Fall-Tastic Pumpkin Dessert Recipes

Hello All! Yes, Im Back! Im So Sorry That I Have Not Posted Since October! The Reasoning Is That October Is My Favorite Month Of The Year And I Love Halloween! I Put Up A Big Halloween Display And A Lot Of Decorating! But Im Now Back! Please Check My Announcements Page! There Is A Lot Of News! AlsoDo You Like The New Background?Anyway, How Was Your Halloween? In My Neighborhood We Get A Lot Of Trick Or Treaters! So Today’s Post Will Be Some Fall-Tastic Pumpkin Dessert Recipes! Tomorrow I Will Be Posting My First Thanksgiving Post! Don’t Forget To Read It! Enjoy!

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                            Pumpkin Pie Crumb Bars

       Ingredients

  • 1 1/4 cups (176g) all-purpose flour
  • 1 1/4 cups (116g) quick oats (old fashioned works too)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 3/4 cup (170g) unsalted butter, melted
  • 1 tsp vanilla extract
  • Pumpkin Pie Filling
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (55g) packed-light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (296g) canned pureed pumpkin
  • 1/3 cup (85ml) evaporated milk or half and half
  • Sweetened whipped cream and cinnamon , for serving (optional)

        Directions

  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.
  2. Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 – 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.

Recipe Credit- Cooking Classy

I Found This Recipe On- Country Living

Picture Credit- Picture Link

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                          Pumpkin Cheesecake Roll

          Ingredients

  • For Cake
  • Cooking Spray, For Pan
  • 1 c. sugar
  • 3/4 c. flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. pumpkin spice
  • 3 eggs 
  • 2/3 c. pumpkin puree
  • For The Filling
  • 8 oz. cream cheese, softened
  • 1 tbsp. butter, melted
  • 1 tsp. vanilla
  • 1 1/4 c. powdered sugar
  • 1/2 tsp. salt

        Directions

  1. Preheat oven to 350°. Line a 15” x 10” sheet pan with parchment and grease with nonstick cooking spray. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared baking sheet and bake until a toothpick inserted in the center of the cake comes out clean, 15 minutes.
  2. Meanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.
  3. Starting at a short end, gently but tightly roll cake into a log. Let cool completely.
  4. Meanwhile, make filling: In a large bowl, combine cream cheese, melted butter, vanilla, powdered sugar, and salt. Using a hand mixer, whip until smooth.
  5. When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with cream cheese mixture. Roll back up and dust with more powdered sugar. Slice and serve.

Recipe Credit- Delish

Picture Credit- Picture Link

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                                   Pumpkin Scones

          Ingredients

  • Scone2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don’t chill in can)
  • 3 1/2 Tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp half and half
  • Glaze
  • 1 cup powdered sugar
  • 2 tbsp half and half, then more as needed
  • Pumpkin Icing
  • 3/4 cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

            Directions

  1. For the scones:
  2. Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don’t have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
  3. In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
  4. Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
  5. For the glaze:
  6. In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
  7. For the pumpkin glaze:
  8. In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

Recipe Credit- Cooking Classy

I Found This On- Country Living

Picture Credit- Picture Link

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     Pumpkin-Apple Muffins With Streusel Topping

            Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large Nellie’s Free Range Eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups finely chopped peeled apples
  • TOPPING:
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine

          Directions

  1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
  2. Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.

Recipe Credit- Taste Of Home

Picture Credit- Picture Link

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                              Baked Pumpkin Donuts

        Ingredients

  • 1 box spice cake mix
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice
  • Cinnamon Spice Coating
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • Glaze
  • 2 ounces cream cheese, softened
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon maple extract OR 1 teaspoon vanilla extract
  • 1 tablespoon milk

          Directions

  1. Preheat oven to 350 and grease a donut pan (or more than one if you have it).

  2. In a large bowl mix together cake mix, pumpkin puree, and pumpkin pie spice. Transfer mixture to a large zip-lock bag, press the excess air out, and seal.

  3. Snip one bottom corner of the bag off (about 1/2 inch from the corner) and pipe the batter into your prepared donut pan. Bake for 12-14 minutes. Allow to cool for about 5-10 minutes in the pan before transferring to a cooling rack.

  4. For the cinnamon-sugar coating, simply whisk together cinnamon and sugar, and toss slightly cooled donuts in the mixture to coat.

  5. For the glaze, cream together cream cheese, powdered sugar, extract, and milk. Warm it in the microwave for a few seconds to make it thin and runny. Dip cooled donuts in glaze. Sprinkle with cinnamon and sugar if desired. Allow to cool completely.

Recipe Credit- Creme de la Crumb

I Found This On- Country Living

Picture Credit- Picture Link

Thank You For Reading My First November Post! Remember To Read Tomorrows Post! Have A Great Friday

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