Tag Archives: pumpkin

Pumpkin pecan pie gingerbread bars

14 Jan

This is one of the desserts i made for thanksgiving….   it sounded good… it looked good in the recipe… but the ingredients.. oy the ingredients… I’ve never used molasses before.  didn’t even know where to find it in the grocery store. had to text my bff to find out!  and the smell of it… oy….  i made it and stuck it in the oven hoping for the best!  there was A LOT going on!   surprisingly these were really good.. they grew on us!  kind of like a pumpkin pecan pie with gingerbread crust… so good!


Pumpkin pecan pie gingerbread bars

adapted from culinaryconcoctionsbypeabody


For the crust:
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 tsp. salt
1/3 cup molasses
1 tsp. ground ginger

For the filling:
6 large eggs
1 3/4 cup granulated sugar
3/4 cup packed brown sugar
1 15-ounce can pumpkin puree
1/2 cup light corn syrup
1/2 tsp. salt
3 cups pecan halves
1/3 cup white chocolate chips (as a garnish)

Preheat oven to 350. Line a 13×9-inch baking pan with foil.

For the crust:
Using a stand mixer with a paddle attachment cream butter and brown sugar with a mixer on medium speed until light and fluffy, five minutes.
Add the molasses and ginger and beat until fully combined.

Add flour and salt and mix until combined but crumbly. Don’t worry that it’s crumbly it will come together when you press it into the pan and it bakes.
Press dough into the bottom of a prepared pan; bake until golden, 30 minutes.
Prepare the filling with about 5 minutes left to bake.

For the filling:
In a large bowl whisk together eggs, granulated sugar, and brown sugar until combined.
Mix in pumpkin, granulated sugar, corn syrup, and salt until combined.
Fold in pecans and pour over hot crust.
Bake bars until filling is just set, about 45 minutes.
If using white chocolate chips, remove from oven at 40 minutes, sprinkle chips and put back in for another 5 minutes.
Cool bars to room temperature and remove foil before cutting.
They will have a pie consistency so the filling is a little soft.




Pumpkin Cinnamon Roll Cheesecake

17 Apr

This was actually another thanksgiving dessert!  also super delicious — you could barely taste the pumpkin in it… so if you’re a big fan of pumpkin i would definitely increase the pumpkin 🙂  otherwise YUM-O






Pumpkin Cinnamon Roll Cheesecake
adapted from culinaryconcoctionsbypeabody

Cinnamon Roll Batter:
2/3 cup granulated sugar
¼ cup unsalted butter, at room temperature
1 egg
½ cup whole milk
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Pumpkin Cheesecake filling:
12 oz. (1 ½ packages) cream cheese, at room temperature
½ cup canned pumpkin
1 cup granulated sugar
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
2 TBSP flour
2 whole eggs
1 egg yolk
Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 TBSP cinnamon
Maple Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
1 cup powdered sugar
3 TBSP maple syrup
milk (if needed to thin frosting)

Preheat oven to 350 degrees F.
Grease a 9-inch Springform pan.
Cinnamon Roll Batter:
Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
For the Pumpkin Cheesecake Filling:
Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
Add the pumpkin and beat for another minute until fully combined.
Add the eggs (and yolk) one at a time, scraping down the bowl after each addition.
Add the vanilla, spices, and flour and beat for another minute.
Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
Cinnamon Filling:
In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. 🙂
Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting:
Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese to soften for about 2 minutes. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

14 Jan

I realized I never posted the desserts I made for thanksgiving!

First up were black bottomed mini caramel pumpkin cheesecake bites! Yum. These were my favorite!


mini caramel pumpkin cheesecake bites>
adapted from picky palate

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
Tjs fluer de sel caramel sauce
12 Caramel Hershey Kisses, unwrapped

1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Hershey Kiss. Refrigerate until ready to serve.

Pumpkin White Chocolate Cake with Oatmeal Cookie Crust

27 Dec

I’m so far behind in posting I’m starting to forget what recipe went with what picture. This one I remembered! I ended up doubling the recipe for a 9×13 pan so as not to waste a bunch of the oatmeal cookie mix. Pumpkin, white chocolate all yummy!


Pumpkin White Chocolate Cake with Oatmeal Cookie Crust
adapted from culinaryconcoctionsbypeabody

For the cake:
1 2/3 cup all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup pumpkin puree
4 oz. unsalted butter, melted
6 oz. white chocolate chips
For the Top:
1 cup Oatmeal Cookie Mix (I used Betty Crocker)
¼ cup unsalted butter, melted

Preheat oven to 350F.
Spray a 9×9-inch pan with baking spray.
In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
In another bowl, mix together the eggs, pumpkin, and unsalted butter.
Add in the white chocolate chips.
Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
Scoop batter into the prepared pan.
Sprinkle oatmeal cookie mix evenly on top. Then pour ¼ cup melted butter over the top of the cookie mix.
Bake for about 30-35 minutes or until puffed and springy to the touch. Cool then remove from pan.
Cut into squares.

Pumpkin Gingersnap Magic Bar

7 May

I love finding recipes that use up ingredients I have on hand! Gingersnaps and pumpkin from here. This came out super delicious! Yum!


Pumpkin Gingersnap Magic Bar
adapted from culinaryconcoctionsbypeabody

2 cups gingersnap crumbs
8 TBSP unsalted butter, melted
1 14oz can sweetened condensed milk
¾ cup pumpkin puree
1 tsp. cinnamon
¼ tsp. fresh ground nutmeg
1 ½ cup sweetened shredded coconut
1 cup walnuts, coarsely chopped
1 cup white chocolate chips
1/4 cup fleur de sel caramel sauce

Preheat oven to 350F. Prepare a 8-x-8-inch pan with baking spray.
Combine gingersnaps and butter and stir until well blended. Press mixture onto bottom of pan.
Even out with the back of a spoon so it is all the same level (or close enough).
Combine sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg and stir until well combined. Pour mixture over gingersnap crust.
Sprinkle on white chocolate chips, then walnuts, then caramel sauce, and then finish by sprinkling coconut on top.
Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.

Pumpkin Cheesecake Bites with Gingersnap Crust

8 Apr

It’s time again for a secret recipe club recipe! This month I was given Jess from inquiring chef. Jess is an American living in Bangkok! How cool is that? She has lots of great recipes on her site! I’ve pinned a few to make later. I really wanted to make her scallion pancakes, but unfortunately I was out of sesame oil! Grrrr! Next time! I ended up making these delicious mini cheesecakes. They were pretty quick to put together and taste great! They’re pretty light and not too dense. The pecans and gingersnaps gave a nice extra to the crust!


Pumpkin Cheesecake Bites with Gingersnap Crust
adapted from inquiringchef

150g gingersnap cookies (about 12-14 small gingersnaps)
⅓ cup pecan halves
2 Tbps. unsalted butter, melted
8 oz. cream cheese
½ cup canned pumpkin purée
⅓ cup packed light brown sugar
2 Tbsp. all-purpose flour
½ tsp. vanilla extract
1 large egg
small pinch of salt

Preheat the oven to 350 F. Lightly grease a mini muffin tin (or use mini muffin tin liners).
In the bowl of a food processor, pulse the gingersnap cookies, pecan halves, and butter until the mixture is very finely ground. Spoon a level 1Tablespoon of the crust mixture into the bottom of each space in the mini muffin tin. Use the rounded back of the tablespoon to press the crust gently into the bottom of the space. Shake the crumbs out of the bowl of the food processor and return it to the base.
In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth and no lumps remain, scraping down the sides to insure all of the filling is blended. Gently pour the filling over the prepared crust to just slightly below the top of each space in the muffin tin (these will barely rise as they bake).
Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are golden brown (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes). Allow to cool in the muffin tin for 10 minutes before removing.
Serve immediately or refrigerate for up to a day before serving.

pumpkin pie snickerdoodle bars

9 Nov

As soon as we got power back I started baking. I gave husband a choice of a lemon or pumpkin dessert. He chose pumpkin. This came out delicious! I’m not a fan of pumpkin pie but add the snicker doodle layer and its delicious!


pumpkin pie snickerdoodle bars
adapted from lovintheoven

Snickerdoodle layer:
3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer:
1 cup whole wheat flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
2 eggs, at room temperature
1 1/2 cups canned pumpkin (I used the whole can)

2 tablespoons white sugar
2 teaspoons cinnamon

1 oz white chocolate, chopped

Preheat oven to 350F.
Lightly grease a 9×13 inch pan.

To make snickerdoodle layer:
Stir together flour, baking powder and salt and set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan.
To make pumpkin pie filling:
In a mixer bowl, cream together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Store in a covered container.

cinnamon roll pumpkin vanilla sheet cake

11 Dec

This recipe was DELICIOUS!!!! the pumpkin flavor was subtle and not overpowering.  YUM !!

Cinnamon Roll Pumpkin Vanilla Sheet Cake

adapted from picky palate

1 box yellow cake mix

4 eggs

1/2 cup vegetable oil

1/2 cup milk

3.4 ounce box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 ounce can pumpkin

1 stick (8 tablespoons) unsalted butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

3/4 cups powdered sugar

1/4 light cream

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.  Enjoy with milk!

Makes 16 to 20 squares

ooey gooey caramel pumpkin blondies

11 Nov


it was time for another dessert – we go through a lot of dessert in this house 🙂   at first bite i wasn’t a fan   you couldn’t really taste any chocolate and the pumpkin was a little too strong for me.  however the husband ate 3/4 of the 9×13 pan… i guess i ate the other quarter 🙂  it grew on me a little, but i still couldn’t taste any chocolate.   i had bought these caramel bits awhile ago and forgotten about them – but they came in handy here  no unwrapping!



Ooey Gooey Caramel Pumpkin Blondies

adapted from lauren’s latest
For the Blondies-
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For the Filling-
1/2 cup chopped walnuts (left out)
1/4 cup semi sweet chocolate chips
1 – 14 oz. package caramels, unwrapped (used an 11oz bag of caramel bits)
1/4 cup heavy cream (used light cream)

Preheat oven to 350 degrees. Lightly grease 9×13 pan with non stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It’s fine if some of the caramel layer is peeking through.}

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.}

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream of whipped cream.

White Chocolate-Pumpkin Topped Blondies

10 Oct


i made this awhile ago but hadn’t posted.. things have been a bit crazy around here – hence the lack of posting — hopefully cooking will return to its normally scheduled program in the near future.  these were pretty delicious.  i topped them with the tj’s fleur de sel caramel YUM


White Chocolate-Pumpkin Topped Blondies

White Chocolate Blondie Base:
4 ounces (1 stick) unsalted butter
½ cup white chocolate, chopped finely
½ cup granulated sugar
2 eggs
½ tsp. vanilla extract
1/3 heaping cup all-purpose flour
Pinch of salt
1/3 cup white chocolate chunks or chips
Pumpkin Top:
6 TBSP unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
½ tsp. vanilla extract
1 cup canned pumpkin puree
1 ¼ cups all-purpose flour
½ tsp. baking powder
Pinch of salt
1 heaping tsp. Pumpkin Pie Spice (left out)
Grease a 9-x-9-inch pan with baking spray.
Preheat oven to 350F.
Blondie Bottom:
Melt white chocolate and butter together in a small saucepan over low heat, stirring frequently. White chocolate does not melt as smooth and pretty as dark or milk chocolate. Don’t worry. Set aside to cool.
Using a stand mixer with the paddle attachment (or a large bowl with beaters) beat together the sugar, eggs, and vanilla together until smooth on medium high speed. Add the cooled chocolate mixture and continue beaten until well combined.
Add flour and salt to batter, and mix on low speed until combined, with no trace of the dry ingredients in sight.
Spread batter evenly in the prepared pan. Sprinkle white chocolate chunks/chips evenly over the top of the blondie batter. Set aside.
For Pumpkin Top:
Using a stand mixer with the paddle attachment beat together the butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and continue beating until well combined.
Add the pumpkin and beat until thoroughly combined.
Add the flour, baking powder, salt, and spice to the pumpkin mixture. Mix until well combined and no trace of the dry ingredients remains.
Pour pumpkin top evenly (do the best you can) over the blondie layer in prepared pan. Bake for 30-34 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from oven and let cool on a rack for 1 hour.
Top with more white chocolate and maybe a little caramel if you would like.