5 Favorite Pumpkin Desserts with Little Sous Chef

We are Valerie and Brittany of Little Sous Chef. We both have a love for cooking, baking and our children. Our recipes are unique in that they use our LSC “kid friendly” format. It is designed for parents to use with their child(ren). It provides step-by-step instructions specifying which steps are for the Chef (adult) and which ones are for the Little Sous Chef (child) to do with the help and supervision of the Chef. @littlesouschef

Pumpkin Pancakes with Homemade Buttermilk Syrup

2 cups milk

1 cup pumpkin puree

2 Tablespoons vegetable oil

2 Tablespoons vinegar

1 egg

2 cups flour

¼ cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon allspice

1 teaspoon ground cloves

1 ½ teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon ginger

½ teaspoon salt

½ cup water

1 teaspoon vanilla

½ cup chocolate chips (optional)

Directions:

1. LSC: Pour milk, pumpkin, oil and vinegar into a large bowl.
2. Add egg.
3. LSC: Whisk together until combined.
4. LSC: Add remaining ingredients.
5. LSC: Whisk until smooth.
6. Heat pan or griddle to med to med-high heat.
7. Pour pancakes and cook until 2-3 bubbles pop then flip and continue cooking on other side.

Homemade Buttermilk Syrup

½ cup butter

1 cup buttermilk

1 ¼ cups sugar

1 Tablespoon Karo syrup

1 teaspoon vanilla

1 teaspoon baking soda

Directions:

1. LSC: Pour butter, buttermilk, sugar and karo syrup into a large pot.
2. While stirring, bring to a boil and boil 2 minutes.
3. Remove from heat and immediately add vanilla and soda.
4. Stir to combine.

Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

1 15 oz. can pumpkin puree

1 cup butter, room temperature- do not over melt

1 teaspoon vanilla

4 eggs, lightly beaten

2 cups flour

1 cup sugar

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cup chocolate chips

(optional- mini chocolate chips for garnish)

Cream Cheese Frosting

8oz. cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

4 cups powdered sugar + more if needed

Directions:

1. Preheat oven to 350 degrees.
2. LSC: Line two cupcake pans with 24 cupcake liners.
3. LSC: Pour pumpkin, softened butter and vanilla into a medium bowl.
4. Add eggs.
5. LSC: Mix until well combined.
6. LSC: Add remaining ingredients and mix until just combined.
7. Divide batter between 24 cupcake liners.
8. Bake 20-25 minutes or until tops spring back when touched.
9. Let cool completely.
10. LSC: Combine softened cream cheese, butter and vanilla in a medium bowl. Beat until smooth.
11. LSC: Gradually add powdered sugar, mixing until combined. (Add more powdered sugar until you get the desired consistency)
12. Frost cupcakes.
13. Optional- garnish with mini chocolate chips

Pumpkin Bars

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

4 eggs

15 oz can pumpkin puree

1 ⅔ cups sugar

1 cup vegetable oil

1 teaspoon vanilla

Cream Cheese Frosting

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

4 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees.
2. LSC: Pour flour, cinnamon, baking powder, soda and salt into a large bowl.
3. LSC: Whisk to combine.
4. Crack eggs into a separate, medium bowl.
5. LSC: Add pumpkin, sugar, oil and vanilla.
6. LSC: Whisk to combine.
7. LSC: Carefully pour pumpkin mixture into flour mixture.
8. LSC: Whisk to combine.
9. Spread batter into an ungreased jellyroll pan. Bake 25-28 minutes. Cool.
10. LSC: Combine softened cream cheese, butter and vanilla in a medium bowl. Beat until smooth.
11. LSC: Gradually add powdered sugar, beating until smooth. (add more powdered sugar if frosting is too runny. Add a little milk if it gets too thick.)
12. Spread frosting over completely cooled bars.

Baked Pumpkin Donuts

2 cups white flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/3 cup oil

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup pumpkin

1/2 cup milk

Sugar Coating

4 Tablespoons melted butter

2/3 cup sugar

1 Tablespoon cinnamon

Directions:

1. Preheat oven to 375 degrees.
2. Spray a mini muffin tin with cooking spray.
3. LSC: In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
4. LSC: In a small bowl whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk.
5. Add wet ingredients to the dry ingredients.
6. LSC: Stir until combined.
7. Pour batter evenly into mini muffin tins, filling each one about 2/3 full.
8. Bake for 10-12 minutes.
9. While donuts are baking, melt butter in a small bowl or cup. Prepare sugar coating by pouring sugar and cinnamon into a large plastic bag. Seal it shut and shake to combine.
10. When muffins are done allow to cool for 5 minutes. Carefully remove and dip 6 donuts at a time into the butter (you can only dip the tops in the butter if you desire) and place the donuts in the bag. Seal it closed.
11. LSC: Carefully shake the bag to cover the donuts in sugar.
12. Remove donuts and eat warm.

Yields: 36 donuts holes

Cinnamon Pumpkin Dip

8 oz. cream cheese, softened

2 cups powdered sugar

1 (15 oz. can) pumpkin

1 Tablespoon pumpkin pie spice

1 Tablespoon cinnamon

Gingersnaps

Directions:

1. Using an electric hand mixer, whip together cream cheese and powdered sugar until smooth.
2. Add pumpkin and mix again until completely combined.
3. Add spices and mix again.
4. Serve immediately or chill until ready to serve.
5. We like to serve it with thin and crispy ginger snaps. Apples are delicious too.