We love anything pumpkin flavored, and while you can find pumpkin year-round, fall is the season when we find excuses to add a dollop to most any dish, sweet or savory. Below, Disney Parks chefs share six favorites, starting with this favorite pumpkin bread from Goofy’s Kitchen at Disneyland Resort.
Goofy’s Kitchen Pumpkin Bread
Makes 9-inch loaf
1 cup cake flour
3/4 cup bread flour
2 1/4 teaspoons baking soda
2 1/4 teaspoons nutmeg
2 1/4 teaspoons ground cinnamon
1 cup sugar
1 cup canned pumpkin puree
1/4 cup water
1/4 cup plus 2 tablespoons oil
1/2 cup raisins
- Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick spray; set aside.
- Whisk together cake flour, bread flour, baking soda, nutmeg, and cinnamon in a large bowl. Set aside.
- Whisk together eggs, sugar, pumpkin puree, water, and oil in a medium bowl. Add egg mixture to flour mixture, stirring just until combined; do not overmix. Stir in raisins.
- Pour batter into prepared pan. Bake for 45 to 50 minutes, or until a wooden pick inserted in the middle comes out clean.
- Turn loaf out of pan onto a wire rack to cool.
This was a big hit last fall at the Disneyland Resort. The graham cracker crust with a pinch of ginger, classic cheesecake filling and a drizzle of chocolate on top create a trifecta of yum.
These twists from Disneyland and Disney California Adventure parks are served year-round with seasonal fruit, such as strawberry, but the pumpkin version is like a portable pie – flaky puff pastry with a pumpkin filling that you can eat on the run.
The Disneyland Resort pastry chefs must make a gazillion of these during the fall – a moist muffin with sweet golden raisins and a crunchy streusel topping. Breakfast or dessert, you decide.
We might consider these hot squares of fried dough with a maple glaze to be the ultimate indulgence, a recipe we scored from Club 33 at Disneyland Resort (you could skip the maple glaze, but we say, go for it!). Pair with a dark coffee or your favorite tea any time of day.
This was an Epcot International Food & Wine Festival favorite, and is a fabulous stand-in for pumpkin pie if you want something a little different. Crunchy streusel, creamy pumpkin mousse, spice cake and easy orange-apricot sauce create layers of flavor.