Easy Pumpkin Cake with Cream
Cheese Frosting (Popsugar)
DIY Pumpkin Spice Latte
(Good Housekeeping)
Dairy-Free Pumpkin
Spice-Cream (PBS)
Vegan Pumpkin Spice- Cream
Recipe From PBS.org
Makes 1 Quart
Ingredients
• One 13.5 ounces can coconut milk (do not use skim or low-fat)
• 1 1/2 cups unsweetened canned pumpkin puree
• 1 cup sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger powder
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
Instructions
Whisk all the ingredients in a large bowl until well mixed and smooth. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm.
DIY Pumpkin Spice Latte
Recipe From Good Housekeeping
Makes 34-62 Lattes
Ingredients
For The Syrup:
• 2 cups granulated sugar
• 2 cinnamon sticks
• 2 teaspoons pumpkin pie spice
• 1/4 cup canned pure pumpkin
For The Latte:
• 8 ounces whole milk
• 4 ounces strong brewed coffee or espresso
• Whipped cream and pumpkin pie spice, for garnish (optional)
Instructions
1. Prepare the syrup: Bring the sugar and 2 cups water to a simmer in a medium saucepan over medium heat, whisking, until the sugar dissolves. Add the cinnamon sticks, pumpkin pie spice and pumpkin. Simmer, whisking occasionally, about 5 minutes. Remove from the heat. Set aside 5 minutes, then strain twice through a fine-mesh strainer into an airtight container. Refrigerate until cool. Store in the refrigerator for about 1 month. You'll end up with about 4 cups total.
2. For each latte: Microwave the milk on High about 1 minute or until very hot. (Transfer to a blender and blend 20 seconds for extra frothy milk, if desired.) Put 1 to 2 tablespoons pumpkin spice syrup in the bottom of a mug. Top with the coffee and warm milk. Garnish with whipped cream and pumpkin pie spice, if desired.
Pumpkin Cake with Cream Cheese Frosting
Recipe From Popsugar
Makes 1 9-inch Cake
Ingredients
For Cake:
• 1/2 cup salted butter, melted and cooled, plus more for pan
• 1 cup all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon dried ginger
• 1/8 teaspoon ground nutmeg
• Pinch of ground allspice
• Pinch of ground cardamom
• 1 cup granulated sugar
• 2 eggs
• 1 cup pumpkin puree, fresh or canned
For Cream Cheese Frosting:
• 4 tablespoons unsalted butter, softened
• 8 tablespoons cream cheese, softened
• 1 1/2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
Instructions
Whisk all the ingredients in a large bowl until well mixed and smooth. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm.
medium saucepan over medium heat, whisking, until the sugar dissolves. Add the cinnamon sticks, pumpkin pie spice and pumpkin. Simmer, whisking occasionally, about 5 minutes. Remove from the heat. Set aside 5 minutes, then strain twice through a fine-mesh strainer into an airtight container. Refrigerate until cool. Store in the refrigerator for about 1 month. You'll end up with about 4 cups total.
2. For each latte: Microwave the milk on High about 1 minute or until very hot. (Transfer to a blender and blend 20 seconds for extra frothy milk, if desired.) Put 1 to 2 tablespoons pumpkin spice syrup in the bottom of a mug. Top with the coffee and warm milk. Garnish with whipped cream and pumpkin pie spice, if desired.
Instructions
To make cake: Preheat the oven to 350ºF. Prep a cake pan by greasing a 10-inch square pan or 9-inch round pan with butter and dusting with flour. Cut out a piece of parchment paper to cover the bottom of the pan.
In a medium-sized bowl, sift flour, baking soda, baking powder, salt, and spices. Set aside.
Using a whisk or a stand mixer fitted with the paddle attachment, beat together melted butter, sugar, and eggs until well combined and sugar is dissolved. Slowly mix the flour mixture into the wet ingredients, until well combined. Gently stir in pumpkin puree, being careful not to overstir.
Pour batter into prepared cake pan, and bake for 38 to 40 minutes, or until an inserted toothpick comes out clean. Turn cake out onto cooling rack to cool completely.
To make icing: Using a mixer, beat butter and cream cheese together until smooth. On a slow speed, incorporate sifted powdered sugar until smooth. Beat in vanilla extract.
To assemble: Place cake on a plate or cardboard cake circle. Transfer icing to the top of the cake and carefully spread it evenly. Garnish with cinnamon sticks.