocoa)
– Confectioners’ sugar for dusting
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine the pumpkin puree, sugar, corn syrup, and butter. Cook over medium heat, stirring frequently, until the mixture reaches 235°F on a candy thermometer (about 10 minutes).
3. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, and salt.
4. Pour the mixture into the prepared baking dish and let cool to room temperature.
5. Once cooled, melt the dark chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
6. Drizzle the melted chocolate over the pumpkin puree mixture in a zig-zag pattern.
7. Refrigerate for at least 2 hours before cutting into squares and dusting with confectioners’ sugar.
Cook Time: 10 minutes
Total Time: 3 hours
Pumpkin Puree Pancakes with Honey Butter Drizzle
Start your day with a warm and comforting breakfast featuring the flavors of fall. These pancakes are infused with roasted pumpkin puree and topped with a sweet honey butter drizzle.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/4 cup roasted pumpkin puree
– 2 tablespoons unsalted butter, melted
– Honey butter drizzle (see below)
Instructions:
1. Preheat your griddle or non-stick skillet to medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, pumpkin puree, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Drop batter by 1/4 cupfuls onto the griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1 minute.
7. Serve warm with a drizzle of honey butter (see below).
Honey Butter Drizzle:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon pure honey
Mix together the softened butter and honey until smooth. Drizzle over pancakes.
Cooking Time: 4-6 minutes per batch
Pumpkin Puree Whoopie Pies with Cream Cheese Filling
These moist and flavorful whoopie pies are filled with a creamy cream cheese filling, making them the perfect fall treat. The pumpkin puree adds a delightful warmth to these soft and fluffy cakes.
Ingredients:
For the whoopie pies:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup canned pumpkin puree
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
For the cream cheese filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and melted butter.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
7. Allow the whoopie pies to cool completely.
8. For the cream cheese filling, beat the softened cream cheese and sugar until smooth. Add the softened butter and mix until combined.
9. Sandwich a dollop of cream cheese filling between two cooled whoopie pies.
Cooking Time: 10-12 minutes
Pumpkin Puree Rice Pudding with Cardamom and Raisins
This creamy pudding combines the comforting flavors of pumpkin, cardamom, and raisins to create a perfect autumnal treat.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 tablespoon granulated sugar
– 1/4 cup raisins
Instructions:
1. In a medium saucepan, combine rice, pumpkin puree, cardamom, and salt.
2. Add the heavy cream, melted butter, and sugar. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and cook for 5-7 minutes or until the pudding has thickened slightly.
4. Stir in raisins. Remove from heat and let cool slightly.
Cooking Time: 10-12 minutes
Serve warm or chilled, garnished with additional raisins and a sprinkle of ground cardamom if desired.
Pumpkin Puree Tart with Vanilla Bean Custard
Simplify the flavors of fall with this elegant and delicious tart, featuring a velvety pumpkin puree filling and a creamy vanilla bean custard topping.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces
For the pumpkin puree:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the vanilla bean custard:
– 2 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust according to package instructions.
3. In a blender or food processor, combine pumpkin puree ingredients and blend until smooth.
4. Pour the pumpkin puree into the prepared crust and bake for 20 minutes.
5. In a medium saucepan, whisk together custard ingredients over medium heat until thickened.
6. Pour the custard over the baked pumpkin filling and bake for an additional 10-12 minutes or until golden brown.
Cooking Time: 30-35 minutes
Pumpkin Puree Banana Bread with Walnut Streusel
Pumpkin Puree Banana Bread with Walnut Streusel Recipe
This moist and flavorful bread combines the warmth of pumpkin puree, sweetness of ripe bananas, and crunch of walnut streusel for a delightful fall treat.
Ingredients:
– 2 ripe bananas, mashed
– 1/2 cup canned pumpkin puree
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup chopped walnuts
– Streusel topping (see below)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, pumpkin puree, melted butter, egg, and dry ingredients. Mix until smooth.
4. Pour batter into prepared loaf pan and smooth top.
5. Top with streusel topping (see below).
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup chopped walnuts
– 1/2 tsp ground cinnamon
Mix dry ingredients together. Add melted butter and mix until a crumbly mixture forms.
Pumpkin Puree Scones with Orange Zest Glaze
A seasonal twist on traditional scones, these Pumpkin Puree Scones are perfect for fall and winter gatherings. The addition of orange zest glaze adds a bright and citrusy flavor to balance out the warm spices.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup pumpkin puree
– 1 large egg
– 1 tablespoon orange zest
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
4. Stir in pumpkin puree, egg, and orange zest until the dough comes together in a ball.
5. Turn dough out onto a floured surface and gently knead 2-3 times.
6. Pat the dough into a circle that is about 1 inch thick.
7. Cut into wedges or use a biscuit cutter to create desired shapes.
8. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
9. Bake for 18-20 minutes, or until golden brown.
Glaze:
Whisk together 2 tablespoons powdered sugar and 1 tablespoon orange juice. Drizzle over warm scones and dust with confectioners’ sugar, if desired.
Pumpkin Puree Panna Cotta with Spiced Caramel Sauce
This creamy dessert combines the warmth of pumpkin puree and spices with the richness of caramel, perfect for a cozy fall evening.
Ingredients:
For the Panna Cotta:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 cup pumpkin puree
For the Spiced Caramel Sauce:
– 1 cup granulated sugar
– 1/4 cup water
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine cream, milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove from heat and stir in pumpkin puree. Let cool slightly.
4. Pour into individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight.
5. For the Spiced Caramel Sauce, combine sugar, water, cinnamon, nutmeg, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
6. Increase heat to high and cook until caramel turns golden brown, about 5 minutes.
7. Remove from heat and let cool slightly.
Cooking Time: 10-15 minutes (Panna Cotta) + 5 minutes (Spiced Caramel Sauce)
Pumpkin Puree French Toast with Bourbon Maple Syrup
Elevate your breakfast game with this fall-inspired treat, featuring the warmth of pumpkin and a hint of bourbon.
Ingredients:
– 4 slices of bread ( Challah or brioche work well)
– 1/2 cup pumpkin puree
– 1 large egg
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Bourbon maple syrup (see below for recipe)
Instructions:
1. In a shallow dish, whisk together pumpkin puree, egg, sugar, cinnamon, and salt.
2. Heat a non-stick skillet or griddle over medium heat.
3. Dip each bread slice into the pumpkin mixture, coating both sides evenly.
4. Place the coated bread slices on the skillet or griddle and cook for 2-3 minutes on each side, or until golden brown.
5. Serve warm with bourbon maple syrup (recipe below).
Bourbon Maple Syrup:
– 1/2 cup pure maple syrup
– 2 tablespoons bourbon whiskey
Combine ingredients in a small bowl and stir to combine.
Pumpkin Puree Brownies with Salted Caramel Swirl
Moist pumpkin-infused brownies get a rich and salty twist with the addition of a salted caramel swirl.
Ingredients:
– 1 cup (200g) unsalted butter, at room temperature
– 2 cups (250g) sugar
– 4 large eggs
– 1/2 cup (60g) canned pumpkin puree
– 1 and 3/4 cups (210g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) semi-sweet chocolate chips
– Salted caramel swirl ingredients: 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) heavy cream, and flaky sea salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. Melt butter and sugar in a medium saucepan over low heat. Remove from heat and stir in eggs one at a time, followed by pumpkin puree.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add to the saucepan and stir until just combined.
4. Stir in chocolate chips.
5. Pour batter into prepared pan and smooth top.
6. For the caramel swirl, combine sugar, heavy cream, and flaky sea salt in a small saucepan. Cook over medium heat, stirring constantly, until golden brown. Remove from heat and let cool slightly.
7. Drizzle the cooled caramel mixture in a zig-zag pattern across the top of the brownies.
8. Bake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely before cutting.
Cooking Time: 35-40 minutes
Summary
Indulge in the rich flavors of fall with these 20 decadent pumpkin puree dessert recipes. From classic cheesecake to creative whoopie pies, there’s something for everyone. Try Pumpkin Puree Cheesecake with Gingersnap Crust or Spiced Pumpkin Puree Bread Pudding for a comforting treat. Alternatively, opt for creamy Pumpkin Puree Mousse or rich Pumpkin Puree Fudge. Whether you’re in the mood for sweet and savory or decadent and indulgent, these pumpkin puree desserts are sure to satisfy your cravings.
