Pumpkin Dessert Recipes

I love to bake with seasonal ingredients. Pumpkins, apples, peaches, sweet potatoes and squash are bountiful and delicious. Nothing makes me think of Halloween and Thanksgiving more than pumpkin. It's orange color and natural sweetness and versatility is unmatched. There's no better way to end a meal than with a sweet tasty dessert made from pumpkin. Here are a couple of great pumpkin recipes to try.

Glazed Pumpkin Bundt

2 cups of sugar
1 1/4 cup vegetable or canola oil
1 tsp vanilla extract
2 cups cooked and pureed or canned pumpkin
4 eggs
2 cups flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 cup chopped walnuts or pecans (optional)

Glaze

1/3 cup confectioners sugar
1 1/2 tsp butter (softened)
1/4 tsp vanilla
1 1/2 tsp boiling water

Preheat oven to 350 degrees. Grease and flour your bundt pan well. Sift together the flour, baking powder, baking soda, salt and cinnamon. In another bowl combine the sugar , oil, pumpkin and vanilla. Beat the eggs and add to the pumpkin mixture combining thoroughly. Slowly mix the dry ingredients into the wet mixture until completely mixed. Add nuts if wanted. Pour into bundt pan and bake for 30 minutes or until toothpick comes out clean.

Let cake cool while your making the glaze. Combine the softened butter, confectioner's sugar and vanilla, then add the hot water a little at a time until the glaze is the right consistency. Remove the cake from the pan and ice the top of the warm cake with the glaze. The glaze will melt slightly and run down the sides of the cake.

Ice Cream Filled Pumpkin Cake Roll

1/4 cup powdered (confectioners ) sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)
1 quart vanilla ice cream

Preheat oven to 375 degrees. Grease a jelly roll pan and line it with wax paper. Then grease and flour paper. Combine flour, baking soda, baking powder, cinnamon, cloves and salt. In a separate bowl beat eggs, sugar and pumpkin well. Slowly add flour mixture to pumpkin mixture combining well. Add nuts now if desired. Pour batter and smooth evenly onto jelly roll pan . Bake for 11-15 minutes or until cake bounces back to the touch. Remove from wax paper onto a clean dish towel sprinkle with confectioners sugar. Starting at one end roll cake up in towel . Let cool. Carefully unroll cooled cake and spread with thin layer of vanilla ice cream. Roll cake using kitchen towel for added support. Dust with confectioners sugar and let freeze for at least an hour before serving. Slice and garnish with whipped cream and enjoy.