• Amy Dix

The Best Pumpkin Recipes in Jacksonville

Updated: Oct 1, 2019

I can’t help but jump on the pumpkin bandwagon once October hits! I know...I know…(insert your eye roll here)! 


But everyone loves pumpkin flavored anything, right? 


At least that’s what I thought until I told Mike, owner of LionShare Cowork, that I was doing a piece on local pumpkin recipes. 


His response? “But I don’t like pumpkin!”


What?? I could not even catch my breath.  


I thought about it for half a second and then decided…”Too bad! I am still doing it!” Besides business professionals deserve to know where they can grab the best pumpkin recipes in Jacksonville! 


So I was on an endless search of the best pumpkin anything in Jacksonville! 


For your pumpkin-tasting delight...here are my recommendations:


Sonya’s 2 Sweet 4 Words - Ginger Snap Crusted Pumpkin Cheesecake Bites



This recipe is brought to you by Chef Sonya Michelle, Owner of Sonya’s 2 Sweet 4 Words. I personally can’t wait to make these. The recipe makes 24 cheesecake bites. Enjoy!


Gingersnap Cookie Pie Crust

135g Ginger Snap Cookies

45g Brown Sugar

2g Ground Ginger

25g Butter

Preheat oven to 350 F.

Combine all ingredients in a food processor until well blended.

Line a muffin tin with paper liners

Press 1 TBSP of the ginger snap mixture into the bottom of each liner.

Set aside.



Pumpkin Cheesecake

453g Cream Cheese at room temperature

105g Eggs at room temperature

160g 100% pure canned Pumpkin Puree

150g Brown Sugar

8g Pumpkin Spice

3g Pumpkin Extract


Beat cream cheese and eggs until smooth and creamy

Add remaining ingredients and mix again until smooth and creamy. Do not over mix.

Scoop Mixture into the prepared paper liners.

Bake for 25 minutes or until just slightly jiggly in the center.

Turn off the oven and open the oven door.

Remove muffin tin after 10 minutes.

Cool completely on an oven rack.

Refrigerate for 2 hours.


Optional

Top with whip topping, caramel and chopped pecans


The Pink Cupcake - Pumpkin Cheesecake Cupcake



Stop in to The Pink Cupcake for their delicious cheesecake cupcake. It has a pumpkin base topped with real cheesecake and frosted with cream cheese frosting and pecans! This little gem is located at the beach just off of Atlantic Blvd. 










Baker Catherine Corby - Caramel Pumpkin Cheesecake


How can you not love a Vegan, Gluten Free, Grain Free, and No Bake option? I am running home to make this one immediately! Catherine Corby shares this healthy option with us in her recipe below.


Pumpkin Spice 

2 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1/2 tsp ground ginger 

1/4 tsp ground cloves 

1/4 tsp ground allspice 



Crust 

1 cup pecans 

1 cup pitted medjool dates, packed 

1/4 tsp sea salt 

1/2 tsp pumpkin spice 


Caramel 

1/2 grade A maple syrup 

1/2 almond butter (unsalted preferably) 

1/3 cup refined coconut oil 

2 tsp vanilla extract 

1/4 tsp sea salt 


Cheesecake 

2 cups raw cashews, soaked in water for 4-8 hours 

1/4 cup refined coconut oil, melted and cooled + extra to grease pan 

1/2 cup pumpkin puree 

1/3 cup grade A maple syrup 

2 tablespoons lemon juice 

1 tablespoon pumpkin spice 

1 tablespoon vanilla extract 

1/4 tsp sea salt 


Garnish (optional) 

non-dairy whipped cream (store bought or homemade) 

extra pecans, toasted or raw 


Method: 

1. Soak cashews in water for at least 4, but not to exceed 8 hours. 

2. Place 1/4 cup coconut oil in small saucepan and heat over low until almost no solids remain. Remove from heat and stir until remaining solids dissolve into a uniform mixture. Set aside to cool. 

3. Toast the pecans in a dry skillet, preferably a cast iron pan, over medium heat for 5-6 minutes or until fragrant. Set aside to cool. 

4. Mix all the ingredients for the pumpkin spice together and set aside. You will have a little extra to either garnish with or save for other uses. 

5. Check to make sure the dates are free of pits. Add dates and pecans to food processor/high speed blender in layers (this helps mix everything), then add 1/2 tsp pumpkin spice and 1/4 tsp sea salt. Process in pulses, taking breaks to scrape down sides as needed until a sticky dough comes together. 

6. Lightly grease a 10” spring form pan, and line the bottom with a parchment paper circle cut to fit. If you don’t have a spring form pan, a 9” or 10” square pan, greased, with parchment hanging off the sides (easy tabs to lift it out with) will suffice. You can cut the cheesecake into bars rather than slices this way. 

7. Press the crust mixture into the bottom of the pan to create an even layer with the top portion extending up 1/8” – 1/4", then place in freezer while you make caramel. 

8. To make caramel add all ingredients (1/2 grade A maple syrup; 1/2 almond butter; 1/3 cup refined coconut oil; 2 tsp vanilla extract; 1/4 tsp sea salt) to small saucepan over medium low heat and whisk constantly until the mixture in combined and just heated through. 

9. Pour the caramel on top of the prepared crust, smooth surface with a spatula, and tap on counter firmly a few times to remove air bubbles. Then place back in the freezer to set. 

10. Drain the soaked cashews, then place those along with the remaining cheesecake ingredients (1/4 cup refined coconut oil; 1/2 cup pumpkin puree; 1/3 cup grade A maple syrup; 2 tablespoons lemon juice; 1 tablespoon pumpkin spice; 1 tablespoon vanilla extract; 1/4 tsp sea salt) in food processor or high speed blender. Process/blend until thoroughly combined, taking breaks to scrape down the sides as needed. 

11. Check to make sure the caramel has set. When you lightly press it, no caramel should stick to your finger. Once set, pour the pumpkin cheesecake mixture on top of the caramel layer, smooth with a spatula, and tap firmly on the counter a few times to release any air bubbles. 

12. Cover with plastic wrap and return to the freezer for at least 4 hours. To slice, run your knife under warm water, then dry it. The heat will help cut through the frozen cake (it is much easier to cut frozen). Allow the cheesecake to thaw for 10-15 minutes prior to serving. Optionally, you can garnish with non-dairy whipped cream, extra pecans, or pumpkin spice. 


Baker Valerie Jones - Basic Witch Pancakes


Don’t think that I forgot about all of you breakfast lovers out there! These pumpkin pancakes are a great way to start your day! 


Pumpkin Pancake Ingredients:

1 cup pumpkin purée

1 egg

1 1/2 cups milk

2 tablespoons vegetable oil

2 tablespoons vinegar

3 tablespoons brown sugar

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground all spice

1. Preheat oven to warm setting or lowest temp, place baking sheet to transfer pancakes to when they are done. I do this to keep them warm while I finish my topping for them.

2. Mix together egg, pumpkin, milk, vinegar and oil in a bowl. In a separate bowl combine all of the dry ingredients. Stir the mixed dry ingredients into slowly and mix until smooth.

3. In a frying pan heat oil over medium heat. Pour mixture in pan a little at a time to make several pancakes, browning each side, then transferring to baking pan in oven to keep warm.


Caramel Sauce:

1 cup packed brown sugar

1/2 cup half and half

4 tablespoons butter

Pinch of salt

1 tablespoon vanilla extract

1. Set a mason jar or glass container to the side to pour caramel sauce into when finished.

2. Mix the butter, salt and brown sugar in a saucepan over medium-low heat. Whisk gently for 5-6 mins. When it gets thicker, add vanilla and cook another minute so it thickens a little more. Turn heat off, cool for 3 mins and pour sauce into jar. Refrigerate after use. (I also refrigerate this while I make the apple topping so it thickens a little more to drizzle over pancakes)


Apple and Pecan Topping

2 cups chopped red apple

1-2 cups halved pecans

1 teaspoon cinnamon

2 teaspoons brown sugar 

4 tablespoons butter

1. Brown the butter over medium heat in a skillet.

2. Once butter is a dark golden color add chopped apples and pecans to skillet. Stir in cinnamon and brown sugar.

3. Cook over medium-low heat until apples are soft.


For Serving:

Place desired amount of pancakes on a plate. Spoon apple and pecan topping over pancakes, drizzle with your caramel sauce... enjoy it like the basic witch that  you are!!

You can follow all of her creations on instagram: prettybakedbyv


Well...there you have it! Now you don’t have any excuse not to jump on the pumpkin spice bandwagon too! Enjoy! 


...And after you get your pumpkin fix, stop in to LionShare for a free day of coworking!

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