Posts Tagged ‘pumpkin’

The BEST Pumpkin Cheesecake {Gluten Free}

It may seem a touch arrogant to claim that this pumpkin cheesecake is “the best”, but I feel somewhat qualified to give it that distinction. You see, I have a certified cheesecake expert in our home (The Godfather), and given our time away from the more selective cheesecake-consuming metropolitan areas, I had to learn to make a really really good cheesecake. One that’s creamy but not slick, has texture but isn’t crumbly, sweet but not cloying, cheesecake that would make the Godfather look at me when we are in New York enjoying a slice at a deli and say “your cheesecake is just as good or better”. That is how we make cheesecake here.

Brown Butter Pecan Crust for Pumpkin Cheesecake

This recipe was derived from my standard cheesecake and created for a photography workshop hosted last year by Folks Photography. Unfortunately, I didn’t make it early enough that it had time to cool properly, but it still tasted great. I wanted to make a gluten-free dessert because another vendor at the event recently realized that gluten didn’t agree with her and had chosen to eliminate it from her diet. I wanted to be sure she’d have a dessert to enjoy, and this flavor combination just seemed so very appropriate for fall. Who doesn’t have a great pumpkin cheesecake recipe?

Pumpkin Cheesecake prepped for baking

I think this would make a great gluten free dessert for Thanksgiving if you have guests with gluten sensitivities. Just make sure they get a piece before everyone else devours it!

Pumpkin Cheesecake Recipe

If you’d like to see more of my cheesecake recipes, I have a Key Lime Cheesecake here and a Caramel Apple Vanilla Bean Cheesecake here.

Gluten Free Pumpkin Cheesecake by Goodie Godmother

The BEST Pumpkin Cheesecake {Gluten Free}
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A great make-ahead Thanksgiving dessert recipe, pumpkin cheesecake can be prepped up to two days in advance.
Recipe type: Dessert
  • 6 tbsp unsalted butter
  • 7 oz pecans
  • 1 tsp cinnamon
Cheesecake Filling
  • 4½ 8-ounce packages of cream cheese (36 ounces), softened
  • ¾ c pure pumpkin puree
  • 1½ c granulated sugar
  • 4 large eggs
  • ¼ c gluten-free flour (I use coconut or rice flour)
  • 1 vanilla bean
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
Chantilly Cream (optional)
  • 1 c heavy whipping cream
  • 1 tbsp sugar
  • 1 vanilla bean
  1. Preheat your oven to 425 F
  2. Butter or use non-stick spray to coat the inside of a 9" springform pan. Place a fitted parchment paper circle around the bottom of the pan to make transferring the cheesecake easier. Wrap the outside of the pan in foil. Set aside.
  3. In a small saucepan, melt the butter over medium low heat, swirling the pan occasionally until the butter has browned. Then remove from the heat immediately.
  4. While the butter is browning, place your pecans in a food processor and pulse until you have a medium-fine meal, about 5-7 1 second pulses. Combine the pecan meal and the cinnamon in a bowl.
  5. When the butter has browned, pour over the pecan mixture and stir well to combine. Press the crust evenly into the cheesecake pan and set aside.
  6. Combine the flour and spices (not the vanilla bean) for the cheesecake in a small bowl and set aside.
  7. Using the paddle attachment on your stand mixer, whip the cream cheese and pumpkin together at medium speed until well combined and slightly fluffy, about 3 minutes.
  8. Add the eggs one at a time, scraping the sides of the bowl after each addition.
  9. Scrape the vanilla bean and add the seeds to the mixing bowl.
  10. Dump the entire dry mixture into the bowl and stir on low speed until just combined.
  11. Pour the cheesecake filling into your spring-form pan and smooth the top with an offset spatula.
  12. Place the spring-form pan into a water bath. To create a water bath, place the spring-form pan into a larger pan and fill the larger pan with water halfway up the side of the spring-form pan (this is why the foil wrapping is important!).
  13. Place the water bath and cheesecake in the oven and bake at 425 F for 15 minutes. Then, without opening the door, lower the temperature to 350 F and bake an additional 30-35 minutes until the cheesecake is set but the center still jiggles slightly (this prevents over-baking).
  14. When the cheesecake is done baking, turn off the oven and prop the oven door open. Leave the cheesecake in the oven for 30 minutes. After 30 minutes remove the cheesecake from the oven and water bath and place on a cooling rack for another 30 minutes. Then you can transfer the cheesecake to the refrigerator to chill. The cheesecake can be made up to two days in advance.
  15. Optional: Make the Chantilly cream just before serving. Place well-chilled heavy cream in your stand mixer bowl with the whisk attachment. Slowly increase the speed to high. Add the sugar and vanilla bean seeds and continue whipping until stiff peaks form. Do not over-whip or you'll end up with butter. 😉 Serve immediately.


Pumpkin Sugar Cookie Dough & a “Frankenstein” Inspired Decorating Tutorial {Video}

So the other day, I was bored procrastinating, and I decided to google pumpkin sugar cookies. I found dozens upon dozens of pumpkin shaped sugar cookies, and a handful of pumpkin spice cookies with assorted frostings, but not a pumpkin sugar cookie you could cut to hold its shape.

pumpkin sugar cookie dough

I was surprised too.

rolled pumpkin sugar cookie dough

So I decided to fix that, and tweak my own sugar cookie recipe beyond recognition so it couldn’t be reverse-engineered to get *that* recipe (the one I used for my bakery sugar cookies, sorry not sorry 😉 ) and create a pumpkin sugar cookie dough. These hold their shape beautifully, and best of all, they have real pumpkin in them, so real pumpkin flavor – hooray! And really, how cute would it be to have a tray of pumpkin-shaped pumpkin cookies as a Halloween or fall treat?

halloween pumpkin sugar cookie shapes

But I couldn’t stop at just pumpkins, so I made a few other shapes, mixed a few colors of frosting, and started doodling and playing with a few ideas until these adorable little creations came to life. Aren’t they darling?

Decorated pumpkin sugar cookie tutorial

royal icing decorations on pumpkin sugar cookies

decorated pumpkin sugar cookies

And of course, we have a tutorial! In video, please pardon my awful editing skills! (recipe below video)

Pumpkin Sugar Cookie Recipe and Video Tutorial on Goodie Godmother

Pumpkin Sugar Cookie Dough & a "Frankenstein" Inspired Decorating Tutorial {Video}
Pumpkin sugar cookie dough perfect for cutting shapes and decorating with your favorite frosting!
Recipe type: Dessert
Cuisine: American
  • 4 oz unsalted butter, softened
  • 4 oz pumpkin puree
  • 3 cups all-purpose flour
  • 1 egg
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ c powdered sugar
  • 2 tsp vanilla extract
  1. Sift together the dry ingredients.
  2. Cream the butter until light and fluffy. Stir in the sugar and pumpkin.
  3. Add the egg, scraping down the sides after stirring.
  4. Slowly mix in the dry ingredients until just combined.
  5. Roll out the cookie dough to desired thickness between two sheets of plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes to chill.
  6. When you are ready to cut and bake the cookies, preheat your oven to 400 F.
  7. Remove the cookie dough from the refrigerator and cut out desired shapes. It's best to cut shapes as close to each other as possible because you will need to chill the re-rolled dough again before cutting.
  8. Place the cookies on ungreased parchment paper baking sheets and bake for 10-12 minutes or until the bottom edges are slightly golden and cookies are baked through.
  9. Allow to cool completely before frosting.


Make pumpkin flavored sugar cookies that hold their shape with this pumpkin sugar cookie dough recipe! Video included demonstrating a Frankenstein-inspired royal icing decorating tutorial. These would also be cute for Thanksgiving cookies! * Recipe on

Scary Good Bourbon-Spiked Cream Cheese Pumpkin Roll

Bourbon Cream Cheese Pumpkin Roll Recipe on Goodie Godmother

The Godfather says I’m in “white girl in yoga pants” mode with all the pumpkin recipes recently, but I don’t exactly see him complaining. All I’m going to say is that it wasn’t me who ordered the pumpkin spice latte at Starbucks the other day. I do love pumpkin recipes though!

Pumpkin Roll Spices

Today I want to share a classic pumpkin recipe with a super cute Halloween twist. Pumpkin rolls used to intimidate me as a baby baker, as did all roll cakes, because I was worried about breaking the cake and they looked complicated. They aren’t though! So please don’t be intimidated, especially since this only takes about 20 minutes of active work time and you can make in advance, freeze, and thaw before serving.

Halloween Pumpkin Roll Batter

Last year I felt like I finally perfected my pumpkin roll recipe, right around the time I perfected my maple bacon bourbon cupcakes. Foggy fall days in California felt like bourbon and spice. I like to use a lot of spices in my fall kitchen – cardamom, ginger, nutmeg, cinnamon, curry… autumn smells heavenly and warms my heart.

Design inspiration: Spider webs! Just be sure to pipe AFTER spreading the cake on the pan, not before

Design inspiration: Spider webs! Just be sure to pipe AFTER spreading the cake on the pan, not before

I usually make my pumpkin rolls fresh for consumption within a few days, but I did learn from My Baking Addiction that they can be frozen. Just be sure to wrap in aluminum foil and then another layer of cling wrap before doing so to prevent freezer burn. I also tried her recipe and it’s very good. You should make both.

Halloween Pumpkin Roll Design

To make the Halloween design, I just removed about 1/3 cup of my batter and used a little black food coloring to create contrast. Then I spooned it into a piping bag and doodled away to my heart’s content. You’ll notice in the “suggested spiderweb design” picture that I piped the design first and then added the cake. Don’t do that, then the design ends up on the inside of the roll. Flipping a hot, thin, cake is very difficult and exponentially increases the chances of breakage, so I definitely recommend waiting until AFTER you’ve added the cake to the pan to pipe.

Bourbon Pumpkin Roll Cooling

To make the spiderweb design, I piped a dot to create the center of my web, added spokes, then used concave lines to connect the dots. The spiderweb cake would look adorable on a table with some small plastic spiders nearby. You can also do something a little more freehand like I chose to do with the second roll. Get creative!

This would also be adorable at Thanksgiving or a general “Fall Festival” if you use cocoa powder or brown food coloring and then pipe leaves, scalloped crescents to look like turkey tail feathers, or even a chevron pattern. And if you don’t want to add bourbon, increase the vanilla extract to 1 tbsp and add a 1/2 tsp of ground cinnamon – delicious!

Bourbon Cream Cheese Pumpkin Roll Recipe Goodie Godmother

Scary Good Bourbon-Spiked Cream Cheese Pumpkin Roll
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"Scary good" Bourbon spiked cream cheese pumpkin roll. The epitome of fall flavors in one classic dessert.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 2 tbsp powdered sugar
  • ¾ cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cardamom
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • (optional) black food coloring or unsweetened cocoa powder
  • 8 oz cream cheese, softened
  • 1¾ cup sifted powdered sugar
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract
  • 2 tbsp bourbon
  1. Preheat your oven to 375 F and grease a 10"x15" jelly roll pan. Line with a sheet of parchment paper, and then grease the parchment paper. Set aside.
  2. Take a clean, lint free, kitchen towel and sprinkle with the 2 tbsp of powdered sugar. Set aside.
  3. Mix your flour, baking powder, baking soda, cinnamon, cloves, cardamom, ginger, nutmeg, and salt in a small bowl. Set aside.
  4. Combine the eggs and sugar in the bowl of a stand mixer and mix until combined. Mix in the pumpkin puree.
  5. Slowly add the dry ingredients to the wet, stirring just until combined. Do not over mix.
  6. Reserve ⅓ cup cake batter for decorations. Spoon the rest of it into your prepared jelly roll pan and smooth with an offset spatula, being sure to get the corners.
  7. Color your reserved batter with the black food dye or cocoa powder and put into a piping bag. Snip off the tip of the bag and pipe your desired design onto the cake. You will roll starting from one of the short sides, so keep that in mind when you are choosing design direction.
  8. Bake the cake for 13-15 minutes until it is baked through and springs back when touched.
  9. Remove from the oven and turn the cake over immediately onto your powdered sugar sprinkled towel. Begin at one of the short ends and roll the cake tightly. Set on a wire rack to cool completely.
  10. When the cake is completely cool, make the filling.
  11. Add the softened butter and cream cheese to the bowl of your stand mixer and whip together until light and fluffy, about 2 minutes.
  12. On low speed, add the vanilla extract and bourbon. Slowly add the powdered sugar, incorporating fully after each addition. If the filling is too thick, add a little vanilla extract, milk, or heavy cream to thin. If it is too thin, add powdered sugar.
  13. To fill the cake, carefully unroll the towel. Add your filling and spread evenly over the cake using a small offset spatula, leaving a ½" border around the cake. Re-roll the cake.
  14. Wrap in plastic wrap and put in the refrigerator for at least 1 hour. Alternatively, you may wrap in plastic wrap, then aluminum foil, then plastic wrap again, and freeze for up to two months. Remove from the freezer at least 1 hour before serving.


Roasted Butternut Squash Pumpkin Saffron Soup

Saffron Butternut Squash Pumpkin Soup

Happy first day of Fall darlings! After a warm weekend the Virginia weather is setting the stage for the change in season with just the slightest chill in the air, and I am “celebrating” with my first head cold in years. We are not amused in the slightest.

Butternut Squash for Roasting

Thankfully, the bug seems to be disappearing as quickly as it appeared, but I am limiting my kitchen time until I am better. I do have a few recipes that still need posting, so those are going up this week, AND, I had the perfect excuse to roast some vegetables and make a comforting autumn soup. You really don’t need an excuse to make this soup though, it’s delicious!

Oven Roasted Butternut Squash

Earlier this week, I picked up a butternut squash to make my “usual” butternut squash soup (not this one, another one I will post one day) because it’s one of my favorite fall comfort foods, and a pie pumpkin to roast for fresh pumpkin puree. The pumpkin puree was originally going to go into some pumpkin ravioli, and then a bourbon-spiked pumpkin roll (with a super cute Halloween-decorating twist). That was not to be this weekend though. Instead, we took advantage of the fact that People Who Are Not Healthy Should Not Be In The Kitchen to work on getting rid of a few more moving boxes. We even hiked out to Ikea to grab cabinets for our kitchen and a few other organizational odds and ends. Our house almost looks livable!

Back to kitchen stories… I roasted the pumpkin for puree Friday morning, when I was still feeling great, so I had some beautiful fresh pumpkin puree I wanted to use and I didn’t really feel like waiting until I felt better to follow the original plan. A quick glance at the spice cabinet to confirm that we had saffron in stock, a little of the homemade chicken stock I made last week, and one oven roasted butternut squash later, and I had the most delicious Plan B evah.

Butternut Pumpkin Puree Swirl

This soup takes about an hour to make, but most of that is just waiting for the vegetables to roast. Then you just scoop everything into a blender or use an immersion blender in a large pot, add seasoning, and serve. It’s also a great freezer-friendly meal, so don’t be afraid to double the batch.

Saffron Butternut Squash Pumpkin Soup by Goodie Godmother

If you have a baby, this is also a great opportunity to make some of your own baby food. I set aside a little extra of the roast pumpkin and squash, pureed together, and spooned it into the reusable baby food cubes I have. Four vitamin-packed preservative-free meals (4 ounces per cube), done!

Parenting side-note for those of you wondering… we are following a self-led weaning plan for Princess A. As she shows interest in age-appropriate foods, we allow her to try them and incorporate them into her diet. She frequently eats what we are eating, so I don’t have a large stash of pre-made baby food for her. Instead we opt to have at least one item on the table that is safe for her to eat, so we can expose her to “real” food and textures. I do like having a few back-up containers of baby-appropriate foods for those times when our food is too spicy, not age-appropriate, or when her meal time doesn’t quite match up to ours.

Roasted Butternut Squash Pumpkin Soup Topped with Crumbled Goat Cheese

I used chicken stock for the soup because that’s what I have on hand, but you may feel free to substitute vegetable stock to make a vegan/vegetarian version.

I like to top this soup with a little sprinkle of cheese, gouda and goat cheese (pictured) are my current favorite options, but I think a poached egg floating on top would also be delicious with a big hunk of crusty bread for dipping.

Roasted Butternut Squash Pumpkin Soup - Goodie Godmother

It might be time to go raid the leftovers…

Roasted Butternut Squash Pumpkin Saffron Soup
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Saffron scented butternut squash and pumpkin soup is a perfect healthy fall comfort food!
Recipe type: Soup
Serves: 6
  • 1 medium butternut squash
  • 1 small pie pumpkin (about 2 lbs)
  • 3 cups homemade chicken or vegetable broth
  • ½ tsp unpacked saffron threads
  • ½ tsp kosher salt
  • ⅛ tsp white pepper
  • olive oil
  • cheese to top (optional)
  1. Preheat the oven to 350 F. Line a large baking sheet or roasting pan with aluminum foil and brush with olive oil.
  2. Wash and dry the pumpkin and butternut squash. Using a sharp knife, carefully cut off the stems and cut the pumpkin and squash in half. Scoop out the seeds and place both on the baking sheet cut side down.
  3. Roast for 35-45 minutes until you can easily pierce the thickest part of the squash and pumpkin with a fork. Remove from the oven and set aside.
  4. Place the three cups of broth in a small sauce pan with the saffron threads. Bring to a simmer for 5 minutes then remove from heat.
  5. The butternut squash and pumpkin should be cool enough to handle by now. Using a spoon, scoop out the flesh, it should separate very easily from the peel.
  6. Measure out 4 cups of packed squash and 3 cups of packed pumpkin.
  7. Place into a large pot with the broth and blend until smooth with an immersion blender, or puree in batches using a traditional blender.
  8. Add salt and pepper, adjust to taste
  9. Serve warm, top with shredded or crumbled cheese before serving if desired.



Savory Pumpkin Biscuits

This post updated Oct 2015 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes! 

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on GoodieGodmother.comI can’t believe Thanksgiving is already next week! That means Christmas is just around the corner and then it’s a brand new year, with brand new adventures for the Godfather and I – the first being the birth of our daughter, expected in early January.

That brings me to a very IMPORTANT ANNOUNCEMENT: I will be going on maternity leave December 19th and plan to return to work in February. The blog will remain active so I can share pictures, recipes (you didn’t think I could stay out of the kitchen completely did you?), and whatever other little random tidbits. There may even be one or two special guests making an appearance! You have no idea how difficult the thought of going on maternity leave is for me. Those of you who know me personally know that I am entirely too Type A to sit still for long and the thought of not working up until the minute I am in active labor stresses me out a bit! BUT, we will have 6 additional family members coming in to visit for Christmas, and I am realizing I need to be judicious with my energy expenditure towards the end of the pregnancy so I don’t end up on bed rest and Miss A can stay put until her due date (give or take a few days, but preferably not too many as the Godfather’s birthday is also in early January and I’d be happy if they didn’t share a day). 

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on

I’d also like to take a moment to say “thank you” right now since I think my next post won’t be until after Thanksgiving (hooray leftovers!). Thank you for reading this blog, thank you for supporting my little cottage bakery business, and thank you for joining me on this beautiful adventure. I am blessed every day because of the wonderful people I’ve met, the experiences I’ve had, and the new friends who have entered my life. You’re wonderful! Let’s cook and eat and learn together for a long time to come!biscuit dough

Now on to the food! I’ve been holding out on sharing this recipe for a year. One whole year where it sat, neglected, as a lonely word file in the Goodie Godmother recipe folder waiting to see if it would become a seasonal menu item, a blog post, or just a recipe in my collection. Sometime last spring, I realized that this was meant for a fall blog post because 1. biscuits are best fresh out of the oven, with the tiniest smear of butter or honey, or served alongside farm fresh eggs and 2. it’s a lovely simple recipe that is too good not to share.pumpkin biscuits rolled out

What I like about these biscuits is that they have a nice blend of flavors, the pumpkin blends beautifully with the nuttiness of the browned butter and just a hint of spice at the end. They would make a beautiful addition to the bread basket at a holiday meal!Savory Pumpkin Biscuits by the Goodie Godmother

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on

Savory Pumpkin Biscuits
Prep time
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Total time
Serves: about 15 2.5" biscuits
  • 2⅓ cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1.5 teaspoons salt
  • ⅓ tsp chipotle pepper
  • 2 tablespoons packed brown sugar
  • 6 tablespoons cold browned butter
  • 1 cup pumpkin puree
  • ⅓ cup buttermilk
  1. Heat oven to 400°F.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. In a food processor, combine the flour, baking powder, soda, salt, cayenne pepper, and brown sugar. Pulse a few times to blend thoroughly.
  4. If you do this by hand, stir all ingredients together to make sure they are blended thoroughly.
  5. Cut the butter in small pieces and lay on the flour mixture. Pulse about 5 or 6 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. Don’t over-blend.
  6. In a small bowl, combine the pumpkin puree and buttermilk.
  7. In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened.
  8. Turn out onto a lightly floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about ½- to ¾-inch thick and cut out with biscuit cutters or round cookie cutters.
  9. Arrange on the prepared baking sheet. Bake for 11 to 16 minutes, until the bottoms are browned. Cooking time will vary depending on the size of cutter used.


The Evolution of Mom

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