Pecan Pumpkin Pie

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Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

What pies are always served at Thanksgiving? Pumpkin, of course. And if you’re in my family, you’ll always see a Pecan Pie as well. What’s that?  Apple you say?  Well, sure, but let’s not get crazy here. I think that it is perfectly acceptable to combine two of Thanksgiving’s greatest desserts: the pumpkin and pecan pie. The pecan pie layer elevates the pumpkin pie layer, and the pumpkin layer tames the richness of the pecan layer. If you want my honest opinion, I think this hybrid pie is so much better than either of the originals. Kind of like how a Golden Doodle is way better than a regular old Poodle (sorry poodle owners, but you know I’m right).

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This pie starts off with a traditional pie crust. You can always buy one of those pre-made ones, but you know homemade is always best. I use an all butter recipe. Its how my mom taught me and its what I’ve taught my own daughter. I think all butter pie crusts are not only delicious, but if prepared correctly, they’re insanely flakey. Next comes the pumpkin layer. Can it really get any easier than mixing a can of pumpkin with some sugar, a couple of eggs, and some pumpkin pie spice? It can’t. Which is why, despite my control issues in the kitchen, I was able to let my daughter do this part on her own. Into the uncooked pie shell it goes!

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Don’t mind those little chunks of butter in the picture above. I failed to completely melt my butter, but it didn’t hurt the final recipe. It’s all good.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Finally, you have your pecan layer. Again, its super easy. Basically, just dump and mix. The pecans float right to the top so I think its worth it to take the extra minute to arrange them in an eye pleasing pattern.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

The trick to any Thanksgiving pies (and muffins, for that matter) are to start out cooking hot and then reduce the temperature. I’ve found this to be the best method for cooking both the inside and the outside perfectly.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Now, once this pie is done you will have to show some major restraint because it really should sit in the refrigerator overnight. Just imagine how good this will taste with a hot cup of coffee and a dollop of freshly whipped cream after your Thanksgiving dinner. Yum, right?

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This pie is simply the best of both worlds. I’m going to let you in on a little secret… I don’t actually like pumpkin pie all that much. Gasp!  I’ll eat it, but it usually involves stripping away the top part of the pumpkin layer and adding a bunch of whipped cream. There’s something about the texture, or lack there of, of plain pumpkin pie that makes me gag.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Likewise, I have a hard time eating straight up basic pecan pie. That’s a lot of sugar, yo! But, when combined into one perfectly sweetened and textured pie – oh heavens! Time to put on the stretchy pants!!!

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pecan Pumpkin Pie
 
Prep time
Cook time
Total time
 
Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.
Author:
Recipe type: Dessert
Yields: 1 pie
Ingredients
  • 1 unbaked 9-inch deep-dish pie shell
PUMPKIN LAYER:
  • 1 (15 oz) can pure pumpkin
  • 2/3 cup granulated sugar
  • 2 large eggs, beaten
  • 1 tablespoon pumpkin pie spice
PECAN LAYER:
  • 1/2 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup pecan halves
Instructions
  1. Line a 9 inch pie plate with pie dough. Roll edges under and create a scalloped pattern.
  2. In a large bowl, combine the pumpkin, sugar, eggs, and pumpkin pie spice until smooth. Pour the mixture into the pie dough and level it with the back of the spoon.
  3. Wash and dry the bowl, and then combine the corn syrup, sugar, eggs, melted butter, vanilla extract and pecans. Gently pour over the pumpkin mixture. If desired, place the pecans in a symmetrical pattern.
  4. Cover the crust loosely with aluminum foil or a pie shield to keep it from browning too much.
  5. Bake in preheated 425° F oven for 15 minutes. Without opening the door, reduce heat to 350°. Bake an additional 40-45 minutes until crust is golden brown. Turn oven off and crack oven door. Allow pie to sit in open oven for about 15 minutes before removing.
  6. Cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate overnight. Serve with whipped cream if desired.
Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.
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Layered Pumpkin Cake

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The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

So… I may have gone a little overboard with the pictures on this recipe. I don’t make cakes that often, so when I do I guess I go a little snap happy with my camera. This recipe, in its entirety, was provided by my incredibly talented friend, Mindy, of Decadent Creations. She sells this cake during the fall at the Farmers Markets and its oh-so-amazing.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The cake is the most moist and forgiving pumpkin cake. She tells us to use bread flour in the recipe. I asked her why and she said it holds up best to the moisture from the pumpkin. This cake recipe would be perfect for muffins too. When it really comes down to it, there isn’t much difference between a really good muffin and a cupcake, don’tcha think?

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The final cooked cake was so easy to work with. I used a large serrated edge knife to cut each layer in half creating four thin layers. I love thin multi-layered cakes because they’re not only pretty, but you’re guaranteed to get cake, ganache, and frosting in each bite when its prepared like this. I’m the kind of eater that has to have a bit of everything on my fork with every bite, so this makes me extremely happy.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The ganache spreads beautifully when its just the right temperature. You want it to be smooth enough to spread but not so hot that it sinks into or off of the cake. The buttercream is incredibly light and fluffy and smooths out perfectly over each ganache and cake layer.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

I decided to put a thin layer of frosting on the outside to give it a nice crumb coat. The beauty of buttercream is that there is so much darn butter in it, that when you refrigerate it, everything gets rock hard. Then, when I was ready to spread the final layer of buttercream on the cake, I just allowed the extra frosting to sit out at room temperature until it was spreadable before removing the cake from the oven.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Aren’t those little marzipan pumpkins the cutest! They only took me a few minutes to make and made the final cake so darn purdy!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

If you ask me, a good cream cheese frosting can’t be beat. This buttercream, especially with the hazelnut butter added for texture and taste, are an incredible addition to this cake.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Another shot of the little pumpkins below simply because I love them.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

I brought this monster cake into work. One of the ways my co-workers described it was “I thought it was going to be really sweet but all the layers really balanced all the flavors and sweetness out.”  I couldn’t agree more, Scott!  See, when you add booze to chocolate, it reduces the sweetness just the right amount.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Don’t let all the steps to the recipe fool you. This cake really is super easy to make.  The buttercream may seem intimidating, but as long as you have a thermometer to get the melted sugar to the right temperature, its actually tons of fun to watch it to come together. Chocolate ganache only takes a few minutes to make. The smiles you will get from the people who enjoy this cake will make it all worth it.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Sheesh, how many pictures did I take?

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

There we go. Last picture!  Now, what are you waiting for?  Go make the cake!!!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Layered Pumpkin Cake
 
Prep time
Cook time
Total time
 
The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!
Author:
Recipe type: dessert
Yields: 16 servings
Ingredients
cake:
  • 4 eggs
  • one 15 oz. Can pumpkin puree
  • 1 cup vegetable oil
  • 2 cups bread flour
  • 1 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves, ground
  • 1 pinch nutmeg
hazelnut buttercream:
drunken ganache:
  • 1/2 cup heavy cream
  • 8 oz. Dark chocolate, chopped or chips
  • 2 tablespoons corn syrup
  • pinch salt
  • 3 Tablespoons good rum (we prefer Myer's Dark)
  • 1 teaspoon cinnamon
marzipan pumpkins:
  • 5 ounces marzipan
  • 2-4 drops yellow food coloring
  • 2-4 drops red food coloring
  • 7 whole cloves
Instructions
To make the cake batter:
  1. Combine all dry ingredients (flour, sugar, baking soda & powder, salt, and spices) in a stand mixer with a paddle attachment on speed 1.
  2. Add all remaining ingredients and mix until combines, scraping the bowl to ensure a homogeneous mixture.
  3. Divide the batter evenly between two 9 inch pans lined with pan spray and parchment. Bake 28-35 minutes at 350F. The cakes are done when a toothpick comes out cleanly when poked in the center of the cake. Allow time to fully cool on a cooling rack.
To make the frosting:
  1. Follow directions for my Perfect Buttercream frosting. Once done, fold in hazelnut butter.
To make the ganache:
  1. Cald the cream in a small saucepan or microwave. Pour over combined chocolate and corn syrup, stir with a whisk until smooth and homogeneous. Stir in rum and cinnamon, allow the mixture to set in a shallow pan or plate at room temperature before using (at least 30 minutes). If the mixture sets to a point where it's no longer spreadable, simply microwave it and stir it for very small intervals (5 seconds at time in the microwave).
Assemble the cake:
  1. Cut each round into two thin layers, if desired. Divide the rum ganache in three portions and spread evenly to the tops of three of the four layers of cake. Plop about 3/4 cup of the hazelnut frosting on top of each spread ganache layer, and spread evenly as well. Stack all four layers of the cake, the one that has no ganache or hazelnut frosting will be the top layer. Spread the remaining hazelnut frosting over the top and sides of the cake. If desired, you can do a very thin layer of frosting, then refrigerate, then add remaining frosting to avoid crumbs in your top layer. !To make the marzipan pumpkins:
  2. Add the food coloring to the marzipan and mix well with hands like it was play dough until all of the color is even. Divide the dough into 9 equal sized portions. Use hands to roll each portion into a ball and then use butter knife to indent grooves down the side to make it look like a pumpkin. Insert a whole clove into the top for the stem. Top cake with marzipan pumpkins.

Layered Pumpkin Cake | Self Proclaimed Foodie
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Perfect Fall Recipes

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From apples to pumpkins to dark leafy greens, fall is everyone’s favorite time to cook, so I’m sharing more than 20 Perfect Fall Recipes!

From apples to pumpkins to dark leafy greens, fall is everyone's favorite time to cook, so I'm sharing more than 20 Perfect Fall Recipes!

We all do it. What’s that, you ask? We all wait for the time of year when everything is pumpkin spice. Don’t try to deny it. Even if you think things like pumpkin spice breakfast sausage and pumpkin spice pasta sounds nauseating (no argument there), I dare you to argue with the fact that by the time pumpkin spice completely dominates everything around us, we’re ready for the cold weather, the holidays, and all of the cooking that goes along with it. We may not all like to eat all pumpkin, all the time, but fall is such an extraordinary time to breakout the crockpot, let those soups, stews, and chilis simmer, create freezer meals and casseroles, and make goodies with pumpkin.  I’ve rounded up a ton of fall recipes to give you some inspiration in the kitchen. Enjoy!

Pumpkin Chocolate Chip Pancakes by Dinners, Dishes, and Desserts

Pumpkin Chocolate Chip Pancakes - super light and fluffy pumpkin pancakes full with lots of chocolate chips and topped with maple syrup.

Pumpkin Spice Sugar Cookies by A Dash of Sanity

Pumpkin Spice Sugar Cookies {A Dash of Sanity}

Caramel Pecan Blondies by White Lights on Wednesday

Caramel Pecan Blondies {White Lights on Wednesday}

Pumpkin Cranberry Bites by My Suburban Kitchen

Pumpkin Cranberry Bites {My Suburban Kitchen}

Pumpkin Peanut Butter Yogurt Dip by Wishes & Dishes

Pumpkin Peanut Butter Yogurt Dip {Wishes & Dishes}

Fall M&M Cookies by Kleinworth & Co.

Fall M&M Cookies {Kleinworth & Co.}

Sweet Potato Pie by Big Bears Wife

Sweet Potato Pie {Big Bears Wife}

One Pot Cheesy Pumpkin Pasta by Domestic Superhero

One Pot Cheesy Pumpkin Pasta {Domestic Superhero}

Pumpkin Waffles by Fake Ginger

Pumpkin Waffles by Fake Ginger

Pumpkin Sugar Cookies by Wine & Glue

Pumpkin Sugar Cookies {Wine & Glue}

Pumpkin Spice Meringue Pumpkins by 365 Days of Baking

Pumpkin Spice Meringue Pumpkins {365 Days of Baking}

Pumpkin Swirl Brownies by Self Proclaimed Foodie

Pumpkin Swirl Brownies {Self Proclaimed Foodie}

No Bake Pumpkin Spice Cheesecakes by Love Bakes Good Cakes

No Bake Pumpkin Spice Cheesecake {Love Bakes Good Cakes}

Easy Pumpkin Muffins by Yummy Healthy Easy

Easy Pumpkin Muffins {Yummy Healthy Easy}

Slow Cooker Pumpkin Soup with Cashew Cream by Cooking and Beer

Slow Cooker Spicy Pumpkin Soup with Cashew Cream {Cooking and Beer}

Pumpkin Caramel Pecan Naked Cake by The Recipe Rebel

Pumpkin Caramel Pecan Naked Cake {The Recipe Rebel}

Pumpkin Cheesecake Flourless Chocolate Cake Roll by Cupcakes & Kale Chips

Pumpkin Cheesecake Flourless Chocolate Cake Roll {Cupcakes & Kale Chips}

Spicy Pumpkin Pasta by Lemons for Lulu

Spicy Pumpkin Pasta {Lemons for Lulu}

Twice Baked Sweet Potatoes by Dinner at the Zoo

Twice Baked Sweet Potatoes {Dinner at the Zoo}

30 Minute Tomato Basil Soup by Culinary Ginger

30 Minute Tomato Basil Soup {Culinary Ginger}

Caramel Topped Pumpkin Cheesecake by That Skinny Chick Can Bake

Caramel Topped Pumpkin Cheesecake {That Skinny Chick Can Bake}

Easy Apple Fritter Pull Apart Bread by Let’s Dish

Easy Apple Fritter Pull Apart Bread {Let's Dish}

Oatmeal Chocolate Chip Pumpkin Cookies by Mandy’s Recipe Box

Oatmeal Chocolate Chip Pumpkin Cookies {Mandy's Recipe Box}

Cranberry Orange Shortbread Cookies by Mom on Timeout

Cranberry Orange Shortbread Cookies {Mom on Timeout}

 

From apples to pumpkins to dark leafy greens, fall is everyone's favorite time to cook, so I'm sharing more than 20 Perfect Fall Recipes!

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Pumpkin Spice Rice Krispy Treats

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This post first appeared over at Real Housemoms where I’m a contributor.

Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.

Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.

Its that time of year again!  Pumpkin spice is everywhere, so its only fitting that we add it to our rice krispy treats, right?

Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.

Everyone has enjoyed rice krispy treats in their life. Some, namely me, more than others. When I was a kid we used to not even bother making them properly. We would just throw some marshmallows with a wee bit of butter into a bowl, microwave it until it got puffy and melty, sprinkle in just the right of rice krispies, and then go to town with a big ol’ spoon.  Even now, as a parent, I’ve taught my kids the fine art of making rice krispy treats on the fly.
Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.

I have never, however, added pumpkin to my rice krispy treats. We all know pumpkin makes everything better. From chocolate to cake to chili, you honestly can’t go wrong with this wonderful fall fruit. It is a fruit, right? Well, incorporating them into this recipe was the right choice too.

Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.

These pumpkin spice rice krispy treats are much more soft and chewy than your standard krispy treats. I do add a heck of a lot of pumpkin. You can always scale back the pumpkin and add more rice krispies if you’d like, but this is how I made them and they were awesome, in my opinion.  Now that cinnamon glaze? Yep, you guess it. That glaze put these over the top. Enjoy!

Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.

If you love pumpkin desserts, you’ll definitely want to make these super soft Pumpkin Swirl Brownies:pumpkin-swirl-brownies-IG

Or this insanely moist Pumpkin Streusel Coffee Cake: pumpkin-streusel-coffee-cake-IG

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pumpkin Spic Rice Krispy Treats
 
Prep time
Cook time
Total time
 
Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.
Author:
Recipe type: dessert
Yields: 12 servings
Ingredients
treats:
  • 6 tablespoons butter
  • 3/4 cup canned pumpkin
  • 14 ounces marshmallows
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract or paste
  • 7 cups rice crispy cereal
icing:
  • 1 cup confectioners sugar
  • 2 tablespoons half and half
  • 1 teaspoon pumpkin pie spice
Instructions
  1. Line a bar pan with parchment paper. This recipe will fill half the bar pan, so plan to use only half the space or make a double batch!
  2. Cook the butter in a large dutch oven over medium heat, stirring regularly, until it becomes golden brown and begins to smell nutty. Add the the canned pumpkin, marshmallows, pumpkin pie spice, and vanilla. Stir until the marshmallows are melted. Remove from heat.
  3. Stir in the cereal and gently fold into marshmallow mixture until fully coated.
  4. Transfer to the prepared pan and press in evenly with a piece of parchment paper. Let cool for at least 20 minutes until set at room temperature.
  5. Once set, mix the icing. Cut the treats into squares and then drizzle the icing on top.
  6. Store in an airtight container.
Transform one of your favorite classic desserts into a fall favorite by making these super chewy and sweet Pumpkin Spice Rice Krispy Treats.
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Pumpkin Cheesecake Muffins

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Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!Naughty. Naughty. Naughty. Oh man, these “muffins” are naughty, but they are oh soooooo good.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Around this time of year, I go a little crazy with the pumpkin spice. To me, pumpkin is a perfect ingredient regardless of whether you’re making something sweet or savory. I’ve used it sweet recipes like cheesecake, cookies, pancakes, brownies, cinnamon rolls, french toast, coffee cake… the list goes on and on. I also like to use pumpkin in savory dishes too – like chili, soup, and even appetizers.  In other words, I like pumpkin.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Not sure if you can tell, but I only had three muffin cups. We can pretend this was on purpose because I was experimenting to see if they turned out better with or without the muffin cups, but we all know that I just ran out. I’m happy to say that the muffins were fantastic both ways.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I was also particularly fond of the consistency of the batter. When I make muffins or cupcakes, I really like my batter to be thick enough to scoop with a large cookie scoop. If I’m expected to pour it, the top of my muffin pan will be covered with extra batter and all that does is make me mad.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

These muffins didn’t rise up super tall, but they did expand enough to make them interesting looking and create a light and soft texture inside. I might experiment with my cooking temperature next time because I know that if you start them off really hot, it helps them rise, and then reducing the cooking temperature enables them to finish cooking. I’ll try that out with the next recipe and will let you know how that goes.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I was so incredibly impressed with these muffins. They were perfectly sweet and moist. That cheesecake topping added just the right texture and creamy sweetness the muffin deserved. Something like a cream cheese frosting would have been too much.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I had to let them sit in the pan for a good 10-15 minutes after I took them out of the oven to ensure they wouldn’t fall apart on me when I took them out of the pan. I can’t tell you the number of times I’ve ruined muffins because I ended up under cooking them out of fear that I’d over cook them. Fortunately, these have enough oil in them to keep them soft, even if you accidentally cook them for a couple minutes too long.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Oh – about the oil. I would have used regular old vegetable oil but I didn’t have enough so I used coconut oil. I’m really not one of those die hard coconut oil users because I tend to not like the coconut taste when it doesn’t belong and the whole solid-at-room-temperature thing totally throws me off. To use coconut oil for this recipe, I had to warm it up to liquefy it, however once I mixed it in with the other ingredients, some of it solidified again. Perhaps because we blast our air conditioner at all times. I was worried that those little chunks of hard oil would mess up the muffins but it all turned out, so rest assured. After having used coconut oil, I would totally recommend it in this recipe!  Enjoy!!!

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pumpkin Cheesecake Muffins
 
Prep time
Cook time
Total time
 
Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
Author:
Recipe type: breakfast
Yields: 12 muffins
Ingredients
muffin:
  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups (15 ounce can) canned pumpkin (pure pumpkin puree)
  • 1/2 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable or coconut oil (I used coconut)
  • 1 tablespoon vanilla extract
cheesecake topping:
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin wells with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar. Mix in eggs, oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins evenly. Using a large cookie scoop makes it easy.
  4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. This is easier done in a stand mixer, but you can mix it by hand with a whisk if your cream cheese is soft enough.
  5. Top each muffin with about small spoonful (I use the small cookie scoop) of cream cheese mixture and use a toothpick to swirl it into the batter.
  6. Bake muffins in preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven to check on them until they are nearing the end of their cooking time.
  7. Store in an airtight container in the refrigerator.
Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
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Pumpkin Spice Scones

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This is a sponsored post written by me on behalf of Tazo® Tea for IZEA. All opinions are 100% mine.

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!

Like so many wives and moms out there who are similar in age, I have come to the realization that so much life discovery happens around this point in time. For example, throughout my 30s I have become a seasoned mom and career woman. I have also really figured out what drives me and as well as what brings me happiness. If you follow my blog, you’ll definitely know that good food brings me so much joy, but so does quality time – both alone as well as with loved ones.

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!

I made these pumpkin scones and they made me oh-so-happy. Not only were they super soft, delicious, and easy to make, but they were the first pumpkin spice recipe of the season!  Don’t worry – I’m sure I’ll be making dozens more. But one cannot fully enjoy a scone without a hot cup of tea.

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!

I happened to have three different blends of Tazo® Tea tea in my pantry to choose from: Zen – a harmonious blend of green tea with lemongrass & spearmint, Awake™ English Breakfast  – a breakfast-style black tea of malty boldness & bright flavor, invigorating any time of day, and Passion® – An exuberant herbal infusion of hibiscus, orange peel, rose hips & passion fruit flavors. Because I enjoyed my tea with my scone as an afternoon treat with the book I’ve been reading, I opted for the Awake English Breakfast blend and it paired superbly with these sweet scones. Which tea would you have chosen?

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!I love being able to drink a good quality tea with a tasty baked good at any point in the day. Sure, breakfast is an obvious choice. But you wanna know my most favorite time of day to enjoy something like this?  Right around 3pm.  Its that sweet spot right in between lunch and dinner where I’m a bit hungry but not starving and also a bit tired but not exhausted. This is the moment where I can joyfully sip my tea and enjoy my pumpkin scone the most!

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!At Tazo, tea is a celebration of flavor and aroma that adds a little excitement to your day. They focus their teas around taste, crafting them with exhilarating, unexpected flavor blends that delight the senses. With Tazo, you don’t just sip, you Sip Joyfully. Tazo teas are made with some of the finest quality tea leaves, spices and botanicals to create unexpected blends that are always vibrantly delicious which you can find at your local grocery store. You’re just savoring the thought of being able to enjoy a moment like this right now, aren’t you?

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!Tazo can be enjoyed at any point in your day, so why not make it one of your joyful moments?  Enjoy!!!

Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!Visit Sponsors SiteAdvertisement

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pumpkin Spice Scones
 
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Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!
Author:
Recipe type: breakfast
Yields: 6 servings
Ingredients
scones:
  • 2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1⁄2 teaspoon salt
  • 1/2 cup (1 stick) very cold unsalted butter
  • 1⁄2 cup canned pumpkin
  • 3 tablespoons half and half
  • 1 large egg
  • 1 teaspoon vanilla extract or vanilla paste
Glaze:
  • 2 cups confectioners sugar
  • 4 tablespoons half and half
  • 1/2 teaspoon vanilla paste (optional)
  • 1/2 to 1 teaspoon pumpkin pie spice
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Combine flour, brown sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle. Use a large floured chef's knife to slice the dough into half lengthwise and then into thirds going the other direction to yield 6 squares. Then, cut each of those squared diagonally to create 12 triangular slices of dough. Place on prepared baking sheet by transferring using a floured spatula.
  5. Bake for 14 to 16 minutes in the top rack of the preheated oven. Do not open oven door until cooking time is almost complete. Scones should begin to turn light brown and be done cooking within a couple minutes of being able to smell them. Immediately remove from baking sheet and place on wire rack to cool.
  6. While the scones are cooling, make the glaze. Mix the powdered sugar and half and half together until smooth with the vanilla paste, if using.
  7. Use a whisk to drizzle a layer of plain glaze over the top of each scone, reserving a third to half of the glaze for the spiced version.
  8. Add pumpkin pie spice to remaining glaze and drizzle remaining glaze over each scone using a whisk. Allow the icing to dry before serving (at least 1 hour).
Sit back and relax with a hot cup of tea and these homemade Pumpkin Spice Scones. No matter the time of day, you should sip joyfully and enjoy a treat!
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Marbled Chocolate Pumpkin Cheesecake

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This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

I was trying to think of an amazing dessert that could be served on Thanksgiving that was different than your traditional pie. I think I found it.

This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

I used the best cheesecake recipe I’ve ever found and modified it a bit. I wasn’t completely sure if it would set with the additional pumpkin, but it was downright perfect.

This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

You could easily use regular graham crackers, but I wanted the chocolate factor in my crust as well as in my cheesecake, so I actually used a box of Teddy Grahams. Remember those things? We’ll, they worked perfectly and made the dessert that much more beautiful.

This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

The other week I went to a pumpkin potluck dinner where everyone had to bring a dish made with pumpkin, sweet or savory. I took this cheesecake and was mighty proud to share it given that it actually turned out so well!

This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

This dessert is definitely on the rich and heavy side. You can easily get 12-16 servings out of it. So, if you’re looking to make something a little different this fall that is sure to impress, this dessert is it!

This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Marbled Chocolate Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!
Author:
Recipe type: dessert
Yields: 12 servings
Ingredients
  • 10 ounces chocolate graham crackers, finely ground
  • 10 tablespoons unsalted butter, melted
  • 1 cup dark chocolate chips
  • 24 ounces (3 - 8 ounce packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 large eggs, whole
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons ground pumpkin pie spice
Instructions
To make the crust:
  1. Prepare 9" springform pan by lining bottom with a 9 inch parchment round.
  2. To make the chocolate graham crumbs, pulse in food processor until you only see fine crumbs, about 1 minute.
  3. Thoroughly combine crumbs and melted butter. Press an even layer firmly into bottom of pan.
To make the cheesecake filling:
  1. Start by microwaving the chocolate chips on 50% power, just until melted. Start with one minute, stir, and then continue 30 seconds at a time until melted when stirred. Set aside and allow to cool to room temperature. You want it to be soft enough to mix but not hot enough to cook the batter when you mix it.
  2. In a stand mixer bowl, beat cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
  3. Add the sugar and cream mixture until well combined. Scrape again.
  4. Add the pumpkin, mix well, and scrape again.
  5. Add whole eggs and egg yolks. Mix on low until combined. Scrape again.
  6. In a separate bowl mix cornstarch, heavy cream, lemon juice, and pumpkin pie spice. Stir very well to get any and all cornstarch lumps out. Combine well with the cream cheese mixture.
  7. Pour all but about 1 cup of cheesecake mixture onto the crust. Stir melted chocolate into the remaining cheesecake mixture. Spoon large dots of the chocolate mixture on top of cheesecake batter. Use a butter knife to create a swirl design between the chocolate and the pumpkin cheesecake batter.
To bake cheesecake:
  1. Preheat oven to 350 degrees F.
  2. Bake at 350 degrees F for 10 minutes. Reduce heat to 275 degrees F and bake and additional 50-60 minutes. Center should be only slightly jiggly.
  3. Chill overnight before removing from springform pan.
This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!
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Pumpkin Buttermilk Pancakes

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This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They’re really easy to make, so you’ll love them too!

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!

We are a pancake loving family. Much like brownies, I used to only make pancakes from a mix. And, to the same point, much like brownies… I had no idea that a from scratch recipe would be just as easy yet taste a million times better. If you’ve never had homemade buttermilk pancakes, then you are truly missing out. The buttermilk makes them so incredibly light and fluffy that it will change the way you think about pancakes.

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!

Adding pumpkin to any recipe just makes it more moist and delicious, which is why these pancakes are downright perfect for fall. They taste oh so good with the fall flavors of pumpkin and cinnamon, but they are also very filling. I love adding some nuts or sweetened pumpkin seeds for that added crunch too!

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!

Pumpkin Buttermilk Pancakes
 
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This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!
Author:
Recipe type: breakfast
Yields: 12 pancakes
Ingredients
  • 1 1/2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 tablespoons butter, melted
Instructions
  1. Sift all dry ingredients together in a large bowl.
  2. Whisk together wet ingredients in a separate bowl.
  3. Pour wet ingredients over dry and stir gently to combine, taking care not to over mix. Batter should be a bit lumpy.
  4. Using a buttered large griddle over medium low heat, place 1/4 cup dollops of batter and allow to cook for 5-8 minutes per side, until golden brown. Flip and repeat.
  5. Serve warm with maple syrup and pumpkin spice pumpkin seeds or nuts. YUM!

 

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!
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Pumpkin Spice Cinnamon Rolls

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These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch.

These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch. 

Okay, friends. I’m not gonna like. These were a serious pain in the ass to make. If you have a craving for cinnamon rolls with a fall flare, by all means, please visit your favorite bakery or buy a tube of premade cinnamon rolls. You’ll satisfy your craving and you’ll save several hours and a lot of dirty dishes. If, however, you want to create something absolutely delicious, from scratch, in your own kitchen, and have people marvel at the fact that you made these from scratch as each and every morsel dissolves in their mouth? Well, then, these are for you.These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch. 

With any dough made with yeast, these require a fair amount of commitment. You have to give the dough time and the proper environment to properly rise. But it is oh-so-satisfying to see your hard work double in size. You will dirty a fair amount of bowls and counter space, but it is oh-so-satisfying to roll up that delicious dough and watch it expand and cook to a beautiful golden brown, right before you smother it in frosting. Did these take a fair amount of time to make? Yes. Were they worth it? Oh yes. What else are you going to do on a rainy fall day while the husband’s eyes are glued to the football game on TV, right?These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch. 

I brought these into work and shared them with my friends. I was having lunch with one of these friends the other day (are you reading this Scott?) and I can always count on him to give me great feedback. What he told me was the thing he liked best about these rolls is that they actually tasted like pumpkin. He said that anytime something is “pumpkin spice”, that really means you will only taste cinnamon, nutmeg, cloves and ginger. Although the pumpkin spice flavor comes through, he said it wasn’t overbearing and that he could tell these weren’t just pumpkin spice cinnamon rolls, but they were pumpkin spice cinnamon rolls.These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch. 

I have to be honest with you. I was pretty damn proud of myself when these turned out so well. No one ever wants to invest their valuable time into something that doesn’t turn out. And yes, I was very pleased with the fact that I made something so pretty and soft and tasty from scratch!  Plus, I saved myself the anxiety of having to open that damn cinnamon roll tube that pops and nearly gives me a heart attack each and every time!These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pumpkin Spice Cinnamon Rolls
 
Prep time
Cook time
Total time
 
These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
Pumpkin dough:
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 3/4 cup pumpkin puree
  • 2 1/2 cups bread flour (divided), plus more for flouring, sprinkling and rolling
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
filling:
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup pumpkin spiced pumpkin seeds (can use nuts instead)
frosting:
  • 4 ounces pumpkin cream cheese, softened (I used Trader Joe's. You can substitute plain cream cheese and 1/2 teaspoon pumpkin pie spice)
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
Instructions
For the dough:
  1. In a large saucepan, combine the buttermilk, vegetable oil and brown sugar. Heat until hot but not boiling. Be very careful not to over cook. Then, remove the pan from the stove and allow it to cool until the mixture is warm to the touch. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes.
  2. Once yeast has proofed, stir in the pumpkin puree until combined.
  3. Combine 2 cups of the flour with the pumpkin pie spice. Add it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place free of any drafts for 1 hour. *see note.
  4. After 1 hour, the mixture should be very puffy and at least doubled in size. Combine the remaining 1/2 cup flour with the baking powder, baking soda, and salt and sprinkle over the dough. Mix until well combined. Add additional flour, as needed, in order to just barely handle the dough without it sticking to your hands.
  5. Preheat the oven to 375 degrees F. Heavily grease two 8 inch cake pans with butter.
  6. Turn out the dough onto a floured surface and press it into a rectangular shape. Use additional flour if it is still too sticky. Roll the dough into a large rectangle that's about 3/4 inch thick.
For the filling:
  1. Drizzle the melted butter over the dough and spread it all over the surface of the dough.
  2. In a small bowl, mix together the brown sugar, granulated sugar, and pumpkin pie spice. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Add the sweetened pumpkin seeds in a thin layer.
  3. Roll the dough into a large log and pinch the end seam to seal. Use a sharp knife to cut the log in half, one for each cake pan. Cut each log into 6-9 pieces, depending on how tall you want your cinnamon rolls and place them in the buttered cake pans. Loosely cover with towel and allow to rise for 20 minutes.
  4. Bake in preheated oven until the rolls are nice and golden brown around the edges, about 15 to 18 minutes.
For the frosting:
  1. In the bowl of your stand mixer with the paddle attachment, cream together the cream cheeses and butter until light and fluffy, about 5 minutes. Add the sugar and vanilla, then blend until smooth. Then with additional vanilla or milk, if desired.
  2. Frost the rolls when they come out of the oven so that they are hot and the frosting will partially melt.
Notes
To help my dough rise, I found it best to preheat my oven to 200 degrees F. Once it reached temperature, I turned it off, and cracked the door to release some heat. I kept the door closed while the dough would rise.
These super soft and delicious homemade from scratch Pumpkin Spice Cinnamon Rolls are made with real pumpkin and have an added pumpkin seed crunch.
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The Great Pumpkin Cookies

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Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!

Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!

I knew I wanted to make some super soft pumpkin cookies. Because I love watching Charlie Brown It’s the Great Pumpkin every fall, I found it fitting to name them The Great Pumpkin Cookies.

Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!

The batter for these cookies is really easy to mix up. I used a combination of freshly roasted pumpkin as well as canned pumpkin puree simply based on what I had on hand. This cookie is almost a cross between a cookie and a muffin top. Its very soft and cake-like.

Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!

I debated whether I wanted to add chocolate chips or make a glaze. Then, I got the genius idea to melt some chocolate chips and create a chocolate zigzag to match Charlie Brown’s shirt. Cute, right?

Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!

My kids absolutely loved these cookies and have been taking them to school in their lunches every day.  With or without the chocolate, they’re a fantastic fall treat.

Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
The Great Pumpkin Cookies
 
Prep time
Cook time
Total time
 
Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!
Author:
Recipe type: dessert
Yields: 3 dozen
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter (1 cube), softened
  • 1 1/2 cups pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • chocolate chips (optional)
Instructions
  1. Preheat oven to 350° F. Line baking sheet with parchment paper.
  2. In medium sized bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. Using a stand mixer with the paddle attached, cream sugar and butter together until smooth. Beat in pumpkin, egg and vanilla extract until smooth. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  4. Bake for 15 to 18 minutes or until edges are firm. Allow to cool on baking sheets for a couple of minutes, then transfer to wire racks to cool completely.
  5. To create chocolate stripe, melt chocolate on 50% power in the microwave in 1 minute increments until melted and smooth once stirred. Transfer to a plastic bag with the corner snipped off and pipe onto cookie in a zig zag pattern.
Having grown up loving Charlie Brown, I was inspired by the new Peanuts Movie to make The Great Pumpkin Cookies. They are super soft and easy to make!

 

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