Searching for "pumpkin"

pumpkin cake with fluffy chocolate frosting

Last week I gave you a roundup of pumpkin recipes out from all over the internet. Today you have one more to add to the list: pumpkin cake with chocolate frosting! I hope you’re not tired of my pumpkin shenanigans yet.

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

Last year I made this amazing pumpkin pie cake with cinnamon cream cheese frosting, and as much as I would love to have that cake all the time, it is a bit time consuming. This year, I wanted to make a simpler version of the pumpkin cake, one that is easy enough to put together in an evening. This one fits the bill perfectly. Filled with spices and topped with fluffy chocolate frosting, this pumpkin cake is amazingly moist and so perfect for fall. It is always a crowd pleaser and a great choice for fall parties, but is still modest enough to have with a weeknight dinner. It can be made ahead of time and saves well.

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

My family makes pumpkin bread with chocolate chips for brunch year-round, so a pumpkin cake with chocolate frosting seemed like a natural next step, but when I served this up to coworkers and friends I was surprised at how many people didn’t think of pumpkin and chocolate as a typical combination. If you haven’t tried pumpkin and chocolate together before, make this cake asap so you can experience the goodness of the two flavors marrying in a delicious dessert. Pumpkin and chocolate forever!

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

The pumpkin puree makes the cake so moist, and the fudgy, fluffy chocolate frosting billows around the cake layers and envelops their fall spices with rich chocolaty sweetness. It is a match made in autumn dessert heaven.

To find the full recipe, head over to Lexi’s blog. The pumpkin cake was based on my pumpkin pie cake with cinnamon cream cheese frosting.

Pumpkin Cake with Chocolate Frosting | Pass the Cookies |

pumpkin recipe roundup

I have professed my love for all things pumpkin many times in this space. I try to make at least one new pumpkin recipe a year, and often wind up with so many ideas that I want to try but not enough time to make, photograph, and post all of them. There are so many pumpkin recipes out there on the web that look amazing and since I can’t post every pumpkin recipe, I thought it would be fun to create a pumpkin recipe roundup from around the web. Fellow pumpkin lovers rejoice!

Pass the Cookies Pumpkin Recipe Roundup - Breakfast |

Baked Pumpkin Doughnuts
Pumpkin Bread with Chai Crumble
Pumpkin Chai Doughnut Muffins
Pumpkin Coffee Cake with Cinnamon Streusel
Pumpkin Pie Oatmeal with Maple Roasted Pecans
Pumpkin Pop Tarts with Brown Butter Maple Frosting
Pumpkin Scones with Candied Ginger and Maple Glaze
Pumpkin Spice Granola
Secretly Vegan Pumpkin Bread
Twiced Baked Pumpkin Pie Croissant
Vanilla Doughnuts with Pumpkin Pastry Cream
Whole Wheat Pumpkin Chocolate Chip Pancakes


pumpkin bread with chai crumble

It’s October, which means it’s officially PUMPKIN MONTH!!! If you know me, you know that pumpkin is possibly my favorite flavor ever. Consuming pumpkin treats in the fall is the absolute best way I could experience the season, I just love it so much. I am squirming-in-my-seat excited about all of the fall recipes coming up, but especially about this pumpkin bread with chai crumble. Imagine a loaf of pumpkin bread, a chai latte, and a thick-crumbed coffee cake got together. This amazing pumpkin bread with chai crumble is the outcome.

Pumpkin Bread with Chai Crumble | Pass the Cookies |

I loved pumpkin flavored foods before the pumpkin spiced craze ramped up in coffee shops and grocery stores. While fall is the best time to curl up with a warm slice of pumpkin bread in a cozy sweater, we don’t stop making it when the season changes. Pumpkin bread is a year-round brunch staple in our family, which is why I’m surprised I didn’t think to change it up until now!

Pumpkin Bread with Chai Crumble | Pass the Cookies |

Pumpkin Bread with Chai Crumble | Pass the Cookies |

Pumpkin bread with chai crumble has all of the amazing flavors and moist crumb of pumpkin bread, with the added fun of a crisp, spiced crumb topping that is perfect for the season (or past the season, if you’re in my family). It is wonderfully addicting, but also rich enough that you don’t need more than a slice to feel satisfied. The best part of the bread is where the chai crumble meets and settles into the domed top of the pumpkin bread, between the crisp outside layer and the full force of the pumpkin bread. The chai and pumpkin spices join for a fall spice party in your mouth.

Pumpkin Bread with Chai Crumble | Pass the Cookies |

Pumpkin Bread with Chai Crumble | Pass the Cookies |

The thick, soft slices of pumpkin bread with spicy chai topping pair wonderfully with a cup of hot coffee, or tea – extra points for a chai latte – for breakfast on the go, brunch with friends, or a midday snack in the office. I can’t think of anything that would make my workday better than a slow pumpkin bread snack break. I mention in the instructions to wait until the loaf is completely cool to slice it, but does anyone actually follow that guideline? I’m always so impatient by the time the loaves come out that I can’t wait another minute to try a bite. I know that it slices more easily when it has cooled, but waiting for that has to be the hardest part! I know can’t be the only one in that boat. Where are my fellow warm bread slicers?

Pumpkin Bread with Chai Crumble | Pass the Cookies |

Pumpkin Bread with Chai Crumble | Pass the Cookies |

Pumpkin bread with chai crumble is my favorite fall treat to date! I’m so excited for you to make (and taste) some too!

If you do make this recipe, tag me on Instagram (@hopehwoodhouse) so I can see your wonderful creations!

Pumpkin Bread with Chai Crumble

Pumpkin Bread
3 ¼ cups flour
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 ¾ cups (one 15-ounce can) pumpkin puree
1 cup vegetable oil (or butter)
3 cups sugar
4 eggs
1 teaspoon vanilla extract
2/3 cup water, at room temperature

Chai Crumble
3 cups flour
2 ½ teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon ground cloves
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 ½ cups light brown sugar, packed
1 ½ cups (2 ½ sticks) butter, melted

To make the chai crumble
In a medium bowl, combine all of the ingredients except the butter. Pour in the butter and use your hands to bring the ingredients together until all of the dry ingredients are moist and you can form a ball with the mixture. Break the topping into small pieces and set aside.

To make the pumpkin bread
Preheat the oven to 350 degrees F. Coat two 9×5-inch loaf pans with non-stick cooking spray or butter and dust with flour to coat the entire pan.

In a medium bowl, whisk together the flour, cinnamon, cardamom, nutmeg, allspice, ginger, baking soda, and salt.

In another large bowl, whisk together the pumpkin puree and oil (or butter) until combined. Add the sugar and mix again to fully incorporate it into the pumpkin. Whisk the eggs and vanilla into the mixture. Add the water and whisk until all of the ingredients are fully combined.
With a rubber spatula, fold the dry ingredients into the wet ingredients, being careful not to overmix the batter. Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Sprinkle the chai crumble on top of both breads. It should fully cover the batter, with more to add on top of that first layer.

Bake for 45 minutes, then rotate the pans and bake for another 30 to 45 minutes, or until a wooden skewer inserted into the center of the bread comes out clean. The topping should be entirely cooked with no soft spots.

Let the breads cool in their pans on a wire rack for about 15 minutes before removing them from their pans. Let the loaves cool completely before slicing and serving (if you have the patience ;)).

If you aren’t serving them right away, or have leftover pumpkin loaf, wrap the loaves in plastic wrap and store them at room temperature. They will last for 3 days, unless you are in our house. These also freeze well and are perfect to make ahead for brunches or hostess gifts. To freeze, wrap the loaves in plastic wrap then again in aluminum foil or wax paper. If you use wax paper you may need to tape the ends down.

Pumpkin bread adapted from my family’s favorite recipe in Baked: New Frontiers in Baking.

pumpkin pie cake with cinnamon cream cheese frosting

Happy Thanksgiving week! The big week of gratitude and feasting is in full swing, with turkeys thawing, tables decorated, and family traveling from near and far. You probably have your menu ready to go and your groceries prepped, but this pumpkin pie cake with cinnamon cream cheese frosting is well worth adding to the dessert spread.

Pumpkin Pie Cake with Cinnamon Cream Cheese Frosting |

Pumpkin Pie Cake with Cinnamon Cream Cheese Frosting |

I am so excited to share this cake with you. The idea is based off of Momofuku Milk Bar cakes, with their multiple layers and components that combine to make a delicious, unique cake. The flavors of this cake meld together better than I even imagined and the different parts can all be made ahead of time, so you can get started today and have it ready for turkey day without stressing. (more…)

maple candied pumpkin seeds

These maple candied pumpkin seeds are the easiest, quickest fall and holiday treat ever. They would make the perfect snack for Thanksgiving Day, your friendsgiving and holiday parties, or a great gift for hostesses and coworkers.

Maple candied pumpkin seeds |

I made a batch of these to use as a garnish on fall desserts, but Will and I ate all of them before I could make the desserts the seeds were supposed to adorn. My original plan was just to post these as part of a larger dessert, but they were so good on their own that I didn’t want them to get lost in the big picture and have the holidays go by without giving others a chance to try them. So, these special maple caramelized pumpkin seeds get their own post. They deserve it.

Maple candied pumpkin seeds |

It is almost embarrassing how easy this treat is, which is another reason I hesitated to show it as it’s own post, but easy is ideal during this busy time of the year. With only 5 ingredients, the caramelized seeds take 30 minutes tops to make. I get my pepitas from Trader Joe’s, but if pepitas are too difficult to find, or you just prefer other nuts and seeds, use what you like instead. I think this recipe would be great with pecans mixed in as well, or in place of the pepitas. This treat is perfect for snacking on as you prepare food for your big meal, or graze the cheese board throughout the day. A jar filled with maple caramelized pumpkin seeds or nuts and wrapped in a pretty tea towel makes a beautiful and tasty hostess gift for any holiday gathering, or lovely party favors for your own party.

Maple candied pumpkin seeds |

The maple syrup and cinnamon encapsulate the warm, sweet, spiced flavors of fall, and the toasted pumpkin seeds covered in hardened syrup provide a delicious crunchy texture. You can top your pies and cakes with them, as I originally planned to do, but they would also be an amazing addition to warm baked Brie. Now all I want to do is dip a cracker into ooey gooey Brie with crunchy sweet maple candied pumpkin seeds. Yummmmm.

Maple candied pumpkin seeds |

These are so fast and so easy that nothing should hold you back from making them asap!

Maple Candied Pumpkin Seeds
1 tablespoon butter
½ cup pure maple syrup
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
generous pinch of sea salt or kosher salt
2 cups pepitas (or other nuts – pecans would work well)

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a small saucepan placed over medium heat, melt the butter. Add the maple syrup, vanilla, cinnamon and salt. Stir regularly as you bring the mixture to a simmer. After it begins to simmer let it cook for another 3 minutes, continuing to stir frequently.

Add the pepitas or other nuts and stir to coat the seeds/nuts in the maple syrup mixture. Cook for about 3 more minutes, again stirring regularly.

Pour the seeds and maple syrup mixture onto your prepared baking sheet and use a spatula to spread them flat into one layer. Bake for 6-10 minutes, watching the seeds closely so they don’t burn. The seeds will become toasted and puffy when they are done.

Remove the pan from the oven and let the seed/syrup mixture cool completely removing from the pan. This only takes about 30 minutes. The candied seeds will harden as it cools so you can break up the seeds into clumps. Store your maple candied pumpkin seeds in an airtight container in a cool, dry place.

Adapted from Martha Stewart

Maple candied pumpkin seeds |

pumpkin picking

Halloween is less than two weeks away, and while I haven’t even thought about a costume, I have all the pumpkins I could need.

Pumpkin Picking-1

Pumpkin Picking-3

A few weeks ago Will and I crossed one item off our fall bucket list when we went to a pumpkin patch where we were able to pick the pumpkins we wanted right off the vine! We’re not just talking the regular orange spherical pumpkins either; this field had Cinderella pumpkins, fairytale pumpkins, and pumpkins of all colors, shapes, sizes and textures. We weren’t expecting such a broad selection, which made searching for our perfect pumpkins even more exciting.

Pumpkin Picking-4

The pumpkin patch we visited was kind of geared toward children (but then again, aren’t most pumpkin patches?) and had lots of perks for parents with small kids. They had a miniature hay maze, slides, tractor rides, and lots of other cute activities. One great offering was a hayride that would take you out into the parts of the patch that were farther away, and pick you up if your pumpkin was too heavy to carry back to the entrance. We grossly underestimated how far the entrance was when we picked Will’s massive pumpkin and carried both of our pumpkins all the way back to the grassy parking field. I hadn’t felt so old until the next day when my neck and back were sore from carrying such a heavy gourd.

Pumpkin Picking-6

Pumpkin Picking-7

Most pumpkin patches charge you by the weight of your pumpkin. The patch we went to charges a flat rate to get in, but you can pick whatever size pumpkin you want. Will took this as a challenge to find the largest pumpkin in the patch, and that we did. I ended up getting a large green fairytale pumpkin, which was dense and heavy, but Will’s pumpkin was massive! I wish we had measured it on the scale, but it is at least 50 pounds!

Pumpkin Picking-8

Pumpkin Picking-9

Our pumpkin picking excursion was a success and such a fun date, and our home feels fall ready because of it!

Outfit details | Shirt: J.Crew, skirt: J.Crew Factory (similar here, here, here), Vest: J.Crew Factory (similar here, less expensive here), Boots: Hunter

pumpkin pie oatmeal with maple roasted pecans

Monday, Monday. After a busy, somewhat indulgent weekend, a good breakfast is a necessary way to start the new week. Pumpkin pie oatmeal with maple roasted pecans is filled with nutrients and flavor, with no refined sugars, so you can start your week off on the right fall footing.

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

I don’t even want to look at the forecast this week; it is just sad and frustrating. The temperatures were beautiful last week, and now we are back into the 80s for another week before it drops to the 60s. What is this roller coaster weather ride and when can we get off? Luckily our mornings are still cool enough to enjoy a bowl of warm pumpkin pie oatmeal before the day gets going.

These fall mornings are some of my favorite times of the year. I have loved being able to enjoy a warm cup of spicy chai tea with a splash of milk or almond milk, alongside this filling pumpkin pie oatmeal on cool mornings while the sun is still struggling to rise outside.  It feels like I am the only person in the neighborhood awake and the darkness and crisp temperatures make it even more tempting to curl up with something warm and ease my way into the day.

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

October is absolutely (and obviously) the month of the pumpkin. After weeks of pumpkin desserts and pumpkin breakfast treats, it seems like a good time to add a nutritious option to the pumpkin mix. You can still add your favorite oatmeal toppings to this mixture, but the maple syrup pairs so wonderfully with the pumpkin spices in the oatmeal, and as a natural sweetener, is better for you than the typical brown sugar topping. Then there are the maple roasted pecans – such joy!

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

I love a little texture and some mix-ins in my oatmeal breakfasts, and while I usually just add plain toasted nuts, roasting them with a maple syrup and cinnamon mixture adds even more of a crunch, and an extra sweet treat to top off an everyday breakfast. They make it exciting to have a healthy breakfast on Monday morning!

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

Delicious, nutritious, and quick, this oatmeal only takes about 15 minutes to throw together, making it a great breakfast for both weekdays and weekends. You can make the amazingly golden, crunchy, fragrant maple roasted pecans while you wait for the oatmeal to cook, or make larger batch at the beginning of the week and get ready to head out the door while your oatmeal cooks. If you have really impressive preparation skills, you can make a pot of pumpkin pie oatmeal at the beginning of the week and heat up a serving each day, adding milk or almond milk to bring it back to life. It is so easy, so tasty, and still healthy on top of all of that. Yet another reason to love fall.

Pumpkin Pie Oatmeal with Maple Roasted Pecans |

Pumpkin Oatmeal with Maple Roasted Pecans
Maple Roasted Pecans
½ cup pecans
1 teaspoon coconut oil, melted
1 tablespoon coconut sugar (can use brown sugar instead)
1 tablespoon maple syrup
heavy pinch of ground cinnamon
pinch of salt

Pumpkin Oatmeal
1 cup rolled oats
1 ¾ cups water, milk, or almond milk (plus more for topping, if you want)
¼ cup pumpkin puree
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon allspice
pinch of salt
2-4 tablespoons maple syrup (plus more for topping, if you want)
½ teaspoon vanilla extract

To make the Maple Roasted Pecans
Preheat oven to 350 degrees F line a baking sheet with foil. Toast the pecans on the foil-lined baking sheet for 5 minutes.

While they are baking, add the melted coconut oil, coconut sugar (or brown sugar), maple syrup, salt and cinnamon to a small bowl and whisk to combine.

Remove the pecans from oven and add them directly to the maple syrup mixture. Toss gently to coat all of the nuts evenly, then return to the baking sheet. Bake for another 5-7 minutes, or until golden brown. Remove from the oven and set aside to cool. Don’t try to remove the nuts from the pan until they have had at least a few minutes to cool.

To make the Pumpkin Oatmeal
In a small saucepan over medium-high heat, bring water, milk or almond milk to a boil. Milk and almond milk will create creamier oatmeal than water will.

Once boiling, add a pinch of salt and the oats. Swirl the mixture to cover the oats with the liquid, then decrease the heat to low and cover. Simmer for 5-7 minutes or until the water is absorbed and the oats are tender. Stir once while the oatmeal is cooking to ensure that the oats are not sticking to the bottom of the pan.

Once the oats are finished cooking, remove the saucepan from the heat and add pumpkin puree, cinnamon, ginger, allspice, nutmeg, maple syrup and vanilla extract. Stir to combine, then taste and add spices and syrup as needed.

Divide oats between serving bowls and top with maple roasted pecans, pepitas, apples, more maple syrup or milk, pumpkin butter, or whatever strikes your fall fancy.

Best when served fresh. Store leftovers covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan over medium heat until warm, adding more water or almond milk if the oatmeal is too dry (I always have to add liquid to revive them).

Pumpkin Pie Oatmeal with Maple Roasted Pecans | passthecookies.comMaple roasted pecans were inspired by the spiced pecans we love in Sara Foster’s Southern Kitchen cookbook.


pumpkin pop tarts with brown butter maple frosting

How happy would you be if someone handed you a pumpkin pop tarts with brown butter maple frosting as you were running out the door in the morning? They are the perfect cure for the Mondays.

Pumpkin Pop Tarts with Brown Butter Maple Frosting |

My siblings and I only had pop-tarts on vacation and at our grandparent’s house when we were growing up, so picking out the flavors was always a big deal. Pumpkin pop-tarts didn’t exist at the time; otherwise you better believe we would have picked those every time. We usually brought home s’mores, chocolate fudge, or chocolate chip cookie dough – always iced, of course. Now that I am older pop-tarts never taste as good as I remembered – but homemade pop tarts, on the other hand, are so so delicious, and amazingly easy! (more…)

pumpkin coffee cake with cinnamon streusel

The weekend may be over, but this pumpkin coffee cake with cinnamon streusel makes every morning feel like the perfect fall day.

Pumpkin Coffee Cake with cinnamon streusel |

Last weekend Will and I went to a pick-your-own pumpkin patch nearby (checking that one off the fall bucket list!). It was the ultimate fall activity, and even though we didn’t have quite the ideal crisp autumn weather, all of the pumpkins, hay bales, and decorations made it fell like autumn. It is no secret that I love pumpkin-flavored items, but I have determined this season that there are really only a few that I reach for time and time again. Pumpkin breads are one of them. My go-to snack, hostess gift, brunch contribution, dessert or potluck item in the fall is pumpkin chocolate chip bread, but I have recently been loving the pure pumpkin spice flavors, uninterrupted by chocolate. (more…)

twice baked croissants: apple and pumpkin pie

I can’t tell you how excited I am to share these apple and pumpkin pie twice baked croissants!

Twice baked croissants: apple and pumpkin pie |

They are so so so wonderful and delicious! Don’t be scared, there is no laminated dough or waiting around for days to make croissants. Nope, we’re taking the shortcut here -it is Monday, after all. What’s even better is that these use stale croissants that didn’t quite make it to your breakfast (though I don’t know if that has ever happened in our house). You have no reason to throw away any of your day-old croissants again! The cream filling is so easy to make, and would impress any guest, even if you know that you secretly used leftover croissants. You can pick up croissants at the grocery store, but one pro tip when making these is to stop by a local bakery right before they close. Some bakeries will sell their old croissants to you at a discount if they are going to have to throw them away otherwise.

Twice baked croissants: apple and pumpkin pie |

Twice baked croissants: apple and pumpkin pie |

It finally feels like fall here, and with the cooler weather, we are pulling out the best flavors of the season for this croissant hack: apple and pumpkin, an option for the pumpkin enthusiast and the pumpkin cynic. As a lover of all things pumpkin I was fully expecting to love the pumpkin pie version much more than the apple pie version, but I really don’t know if I have a favorite between them. They are both so good and very different, despite using mostly the same ingredients. The pumpkin ones really taste like pumpkin pie stuffed in a croissant. Insert heart eyed emoji here :)

Twice baked croissants: apple and pumpkin pie |

Twice baked croissants: apple and pumpkin pie |

I had no idea what twice baked croissants were until a few weeks ago when I saw an Instagram of one from a bakery. I did a lot of research to find out what they are and if they are different from a double baked croissant (they are the same). I found out that twice baked croissants are day-old, or stale, croissants that are filled with a type of cream (usually almond) and baked. They are called twice baked or double baked because the croissant has already been baked once and then is baked again with the filling inside. They are mostly made in bakeries when they don’t sell out of their croissants and have the option of throwing away delicious, but old, croissants, or baking them into something new.

Twice baked croissants: apple and pumpkin pie |

Twice baked croissants: apple and pumpkin pie |

Twice baked croissants have a different texture than regular croissants. They are crunchy and don’t have the light, delicate texture we are used to from a croissant, but, they are still flakey and delicious. These apple pie and pumpkin pie twice baked croissants are filled with creamy fillings and warm, cinnamony flavors that pair perfectly with a chilly fall morning. Taking a bite of them is like wrapping yourself in an autumn-spiced hug. The mini versions are so cute and are great because you can try one of each flavor in one sitting. Anything mini is better, right? With mini + warm croissants + pumpkin cream and baked apples + spices, you really can’t go wrong.

Twice baked croissants: apple and pumpkin pie |

Twice baked croissants: apple and pumpkin pie |

You can make these ahead of time and store them in the fridge for a few days before you bake them. Pull them out on a slow morning, pop them in the oven, and enjoy a lovely and delicious fall treat with your morning coffee.

Twice Baked Croissants: Apple Pie and Pumpkin Pie

For Assembly
About 15 mini or 7 regular croissants, a day or two old
Powdered sugar, for topping
Baked apples (recipe below)
Almond and pumpkin fillings (recipes below)
Simple syrup (recipe below)

Baked Apples
1 large or 2 medium apple(s), peeled, cored, thinly sliced and cut in 1-inch pieces
2 tablespoons butter
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
¼ teaspoon ground nutmeg

Almond Filling
2 1/3 cups almond meal
¼ cup flour
½ cup butter
2 1/3 cup powdered sugar

Pumpkin Filling
1/3 of the almond filling (about 250 g)
1/3 cup pumpkin puree
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/8 teaspoon allspice

Simple syrup
1 cup sugar
½ cup water

To make the baked apples
Melt the butter in a medium skillet over medium heat. Add the apple pieces, cinnamon, brown sugar and nutmeg. Toss the ingredients until all of the apples are coated and the brown sugar is melted, about 2 to 4 minutes. Remove from the heat and set aside. The mixture will be warm and glossy, but the apples won’t be cooked all the way.

To make the almond filling
In a medium bowl, whisk the almond meal and flour together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and powdered sugar. Beat on low speed until the mixture is pale and fluffy.

Add the dry ingredients and eggs, alternately, starting with the dry. Scrape down the sides and bottom of the bowl after each addition. Separate the almond cream into three equal portions. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.

To make the pumpkin pie filling
Combine one third of the almond cream with the pumpkin puree. Mix the spices together and stir them into the pumpkin cream. Pour the mixture into a piping bag (or leave it in the bowl if you plan to scoop the filling) and place it in the refrigerator until you are ready to use it.

To make the simple syrup
Boil the water and sugar together until the sugar dissolves. Set aside.

To assemble
Preheat the oven to 330 degrees F. Line a baking sheet with parchment paper or a Silpat.

Halve the croissants and place them on the prepared baking sheet. Brush each croissant half generously with sugar syrup. Spoon or pipe the almond filling onto half of the croissants and the pumpkin filling onto half of the croissants. Pile baked apple slices on the croissants with almond cream and close all of the croissants.

Warm the final third of the almond cream in the microwave for about 30 seconds, until it is more viscous, but still solid. Generously spread the almond cream on top of all of the croissants.

If you are not baking the croissants right away, cover them with plastic wrap and place them in the fridge after you have assembled them.

Bake the croissants until they are golden brown, about 40-45 minutes. Let them cool on the tray slightly.

Sprinkle powdered sugar over the croissants and serve.


Almond cream recipe adapted from Bouchon Bakery cookbook, pumpkin pie filling adapted from Hint of Vanilla Blog.

1 2 3 7