PUMPKIN COFFEE RING
I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. -Carol McCartney, Danville, Ohio
Provided by Taste of Home
Time 45m
Yield 1 ring.
Number Of Ingredients 22
Steps:
- In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour., Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
Nutrition Facts : Calories 217 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 193mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM
A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
- Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
- Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
- Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
- Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
- While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
- Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
- With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
- When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
- Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)
PUMPKIN COFFEE RING
I make this delicious coffee cake, with its creamy pumpkin filling, for almost every holiday gathering, and everyone loves it.
Provided by Allrecipes Member
Time 45m
Yield 16
Number Of Ingredients 21
Steps:
- In a mixing bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a small mixing bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20-in. x 10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
- Brush dough with egg yolk. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 32.2 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 3.2 g, Sodium 161.2 mg, Sugar 16.5 g
PUMPKIN BREAD RING
I've been making this moist bread for years. It looks pretty on the table and provides a nice taste of pumpkin on your menu when you're not planning pumpkin pie for dessert. -Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the biscuit mix, cinnamon, ginger, cloves and nutmeg; add to the creamed mixture alternately with milk. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack., For glaze, in a saucepan, cook and stir butter over medium heat for 6-7 minutes or until golden brown. Pour into a bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread.
Nutrition Facts : Calories 341 calories, Fat 12g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 375mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN COFFEE RING
I make this delicious coffee cake, with its creamy pumpkin filling, for almost every holiday gathering, and everyone loves it.
Provided by Allrecipes Member
Time 45m
Yield 16
Number Of Ingredients 21
Steps:
- In a mixing bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a small mixing bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20-in. x 10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
- Brush dough with egg yolk. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 32.2 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 3.2 g, Sodium 161.2 mg, Sugar 16.5 g
PUMPKIN COFFEE
I like this stuff. Every Christmas season the 7-11 and other variety stores and coffee shops like starbucks, tim hortons, country time and even McDonalds bring out the pumpkin Latte. Why pay so much? Make it like a man!
Provided by MHulak
Categories Beverages
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make a strong brew of 8 cups of coffee.
- take the lid off your brewer or if you use a coffee press like me, put the coffee in something large enough and with the ability to pour like a juice jug.
- combine cinnamon, ginger, allspice, nutmeg and pumpkin puree and put it in the coffee.
- add the sugars according to your preference.
- add a dash of salt.
- take a little bit out to ensure it is how you will like it, add more of the 4 spices in equal portions or sugar.
- top with whipped cream and nutmeg (optional).
Nutrition Facts : Calories 45.8, Fat 0.2, SaturatedFat 0.1, Sodium 50.1, Carbohydrate 10.5, Fiber 0.2, Sugar 9.9, Protein 0.7
More about "pumpkin coffee ring recipes"
PUMPKIN COFFEE CAKE RECIPE - EASY PUMPKIN STREUSEL
From eatingonadime.com
PUMPKIN COFFEE RING RECIPE | TASTE OF HOME
From mastercook.com
IRRESISTIBLE PUMPKIN COFFEE CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PUMPKIN COFFEE CAKE RECIPE (WITH CRUMBLE TOPPING!)
From averiecooks.com
PUMPKIN COFFEE CAKE WITH CRUMB TOPPING - SALLY'S …
From sallysbakingaddiction.com
PUMPKIN COFFEE DRINKS – TOP RECIPES TO TRY OUT AT HOME
PUMPKIN STREUSEL COFFEECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
THESE 15 PUMPKIN SPICE COFFEE RECIPES WILL HAVE YOU …
From whatthefroth.com
PUMPKIN COFFEE CAKE WITH STREUSEL CRUMB TOPPING – …
From wellplated.com
PUMPKIN COFFEE CAKE - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
PUMPKIN COFFEE CAKE WITH STREUSEL TOPPING | MOM ON TIMEOUT
From momontimeout.com
PUMPKIN COFFEE RING - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PUMPKIN COFFEE RING | RECIPE | PUMPKIN COFFEE, PUMPKIN, COFFEE …
From pinterest.com
PUMPKIN COFFEE RING RECIPE - MASTERCOOK
From mastercook.com
PUMPKIN COFFEE RING | RECIPE | PUMPKIN COFFEE, PUMPKIN, COFFEE …
From pinterest.ca
PUMPKIN COFFEE RING | RECIPE | PUMPKIN RECIPES, COFFEE …
From pinterest.ca
PUMPKIN COFFEE RING | RECIPE | PUMPKIN RECIPES, PUMPKIN …
From pinterest.com
PUMPKIN COFFEE CAKE — BUNS IN MY OVEN
From bunsinmyoven.com
PUMPKIN COFFEE RING | RECIPE | PUMPKIN COFFEE, PUMPKIN RECIPES, …
From in.pinterest.com
HOMEMADE PUMPKIN COFFEE CREAMER - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN RING - BIGOVEN.COM
From bigoven.com
PUMPKIN SPICE COFFEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST PUMPKIN COFFEE CAKE RECIPE – {EASY} PUMPKIN STREUSEL …
From kimspireddiy.com
PUMPKIN CREAM COLD BREW COFFEE {STARBUCKS COPYCAT} - EASY …
From easyweeknightrecipes.com
PUMPKIN COFFEE CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
PUMPKIN COFFEE CAKE WITH CAKE MIX - THE SEASONED MOM
From theseasonedmom.com
GLAZED PUMPKIN COFFEE CAKE - AVERIE COOKS
From averiecooks.com
{THE BEST!} PUMPKIN COFFEE CAKE • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
PUMPKIN COFFEE CAKE - JUST SO TASTY
From justsotasty.com
PUMPKIN COFFEE CAKE - THE MINDFUL HAPA
From themindfulhapa.com
PUMPKIN STREUSEL COFFEE CAKE | CANADIAN LIVING
From canadianliving.com
PUMPKIN COFFEE CAKE - SUGAR SPUN RUN
From sugarspunrun.com
PUMPKIN COFFEE RING - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PUMPKIN COFFEE CAKE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
PUMPKIN COFFEE CAKE WITH STREUSEL AND GLAZE! - CHEF SAVVY
From chefsavvy.com
PUMPKIN SOUR CREAM COFFEE CAKE - THE NOVICE CHEF
From thenovicechefblog.com
PUMPKIN COFFEE CAKE WITH CRUMB TOPPING | GIMME SOME OVEN
From gimmesomeoven.com
PUMPKIN COFFEE CAKE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love