What better way to enjoy a taste of fall than to cozy up with some homemade pumpkin treats?
Brooke Caison, food editor at Delish, joined "Good Morning America" on Saturday equipped with recipes straight from the test kitchen for a pumpkin-palooza.
From pumpkin chocolate chip breakfast cake to "Harry Potter"-inspired pumpkin juice, take a look at the full recipes below to recreate them at home.
Ingredients
1/2 cup (105 grams) packed light brown sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1 1/2 cups pepitas
1 large egg white
Directions
Step 1: Preheat oven to 350 F. Line a large baking sheet with parchment. In a large bowl, whisk brown sugar, salt, cardamom and cinnamon until blended. Stir in pepitas, then add egg white and stir until thoroughly combined, but do not whip.
Step 2: Spread pepita mixture on prepared sheet. Bake pepitas until set and golden brown, about 12 minutes. Let cool completely on sheet, then break apart.
Make ahead: Pepitas can be made 3 days ahead. Store in an airtight container at room temperature.
Ingredients
Cooking spray
3 cups (360 grams) all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (160 grams) packed brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/4 cup (50 grams) granulated sugar, plus more for topping
3 large eggs
15-ounce can pumpkin puree
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1/2 cup semisweet chocolate chips
Directions
Step 1: Preheat oven to 350 F. Grease a 13-by-9-inch baking pan with cooking spray. In a medium bowl, whisk flour, baking powder, pumpkin pie spice, salt and baking soda.
Step 2: In a large bowl, using a handheld mixer on medium-high speed, beat brown sugar, butter, and granulated sugar until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Add pumpkin puree and vanilla and beat until combined. Add dry ingredients and mix with a wooden spoon until just a few dry streaks remain, then add buttermilk and mix until just combined. Fold in chocolate chips.
Step 3: Pour into prepared pan and smooth in an even layer. Sprinkle a generous layer of granulated sugar on top.
Step 4: Bake cake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool at least 20 minutes before slicing.
Ingredients
4 cups apple cider
15-ounce can pumpkin puree
1/4 cup apricot preserves
1 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Directions
Step 1: In a blender, blend cider, pumpkin puree, preserves, pumpkin pie spice, and vanilla until smooth and slightly foamy, about 30 seconds.
Step 2: Pour into ice-filled glasses and serve.
Make ahead: Pumpkin juice can be made 1 week ahead. Store in an airtight container and refrigerate.
Ingredients
Cooking spray
1 sheet frozen puff pastry, thawed
1/2 cup pumpkin puree
2 tablespoons heavy cream
1 tablespoon store-bought or homemade hot honey, plus more for drizzling
1/2 teaspoon kosher salt
1/4 teaspoon pumpkin pie spice
6 ounces Brie, cut into 24 (1/2-inch) cubes
2 tablespoons roasted salted pecans, finely chopped
2 teaspoon fresh thyme, finely chopped
Directions
Step 1: Arrange a rack in center of oven; preheat to 400 F. Lightly grease a 24-cup mini muffin tin with cooking spray.
Step 2: Cut puff pastry into 24 rectangles (in a 6-by-4 grid). Press rectangles into bottom and up the sides of prepared cups.
Step 3: In a medium bowl, using a handheld mixer on medium-high speed, beat pumpkin puree, cream, hot honey, salt, and pumpkin pie spice until light and fluffy, about 1 minute.
Step 4: Divide pumpkin filling among pastry cups (about 2 teaspoon each). Top each with 1 cube of Brie.
Step 5: Bake bites until edges are deeply golden brown and Brie is starting to look glossy, 10 to 12 minutes. Let cool 5 minutes.
Step 6: Transfer bites to a platter. Top with pecans (if using) and thyme. Drizzle with hot honey.
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