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Pumpkins

Pumpkins

Illinois farmers grow more pumpkins than anywhere else in the world! In fact, they grow 90-95% of pumpkins used for processing. Most of that processing takes place in Morton, Illinois – the Pumpkin Capital of the world!

Over 85% of the world’s canned pumpkin is processed in Morton, Illinois at the Libby’s plant.

Try a couple of our favorite pumpkin recipes this fall.

Brown Butter Pumpkin Cookies

Pumpkin Spice Coffee Cake

 

Brown Butter Pumpkin Cookies

Prep Time: 25 minutes

Cook Time: 10 Minutes

Serves: 24 Cookies

Ingredients:

  • 2 sticks of salted butter
  • 1 cup brown sugar
  • ¼ cup pumpkin puree
  • ¼ cup pumpkin butter
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1 tsp. Baking soda
  • ¾ tsp. Cinnamon
  • ½ tsp. Salt
  • Dash of cardamom
  • 1 cup white chocolate chips or toffee bits (optional)

Directions:

  1. Brown butter. Cool in freezer for 15 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Combine flour, baking soda, cinnamon, cardamom, and salt in a bowl, set aside.
  4. Beat butter and brown sugar until combined. Add the pumpkin puree and pumpkin butter, egg and vanilla.
  5. Slowly add dry ingredients to wet ingredients. Fold in chips/toffee.
  6. Bake for 8 minutes. Remove from oven, tap twice on the counter and bake an additional 2-3 minutes or until golden brown on the edges. Cool completely on baking sheet. Drizzle with white chocolate if desired.

Pumpkin Spice Coffee Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: Nine squares

Ingredients:

For the streusel:

  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (60 grams) pecans, finely chopped
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter, melted

For the cake:

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (244 grams) pumpkin puree
  • 1/2 cup (100 grams) vegetable oil
  • 4 ounces (113 grams) sour cream, at room temperature
  • 2 large eggs, beaten

For the glaze:

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup

Directions:

  1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

  2. Make the streusel:
    In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

  3. Make the cake:
    In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.

    Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.

    Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

  4. Make the topping:
    In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
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