Falling head over heels for pumpkin season

It is always a sad time having to bid farewell to summer for another year, but I know that this occasion marks the return of my favourite fall obsession, pumpkins. It all starts with the first sip of a pumpkin spice latte and culminates in a Halloween themed pumpkin carving by the close of October. After this I proceed to spend the rest of the season devouring whatever pumpkin flavoured fall treats I can get my hands on before they disappear again. I haven’t always been a pumpkin enthusiast. I really only used to dabble in pumpkin soup and pumpkin cooked along with the Sunday roast. However, last September this all changed for the better. I was in the windy city, Chicago, on vacation and came across Ghirardelli chocolate. As I walked into the store I was offered a sample of their limited edition pumpkin spice caramel square. With the first curious bite I was hooked and from there I went on to try all things sweet and pumpkin infused throughout the rest of the fall season. I sampled pumpkin spice lattes, pumpkin muffins and pumpkin scones covered with cream cheese frosting, to name but a few items. Now when I get to this time of the year, instead of focusing on the negatives of the weather that lies ahead of me until summer returns, I will bask in the glory that is the delicious pumpkin taste and smell. I have already begun with my own baking creations, experimenting with the likes of pumpkin cake pops and pumpkin scones.

Yesterday I made pumpkin cake pops using the recipe from here. Instead of making the whoopie pies, I made one large cake in a square pan and baked it for 40 minutes. I also didn’t have any pumpkin pie spice so I used 1 tablespoon of cinnamon and 1 tablespoon of ground allspice. For the frosting I made double the recipe so I could use the excess for my second baking project. 

I also had leftover pumpkin puree so I made some pumpkin scones, adapting the recipe from here. I used the basic recipe and added 1 teaspoon of cinnamon and ½ teaspoon of ground allspice to the dry ingredients. I also added the leftover pumpkin puree (approximately ½ cup) before the milk. Therefore, I only used enough milk to get the right scone dough consistency. I baked them for 18 minutes.

Now just envision yourself, as I was, on a rainy and cold fall day snuggled up with a hot beverage and a freshly baked pumpkin flavoured treat oblivious to the world outside of this happiness bubble. So how will you positively savour the fall season?