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Pumpkin desserts, a delicious treat for rainy days

We come back with another selection of pumpkin recipes for you. This time we have desserts. For a pumpkin lover, everything that contains pumpkin is delicious, even if we talk about breakfast, lunch or dinner recipes. But the desserts are even better.

Pumpkin cookies (60 servings)

pumpkin cookies


  • 1 cup pumpkin puree;
  • 3 cups all-purpose flour;
  • 1 cup white sugar;
  • 1 cup brown sugar;
  • 2 large eggs;
  • 1 cup unsalted and softened butter;
  • 2 cups chocolate chips;
  • 2 tsp. baking soda;
  • 1/2 tsp. salt;
  • 1 tsp. vanilla extract;
  • 1 tsp. ground cinnamon;
  • 1/2 tsp. ground ginger;
  • 1/4 tsp. ground nutmeg;
  • 1/4 tsp. ground cloves;
  • Nonstick cooking spray.

Preheat the oven at 350 degrees F. Put the butter into a bowl and beat it with the mixer until smooth. Add the white and brown sugars, a little at a time and keep mixing them until you obtain light and fluffy mixture. Now add the eggs, one at a time, then mix in the vanilla and the pumpkin puree.

In another bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Slowly stir the flour mixture into the batter in thirds. Add the chocolate chips.

Spray a baking tray with nonstick cooking spray or you can use parchment paper. Using a tablespoon, scoop into the cookie dough and form a cookie on the baking tray. Do this until you finished the dough. Bake the cookies for 15-20 minutes. Take out the tray and let them rest for 2 minutes, then remove the cookies from the tray using a spatula and let them cool.

Fluffy pumpkin doughnuts (18 servings)

pumpkin doughnuts


  • 1 1/2 cups pumpkin puree;
  • 2 cups all-purpose flour;
  • 3/4 cup white sugar;
  • 3/4 cup brown sugar;
  • 3 large eggs;
  • 1/2 cup canola oil or sunflower oil;
  • 1 3/4 tsp. baking soda;
  • 1 tsp. salt;
  • 3/4 tsp. ground cinnamon;
  • 1/4 tsp. ground nutmeg;
  • 1/4 tsp. ground ginger;
  • 1 tsp vanilla extract.

For coating:

  • 1/3 cup powdered sugar;
  • 1 tsp ground cinnamon.

Preheat the oven at 350 degrees F. Mix into a bowl the flour together with the baking soda, salt, cinnamon, nutmeg and ginger. In another mixing bowl, whisk the white and brown sugar then add the canola oil, eggs, pumpkin puree and vanilla extract. Use a mixer and blend until the all ingredients are well mixed. Stir in the dry ingredients and continue to mix until everything is well combined.

Butter a doughnut baking form and fill each hole about 3/4 full with the mixture. Bake them for 12-16 minutes. You can check if they are ready by inserting a toothpick into the center of a doughnut. If it comes out clean, then it means they are ready. After taking the doughnuts out from the oven, let them cool for a few minutes.

Meanwhile, prepare the coating by mixing the sugar and the cinnamon into a large resealable bag. Take one doughnut, put it in the bag and shake until is completely covered. The doughnut must be warm for the sugar to stick to it. After you coated the doughnuts, let them completely cool.

The queen pumpkin pie (6 servings)

pumpkin pie


  • 1 cup pumpkin puree;
  • 1/2 cup Original Bisquick™ mix;
  • 2 eggs;
  • 1/2 cup sugar;
  • 1 cup condensed milk;
  • 1 tbsp. softened butter;
  • 1 1/2 tsp. pumpkin pie spice (cinnamon, nutmeg, ginger, cloves);
  • 1 tsp vanilla extract.

Don't be afraid of too much time spent in the kitchen just for a pie because this recipe here is an easy one. First, preheat the oven at 350 degrees F. Mix all ingredients into a bowl and stir until they are well combined. You can separate the dry ingredients and the wet ingredients and combine them after you mix them separately or you can mix all ingredients from the beginning.

Butter a pie tray then pour the mixture in it. Bake for 35-40 minutes. You can also use the toothpick trick to see if it's ready. Let it cool for half an hour. Of course, you can serve it with whipped cream topping.

Enjoy these fabulous desserts!