PUMPKIN SPICE BROOM RECIPES

Steps:

• 1. Have ready a 9-by-13-inch baking dish or pan. 2. Make the coffee soak: In a small bowl, whisk together the coffee, sugar, bourbon (if using) and vanilla extract. Set aside. 3. Make the pumpkin mascarpone: In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg and salt and mix to combine. Whisk in the mascarpone until fully combined. 4. In the bowl of an electric mixer fitted with the whisk attachment, add the heavy cream, confectioners' sugar and vanilla and whip to stiff peaks. Add half of the whipped cream to the pumpkin mascarpone mixture and gently fold to combine. Reserve the remaining whipped cream. 5. Assemble the tiramisu: Working one at a time, dip a ladyfinger into the coffee mixture, submerging it for 10 to 15 seconds. Arrange the ladyfingers in a single layer in the baking dish until the bottom is covered. 6. Spread half of the pumpkin mascarpone into the baking dish, smoothing out the top and coaxing it all the way to the edge of the dish. 7. Repeat steps 5 and 6, making a second layer each of the soaked ladyfingers and pumpkin mascarpone. Top with the reserved whipped cream, using a spatula to smooth the surface. Using a fine-mesh sieve, dust the tiramisu with cocoa powder. Transfer to the refrigerator and chill at least 6 hours before serving.

Steps:

• Preheat oven to 350°. Add the sugar and oil to the bowl of a stand-up mixture with a paddle attachment. Beat on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.   In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add one-third of the flour mixture to the wet mixture, then mix to combine. Add one-half of the pumpkin puree, then mix to combine. Repeat with the flour mixture, more pumpkin, then finishing with flour, mixing well between each addition until the batter is smooth.  Spray the inside of a 12-cup bundt pan with non-stick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8-10 times (to remove any air bubbles in the batter). Bake 60 to 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely. For the Caramel Glaze:  In a medium saucepan, add the milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer for 8 minutes, stirring frequently. Remove from the heat and strain through a fine mesh strainer. Stir in the butter and vanilla. Let cool for 10-12 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.