Pumpkin Coffee Ring Recipes

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PUMPKIN COFFEE RING



Pumpkin Coffee Ring image

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

2-1/4 cups all-purpose flour
3/4 cup sugar, divided
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup whole milk
3 tablespoons butter
1 large egg
3 ounces cream cheese, softened
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
1 large egg yolk, beaten
GLAZE:
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract
1 to 2 tablespoons whole milk
1/4 cup finely chopped walnuts

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



Pumpkin Roll With Coffee-Caramel Cream image

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

Unsalted butter, for greasing
1 1/4 cups/160 grams all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup/240 grams canned pumpkin purée
3 large eggs
1/2 cup/100 grams granulated sugar
1/2 cup/110 grams dark brown sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
1/2 cup/100 grams granulated sugar
1/4 cup/60 milliliters heavy cream
1 tablespoon unsalted butter
2 teaspoons very finely ground coffee
8 ounces cream cheese, cut into cubes and softened to room temperature
1/4 cup/30 grams confectioners' sugar
1/2 cup/120 milliliters heavy cream
Confectioners' sugar, for dusting (optional)

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



Pumpkin Coffee Ring image

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

2 ¼ cups all-purpose flour
¾ cup sugar, divided
1 (.25 ounce) package active dry yeast
½ teaspoon salt
¼ cup water
¼ cup milk
3 tablespoons butter or margarine
1 egg
1 (3 ounce) package cream cheese, softened
½ cup canned or cooked pumpkin
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup chopped walnuts
½ cup raisins
1 egg yolk, beaten
½ cup confectioners' sugar
⅛ teaspoon vanilla extract
1 tablespoon milk
¼ cup finely chopped walnuts

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



Pumpkin Bread Ring image

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

1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups biscuit/baking mix
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup milk
GLAZE:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons water

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



Pumpkin Coffee Ring image

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

2 ¼ cups all-purpose flour
¾ cup sugar, divided
1 (.25 ounce) package active dry yeast
½ teaspoon salt
¼ cup water
¼ cup milk
3 tablespoons butter or margarine
1 egg
1 (3 ounce) package cream cheese, softened
½ cup canned or cooked pumpkin
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup chopped walnuts
½ cup raisins
1 egg yolk, beaten
½ cup confectioners' sugar
⅛ teaspoon vanilla extract
1 tablespoon milk
¼ cup finely chopped walnuts

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



Pumpkin Coffee image

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

8 cups coffee
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons pumpkin puree
5 teaspoons brown sugar
4 teaspoons white sugar
1 dash salt
whipped cream (optional)
1 dash nutmeg

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

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