Great pumpkin parade

"Brace Yourselves. Everything Pumpkin-Flavored is Coming." This dire warning, written boldly atop a portrait of Ned Stark in HBO's "Game of Thrones" was posted on Facebook by a friend who despises this seasonal trend. "Why would I want my coffee to taste like a gourd?" he laments. But, for pumpkin-eaters like me and my friend, fellow food-writer Tom Harte, it's the most wonderful time of the year. Because pumpkin offerings are for a limited-time only, Tom and I decided to hurry out and sample Cape's selections, leaving no pumpkin treat untasted, so we could help others make the best of these specialties that are here for just a season.

Baked Treats

Cup'n'Cork: Pumpkin Streusel Muffin

Cup 'n Cork serves pumpkin cheesecake and pumpkin pie this time of year, but this muffin is one of their most special offerings. It's the product of a combined effort by former owner Kim Robinson and Jackson pie-baker Ruby Law. The streusel on top is sweet, but the rest of the muffin is almost savory, like a pumpkin bread rather than a muffin. The delicate flavors of this muffin would pair nicely with the pecans, bacon and craisins in their Citrus Chicken Salad.

Intensity of pumpkin flavor:****

Pumpkin cheesecake at My Daddy's Cheesecake. (Laura Simon)

Spiciness:**

Sweetness:**

My Daddy's Cheesecake

While best known for its pumpkin cheesecake -- and a whole one would be a lovely addition to any Thanksgiving buffet -- My Daddy's offers quite a few other pumpkin wares including muffins, pumpkin roll and two types of pumpkin cake. The pumpkin gooey butter cake packs the biggest pumpkin wallop: a nicely spiced pumpkin pie layer rests atop a decadent gooey butter layer. The pumpkin poke cake would be a good choice for people who prefer more of a sweet pudding flavor and texture than a pumpkin custard. The most elegant offering is easily the pumpkin roll. Unlike some roll desserts that give you "fluff" for filling, this one has a rich cream cheese that is not cloyingly sweet. The cake has just the right amount of Intensity of pumpkin flavor, resulting in a sophisticated dessert for the grown-up palate.

Pumpkin Gooey Butter Cake at My Daddy's Cheesecake. (Laura Simon)

Pumpkin Gooey Butter Cake

Pumpkin poke cake with Heath Bar topping at My Daddy's Cheesecake. (Laura Simon)

Intensity of pumpkin flavor:*****

Spiciness:***

Sweetness:****

Pumpkin Poke Cake with Heath Bar Topping

Intensity of pumpkin flavor:*

Spiciness:*

Sweetness:*****

A pumpkin roll at My Daddy's Cheesecake. (Laura Simon)

Pumpkin Roll

Intensity of pumpkin flavor:****

Spiciness:**

Sweetness:***

Panera Pumpkin Pie Bagel

Tom admitted that he used to get these bagels regularly, believing them to be a "healthy" way to get his pumpkin fix. Alas, the crumb and cinnamon crunch topping dusted with powdered sugar should have been his first clue that this was more of a treat. Sweet and chewy, with a great cinnamon punch, this bagel would be a great Thanksgiving morning breakfast with a side of whipped cream cheese and fruit.

Intensity of pumpkin flavor**

Spiciness:***

Empty plates are spread on top of the table after a pumpkin dessert sampling at My Daddy's Cheesecake. (Laura Simon)

Sweetness:**

Sugar Buzz Bakery Pumpkin Cupcake

With a thick twirl of icing and a candy corn garnish, this cupcake looks like the definition of a pumpkin treat and is almost too pretty to eat. Almost.

Intensity of pumpkin flavor:**

Spiciness:*

Pumpkin cheesecake at My Daddy's Cheesecake. (Laura Simon)

Sweetness:*****

Frozen Treats

Andy's Pumpkin Pie Concrete

The folks at Andy's take a very hands-on approach to their fall specialty. Using a recipe created by Andy's female relatives, they bake a pie that is so heavily spiced, they won't sell it by the slice. They only add it to their heavenly frozen custard -- one slice for a small; one-and-a-half slices for a regular and two slices for a large concrete. You can't get more authentic than that! You'll appreciate their efforts when you get a spoonful of real pie crust.

Intensity of pumpkin flavor:*

Spiciness:***

Sweetness:****

Bagger Dave's Pumpkin Shake

For true pumpkin lovers like Tom and me, one of our gold standards is whether or not a treat tastes like it has a scoop of Libby's pumpkin purée in it. This thick, creamy pumpkin shake hits that mark. Not too spicy, not overly sweet, this thick, rich treat is perfect for people who are out of their gourds like us.

Intensity of pumpkin flavor:****

Spiciness:**

Sweetness:***

Culver's Salted Caramel Pumpkin Concrete

Culver's has several fall offerings, but the salted caramel pumpkin concrete is unique and "on-trend." An indulgent blend of rich frozen custard, real Intensity of pumpkin flavor, delicious caramel and just enough salt to cut the sweetness, it had a definite "wow" factor.

Intensity of pumpkin flavor:****

Spiciness:*

Sweetness:****

Dairy Queen Pumpkin Pie Blizzard

The old standby that inspired our quest for more pumpkin treats, the pumpkin pie blizzard has that fabulous quality we love about all blizzards -- the invitation for treasure hunting! Spooning into the soft serve to find chunks of cookie crust or ribbons of pumpkin purée never fails to delight.

Intensity of pumpkin flavor:***

Spiciness:**

Sweetness:****

Simply Swirled Pumpkin Pie Frozen Yogurt

The healthiest option of our frozen treats, the low fat pumpkin pie frozen yogurt at Simply Swirled is made with real pumpkin purée by Honey Hill Farms. Subtly flavored, this froyo provides a smooth canvas for autumnal creations. I mixed mine with streusel topping and whipped cream, while Tom tried crushed Heath bars.

Intensity of pumpkin flavor:*

Spiciness:*

Sweetness:**

Coffee Treats

Cup'n'Cork Pumpkin Pie Latte

Owner Patrick Abbott served as our barista when we sampled the Pumpkin Pie Latte. He confessed that they were out of their usual pumpkin sauce from their syrup provider, so he had prepared his own from scratch using pumpkin purée and fresh spices. When you add that personal touch to another -- the Kodawari Blend espresso roasted by Colby Williams at Parengo Coffee in Sikeston -- you end up with an incredible cup of coffee. The latte had a natural flavor that was not too sweet, even when topped with the freshly whipped vanilla cream. Tom commented that his drink was "fireplace-ready" while I said, with some emotion, that, "this feels like a warm hug." The latte was the perfect compliment to the pumpkin streusel muffin we also sampled.

Intensity of pumpkin flavor: ***

Spiciness:****

Sweetness:*

McDonald's Pumpkin Spiced Latte

While Starbucks' Pumpkin Spice Latte is synonymous with fall, if you are on a budget, you might try the Golden Arches' version of this classic. A very sweet blend, there are notes of caramel and vanilla mixed in with the pumpkin pie spices and coffee.

Intensity of pumpkin flavor:*

Spiciness:**

Sweetness:****

If you would like fill your home with the aroma of a favorite fall fruit, try baking this pumpkin treat from Tom's recipe collection. Cake can be made one day in advance, wrapped in plastic wrap and stored at room temperature.

Pumpkin Upside-Down Cake with Cranberry-Pecan Topping

1 cup (2 sticks) unsalted butter

1 cup packed brown sugar

2 cups fresh cranberries

4 ounces coarsely chopped pecans, toasted

2 large eggs

1 cup canned pumpkin

6 tablespoons vegetable oil

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

* Preheat oven to 350 degrees. Line bottom of a 9-inch square pan with parchment paper. (Tom uses a 10-inch round pan, which he thinks makes a lovelier presentation).

* Melt butter in a small saucepan over medium heat. Add brown sugar; whisk until smooth. Pour into the pan. Combine cranberries and pecans. Sprinkle them over the brown-sugar mixture.

* In large bowl, whisk together the eggs, pumpkin and oil. Sift together flour, sugar, baking powder, cinnamon and salt in another bowl. Stir the flour mixture into the pumpkin mixture.

* Carefully spread in the pan.

* Bake until a skewer inserted into the middle comes out clean, about 35 minutes. Let cool for 10 minutes on wire rack. Place a large platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.

* Let cool before serving.

And, for traditionalists, here is my favorite pumpkin pie recipe. I don't put cranberries on top; I serve them on the side, as some people want just whipped cream on their pie.

Creamy Pumpkin Pie with Cranberry Topping

4 ounces cream cheese, softened

1/2 cup white sugar

1/2 cup packed light brown sugar

3 eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 1/4 cups solidly packed pumpkin mash or canned pumpkin

3/4 cup light cream

9-inch pie crust

TOPPING:

1/4 cup orange juice

2 teaspoons cornstarch

1 16-ounce can whole-berry cranberry sauce

* Heat oven to 375º F. Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in white sugar and brown sugar, then beat in eggs one at a time. Add vanilla extract, spices, salt, pumpkin and cream, and blend the filling on a low speed until smooth.

Pour the filling into the pie shell and bake the pie on the center rack for 30 minutes. Reduce the heat to 350º and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes. Remove from oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.

To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce. Bring mixture to a boil over medium heat, stirring constantly. Let filling boil for 1 minute, then remove from heat and let it cool for 10 minutes.

Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl. Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor. Makes 12 servings.

Brooke Hildebrand Clubbs is a communication studies instructor at Southeast Missouri State University. She studied under Tom Harte and ended up with not only a desire to teach communications at the college level, but to eat dessert first. She writes for the Southeast Missourian's special publications, including a monthly cookbook review for TBY. This assignment fit in well with the carb-loading for her second marathon, which she will be running at the time of publication.