Must-try pumpkin recipes from this award-winning New Jersey chef

These recipes make us drool.William Mooney

These recipes make us drool.

If there’s one thing that epitomizes fall more than anything else it’s pumpkins. While we’ve already told you where to find the best patches, we tapped a local expert on how to cook with the autumn treat.

Chef and co-owner of The Brothers Moon in Hopewell, William Mooney, let’s us in on some of his favorite pumpkin recipes and how to make the perfect dish.I like to cook with pumpkin because of its versatility; sauce, soup, pie, vessel for other foods,” he told OMJ. “For example, you can make everything from a risotto to numerous desserts. It has enough flavor to distinguish what it is, but I feel needs a little more to push it along to stardom.”

Check out these amazing recipes!

Pumpkin Cheesecake

This pumpkin cheesecake is perfect for this time of year.William Mooney

This pumpkin cheesecake is perfect for this time of year.


3 each of vanilla bean

2 tablespoons of pumpkin spice

2 cups of sour cream

2 cups cream

2 cups pumpkin puree

6 pounds of cream cheese

4 cups of sugar

½ teaspoon salt

16 eggs

Instructions: Preheat oven to 300 degrees. Mix all ingredients together and pour into baking dish. Bake for 50 to 60 minutes.

Pumpkin Roulade

We want to eat all of this!William Mooney

We want to eat all of this!


Makes 8-10 Servings

For the Cake

¼ cup powered sugar (to sprinkle on towel)

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin puree

1 cup walnuts, chopped

Vanilla Cream Cheese Filling

8 oz cream cheese, room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)


  1. Set oven to 375° F. Grease 15 x 10-inch sheet pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
  2. Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large bowl to thick. Add pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. (This helps set the shape for later presentation.)
  4. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.