Must-Try Pumpkin Recipes from Junior League of Omaha’s A Century of Serving Cookbook

As the season of pumpkin spice swirls around us all, we wanted to share some of our favorite pumpkin recipes from the Junior League of Omaha’s A Century of Serving cookbook. These sweet treats are sure to make all of your pumpkin dreams come true! 

First up, Pumpkin Loaves with Caramel Glaze. Move over banana bread! Not only does this recipe have pumpkin and all of its spicy friends, we stepped it up a notch with a scrumptious Caramel Glaze. Both of these recipes can be found on page 184 in our Brunch & Breads section. This is the perfect way to start your day.

Next up, Pumpkin Butter Cake. Now you may have had St. Louis staple ooey gooey butter cake, but honestly once you add that pumpkin, spice and cream cheese swirl, you’ll never go back. This recipe can be found on page 196 in our Dessert section. 

And you can’t forget a traditional pumpkin pie recipe right? Well never fear, this isn’t your average pumpkin pie. Did someone say Caramel…Pecan….SAUCE? Yes, yes we did. The whipped cream is optional, but 10/10 would recommend. Find this decadent dessert on page 200

Finally, the moment you have been waiting for…the true star of the pumpkin show….

Our recipe for Pumpkin Pecan Cheesecake with Caramel Sauce! This is sure to wow your guests, family, or roommates this holiday season. And truly it couldn’t get simpler when it comes to the caramel sauce, as it is microwave friendly. Run, don’t walk to the grocery store to get these ingredients and give @jlomaha a tag when you make it. We can’t wait to share your photos. Happy baking and even happier holidays! 

Jillian Humphries

Cookbook Committee – Co-chair 

Junior League of Omaha – A Century of Serving 

Pumpkin Pecan Cheesecake with Caramel Sauce

# Servings: 12 Category: Desserts

Ingredients:

  • 2 cups gingersnap crumbles
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened
  • 1 ⅔ cups sugar
  • 3 tablespoons all purpose flour
  • 1 ⅔ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 4 eggs
  • 1 (15-ounce) can pumpkin puree
  • 3 tablespoons bourbon
  • 2 ¼ teaspoons vanilla extract
  • Caramel Sauce (below)

Directions:

Preheat the oven to 325 degrees. Combine gingersnaps and 1 teaspoon cinnamon in a medium bowl and mix well. Add the butter and stir until crumbs are moistened. Press over the bottom and 1 inch up the side of a 9-inch springform pan. Bake for 8-9 minutes or until set. Wrap the outside of the pan with two layers of aluminum foil and place in a roasting pan. Add enough hot water to the roasting pan to reach 1 inch up the side of the springform pan. Beat the cream cheese and sugar in a large bowl until smooth. Beat in the flour, 1 ⅔ teaspoons cinnamon and ginger. Add the eggs 1 at a time, beating constantly. Beat in the pumpkin, bourbon and vanilla extract. Spoon into the crust. Bake in the hot water bath for 1 hour and 45 minutes or until just set, adding additional water to the hot water bath if needed. Let stand to cool on wire rack. Remove the foil. Run a sharp knife around the edge of the cheesecake to loosen. Chill, covered, for 8-12 hours. 

Remove the side of the springform pan. Place the cheesecake on a plate. Serve with the Caramel Sauce.

Caramel Sauce

Ingredients:

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons water
  • ⅛ teaspoon lemon juice
  • ½ cup (or more) heavy cream
  • 1 tablespoon unsalted butter

Directions:

Stir the sugar, corn syrup, water and lemon juice in a microwave safe 2-cup measure. Microwave for 4-8 minutes or until pale yellow. Let stand for 5 minutes or until rich amber, microwaving in 30-second intervals until the mixture is dark enough. Heat the cream in a bowl in the microwave just until hot. Add a few tablespoons at a time to the sugar mixture and stir until melted and blended, adding additional cream if too thick. Let stand to cool. Cover and chill. 

To learn more or purchase your own copy of the A Century of Serving cookbook click here.

Images by Joshua Foo 

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