10 delicious recipes to innovate the dessert

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Rich in vitamin A and C, with very few calories, healthy and delicious, the pumpkin is versatile. It can be used in many dishes, and between savory and sweet, stands out for its incomparable flavor. To inspire you to venture into the kitchen and innovate in the dessert, we separate appetizing recipes pumpkin cake that will leave you with mouth watering. Check them out!

1. Simple pumpkin cake

Ingredients

• 500g raw cabotiá (Japanese) squash
• ⅓ cup oil
• 4 eggs
• 2 cups unleavened flour
• 1 cup of sugar
• 2 tablespoons yeast

Directions

1. Start by peeling the pumpkin and then cut it into medium cubes.
2. In a blender, beat the diced pumpkin, oil and eggs until it forms a thick cream.
3. In a bowl, place the flour, sugar and yeast and mix together.
4. Add the pumpkin cream to the flour, gradually to avoid lumps, and stir until a homogeneous mass is obtained.
5. Pour the batter into a greased medium cake pan and bake in a preheated oven at 200 degrees until golden brown. If desired, test by poking the cake with a toothpick to check its consistency.

2. Pumpkin sponge cake with cornmeal

Ingredients

• 3 eggs
• 1 cup oil
• 2 cups raw pumpkin cut into cubes
• 1 cup cornmeal
• 1 cup of flour
• 1 ½ cup of sugar
• 50g grated coconut (optional)
• 1 tablespoon baking powder

Directions

1. In a blender, beat the eggs, oil and pumpkin until smooth and creamy.
2. Pour the mixture into a bowl and add the sugar. Stir until ingredients come together.
3. Then add the wheat flour and cornmeal and mix everything together until it forms a homogeneous mass again.
4. Finally, add the grated coconut and the baking powder, stirring lightly.
5. In a medium greased pan, pour the dough and let it rest for about 10 minutes for the yeast to act.
6. After resting time, bake in preheated oven at 200 degrees for 45 minutes. If desired do a test by piercing the cake with a toothpick to check its consistency.

3. Pumpkin cake with coconut without gluten and lactose

Ingredients

• 3 eggs
• 200ml coconut milk
• ⅓ cup oil
• 1 teaspoon cinnamon powder (optional)
• Pinch of salt
• 1 cup grated raw Paulista squash
• ¾ cup demerara sugar
• ½ cup fresh grated coconut
• 1 cup fine cornmeal
• 1 cup peanut flour
• 1 tablespoon baking powder

Directions

1. In a blender, combine the eggs, coconut milk, oil, cinnamon, salt, pumpkin and sugar, and beat until a liquid paste is formed.
2. Add the grated coconut and let it beat a little more.
3. Add the cornmeal and peanut flour to this mixture, and use the pulse function of your blender so that the ingredients blend evenly.
4. Finally, add the baking powder and stir it together with a spatula.
5. Pour the batter into a greased medium pan and bake in a preheated oven at 180 degrees for about 35 to 40 minutes, or until you do the toothpick test and it comes out clean.
6. Wait until the cake cools to be able to unmold it and serve as desired.

4. Pumpkin cake with cream cheese

Ingredients for cream cheese

• 200g room temperature cream cheese
• ½ cup sugar
• 1 egg

Cake ingredients

• 1 cup room temperature butter
• 1 cup sugar
• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup milk
• Cinnamon, nutmeg and clove powder to taste.
• 2 cups wheat flour
• 1 tablespoon yeast

Ingredients for topping

• 1/4 cup honey
• 1/4 cup walnuts

Directions

1. In a mixer start beating the cream cheese and sugar, on low speed for about 2 minutes.
2. Then add the egg and beat for a few more minutes until smooth. Put aside in another bowl.
3. Still in the mixer, beat the butter and sugar for about 3 minutes.
4. Add the pumpkin puree, milk, cinnamon, nutmeg, and clove powder, and beat for a few minutes more.
5. Finally, add the flour and yeast, and beat until all the ingredients are mixed together.
6. In a greased pan, preferably with a removable bottom, distribute half the dough. Make a layer with the cream cheese made previously, and cover with the other half of the dough.
7. Bake in preheated oven at 180 degrees for 45 minutes, or until you do the toothpick test and it comes out clean.
8. For the topping, in a saucepan over low heat, place the honey and walnuts and stir for a few minutes, just to warm the honey and flavor it with the walnuts.
9. Unmold the cake, cover it with the honey and walnut frosting, and enjoy.

5. Pumpkin cake stuffed with kiss

Ingredients for the cake

• 500 grams of pumpkin cut into cubes and steamed
• 4 eggs
• ½ cup oil
• 1 cup sugar
• 3 cups of flour
• 1 tablespoon yeast

Ingredients for the kiss

• 1 can of condensed milk
• 1 tablespoon butter
• 4 tablespoons grated coconut

Directions

1. Start by preparing the kisses. In a pan place the condensed milk and butter. Bring to low heat and stir until the mixture begins to detach from the bottom of the pan.
2. Remove from heat, add the grated coconut, and let cool in a buttered pan.
3. When cooled, roll up the kisses, leaving them in a medium size and set aside. As they will serve as a filling for the cake, it is not necessary to pass the beijinho of the grated coconut or add the clove to decorate.
4. For the cake, in a blender, place the eggs, oil, cooked pumpkin and sugar, and beat until a liquid mass is obtained.
5. In a bowl with the flour, pour the pumpkin mass, and stir to incorporate the ingredients. Lastly, add the yeast.
6. Pour the dough into a greased baking dish, and add the kisses « breaded » in wheat flour.
7. Bake in a preheated oven at 180 degrees for about 50 minutes, or until you do the toothpick test and it comes out clean.
8. Let it cool, unmold and enjoy.

6. Pumpkin cake with chocolate

Ingredients

• 3 eggs
• 220g sugar
• 1 cup pumpkin puree (any pumpkin)
• ¾ cup milk
• ½ cup of oil
• 2 cups of flour
• 1 tablespoon baking powder
• 1 cup milk or semi-sweet chocolate drops (or 200g chocolate bar)

Directions

1. Start by cutting the pumpkin and removing the seeds. Then place them in boiling water and cook for about 30 minutes so that they become very soft.
2. When the pumpkin is cold, scrape it with a spoon, until only the peel remains, and set this puree aside.
3. In a mixer, place the eggs and sugar, and beat for 3 minutes, until a cream is obtained.
4. Add the oil, milk, and pumpkin puree and beat for 1 minute more.
5. Add flour to mixture and beat until smooth. Then add only ½ cup of chocolate drops. Finally, add a tablespoon of baking powder.
6. In a greased baking pan, distribute the dough. Before taking it to the oven, add the other half of the chocolate drops, greased in flour, and stir them superficially with a spoon so that they sink into the dough. This trick with flour, is so that the drops do not go down to the bottom of the form during cooking.
7. Bake in preheated oven at 180 degrees for about 35 minutes, or until you do the toothpick test and it comes out clean.
8. Unmold and serve as you prefer.

7. Vegan pumpkin cake

Ingredients

• 2 cups pumpkin puree
• 60ml olive or other vegetable oil
• ½ cup sugar
• Pinch of salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups wheat flour
• ¼ cup chopped walnuts (optional)
• ½ cup dark chocolate drops (optional)

Directions

1. Start by cutting the pumpkin and removing the seeds (remove the peel if you wish). Then, place them in boiling water and cook for about 30 minutes so that they become very soft.
2. Let the squash cool, and beat them in a mixer, processor, or blender until they are the consistency of a puree.

In a bowl, place the two cups of pumpkin puree, the olive oil, sugar, cinnamon, and a pinch of salt, and stir to blend the ingredients.

3. Add the yeast, baking soda, and flour and stir until everything is incorporated into the batter.Finally add the walnuts and chocolate and mix.
4. Pour the dough into a greased baking pan, and bake in a preheated oven at 180 degrees, for about 35 to 40 minutes or until you do the toothpick test and it comes out clean.
5. Unmold and serve as desired.

8. Vegan pumpkin cake without oven and without stove

Ingredients

• 425g cabotiá squash puree
• ½ cup demerara sugar
• 1 cup coconut flour
• Cinnamon powder to taste (optional)

Directions

1. Peel, cut the pumpkin and remove the seeds. Then place in boiling water and cook for 20 minutes until the pieces are soft.
2. To form the puree, mash the pumpkin with a fork, or use a mixer, or blender if you prefer.
3. In a bowl, incorporate the sugar into the puree. Then gradually add the coconut flour, always stirring so as not to let it clump. Unlike ordinary cake batter, when you add the flour, the batter will be more consistent.
4. In a greased baking dish, distribute the dough, shaping it so that it fills all the spaces. If desired, sprinkle cinnamon powder on top of the dough to finish.
5. Refrigerate for 30 minutes to firm the dough. Serve as you prefer.

9. Pumpkin cake fit with oats

Ingredients

• 2 eggs
• ½ cup sunflower oil
• ½ cup skim milk
• ½ cup brown sugar
• 1 ½ cup chopped pumpkin
• 2 cups oatmeal
• 1 tablespoon baking powder

Directions

1. In a blender, add the eggs, oil, milk, sugar and pumpkin and beat until a liquid mass is obtained.
2. In a bowl, add the batter with the oat flour, and mix well until all the flour is incorporated. When the dough is homogeneous, add the baking powder.
3. Pour the dough into a greased baking pan, and bake in a preheated oven at 180 degrees for 40 to 60 minutes, or until you do the toothpick test and it comes out clean.
4. Wait until cool to unmold, and serve as you prefer.

10. Pumpkin cake with coconut low carb

Ingredients

• 200g cooked cabotiá squash
• 3 eggs
• 100g erythritol
• 1 teaspoon vanilla extract (optional)
• 200ml coconut milk
• 100g unsweetened grated coconut
• 1 tablespoon coconut flour
• 1 tablespoon cinnamon powder
• 1 pinch of xanthan gum (optional)
• 1 tablespoon baking powder

Directions

1. In a bowl, start by mashing the pumpkin. When it reaches the consistency of puree, add the eggs and mix. If you prefer you can use a mixer.
2. Add the erythritol, vanilla extract, and coconut milk, and beat for a few seconds more.
3. Mix the shredded coconut and xanthan gum with the remaining ingredients. Finally, add the yeast and stir until a homogeneous mass is obtained.
4. In a greased baking pan, pour the dough and bake in a preheated oven at 180 degrees for 40 minutes, or until you do the toothpick test and it comes out clean.
5. Remove the cake from the pan and enjoy.

Your mouth watered, didn’t it? Choose your favorite recipe and get to work! And that’s not all, no. We also separated these delicious recipes of the famous and beloved carrot cake. Click the link to check it out!