Mallory Staley, Pastry Chef at 9 Restaurant in New York City, makes a savory pumpkin cake doughnut, instead of traditional yeast ones because it "provides a better texure and I feel like it's not as fatty — even though I know that's silly to say." Her doughnuts are inspired by the season; she does a blueberry cake doughnut with a milkshake on the side during the warmer months.These spiced treats are fast and easy to make at home. If you need advice along the way, check out this slideshow of the doughnut-making process for some helpful tips and visuals. Enjoy! — Yasmin Fahr
I’m more of a cake person than a pie person, but I love the autumnal flavors of pumpkin pie. So I’ve simply transformed them into a cake, which I serve with a simple maple-flavored whipped cream—a great cake topping for when you’re looking for something a bit lighter than frosting.
The secret to this moist and delicious apple cake is protein-rich beans; use a can of Bush's baked beans for a sweet treat that's quick and easy to make. Top this cake with a dusting of powdered sugar, whipped cream, or cream cheese frosting for the perfect finish.
Here’s Suzanne Goin’s take on pumpkin cake. It doesn’t actually have any pumpkin in it, but rather uses kabocha. (You can use butternut squash as well, if you can’t find kabocha.) The maple ice cream and pecan streusel make it an irresistible dessert any time of the year.
You can roast the squash and make the streusel a day ahead of time. Be sure to drain the squash after itʼs roasted and just before using it; it often continues to give off water. If you really had your heart set on pumpkin though, you can substitute canned pumpkin for the squash in this recipe as well.
Serve a little something out of the ordinary this Thanksgiving and try this orange ginger cake recipe in place of a traditional pumpkin pie. Freshly grated ginger adds a unique flavor to the recipe that is a easy to make and calls for ingredients you probably have lying around your kitchen.
Culinary Content Network blogger Desserts Required writes, "For my Pumpkin Cake with Caramel Cream Cheese Frosting, all one has to do is think of how wonderful a carrot cake is and realize how much more appropriate pumpkin cake is for the Thanksgiving holiday. The caramel is brought into the frosting because it works so beautifully with pumpkin. The toasted pecans on the outside add a fabulous 'pop' to the cake."