June 25, 2024

Lenape Tech Times

The Monthly News Source from Lenape Technical School

Top 3 Best Pumpkin Recipes 

4 min read

By Lara Palmer 

As autumn approaches, coffee shops and stores are busting out their pumpkin spice desserts and drinks. There are people out there who would rather make it themselves or would like to try out a new recipe. Whether someone is making a dessert for Thanksgiving or just because it is the fall season, there are so many recipes out there that it could be hard to pick one. 

Pumpkin Pie 

This pie is a classic dessert made by tons of people during the months of October and November. 


  • 1 (15 ounce) can pumpkin puree 
  • 1 (14 ounce) can Sweetened Condensed Milk 
  • 2 large eggs 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground ginger 
  • ½ teaspoon ground nutmeg 
  • ½ teaspoon salt 
  • 1 (9 inch) unbaked pie crust 


  1. Gather all ingredients 
  1. Preheat oven to 425 degrees F (220 degrees C) 
  1. Whisk pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a medium bowl until smooth 
  1. Pour into crust 
  1. Bake in preheated oven for 15 minutes 
  1. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, about 35-40 minutes 
  1. Let cool before serving 

Pumpkin Roll 

This recipe is full of a fluffy cream cheese filling. Many enjoy this dessert as a way to spice up their party or event. This easy recipe is great for those who need to make it beforehand and refrigerate it before serving. 


Cake – 

  • 3/4 cup all-purpose flour 
  • 1/4 teaspoon salt 
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon pumpkin pie spice 
  • 1 cup granulated sugar 
  • 3 large eggs 
  • 2/3 cup canned pumpkin (or homemade pumpkin puree) 
  • 1 teaspoon vanilla extract 

Filling – 

  • 8 ounces cream cheese, softened 
  • 2 Tablespoons butter, softened 
  • 1 teaspoon vanilla extract 
  • 1 cup powdered sugar, plus more for dusting 


  1. Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10”) with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don’t need to!) 
  1. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth. 
  1. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. 
  1. Spread the batter evenly in the prepared pan. 
  1. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean. 
  1. Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.  
  1. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating). 
  1. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. 
  1. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake. 
  1. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving. 
  1. Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve. 
  1. Store in the fridge, covered, for up to three days. 

Pumpkin Muffins 

A simple dessert that many can make easily. People can pull out this recipe as a dessert or even a breakfast item once the fall season hits. 


  • 15 oz pumpkin puree 
  • ½ cup salted butter melted 
  • ¾ cup light brown sugar packed 
  • ¾ cup granulated sugar 
  • 2 eggs 
  • 1 tsp pure vanilla extract 
  • 1 ¾ cups all-purpose flour 
  • 1 TBS pumpkin pie spice 
  • 2 tsp cinnamon 
  • 2 tsp baking powder 
  • ½ tsp fine sea salt 
  • 1 cup mix-ins (optional) chocolate chips, cinnamon chips, nuts, dried fruit, etc. 


  1. Preheat oven to 375 degrees F. 
  1. Grease a standard 12-cup muffin tin, set aside. 
  1. In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside. 
  1. In a large bowl whisk together pumpkin puree and melted butter until smooth. 
  1. Add brown sugar and granulated sugar and whisk until combined and there are no lumps. 
  1. Add eggs and vanilla and stir to combine. 
  1. Add dry ingredients and stir until batter is smooth. 
  1. If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed. 
  1. Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top. 
  1. Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. 
  1. Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely. 

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