Every week one of the chefs from Harmons Grocery Stores will be answering your toughest culinary questions. No question is too big or too small if you're question is selected we'll invite you to take part in an upcoming cooking class at Harmons. Email your questions to askachef@harmonsgrocery.com.

Bring on the harvest because fall is officially here! After you head to the pumpkin patch, you may be wondering what to do with your haul (besides carving jack-o-lanterns that is).

Pumpkin is the perfect addition to fall baking. From cookies and cheesecake, to pies, cupcakes and more; pumpkin makes a delicious base for those sweet fall treats.

What culinary questions do you have? Let us know! Email our Harmons chefs at askachef@harmonsgrocery.com

One of my favorite things to do with my kids in the fall is make homemade pumpkin doughnuts. Making these at home is much easier than you think, and decorating your finished doughnut is a great family activity.

Pumpkin Doughnuts With White Chocolate Ganache

Ingredients

• 1 1/2 cup canned pumpkin
• 1 tablespoon cinnamon
• 1 tablespoon instant yeast
• 1/3 cup + 1 tablespoon sugar
• 1 tablespoon vanilla bean paste or vanilla extract
• 2 eggs
• 3 cups flour

Directions1. In the bowl of a standing mixer, dissolve the yeast and 1 tablespoon sugar in the 1/2 cup of warm water. Let rest for 5 minutes.
2. Add the eggs, salt, remaining sugar, vanilla bean paste, pumpkin purée, and mix with the dough hook attachment until well mixed.
3. Add the flour gradually, and knead with the dough hook until smooth, about 5 minutes. The dough should be stretchy and smooth, but sticky. If it is very liquid, you can add up to 1/2 cup more flour.
4. Cover and let rise in a warm place until doubled in size or about 2 hours.
5. When the dough has risen, heat fryer or large saucepan with oil, to 350.
6. For ring doughnuts: Wet your fingers in salted water. Form the doughnuts by grabbing a small handful of dough and stretching it into a ring around around a couple of fingers, then tossing the dough quickly into the oil. Cook briefly, 20 seconds or so, and then flip the doughnuts using the handle of a long wooden spoon.
7. For Doughnut holes: use small ice cream scoop to drop the batter into the oil. Cook the doughnuts in the oil until they are golden brown (about 30 seconds longer), then remove them to a paper towel lined plate.
8. Serve immediately, dripped in chocolate ganache (recipe below).

White Chocolate Ganache

Ingredients

• 1 pound white chocolate
• 3/4-1 cup heavy cream, depending on thickness desired

Directions

1. In small saucepan heat cream until bubbles appear around edges.
2. Cut white chocolate into small pieces and place in metal bowl.
3. Pour heated cream over white chocolate pieces.
4. Cover and allow to sit for 1 minute.
5. Whisk until chocolate has completely melted and mixture is smooth.
6. Dip your doughnuts into warm chocolate ganache.
7. Top with Halloween sprinkles (if desired) and enjoy!

Another favorite at my house is my pumpkin scone recipe. These scones make the perfect breakfast treat, and are a decadent taste of what fall is all about.

Pumpkin Scones with Maple Glaze

Ingredients for scones:

• 3 1/2 cups all-purpose flour, plus extra for rolling
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 8 tablespoons cold butter, cut into 1-inch cubes
• 1 cup canned pumpkin puree
• 1/4 cup half-and-half
• 2 eggs

Ingredients for the maple glaze:- 2 cups powdered sugar

• 1 tablespoon maple syrup
• 1-2 tablespoon milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves

Directions

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
3. Add the butter pieces, one at a time and on low speed just until butter is coated.
4. Mix on medium-low speed until the mixture resembles coarse cornmeal, with the butter pieces pea size.
5. In a separate bowl, whisk together the pumpkin, half-and-half and eggs.
6. Add wet ingredients to mixer. On low speed just mix until dough comes together. Pour our onto counter and shape dough into a ball. Do not over mix.
7. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle.
8. Use a cookie cutter to cut scones in fun pumpkin or Halloween shape. Or use sharp knife to cut squares then in half for triangles.
9. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
10. While scones are baking, combine all ingredients for Maple Glaze and stir until smooth.
11. When scones are cool, spread maple glaze over the top of each scone.
12. Sprinkle with Halloween sprinkles and enjoy!

Now that you've made your pumpkin treats, you may be wondering what to do with all of those pumpkin seeds. Check out this article for some delicious ideas.

If you are looking for even more culinary inspiration and yummy fall recipe ideas join me at one of my fall cooking classes! On October 14th I'll be teaching All Things Pumpkin & Sweet Potato. Or sign your kids up for my Gourmet Youth Doughnut Class on October 28th. For other delicious recipes and ideas check out our other Ask a Chef articles. From sweet to savory, we've got you covered.

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