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I always do two rounds of pumpkin recipes because it’s one of my favorite flavors and fall is one of my favorite times of the year, so bear with me one more week if you’re not a pumpkin fan!

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PUMPKIN 

COFFEE CAKE

For the streusel:

3/4 cup all-purpose flour

3/4 cup walnuts, chopped 

3/4 cup packed light brown sugar

1 tsp. pumpkin pie spice

6 Tbsp. salted butter, melted

For the pumpkin cake:

Baking spray with flour, for the pan

1 cup unsweetened pumpkin puree (not pie mix)

2/3 cup packed light brown sugar

1/2 cup vegetable oil

1/2 cup sour cream

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract

2 large eggs

2 cups all-purpose flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. kosher salt

For the cream cheese drizzle:

2 oz. cream cheese, cubed

3/4 cup powdered sugar

1/4 Tbsp. vanilla extract

For the streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter. Cover and refrigerate the streusel for at least 15 minutes and up to 1 day.

For the pumpkin cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Spray the parchment.

In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

Pour the batter into the pan, smoothing the top with an offset spatula. Remove the cold streusel from the refrigerator, and use your fingers to break it into dime-size pieces. Sprinkle the streusel evenly over the batter.

Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in the pan.

For the cream cheese drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon water. 

Using the parchment overhang, lift the coffee cake from the pan. Drizzle the cream cheese over the cake. Let set for 15 minutes before slicing. 

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PUMPKIN SPICE SYRUP

2/3 cup light brown sugar 

1/2 cup granulated sugar, homemade or store-bought

1 Tbsp. pumpkin pie spice

1 tsp. vanilla extract

1/4 cup pumpkin puree

Place 1 cup of water in a small saucepan. Add the brown and granulated sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice to perfume the syrup. Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat. 

Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month.

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PUMPKIN 

TRUFFLES

For the Filling:

3 oz. cream cheese, at room temperature

3 Tbsp. powdered sugar

1 4.4 oz. bar white chocolate, chopped

2 cups graham cracker crumbs

1/2 cup pumpkin puree

1 tsp. pumpkin pie spice

1/4 tsp. ground ginger

1/4 tsp. kosher salt

For the Coating:

1 4.4 oz. bar white chocolate, chopped

1 3.5 oz. bar dark chocolate, chopped

White and gold sprinkles such as non-pareils, for garnish

Graham cracker crumbs, for garnish

For the filling: Beat the cream cheese and powdered sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high until creamy and smooth, about 2 minutes. 

Place the chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts chocolate and the mixture is smooth (microwave an additional 10 seconds, if needed).

Add the melted chocolate, graham cracker crumbs, pumpkin puree, pumpkin pie spice, ground ginger, and salt to the cream cheese mixture, and beat on medium until evenly combined and smooth, about 2 minutes. Cover the bowl and chill until the mixture is cold and firm, for at least 2 hours or up to 1 day.

Line a baking sheet with parchment paper. Scoop the pumpkin mixture into about 1 1/2-teaspoon portions and roll into balls with your hands. Place the balls on the prepared baking sheet. Cover and chill until firm, about 1 hour.

For the coating: Place the white chocolate in a small microwave-safe bowl and place the dark chocolate in a separate small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate in both bowls is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts chocolate and the mixture is smooth (microwave an additional 10 seconds, if needed).

Working with one pumpkin ball at a time, skewer the ball with a toothpick and dip it in the desired chocolate, turning to fully coat. Allow excess chocolate to drip off and return the ball to the prepared baking sheet, using a second toothpick to carefully slide out the skewered toothpick. Sprinkle the truffle with the desired garnish while the chocolate is still wet. Repeat the process with the remaining pumpkin balls. 

Chill the truffles, uncovered, until the chocolate is set and hardened, about 20 minutes.

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PUMPKIN OLD FASHIONED

2 oz. bourbon whiskey

1 tbsp. pumpkin puree

1/2 tbsp. maple syrup

1/4 tsp. pumpkin pie spice 

1/4 tsp. vanilla

1 dash Angostura bitters

Ice, for serving 

Place all ingredients in a cocktail shaker. Add 1 handful ice and shake until cold.

Strain the drink into an ice-filled lowball glass. Garnish with a sprig of rosemary and an orange peel, if desired.

TFD: "It is only when we take chances that our lives improve. The initial and the most difficult risk we need to take is to become honest" – Walter Anderson

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