Fall baked goods recipe featuring the classic pumpkin that is dry

Tired of the same wet halwa and runny pudding? Then these easy autumn dessert recipes featuring dry cakes minus the frills and frosting and also some other notsowet sweet fall baked goods recipes will surely delight you and warm your little soul right up. Who knows these sweet desserts might just creep into your best fall baking recipes.

1. Pumpkin Tea Cake

(Serves 12)

Ingredients:

• 225 gm unsalted butter
• 200 gm brown sugar
• 1 tbsp pumpkin pie spice
• 2 tsp vanilla extract
• ¾ tsp fine salt
• 2 eggs, room temperature
• 250 gm fresh pumpkin puree
• 2 tsp baking powder
• 260 gm allpurpose flour

Topping:

• 3 tbsp granulated sugar
• 1 tsp pumpkin pie spice

Instructions:

1. Add butter to a frying pan and heat over medium flame until melted. Start stirring once brown specks appear and keep heating and stirring until all bits are golden brown.
2. Immediately pour the hot browned butter into a large heatsafe bowl. Let it cool for 510 minutes.
3. Meanwhile, prepare an eightinch square metal baking pan by greasing it thoroughly. Then line it with parchment paper, and keep ample paper overhanging.
4. Preheat the oven to 180°C.
5. Add brown sugar to the butter bowl and whisk vigorously for one minute using an electric whisk. Add salt, vanilla, and spices and whisk to mix.
6. Then add the first egg, whisk until gone, and follow the same with the second egg. You should have a glossy batter. Add pumpkin puree, and whisk until mixed well.
7. Sift flour and baking soda into the bowl and fold into the other bowl until just combined.
8. Pour batter into the lined pan and smooth the top with a spatula.
9. Mix the topping sugar and spices and sprinkle evenly over the batter.
10. Bake for 3035 minutes in the oven and insert a skewer into the center of the cake, it should come out clean.
11. Let the cake cool in its pan for 10 minutes. Then lift out using parchment paper and place on a wire rack to cool completely.

2. Pumpkin Roll

(Serves 10)

Ingredients:

For the Cake:

• 200 gm granulated sugar
• 160 gm pumpkin puree
• 3 eggs
• ½ tsp ground cinnamon
• 120 gm allpurpose flour
• 1 tsp baking soda

Cream Cheese Filling:

• 225 gm cream cheese, softened
• 115 gm powdered sugar
• 30 gm butter, softened
• ¼ tsp vanilla extract

Instructions:

1. Preheat the oven to 190°C and grease a 10x15inch jelly roll pan.
2. Mix sugar and pumpkin puree in a large bowl and beat until smooth, using an electric whisk.
3. Add eggs one at a time, mixing after each, then add the cinnamon and mix again.
4. In a separate bowl, sift and then whisk flour and baking soda. Add the flour mixture to the pumpkinegg mixture and mix until just blended.
5. Spread batter evenly in the pan and ensure the corners are filled. Bake the cake until springy to the touch, once fully baked.
6. Cool the cake for five minutes outside the oven, then dust a clean tea towel with powdered sugar. Invert the cake onto the towel and roll it up from the short end with the towel inside.
7. Place seamside down and let it cool for 1520 minutes more.
8. While it cools, prepare the filling by beating cream cheese until smooth. Add butter, followed by gradually adding the powdered sugar. Once smooth and combined, add the vanilla.
9. Carefully unroll the cooled cake and carefully remove the towel.
10. Spread filling evenly to the edges and reroll the cake without a towel. Wrap the roulade or roll tightly in plastic wrap and chill for at least an hour.
11. Dust with powdered sugar and cut into 10 even slices, serving the cake chilled.

3. Chocochip Pumpkin Cookies

(Makes 24 pieces)

Ingredients:

• 225 gm pumpkin puree
• 200 gm granulated sugar
• 200 ml vegetable oil
• 1 egg
• 1 tsp baking soda
• 1 tsp milk
• 240 gm allpurpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• 340 gm semisweet chocolate chips
• 60 gm chopped walnuts (optional)
• 1 tbsp vanilla extract

Instructions:

1. Preheat the oven to 180°C and line two baking sheets with parchment paper.
2. Combine pumpkin puree, sugar, vegetable oil, and egg in a large bowl. Whisk until smooth. Dissolve baking soda in milk and then add it to the pumpkin mixture.
3. Sift flour, baking powder, cinnamon, and salt in a bowl, add it to the pumpkin bowl, and mix to combine. Add chocolate chips, walnuts, and vanilla and fold until evenly distributed.
4. Drop heaped one to two tablespoons of dough on the baking sheet, with 5cm space between each.
5. Bake for 10 minutes with the edges turning a light brown.
6. Cool on baking sheets for five minutes, then let them cool on a wire rack.