7 Pumpkin Kouglof Recipes for Autumn

Classic Pumpkin Kouglof

Pumpkin Kouglof is a delightful twist on the traditional Kouglof, a popular Alsatian cake known for its unique shape and rich flavor. This version incorporates the warm, earthy sweetness of pumpkin, making it perfect for fall gatherings or a cozy afternoon treat with tea. Its fluffy texture and aromatic spices create a wonderfully inviting dessert that can be enjoyed by the whole family.

1. In a bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, salt, cinnamon, and nutmeg.
3. Add the pumpkin puree, melted butter, and eggs to the dry ingredients. Mix well.
4. Pour in the frothy yeast mixture and stir until a smooth dough forms. If using, fold in chopped nuts.
5. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease a Kouglof mold or a bundt pan.
7. Once the dough has risen, transfer it to the prepared mold. Let it rise for an additional 30 minutes.
8. Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
9. Allow to cool for a few minutes before removing from the mold. Dust with powdered sugar before serving. Enjoy your Pumpkin Kouglof!

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Spiced Maple Pumpkin Kouglof

1. Dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, and ginger.
3. Add the pumpkin puree, melted butter, maple syrup, and eggs to the dry mixture. Mix thoroughly.
4. Stir in the frothy yeast mixture until a smooth dough forms. If desired, fold in chopped nuts.
5. Cover the bowl with a damp cloth and allow the dough to rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease a Kouglof mold or a bundt pan.
7. Once the dough has risen, transfer it to the prepared mold and let it rise for an additional 30 minutes.
8. Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
9. Let it cool for a few minutes before removing from the mold and dust with powdered sugar before serving. Enjoy your Spiced Maple Pumpkin Kouglof!

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Pumpkin & Chocolate Swirl Kouglof

The Pumpkin & Chocolate Swirl Kouglof is a delightful twist on the classic bundt-style cake, combining the warm, spiced flavors of pumpkin with rich, velvety chocolate. This unique recipe features layers of pumpkin dough and chocolate batter, creating a beautiful marbled effect. Perfect for fall gatherings or any occasion, this Kouglof will satisfy both pumpkin lovers and chocolate enthusiasts alike!

1. In a small bowl, dissolve the active dry yeast in warm milk and let it sit until frothy (about 5 minutes).
2. In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, and ginger; add pureed pumpkin, melted butter, and eggs. Mix until combined.
3. Stir in the yeast mixture to form a smooth dough. Divide the dough into two equal parts; mix cocoa powder into one half until well incorporated.
4. In a greased Kouglof mold or bundt pan, alternate spoonfuls of pumpkin and chocolate batters to create swirls. Allow the dough to rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the Kouglof cool for a few minutes before removing it from the mold. Dust with powdered sugar before serving. Enjoy your Pumpkin & Chocolate Swirl Kouglof!

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Nutty Pumpkin Kouglof With Pecans

The Nutty Pumpkin Kouglof with Pecans is a warm, comforting cake that marries the flavors of festive pumpkin with the crunch of toasted pecans. This delightful bundt-style treat is perfect for autumn gatherings, offering a rich blend of spices and a nutty texture that makes it an instant favorite at any dessert table.

1. In a small bowl, dissolve the yeast in warm milk and let it sit until frothy (about 5 minutes).
2. In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, and ginger; add pureed pumpkin, melted butter, and eggs. Mix until combined.
3. Stir in the yeast mixture to form a smooth dough, then gently fold in the toasted pecans.
4. Transfer the dough into a greased Kouglof mold or bundt pan, and allow it to rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the Kouglof cool for a few minutes before removing it from the mold. Dust with powdered sugar before serving. Enjoy your Nutty Pumpkin Kouglof with Pecans!

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Pumpkin Kouglof With Cream Cheese Swirl

The Pumpkin Kouglof with Cream Cheese Swirl is an elegant and mouthwatering twist on the traditional kouglof cake. This recipe combines the rich, spiced flavor of pumpkin with a luscious cream cheese filling, creating a moist, decadent dessert that is perfect for any occasion, especially during the fall months.

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large bowl, mix together flour, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger. Add pureed pumpkin, melted butter, and eggs, and combine well.
3. Stir in the yeast mixture to form a dough, then allow to rise in a warm place for about 1 hour or until doubled in size.
4. In a separate bowl, mix softened cream cheese, vanilla extract, and powdered sugar until smooth.
5. Grease a kouglof mold or bundt pan and layer half of the pumpkin batter, spoon the cream cheese mixture on top, and cover with the remaining pumpkin batter.
6. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow to cool slightly before removing from the mold. Dust with powdered sugar before serving. Enjoy your Pumpkin Kouglof with Cream Cheese Swirl!

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Vegan Pumpkin Kouglof

Vegan Pumpkin Kouglof is a delightful and moist twist on the traditional kouglof cake that captures the essence of fall flavors without any animal products. This recipe utilizes plant-based ingredients to create a deliciously spiced pumpkin loaf that is perfect for any occasion, ensuring everyone can enjoy a slice of this beautiful dessert.

1. In a small bowl, mix flaxseed meal with water and let it sit for about 5 minutes to thicken (this is your flax egg).
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger.
3. Add pureed pumpkin, almond milk, applesauce, vegetable oil, and flax eggs into the dry ingredients, combining until well mixed.
4. Stir in the warm almond milk with dissolved yeast to form a dough, then let it rise in a warm spot for about 1 hour or until doubled in size.
5. Grease a kouglof mold or bundt pan and pour the batter into it evenly.
6. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Allow to cool slightly before removing from the mold. Dust with powdered sugar before serving. Enjoy your Vegan Pumpkin Kouglof!

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Gluten-Free Pumpkin Kouglof

Gluten-Free Pumpkin Kouglof is a delightful variation of the traditional kouglof, perfect for those who are gluten intolerant or prefer to avoid gluten in their diet. This recipe features a wonderful blend of gluten-free flours and the rich, warm flavors of pumpkin and spices, making it a wonderful treat for any fall gathering or special occasion.

1. In a small bowl, mix flaxseed meal with water and let it sit for about 5 minutes to thicken (this serves as your flax egg).
2. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger.
3. Add the pureed pumpkin, almond milk, applesauce, vegetable oil, and flax eggs to the dry ingredient mixture, stirring until well combined.
4. Gently stir in the warm almond milk combined with the dissolved yeast to form a smooth batter. Allow the mixture to rise in a warm area for about 1 hour or until it has doubled in size.
5. Grease a kouglof mold or bundt pan and pour the batter evenly into it.
6. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the kouglof to cool slightly before removing from the mold. Dust with powdered sugar before serving. Enjoy your Gluten-Free Pumpkin Kouglof!