Divinely Decadent Pumpkin Desserts

[magnusfide]

Was trying to find a recipe for Super Dave's pumpkin cake with chocolate ganache and came across this one instead which I promptly begged Herself to make NOW.
Pumpkin Eclair Cake with Chocolate Ganache Frosting

Do you have a divinely decadent pumpkin dessert recipe to share?

Super Dave, I fully expect you to come forward with that pumpkin cake recipe:W

[mowin]

Ok, I'm not a sweet tooth guy, but that looks sinfully good...

[NYCgrrl]

Super_Dave wrote:
The Ina Garten recipe looks close to the Libby's recipe for pumpkin roll. I can eat that all day long. I like to use walnuts or pecans in the center with the filling.

The hostess has informed me that she'd prefer the roll. Thinking on it, it'll travel easier than a mile high cake. If walnuts are at a better local price than pecans I can go for that! Should my senses not be dazzled by another pumpkin dessert I'll pass on changes I could make to the roulade:).

[Super_Dave]

The Ina Garten recipe looks close to the Libby's recipe for pumpkin roll. I can eat that all day long. I like to use walnuts or pecans in the center with the filling.

[NYCgrrl]

I'm contemplating doing either of these 2 recipes using pumpkin for this T-Day:

Maple-Pumpkin Stack Cake

Detail sfs pumpkinwhoopiepiestackcake 11

Why this recipe works:
For an impressively tall cake that combines two of our favorite fall flavors, we started with four layers of tender, moist cake reminiscent of pumpkin pie, thanks to canned pumpkin puree and a jar of pumpkin pie spice. We sandwiched fluffy whipped cream sweetened with real maple syrup between the layers and topped the whole thing off with crunchy toasted pecans.
less
Makes one cake
Ingredients

1 1/2 cups (7 1/2 ounces) all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups (8 3/4 ounces) sugar
8 tablespoons unsalted butter, melted and cooled
3 large eggs
1 (15-ounce) can unsweetened pumpkin puree
1 1/2 cups heavy cream, chilled
1/4 cup maple syrup
1/4 cup pecans, toasted and chopped

Instructions
FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8-inch round cake pans, line with ­parchment paper, grease parchment, then flour pans. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together in bowl. Using stand mixer fitted with paddle, beat sugar, butter, and eggs on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only few small flour streaks remain, about 30 seconds. Spread one-fourth of batter (about 1 cup) in even layer in each prepared pan. Bake until toothpick inserted in center comes out clean, 12 to 14 minutes. Let cool on wire rack for 10 minutes. Invert each cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely. Reprep pans and repeat with remaining batter.
TO ASSEMBLE: Using dry, clean bowl and whisk attachment, whip cream and maple syrup together on medium speed until stiff peaks form, about 3 minutes. Place 1 cake layer on cake plate or pedestal, then spread one-fourth of whipped cream (scant cup) evenly over top. Repeat with remaining cake layers and whipped cream. Sprinkle pecans on top and serve.


OR

Ina Garten's Pumpkin Roulade

They both seem to fit my definition of decadent:D.

[magnusfide]

Thank you! :c

[Super_Dave]

Recipe is for a 2 layer cake. The picture was typical me trying to push the envelope and show off for the office party.

Pumpkin Cake with Chocolate Ganache

Ingredients
1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 1/4 – cup, canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon vanilla extract
1 cup + 1 cup chopped pecans

Chocolate ganache
1 1/4 cups heavy cream
1 1/2 cups semi sweet chocolate chips

Cool Whip Frosting
2 med. Pkg. Cool Whip
1 – 3.4 oz. Box instant butterscotch pudding
1 – 3.4 oz. Box instant vanilla pudding
2 cup milk

Preparation
1. Prepare ganache - In a saucepan heat heavy cream until bubbles form around the edge. Remove from heat and whisk in chocolate chips. Continue to whisk until chocolate has melted and mixture is smooth. Refrigerate for 30-60 minutes. You want the ganache to be thick but spreadable.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.
3. Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, parchment paper-lined 8" round cake pans.
4. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Mix pudding and milk with mixer until well blended. Fold in Cool Whip and chill at least 10 minutes.

6. Spread layer of chocolate ganache on top of base cake layer, follow with Cool Whip frosting and sprinkle with pecans. Repeat with remaining layers.