Pumpkin Bread – From Amy’s Short and Simple Cookbook AmyRoloffCookBook         

  • 1 cup plus 4 tbsp. sour cream
  • 4 tsp. baking soda
  • 2 cups butter, softened to room temp.
  • 4 cups sugar
  • 4 eggs
  • 2 cans of pumpkin puree
  • 1 Tbsp Pumpkin Pie Spice
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ cup vegetable oil
  • ¼ tsp. vanilla
  • 8 cups flour
  • 2 tsp. baking powder
  • 1 tsp salt

Makes about 4 loaves depending on pan size.

This recipe makes several loaves.  Feel free to halve the recipe if you do not want that many loaves (or mini loaves) it will still taste and be delicious.


Pre heat your oven to 350 degrees   In the large mixing bowl combine sour cream and baking soda, set aside.  In the mixer cream butter and sugar together till fluffy.  Add the sour cream mixture to the creamed butter and sugar on a medium speed, 4 to 5.

In a small mixing bowl combine pumpkin puree and spices, whisk till combine.  To the pumpkin mixture whisk in eggs one at a time, then whisk in oil and vanilla.  The batter should look a bit watery but creamy.  Now add pumpkin mixture to the butter and sugar mixture in the electric mixer

Sift flour, baking powder and salt into the pumpkin sugar mixture.  Start mixer on low and then increase as flour incorporates.

Spray your loaf pans with vegetable spray, (optional – then pour about ¼ cup of sugar into each pan.  Rotate until the sides of pans’ are covered in sugar).  Remove the excess.  Pour the batter into 2 loaf pans.  Bake for 35 to 45 minutes until risen and golden brown.  Near the end of baking insert a knife in a loaf and remove, If the knife comes out clean your bread is done.

Remove and cool on cooling racks for 45 minutes.  Free the pumpkin bread loaves by turning upside down and tap gently to loosen and remove bread from pan.  Serve immediately or wrap with plastic wrap and store in the freezer.


Pasta with Pumpkin and Sausage

About 4 servings

  • 1 Tbsp olive oil, plus 1 tablespoon
  • 1 pound bulk sweet Italian sausage
  • 4 cloves garlic chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf, fresh or dried
  • 4 to 6 sage leaves, cut into chiffonade (look like little ribbons), about 2 tablespoons
  • 1 cup dry white wine
  • 1 cup chicken stock homemade or store bought
  • 1 cup canned pumpkin or homemade (works well with pumpkin cut up in chunks, cooked and added)
  • 1/2 cup  heavy cream
  • 1/2 teaspoon ground nutmeg, ground or freshly grated
  • Coarse salt and black pepper
  • 1 pound penne or other hardy pasta cooked to al dente
  • Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf and 1 Tbsp sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with nutmeg and salt and pepper, to taste.  Simmer mixture 5 to 10 minutes to thicken sauce.

Meanwhile, cook pasta, drain, and place back in same pot.  Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta and toss over low heat for 1 minute.  If desired garnish the pasta with lots of shaved cheese and remaining ribbon sage leaves.

Serve pumpkin sausage pasta with a coursed or whole grain bread and arugula apple, pepita seeds, red onion salad with maple syrup vinegarete dressing.

Pumpkin Mousse Parfaits


  • 1/4 cup dark rum
  • 1 packet (2 teaspoons) unflavored gelatin powder
  • 1 (15-ounce can) pumpkin
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 extra-large egg yolks
  • 2 tsp grated orange zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups cold heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • Sweetened whipped cream
  • 10-12 chopped ginger cookies, extra for garnishing
  • Crystallized ginger, ginger cookies and chocolate shavings for decoration, optional

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger, chocolate shavings and a cookie for garnish.

Pumpkin scones:

  • 2 cups of flour, plus more for dusting
  • 1/3 cup lightly packed light brown sugar
  • 1 tsp baking powder
  • ¾ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • ¼ tsp sea salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup cold buttermilk
  • ½ cup dried cranberries soaked in hot water for about 15 – 30 minutes and then drained, plumps and softens them up
  • ½ tsp pure vanilla extract
  • candied ginger finely chopped
  • ¼ cup heavy cream

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.

Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger.  Mix until it is all just combined (do not over-mix or the scones will be tough).

Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.

Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.

Serve plain or goes great with maple butter or powder sugar drizzle icing and with a cup of tea.

Nutty Chocolate Chip Pumpkin Cookies


  • ½ cup unsalted butter, melted
  • ¼ cup light brown sugar
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 6 Tbsp pumpkin puree
  • 1 ½ cups flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 1 ½ tsp cinnamon                                                      
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp pumpkin pie spice if desired for a little extra spice
  • ¼ cup chopped pecans
  • ½ cup semi-sweet choc chips

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in nuts and semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is necessary for this cookie recipe.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper.

Roll the dough into balls, about 2 Tbsp of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and slightly underbaked but keeping them in the oven for longer may dry them out.  Remove from the oven.  If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.

Pumpkin Fries

Preheat oven to 400 degrees.

After peeling skin off pumpkin, Cut all of the pumpkin meat into thick fries about ½ inch thick

Add fries to a large bowl, sprinkle liberally with Kosher salt and toss well. Let sit for 10 minutes before baking to allow the salt to draw out some of the moisture in the raw fries, pat moisture if necessary.

Add a small amountof extra virgin olive oil ( not too much for you don’t want to add more moisture) and toss well. Better to add less oil than more. You want the fries barely coated.

Place parchment paper on baking sheet and bake for 45-50 minutes. Turning over fries during baking is optional.

These taste great alone or with feta, blue cheese or parmesan cheese sprinkled on top.


Roloff Farms Pumpkin Season

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