Tag Archives: pumpkin

Pumpkin Doughnuts With Marshmallow and Graham Cracker Glaze

Pumpkin Doughnuts

As you may know by now, Thanksgiving and Chanukkah fall on the same day this year.  I don’t usually love fads, but this fusion holiday is too much fun to ignore.  To bring both holidays together into one dessert, I used two traditional desserts from each holiday and combined them into one.  I transformed the classic pumpkin pie with marshmallow topping and graham cracker crust from Thanksgiving fame into a doughnut which is the most famous Chanukkah treat.  I present to you a pumpkin doughnut topped with a marshmallow glaze and graham cracker crumbs.  The doughnuts have pure pumpkin puree in them giving them a beautiful orange color, as well as loads of pumpkin pie spice to lend that perfect autumnal spice.  And as my husband said, while devouring one of these babies “you can’t go wrong with marshmallow topping”!

The doughnut recipe was adapted from Bakeaholic Mama.  Here’s my non-dairy recipe.

Pumpkin Doughnuts With Marshmallow and Graham Cracker Topping
Prep time: 
Cook time: 
Total time: 
Serves: 18 doughnuts
Pumpkin Dough
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
Marshmallow Graham Cracker Glaze
  • 2 cup marshmallow cream (I use Marshmallow Fluff)
  • 1 Tsp. shortening
  • graham cracker crumbs
Pumpkin Doughnut
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, cut in half to make it easier to use.
  8. Roll out half the dough to about ½ inch thickness. Use a round cutter about 2¾ inches in diameter and cut out six doughnuts. Cut the centers out with a smaller circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out another 6 doughnuts, but don't go beyond there, your doughnuts will be tough. You may reserve the doughnut holes and fry them as well.
  9. While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
  10. Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
Marshmallow Glaze
  1. In a small pot or in a double boiler, melt the marshmallow cream with the shortening. Dip the top of each doughnut into the marshmallow, allow the excess to drip off and immediately sprinkle with the graham cracker crumbs.

Pumpkin Snickerdoodles

I’m not sure what it is about pumpkin that I just can’t resist but it has to be one of my favorite flavors.  I love when the holiday season comes around-pumpkin everywhere!  I wanted to see what would happen if I added pumpkin into my favorite snickerdoodle cookie recipe.  What could be bad? Snickerdoodles are soft, chewy cinnamon sugar cookies, a family favorite.  I figured that the addition of pumpkin could only make them better.  I have to say, they were a hit!

Pumpkin Snickerdoodles

They baked up bright orange and made the whole house smell of pumpkin and spice.  I wish these were baking in my oven every day!  Look at the gorgeous color of the cookie dough, reminds me of a warm sunset.

Pumpkin Snickerdoodle Dough

I love the way the cookie dough matches the can of pumpkin.  The best part of these cookies is forming the dough into perfect little rounds and rolling it in glistening cinnamon sugar.  Mmm so festive!

Pumpkin Snickerdoodles Ready To Bake

Look how cute they look, all lined up and ready to bake.  Wanna know what my son Charlie was doing while I was busy baking?

Charlie Taking A Nap

Taking an afternoon snooze.  What a good helper!  I love these pajamas with the little polar bears and penguins, they keep him so cozy.  He’s a little young for cookies so I had to try them out myself.

Cookie Bite

Yum yum yum!  And look who woke up to play…

Charlie Making A Funny Face

Want my recipe?  Here you go!  Btw, it’s a non-dairy recipe; an added bonus for your lactose intolerant loved ones!

Pumpkin Snickerdoodles
Serves: About 5 Dozen Cookies
  • ½ cup vegetable shortening
  • ½ cup margarine
  • 1¾ cups sugar
  • ½ cup canned 100% pure pumpkin puree
  • 2 eggs
  • 2½ tsp. vanilla extract
  • 2¾ cups all purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. salt
  1. In a mixer fitted with a paddle attachment cream the shortening and margarine with the sugar.
  2. Add in the pumpkin and then the eggs and beat until incorporated.
  3. Add in the vanilla and mix to combine.
  4. Turn off the mixer and add in the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger and salt.
  5. Turn the mixer on slowly so the flour doesn't fly all over the kitchen and mix until the dough comes together. Try not to mix too long or your cookies will be tough and not tender.
  6. Chill the dough for at least an hour in the fridge or freezer.
  7. Heat the oven to 350 degrees F.
  8. Line baking sheets with parchment paper.
  9. In a small bowl combine ¼ cup sugar and 1 Tbs. cinnamon.
  10. Form the dough into balls (I use a 2 tsp. size cookie scoop) and roll in the cinnamon sugar.
  11. Place cookies on parchment lined cookie sheets and bake for 8-10 minutes until the edges are slightly browned. The cookies will continue to bake once they come out of the oven so don't worry if they look a little underdone. Let the cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack.