At this time of year, pumpkins seem to be everywhere, whether in the shape of pies and lattes, or carved and decorated for Halloween. But you can do so much more with a pumpkin! With over 55 Pumpkin recipes ranging from classics like the Good Old-Fashioned Pumpkin Bread to original desserts such as Salted-Caramel-and-Pretzel Pumpkin Blondies and innovative savory dishes like Parmesan and Cream Cheese Pumpkin Puffs, Cooking with Pumpkin: Recipes That Go Beyond the Pie is essential to any pumpkin-lover’s kitchen.
Like she does on her blog Averie Cooks, and in her last book Peanut Butter Comfort, Averie Sunshine makes sure that all of her recipes are simple and easy on your wallet, as well as fun and delicious. Take a look at this recipe that features the richness, creaminess, and warm spices indicative of a perfect pumpkin dessert, but with the decadent addition of chocolate in two ways, for an amazing and new way to satisfy your pumpkin craving.
Prep: 5 minutes Bake: 40 minutes
Makes one 12-cup bundt cake
1 cup canned pumpkin purée
1 cup granulated sugar
½ cup canola or vegetable oil
¼ cup sour cream (plain Greek yogurt may be substituted)
1 teaspoon vanilla extract
1 teaspoon butter extract, optional
¼ teaspoon cinnamon
¼ teaspoon pumpkin pie spice
¼ teaspoon allspice
¼ teaspoon cloves
1½ cups all-purpose flour
1 teaspoon baking soda
Pinch salt, optional
1 cup semi-sweet chocolate chips
Makes almost 1 cup, enough to generously glaze the cake
⅔ semi-sweet chocolate chips
¼ cup cream or half-and-half
½ teaspoon vanilla extract
1 to 2 tablespoons rum or bourbon, coffee liqueur, or chocolate-flavored liqueur, optional
Preheat oven to 350ºF. Spray a 12-cup bundt or tube-cake pan with floured cooking spray or grease and flour the pan; set aside.
Make the cake. In a large bowl combine eggs, pumpkin, sugar, oil, sour cream, vanilla, butter extract, if using, cinnamon, pumpkin pie spice and cloves, and whisk to combine.
Add the flour, baking soda, and salt, if using, and stir until just combines; don’t overmix.
Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula.
Give pan a couple of gentle raps on the counter to release air bubbles.
Bake for 38 to 42 minutes, or until top is golden and has set (it may crack; this is okay) and a cake tester, toothpick, or blade of a knife comes out clean, noting that due to the chocolate chips, you may hit some chocolate patches when testing for doneness.
Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan. Place cake on a wire rack to cool completely.
While cake cools, make the ganache. In a medium microwave-safe bowl, heat chocolate on high power for 1 minute to soften; set aside.
In a small microwave-safe bowl or measuring cup, heat the cream on high power just until it begins to bubble and show signs of boiling, about 1 minute.
Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
Add vanilla and rum to liqueur, if using and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
Whisk mixture briefly before drizzling it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy. Cake will keep airtight at room temperature or in the refrigerator for up to 5 days.
Find this recipe on Averie Cooks here.
For another Cooking with Pumpkin recipe, be sure to take a look at the recipe for Vegan Pumpkin Cake with Pumpkin-Spice Buttercream Frosting, also on this blog, here.
Cooking with Pumpkin: Recipes That Go Beyond the Pie was published by The Countryman Press in October 2014, and can be bought for $16.95 on www.countrymanpress.com, or at bookstores and online retailers.