In defense of Pumpkin…

I am so glad to finally be baking again AND I know you might be rolling your eyes at me, but here I present to you, my cliche post about Pumpkin guts and their incorporation into baked goods.

I’m not going to omit some of my favorite things just because they happen to be terribly antiquated in blog trends.  Also, I have been so into seasonal ingredients since spring (mostly for cost saving reasons!) and I have really enjoyed deciding what I make based on what is cheap and fresh at the time (lol at fresh though I always buy my pumpkin CANNED).  I do generally have such a terrible time deciding what I want to eat (probably because I can always eat anything but seafood and fresh fruit) so seasonal ingredients have provided a great guidance for weekly menus and what to bake and pawn off on my little brother at college who needs refined sugar and butter more than I do.

I implemented my first pumpkin recipe last week; a “healthier” version of the pumpkin quick bread I have LOVED AND ADORED for many an autumn season until I found that one slice equaled 27 grams of fat.  I won’t tempt you with that recipe.  Instead, I will show you a toned down version that even has a streusel addition!  But first, a list of everything I hope to make before Pumpkin goes out of style for the year.

First up, Pumpkin Struesel Squares from Tracey’s Culinary Adventure who adapted this recipe from Williams-Sonoma.  I decided to cut them into squares rather than keep them in cake slice shapes so that you can eat more in one sitting.

Pumpkin Streusel Cake Squares

Makes appx 20 squares

Ingredients

Struesel:

  • 1/3 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 6 tablespoons cold unsalted butter, cut into small cubes

Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup pumpkin puree
  • 1/2 cup sour cream, at room temperature

Method

  1. Preheat oven to 350 F and spray & flour a 9-inch springform pan (I used parchment paper as well)
  2. Make the streusel: Stir the flour, oats, brown sugar, cinnamon and salt together in a medium bowl. Add the butter, and use a pastry cutter (or fork in my case) to work it into dry ingredients until the mixture resembles coarse crumbs
  3. Make the batter: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a medium bowl. In the bowl of a stand mixer, cream the butter and brown sugar on medium speed until light and fluffy.   Add the eggs, one at a time, beating well after each addition. Then add the pumpkin puree and sour cream and beat until fully incorporated. With the mixer on low speed, add the dry ingredients, beating just until combined – the batter will be very thick, and VERY tasty.
  4. Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use an offset spatula to spread it as best you can (it doesn’t have to be perfect). Top with the remaining streusel.
  5. Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean

Damage (1 square, sans glaze): 205 calories/27g carbs/10g fat/2g protein/1g fiber/16g sugar

I did not make glaze with this, simply because I am lazy even though it’s very easy and would make this cake/squares much prettier to look at. =-D

Are you annoyed with blogger’s obsessions about Pumpkin?  Any other seasonal pet peeves?

(I agree the obsession is kind of annoying, but I also agree that I like pumpkin.  I promise I won’t make another post dedicated to the subject until/unless it is recipe related)

Which recipe should I try first from the above choices?

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5 thoughts on “In defense of Pumpkin…

  1. I was curious if you ever considered changing the layout of your site?
    Its very well written; I love what youve got to say.
    But maybe you could a little more in the way of content so people could connect with it better.

    Youve got an awful lot of text for only having 1 or two images.
    Maybe you could space it out better?

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