Thursday, October 13, 2016

its all about that Pumpkin Spice

The Pumpkin Spice Latte
how did it become so iconic?

I swear there are loyal consumers who have loved it since the beginning.. we have those who don't understand the appeal.. and then there are those who love to hate it and then we have the obsessed. 

Oh baby.
This post is for you!
I've rounded up the best pumpkin spice recipes for you to enjoy without the use of your coffee mug, but will warm you up just the same.

P.S. all three recipes taste great with a... you guessed it, PUMPKIN SPICE LATTE!

INGREDIENTS
For pumpkin spice latte cookies:
  • ½ c. unsalted butter, melted, slightly cooled
  • 1 c. packed brown sugar
  • 1 large egg yolk
  • 1 tsp. vanilla
  • ⅓ c. canned pumpkin puree (not pumpkin pie filling)
  • 2 tsp. instant coffee granules (I love Starbucks Via)
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • ¼ tsp. ginger
  • ¼ tsp. clove
  • ¾ tsp. baking soda
  • 1½ c. all-purpose flour
  • ⅔ c. cinnamon chips
  • ½ c. sugar (optional sugar coating) - SEE NOTES.
For coffee glaze:
  • 1 tsp. instant coffee granules
  • 2 tbsp. hot water
  • 2 c. powdered sugar

INSTRUCTIONS

For pumpkin spice latte cookies:
  1. In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, pumpkin, and instant coffee granules.
  2. In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, ginger, clove, baking soda, and flour.
  3. Add the dry ingredients to the wet ingredients, and stir until just combined.
  4. Fold in cinnamon chips.
  5. Chill cookie dough in the refrigerator for at least 2-3 hours, until firm, and preferably overnight. Do not skip this.
  6. Line cookie sheets with parchment paper or silicone baking mats.
  7. Scoop the dough by tablespoonfuls, and shape into balls.
  8. To make the cookies fatter and taller, rather than thin and flat, shape the balls into more of a tall cylindrical shape.
  9. If you want the sugar coating, roll each dough ball in sugar before baking. (optional)
  10. Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
  11. Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely. They will continue to cook a bit on the sheets.
  12. If desired, you can press additional cinnamon chips into the tops of the cookies while they're still warm to give them a nice bakery appearance.
  13. Once cool, drizzle with coffee glaze.
For coffee glaze:
  1. In a medium bowl, combine coffee granules and hot water.
  2. Add 2 c. powdered sugar, whisking until smooth. If needed, add more water or powdered sugar to achieve desired consistency. It shouldn't be runny, but you should be able to drizzle it with a spoon.
  3. Drizzle glaze over cooled cookies, and allow to set for 15-20 minutes. DEVOUR.




INGREDIENTS
CAKE:
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin spice powder (I used Trader Joes)
  • ½ cup oil (I used coconut oil)
  • ½ cup light brown sugar
  • ¼ granulated sugar
  • 1 cup pure pumpkin puree
  • ⅓ cup buttermilk (see note)
  • 2 eggs
  • 2 teaspoons vanilla extract
STREUSEL TOPPING:
  • ¼ cup cold salted butter
  • ½ cup brown sugar
  • ½ cup all purpose flour
  • ¼ teaspoon pumpkin spice powder
  • ¼ cup roughly chopped pecans
GLAZE:
  • ½ cup confectioners sugar
  • 1-2 tablespoon milk
  • ¼ teaspoon pumpkin spice powder

INSTRUCTIONS
  1. Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 8x8 or a 9x9 square pan with cooking spray, set aside.
  2. STREUSEL TOPPING: In a small bowl, combine the butter, brown sugar, flour, and pumpkin spice and using a fork or your finger tips, break the butter down into small pea sized pieces. Add the pecans and toss until they are coated in the flour mixture. Place in the refrigerator while you make the cake layer.
  3. CAKE: In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin spice powder, set aside. In another bowl, whisk the coconut oil, brown sugar, granulated sugar, pumpkin puree, buttermilk, eggs, and vanilla together. When the wet ingredients are thoroughly mixed, add them to the dry ingredients. Using a rubber spatula, fold until the cake batter is *JUST* combined. Pour the cake batter into the prepared baking pan.
  4. Add the streusel topping on top and bake the coffee cake for 32-42 minutes. Depending on the size of pan you use, this will vary slightly. I used a 8x8 and mine took 35 minutes exactly. Use a toothpick of a cake tester, a few crumbs on the tester is fine but more than that will need a few more minutes in the oven. Allow the cake to cool completely before glazing.
  5. GLAZE: Combine the confectioners sugar, 1 tablespoon of milk, and pumpkin spice in a small bowl. If the glaze is thick slowly add in 1 teaspoon at a time (a total of 3) or as needed to thin the glaze. Drizzle on cake, let dry 5 minutes before serving.



INGREDIENTS
2 1/4 cup flour
3 tablespoons espresso powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-15 oz. can 100% pure pumpkin puree (1 1/4 cup)
1 teaspoon vanilla
1/2 cup milk
1/4 cup strong black coffee
1 1/2 sticks butter, softened, (3/4 cup)
3/4 cup sugar
1/2 cup brown sugar, packed
2 extra large eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon ginger

Stabilized Whip Cream Icing
2 cups heavy whipping cream
1/4 cup powdered sugar
pinch of salt
2 teaspoons unflavored gelatin powder
1/4 cup cold water

Easy Caramel Drizzle:
3/4 cup heavy whipping cream
1/2 cup brown sugar, packed
1/3 cup butter

Toppings:
Pumpkin Pie Spice
Cinnamon stick

INSTRUCTIONS

1. Preheat oven 350 degrees.  Prepare two 8-inch round baking pans with a baking spray or grease and flour.
2. Mix dry (flour, espresso powder, baking powder, baking soda, and salt) and set aside.
3. Whisk together in a separate bowl: pumpkin, milk, coffee, and vanilla and set aside.
4. In a mixer beat butter, brown, and white sugar for 3-5 minutes until fluffy.  Add spices (cinnamon, nutmeg, cloves, and ginger) and beat an additional minute.  
5. Add eggs one at a time and beat in well. 
6. Reduce to low speed and add flour mixture in three batches and pumpkin mixture in two batches alternating between the two as you add. Scrape down the side of the bowl as needed. Mix until smooth.  May mix last flour mixture by hand. 
7. Put in prepared pans smooth batter on top and bake for 35 minutes until cake tester comes out clean.  Cool on wire rack for 10 minutes and then invert.  Cool completely before icing with whip cream. 

For the whip cream:
In a small bowl add gelatin to cold water and whisk.  Scald 1/4 cup of the cream and pour over the gelatin until completely dissolved.  Refrigerate the gelatin mixture for 10 minutes, will have the consistency of egg whites.  
Manually beat the gelatin mixture with a wire whisk.
In a stand mixer with a whip attachment add the rest of the cream, salt , and sugar.  Add the gelatin mixture and whip everything; scrapping the bowl as needed,  until it forms stiff peaks and is thick.
Add to decorator icing bag and pipe on cooled cake as desired.
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