Thanksgiving is almost a week away! Have you started planning your family's meal yet? I just sat down yesterday and threw together some ideas, so don't freak out if you haven't yet!
Desserts are usually (in my opinion) the easy part to figuring out the Thanksgiving spread. And because it's always been my job to decide and/or make them. So why am I posting yet another pumpkin dessert? Cause it's just so dang good that's why!
I had a long day (not long as in 'bad', long as in looooooong) all day Friday. When I came home late that night, Dad tells me we're going somewhere the next morning and we need to bring a dessert. Instead of getting frustrated (like I normally would) I cranked up some Josh Turner, grabbed a mixing bowl, and started tossing in whatever looked good.
Honestly, I was a little embarrassed to admit I was surprised how good it tasted! So flavorful and dense, and not to sweet! It was super easy to whip up and I'm not kidding. This is soooooo good!
Evidenced by me, you can make this the day before and it will be wonderfully yummy the next day!
Pumpkin Strusel Cake
2 3/4 cup whole wheat flour, plus 1 Tbsp.
3 Tbsp. arrowroot powder (or ORGANIC cornstarch)
1 cup sugar
1/2 cup dry milk powder
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, chilled and cut into small pieces
1 Tbsp. vanilla extract
1 1/4 cup warm water
2 eggs
1 cup pumpkin puree
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
1/2 cup chopped pecans
1 cup white chocolate chips
ground pecans
brown sugar
cinnamon
In a large mixing bowl, mix together the first 7 ingredients until a fine powder. Add remaining ingredients and blend until smooth. Pour into a greased 13x9 pan, and top with a mixture of the pecans, brown sugar and cinnamon. Bake at 350 degrees for 30 to 35 minutes. It may take longer, just be sure to check the center before saying it's done.
Pumpkin Strusel Cake
2 3/4 cup whole wheat flour, plus 1 Tbsp.
3 Tbsp. arrowroot powder (or ORGANIC cornstarch)
1 cup sugar
1/2 cup dry milk powder
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, chilled and cut into small pieces
1 Tbsp. vanilla extract
1 1/4 cup warm water
2 eggs
1 cup pumpkin puree
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
1/2 cup chopped pecans
1 cup white chocolate chips
ground pecans
brown sugar
cinnamon
In a large mixing bowl, mix together the first 7 ingredients until a fine powder. Add remaining ingredients and blend until smooth. Pour into a greased 13x9 pan, and top with a mixture of the pecans, brown sugar and cinnamon. Bake at 350 degrees for 30 to 35 minutes. It may take longer, just be sure to check the center before saying it's done.