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Hi Reader!

We're deep into pumpkin season and as you know, I'm here for it!

Below are all of my favorite pumpkin puree tips and troubleshooting, along with a collection of October pumpkin favorites. 👇🏼

I also wanted to share a couple of favorite things that I'm enjoying post 👁️ surgery:

• This pumpkin cardamom candle (from Quince) that burns for so long and is the quintessential October candle.
• I also bought these ALO sweats (top & bottom) and they are so cozy! True-to-size if you want them to fit generous. Otherwise I would size down.
• Lastly, this cute nightgown because I get hot at night!

I'm loving watching Nurse Jackie (Netflix), TASK (HBO Max), Practical Magic (Disney+) and Hocus Pocus 1 & 2 (Disney+).

Let me know what you're watching!! I have about two more weeks of recovery and I need some recommendations!

Happy baking!

Brown Butter Pumpkin Spiced Snickerdoodles

Salted Caramel Pumpkin Cheesecake

Sugar Spiced Pumpkin Loaf

Petite Spiced Pumpkin Scones

BEST PUMPKIN PUREE FOR BAKING 🎃

Most recipes call for pumpkin purée. Pumpkin purée is 100% pumpkin flesh that is cooked and mashed. It's typically made from a variety of winter squashes.

Be sure *not* to pick up 'pumpkin pie filling' as that will contain added sugar and/or spices. Unless that's what the recipes calls for.

MY FAVORITE BRAND

I can't say enough good things about Libby's Pumpkin Purée. For taste, texture and consistency, you can't beat it.

*IF* you use a different brand of canned pumpkin, know that they vary in terms of consistency (some are watery), taste (some are naturally sweeter than others) and color (some canned pumpkin is vibrant and others are more muted).

The consistency is a key thing to note, especially when we're making something such as pumpkin cheesecake.

When looking at other brands (and if you live overseas), look for a thick texture, like mashed banana (not applesauce). You also want a rich pumpkin-orange color. This isn't mandatory, but it will yield not just a prettier baked good, but also a richer flavor.

HOW TO STORE PUMPKIN PUREE

Store excess pumpkin purée in an airtight container in the fridge for up to five days.

You can also freeze pumpkin (again, in an airtight container) for up to several months. Defrost in the fridge overnight.

Some liquid can separate when storing; just stir to combine.

One other quick note, the color of canned pumpkin purée can become muted over time (once open and exposed to air). I like to press parchment paper over the top of pumpkin (much like you would with pudding) to minimize air exposure.

Caramel Pumpkin Bars

Chocolate Chip Pumpkin Muffins

Pumpkin Streusel Muffins with Spiced Bourbon Drizzle

Pumpkin Bourbon Cake with Brown Butter Buttercream

SUBSTITUTING
FRESH PUMPKIN FOR CANNED

If you'd like to make your own pumpkin purée, google 'how to make pumpkin purée' and you'll find quite a few recipes to choose from.

Some people make their own pumpkin purée for baking and have great success, others not so much.

If you do make your own, go back to my note above...make sure the texture is thick so you'll get the correct consistency with your treats.

If your homemade pumpkin purée is not as thick as you'd like, you can strain it over several layers of paper towels (or clean kitchen towels) to remove excess moisture.

You can also cook the pumpkin purée in a saucepan over low heat until thickened. Cool before proceeding with the recipe.

You can substitute homemade pumpkin purée 1:1 if it's the proper consistency.

One-Bowl Spiced Pumpkin Muffins

Pumpkin Cupcakes with Chai Frosting

Brown Butter Pumpkin Chocolate Chip Cookies

Creamy Pumpkin Hazelnut Cheesecake

TROUBLESHOOTING

My pumpkin pie or cheesecake won't set

I would look to the type of pumpkin purée you're using. Is it watery? Is it thick? Did the recipe recommend draining the pumpkin over a layer of paper towels prior to cooking or baking with it?

This problem is usually a consistency issue with the pumpkin purée.

You can continue to bake it longer than the recipe specifies, keeping an eye on several things. First, if the pie has a crust, cover the crust in foil so it doesn't get burned. Second, continue to bake until the damp part of the pie/cheesecake is just larger than the size of a quarter.

Generally speaking, you want to take pumpkin pies and cheesecakes out of the oven when they are set but still have some jiggle. This ensures that they will be nice and creamy.

My pumpkin desserts aren't the same color as the recipe photos

This can be the result of two things... First and foremost, photographing pumpkin can be a wee tricky. Some people purposefully turn down the orange color (in editing) so it looks softer.

I wouldn't be totally alarmed if your pumpkin cookie (cake, donut, pie) isn't the same tone of orange as that from the recipe. I had a really hard time photographing + editing my Pumpkin Snickerdoodles. They look quite orange...but if you watch the video, that's literally what they looked like in that lighting LOL.

Second, I would go back to the pumpkin purée. Some are not as vibrant as others. Libby's is quite vibrant...whereas homemade pumpkin purée and some organic brands will yield a softer orange (even yellow) baked good.

If you look down at the pumpkin recipes linked below, they range from quite vibrant to softer orange. Yes, I always use Libby's. The lighting of when the photo is shot and the editing process afterwards both impact how it will turn out (and frankly, pumpkin can be so fun to photograph but also tricky!).

Have I left anything out?!? Leave any pumpkin baking questions on any of the posts above and I will get back to you asap! xo

You can find all of the Pumpkin Recipes here!

​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK