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Roasted Pumpkin & Cinnamon Basbousa with Orange Blossom Syrup

This twist on the classic Middle Eastern Basbousa (a semolina cake) includes roasted cinnamon-spiced pumpkin puree folded into the batter, making it moist, fragrant, and beautifully seasonal. It's soaked in a warm orange blossom syrup after baking, and optionally topped with crushed pistachios or rose petals. A truly exotic fall dessert — golden, spiced, and irresistibly syrupy.
Course Dessert
Cuisine Middle Eastern-fusion
Prep Time 20 minutes
bake time 37 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • For the Pumpkin Basbousa:
  • 1 cup fine semolina
  • 1/2 cup almond flour or fine shredded coconut
  • 1/2 cup roasted pumpkin puree not canned pumpkin
  • 1/2 cup plain yogurt or plant-based yogurt
  • 1/4 cup melted butter or coconut oil
  • 1/3 cup sugar or maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp cardamom
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • For the Orange Blossom Syrup:
  • 1/2 cup sugar or honey
  • 1/3 cup water
  • 1 tsp orange blossom water
  • Optional: zest of 1 orange or lemon
  • Optional Toppings:
  • Crushed pistachios
  • Dried rose petals
  • A dollop of labneh or whipped coconut cream

Instructions

  • Roast the Pumpkin:
  • Peel and cube fresh pumpkin. Toss with a bit of olive oil and cinnamon, then roast at 400°F (200°C) for 25–30 minutes until soft. Mash into a purée and let cool.
  • Prepare the Batter:
  • Mix semolina, almond flour, baking powder, salt, cinnamon, and cardamom in a bowl.
  • In another bowl, mix pumpkin purée, yogurt, melted butter, sugar, and vanilla.
  • Combine wet and dry ingredients. The batter should be thick.
  • Bake:
  • Spread batter into a greased 8x8 inch pan or round cake pan. Smooth the top.
  • Optional: lightly score diamond shapes or place a whole almond or pistachio in each square.
  • Bake at 350°F (175°C) for 35–40 minutes until golden brown and springy.
  • Make the Syrup:
  • While baking, simmer sugar, water, and zest for 5–7 minutes until slightly thickened.
  • Remove from heat and stir in orange blossom water.
  • Soak & Serve:
  • When the basbousa comes out of the oven, immediately pour warm syrup evenly over it. Let it soak fully (at least 15 minutes). Garnish as desired and serve slightly warm.

Notes

🌟 Flavor Highlights:
Moist from roasted pumpkin and yogurt
Warm spice from cinnamon and cardamom
Delicate floral sweetness from orange blossom syrup
Rich, buttery semolina texture with a golden crust
🍽️ Pairing Ideas:
Serve with spiced chai, Turkish coffee, or mint tea
Add a dollop of labneh or rose-scented whipped cream
Slice into squares for gifting or holiday trays