Cozy scarves, crisp leaves and piles of orange pumpkins, that’s what fall is made of. Judging from local breweries, coffee shops, and supermarket shelves, we’re not alone in our love of pumpkin. Spiced with cinnamon, sweetened with brown sugar, or blended with butternut squash, pumpkin-spiked pastries and pies have taken over our Autumn Menu. With so many to choose from, we bet you can find a favorite for any time of day.
Pumpkin Cranberry Muffin & Vegan Pumpkin Scone
The sun may not be up when we climb out of bed, but the promise of pumpkin keeps us from hitting the snooze button. Both of these breakfast staples are topped with a sprinkle of sugar and toasted pumpkin seeds for extra texture and flavor. Pair them with a cup of Caffé Umbria coffee or a Mocha to kick-start your morning.
Brown Sugar Pumpkin Spice Cupcake &Pumpkin Chocolate Chip Cookie
When the afternoon lull sets in, the combination of chocolate and pumpkin or spiced cake and brown sugar buttercream will put some bounce back in your step. Teamed up a cupcake or cookie with our cold-brewed iced coffee and sail through the rest of your day.
Pumpkin Cheesecake with Cranberry Compote & Pumpkin Pie Bar
These desserts were so popular last holiday season, we knew we had to bring them back. Our silky cheesecake and signature bars are full of autumn flavors and intriguing enough to set themselves apart from the pack. Pick one up to enjoy after dinner with a cup of hot cocoa.
Our delicious Squash Harvest Bread topped with toasted pumpkin seeds and walnuts.
Pumpkins abound this time of year! Carved or whole, they are everyone’s favorite decorative squash. We like to use them for more than just adorning the doorstep. Each year as we’re carving up our jack-o’-lanterns, we set aside the seeds for toasting.
Loaded with zinc, iron, magnesium and heart-healthy fat, pumpkin seeds are a nutritional powerhouse. Add them to salads for a hearty crunch, toss into granola or trail mix, and use them to dress up homemade breads and pastries.
Tips for Perfectly Toasted Pumpkin Seeds
Rinse seeds well to remove any pumpkin pulp and pat dry with a paper towel before toasting.
Toss with a small amount of oil and a pinch of your favorite spices. For savory pumpkin seeds, try kosher salt, cumin and coriander, or Leslie’s favorite, kosher salt and ground chipotle chile pepper. For sweeter seeds, try cinnamon, sugar, nutmeg or ginger.
Spread seeds in an even layer on a heavy-duty baking sheet.
Preheat oven and bake at 300°F on the center rack until they are golden and fragrant, shaking and rotating the pan a few times throughout the baking process for even coloring.
Seeds can take up to 10 minutes to toast, but check them often and use your nose to alert you when they’re getting close.
An alternative to baking is toasting seeds in a dry skillet over medium heat, shaking the pan and tossing the seeds often to keep them from burning.
If you don’t eat them right away, store pumpkin seeds in an airtight container.
As daylight hours start to dwindle and the air turns crisp, we’re sipping from our coffee mugs more often. We proudly pull Caffè Umbria espresso and brew their coffee in our cafés daily. The variety of blends coming out of this renowned Pioneer Square roastery provide a nice balance to our food, be it breakfast, afternoon treat, or dessert. Here are some of our favorite fall pairing:
Mini Pumpkin Cheesecake with Cranberry Compote + Americano
This silky cheesecake with its ginger molasses cookie crust is subtly balanced but not overwhelmed by freshly-pulled espresso with hot water.
Pecan Streusel Pumpkin Bar + Espresso Macchiato
A unique blend of butternut squash and pumpkin finished with crunchy pecan streusel, this bar is a fresh take on the season’s best flavors. Enjoy it with rich espresso topped with a dollop of creamy foam for the ultimate afternoon snack.
Mini Maple Apple Pies + Vanilla Latte
This petite version of an autumnal classic combines tart Granny Smith apples and maple sugar. Pair it with our Vanilla Latte made with smooth espresso and our very own Vanilla Sugar blend.