When guests linger after a holiday meal, a fresh pot of coffee or tea and something sweet keep the conversation going.
These three pumpkin desserts are a cozy change from the usual cookie tray or fruit pie. Each one pairs nicely with a warm mug.
They travel well, too. The pumpkin squares and the coffee cake wrap up neatly, so you can send slices home with family, bring a pan to the office, or drop off a plate for a neighbor.
Pumpkin pecan squares
Think of these as pumpkin pie you can pick up. A buttery brown sugar crust holds a spiced pumpkin layer, and a crunchy pecan topping finishes it off. The recipe makes about 24 (2-inch) squares in a 13-by-9-inch pan baked at 350 F.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup (1 stick) cold butter
- 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1 (12-ounce) can evaporated milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 to 1 cup chopped pecans
- 1/2 cup brown sugar
- 2 tablespoons butter softened
Directions
- Heat the oven to 350 F. Combine the flour and brown sugar, then work in the butter until the mixture looks crumbly. Press it firmly into the bottom of the pan. Bake 15 minutes.
- While the crust bakes, beat all the filling ingredients together in a large bowl until smooth. Pour the filling over the baked crust and return the pan to the oven for 20 minutes.
- In a small bowl, stir together the pecans, brown sugar, and butter. Scatter the topping over the pumpkin layer. Bake 15 to 20 minutes more, until the center is set.
- Let the squares cool completely in the pan on a wire rack. Cut into 2-inch squares.
Notes
No-bake pumpkin ice cream pie
This one skips the oven entirely. The recipe makes three 8-inch pies, so you can serve one and keep the others in the freezer for drop-in guests.
Ingredients
- 2 quarts vanilla ice cream
- 1 (15-ounce) can pure pumpkin
- 1 cup brown sugar
- 1 teaspoon each ground ginger ground cinnamon, ground nutmeg, and salt
- 3 (8-inch) graham cracker crusts
Directions
- Set the ice cream on the counter for about 30 minutes to soften.
- In a bowl, stir together the pumpkin, brown sugar, spices, and salt until well blended.
- Gently fold the pumpkin mixture into the softened ice cream.
- Spoon the filling into the crusts. Cover and freeze until firm, several hours or overnight.
Notes
Pumpkin streusel coffee cake
A tender sour cream cake hides a ribbon of spiced pumpkin and two layers of pecan streusel. It’s just as good with coffee the morning after the party. The recipe makes one 13-by-9-inch cake, about 16 to 20 pieces, baked at 325 F.
The cake comes together faster if you make the filling first, then the streusel, then the batter.
Ingredients
- 1 (15-ounce) can pure pumpkin
- 1 egg
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/3 cup cold butter diced
- 1 cup chopped pecans
- 1/2 cup (1 stick) butter softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
Directions
- Make the filling. Stir all the filling ingredients together in a medium bowl. Set aside.
- Make the streusel. Mix the brown sugar, flour, and cinnamon in a bowl. Work in the butter until crumbly, then stir in the pecans.
- Make the batter. Heat the oven to 325 F and grease the pan. Beat the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla. In another bowl, sift together the flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture in parts, alternating with the sour cream and mixing after each addition.
- Layer it. Spread half the batter in the pan and sprinkle with half the streusel. Spread all the pumpkin filling over the streusel. Spoon the rest of the batter on top and gently spread it. Finish with the remaining streusel.
- Bake about 50 minutes, until a toothpick inserted into the cake near the center comes out free of wet batter. Cool in the pan on a wire rack.
- Add a glaze (optional). For a bakery-style finish, whisk 1 cup powdered sugar with 1 1/2 to 2 tablespoons milk until smooth. Drizzle it over the cooled cake.
Notes
Tips for sharing and storing
Cool before you wrap. Iowa State University Extension says covering a pumpkin dessert while it’s still warm traps moisture under the wrap. That makes the crust soggy and gives bacteria a foothold.
Keep the pumpkin squares cold. The filling is a custard made with eggs and evaporated milk, just like pumpkin pie. Illinois Extension says pies made with eggs or dairy, including evaporated milk, shouldn’t sit out of the refrigerator for more than 2 hours. Iowa State University Extension says refrigerated pumpkin pie keeps for 3 to 4 days, a good guide for the squares as well.
Refrigerate the coffee cake, too. Its pumpkin layer is made with egg, so the fridge is the safe place for leftovers.
Freeze ahead. Pumpkin pie can be frozen for up to 2 months for best quality, according to Illinois Extension, which cites the USDA. Wrap tightly in plastic wrap and foil. Iowa State recommends thawing in the refrigerator, not on the counter, to keep the crust from getting soggy.
Use disposable pans for gifts. A foil pan means nobody has to return your dish. Iowa State notes that thin aluminum pans also help desserts freeze faster.
Pack the ice cream pie last. Keep it in the freezer until you head out the door, and carry it in a cooler if you’re traveling.
Frequently asked questions
Do pumpkin squares need to be refrigerated?
Yes. The filling is made with eggs and milk, like pumpkin pie. Refrigerate the squares within 2 hours and enjoy them within 3 to 4 days.
How long can pumpkin desserts sit out at a party?
Up to 2 hours. If you need to set them out longer, Iowa State University Extension suggests keeping them on ice.
Can I use pumpkin pie filling instead of canned pumpkin?
No. Pumpkin pie filling is already sweetened and spiced, so it would throw off these recipes. Look for cans labeled “pure pumpkin” or “100% pumpkin.”
Can I use fresh pumpkin?
Yes. Use cooked pumpkin mashed until smooth, and drain it well so it’s about as thick as canned. Use about 1 3/4 cups in place of each 15-ounce can.
Can I make these desserts ahead?
Yes. Bake the squares or coffee cake a day or two early and keep them in the refrigerator, or freeze them. The ice cream pie can be made several days ahead and kept frozen.
Can I leave out the pecans?
Yes. Walnuts work well, or skip the nuts entirely. Without pecans, the streusel and topping will simply be softer.
