Caramel Pumpkin Oatmeal Squares

  

 Here's an easy dessert that is perfect for all your little ghouls and goblins. Firstly, it's what I call a "picky uppy" dessert, which means you can just grab it and go. And secondly, the recipe uses one of my favorite techniques: one dough is used for the bottom crust as well as the topping! That just makes things so much easier. And they're delicious! Sort of like a cross between a pumpkin square and an oatmeal cookie. It comes together pretty easily too. 

Definitely keep this recipe readily available the next time you're feeling like a picky uppy pumpkin treat!

 

2 c. flour

2 c. old fashioned oats

1 1/2 c firmly packed light brown sugar

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp nutmeg

1 cup (2 stick) butter, melted

1 cup canned pumpkin

1 tsp vanilla extract

7 oz (1/2 of 14-ounce package) caramels, unwrapped

2 tbs milk 

 

 

Preheat oven to 350°F. 

Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add butter; stir until mixture is well blended and forms coarse crumbs. Reserve 1/2 (about 2 1/4 cups) for the topping. Add pumpkin and vanilla to remaining mixture in bowl; stir until well blended. Press evenly into bottom of greased foil-lined 13x9-inch baking pan. Set aside.

Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Let stand 1 minute. Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges. Sprinkle with reserved crumb mixture.

Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars.

Tips:

This recipe is from McCormick. Ya know, the spice people. And I'm sure they're very excited to have you use cinnamon, ginger, and nutmeg. But I like to just use a tbs of pumpkin pie spice blend. It's just easier. Usually I make my own, which also includes allspice, but you can also buy it already blended. And I always add more than the recipe says. But you do you! 

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

 

 

 Here we have another recipe from Half Baked Harvest via my niece, Casey. I figured since the chocolate chip pumpkin butter cookies were such a hit, why not do the same thing with a bread? (or is it cake? You decide!)
What’s not to love? Pumpkin with warm spices and chocolate chips… it’s the perfect thing to cap off this year’s “pumpkin season.” Serve it for dessert, or toast a slice of it in your toaster oven and have it with coffee.  Serious yum!




1/2 cup pumpkin butter*
1/2 cup pumpkin puree
1/2 cup melted salted butter
1/2 cup pure maple syrup
2 large eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking powder
1/2 tsp plus 1 tbs ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp kosher salt
1/2 cup semi-sweet chocolate chips
1/2 cup granulated sugar


Preheat the oven to 350° F. Grease a (9x5 inch) bread pan.
 In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips.
 In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.
 Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
 Transfer to the oven and bake for 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the 30 minute mark to prevent the top from burning.
 Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter (you should do this!). Enjoy!

*Recipe note from the author:
Pumpkin butter substitute: you can use 1/2 cup additional pumpkin puree plus 2-4 tablespoons all purpose flour. Start with 2 tablespoons flour, then add 1-2 tablespoons more of the dough feels a little too wet. Don't add more than 1/4 cup additional flour.



Joey’s tips:
-Buying spices can be pretty expensive, especially if you’re only buying them to try this recipe. Instead of buying all four, you can just use a pumpkin pie spice blend. It won’t be EXACTLY the same result, but it’ll be pretty darn close!
-Since you’re only using 1/2 cup, what will you do with the rest of the can of pumpkin? Simple! Make two loaves and freeze one!

Pumpkin Butter Chocolate Chip Cookies

 

 

 My sister Cathy, and her daughters, Casey and Carly and I have an ongoing text thread. Just a simple conversation that has been going on for literally years. Sometimes it's just a funny little meme, sometimes it's just an "I hate Mondays" need for some extra support, but usually it's some version of "Look at this amazing recipe!" or "Doesn't this look good?" or "When are we making this?" along with a link to the website from where it was discovered. That's exactly what happened when Casey texted us with this recipe. She was torn between this recipe and another recipe using pumpkin butter, but we picked this one! So this comes to us from a blog called Half Baked Harvest via Casey Case with the Pretty Face. She baked them up and even took the picture for us! Thanx Case!! Pumpkin pie spice? Cinnamon sugar? Chocolate chips? Yes please! We're definitely adding them to our cookie rotation for the holidays! YUM!

 2 sticks (1 cup) salted butter, at room temperature
3/4 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup pumpkin butter, homemade or store bought
1 egg, at room temperature
2 tsp vanilla extract
2 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon or pumpkin pie spice
1/2 tsp kosher salt
1 1/2 cups semisweet chocolate chips
4 oz semi sweet or dark chocolate chunks
1/3 cup cinnamon sugar

 

 
Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
 In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and sugar until combined. Beat in the pumpkin butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and chocolate chunks.
Roll the dough into 1 tablespoon size balls and then generously roll through the cinnamon sugar and place 3 inches apart on the prepared baking sheet.
Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

 

 Tips:
You can make LOTS of these, and then store them in your freezer! To freeze cookies, place them in a single layer on a cookie sheet. Once frozen, remove them to a ziploc bag, and then just take out as many as you need as you navigate the holidays. They thaw in no time at all!

Pumpkin and Corn Chowder

  Ok, I know I tell this story all the time, but it's a tradition! So, I'll tell it again!
 When I was growing up, my Mom always made a big pot of soup on Halloween. On one hand, she knew all of my siblings would be coming and going at different times, back from chilly trick or treating, and wanting something hearty to warm us. And on the other hand, she knew she'd be answering the door all day, giving out candy to all of the other ghosts and goblins in the town, so she wouldn't be able to spend any time in the kitchen cooking dinner. A big pot of soup was definitely the answer. As she used to tell me, "You just put everything in the pot and let it cook." And then throughout the day, everyone could just come in and fix a bowl. Seriously, I'm not even kidding when I tell you that there was nothing better in the whole world than coming home from trick or treating and knowing that there was a big bowl of hot soup waiting for us. It was sheer heaven!
 So, to keep the Halloween soup tradition alive, I decided to make a rich corn chowder. Actually, I was originally gonna go with something with a broth base, but then my Sis, Cathy, suggested a chowder, and not only that, specifically one with pumpkin and corn. That sounded FABULOUS to me, so I did a bit of looking. I found several versions, many of which are spicy. That wasn't really the vibe I wanted. Then I found a recipe on a blog called Table for Two. Full disclosure, I didn't really follow that recipe, but rather just used it as inspiration to make THIS one. I changed all of the amounts because basically I wanted to make a BIG pot of soup, instead of just for two. I just kept adding things to the pot and I also add some fresh herbs. So, I guess my version is kind of similar but not exactly the same as theirs, but they definitely get the credit for the original inspiration.
And OMG! Can we talk about how delicious it is?????
 I seriously could not stop eating it. It's SO deep with flavor from the aromatics and from the fresh thyme. But the star of the show is definitely the sweet corn. And the pumpkin adds body and creaminess without making it heavy. Serve it up with some fresh warm crusty bread and it's a meal all on its own. You could also use it as a first course for your Thanksgiving feast! It's just that good! Quite frankly, it has to be pretty amazing in order to get the "Thanksgiving worthy" seal of approval, and this one definitely is! It's perfect for any holiday meal. You should definitely keep this one handy! I know you'll love it!



4-5 cloves garlic
1 lb bag carrots
5 large ribs of celery
1 large onion
1 stick butter
1/4 cup flour
4-5 medium potatoes
24oz bag frozen corn
15oz can pumpkin
a bunch of fresh thyme sprigs
2 cups milk
48oz container chicken broth
Salt and pepper
Chopped chives (optional)


 First, mince the garlic and peel and finely dice all of your veggies. You want everything to be about the same size as kernels of corn.
 In a large heavy pot, melt the butter over medium heat. Add the diced carrots, celery, and onions along with the minced garlic. Saute, stirring frequently, until everything begins to soften. Add the flour, and stir to coat all of the veggies. Continue to cook for another few minutes, and then add the remaining ingredients. Stir to incorporate everything. Reduce heat to low. Simmer for about 20-30 minutes, stirring every so often to make sure it's not burning on the bottom. The soup will thicken as it cooks. Add more salt and pepper if you need to. Remove thyme sprigs. Serve chowder with chopped chives sprinkled over the top as a garnish, if desired.




Tips:
To make it easier to remove the thyme, tie the sprigs into a bundle with cotton string. The leaves will fall off during the cooking, and then you can just fish out the bundle of twigs and discard it. Easy!
Anytime I make soup, I'm always amazed at how much salt it takes. Don't add a ton at once, but just be sure to taste as you go, and adjust the seasoning at the end. It will probably need more salt than you think it will, and a good amount of pepper too!
To add a little smokey note, you can saute some bacon lardons in the pot before adding the veggies, then continue with the recipe as directed. Just reduce the amount of butter if the bacon renders a lot of fat.
If you'd like to make it completely vegetarian, just use vegetable broth instead of chicken broth!
For a little extra splurge, top your bowl of soup with a few roasted jumbo shrimp. That would elevate it to special occasion status!

Soft-Baked Pumpkin Oatmeal Cookies

 Ok, so, if you've been reading my blog for a while, you know that I try to stay with the seasons. Every month's recipes usually have a theme, or are geared toward a forthcoming holiday. In other words, I probably wouldn't post a recipe for a big pot of hot soup in the blistering heat of summer, and I don't think I would post something with fresh summer berries around Christmas time, so forth.
 For this recipe, though, I couldn't decide in which category it should be! October is when I always post pumpkin recipes, and December is when I always post cookie recipes... What to do?
 So, I figured I'd post it for pumpkin month, and now you have the option of trying them in either season! Or both! Did you ever realize this much thought goes into a simple blog post? Well, now you know. Yes, I may or may not be overthinking these things, but what can I say.. this is how I usually roll.
 So let's talk about this cookie recipe, shall we?
They're REALLY easy to make, and they were just the thing when I had a little bit of free time and felt like baking something warm and homey. Once again, I turned to one of my favorite baking blogs, Sally's Baking Addiction, and once again, I was thrilled with the final product. These cookies are chewy like a soft baked cookie should be, but they're not cakey, like other pumpkin cookies. They're perfect for your Halloween bash, and just as perfect for your Christmas cookie swap! Why not bake a double batch now, and then freeze one for the holidays?? How perfect is that??
Hope you like 'em!



2 cups + 1 tbs all-purpose flour
1 tsp baking soda
1 tbs ground cinnamon
1 heaping tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, melted
1/4 cup dark molasses
3/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 tsp pure vanilla extract
1 and 1/2 cups total add-ins (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)


 Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten to help the cookies spread in the oven. Do not flatten completely. See my photo above for a visual. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks. Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. Allow the cookies to cool completely on the baking sheets.

SBA Tips:
The cookies' flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days. Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.



Joey's Tips:
Be sure to measure everything accurately. The required amount of flour is 2 cups plus 1 tbs, so, clearly that indicates that a lot of testing went into developing this recipe, and that THIS was the exact amount needed. I can appreciate that!
The original recipe says that it makes 15-18 large cookies, but I didn't want my cookies to be so large, so I just used a regular cookie scoop for them. I wound up with about 3-4 dozen regular sized cookies. They still baked for about the same time, about 14 minutes. I also didn't cool them completely on the tray. Just let them cool for a few minutes, and then lifted them from parchment to cooling rack, just as I usually do when baking cookies!
I added craisins to mine, but feel free to add anything you like!
Oh, one other thing... whenever I'm baking cookies, I like to just bake one tray at a time. I know it takes longer, but I just can't be bothered with rotating or switching the trays halfway through the baking. And one tray always seems to bake darker than the other. So unless I'm being a cookie factory at Christmas time, it really doesn't take too long to just do one at a time.

Slow Cooker Pumpkin Cobbler

  In my never ending search for pumpkin recipes, I happened to find this one, which also falls right in line with my love of slow cookers. I was looking for recipes that could be deemed "Thanksgiving worthy", and I found this on a blog called The Gunny Sack. First and foremost, it's absolutely delicious. And as an added bonus, it uses the slow cooker, which frees up your oven for other things. That certainly sounds Thanksgiving worthy to me! And it's also so easy that any cooking novice can make it. The blog described it as "pumpkin pie without the crust", but I think it's so more than that. It's rich and decadent and screams for vanilla ice cream and/or caramel sauce. You should definitely consider this for your next holiday meal!
Ok so lets talk about the recipe for a hot sec.
I've listed the recipe and directions as I found them on the blog. But here's the thing.. Just like with many "Dump Cake" recipes, the dry cake mix is supposed to be just sprinkled over the top, and NOT stirred in. However, it's been my experience that sometimes the butter doesn't reach all of the cake mix and I'm left with powdery pockets of dry cake mix on top. My solution is to mix the cake mix with the melted butter to form a dough, chill it for a quick 10 minutes so it firms up a bit, and then crumble the dough over the top. Problem solved!

3 eggs 

29 oz can of pumpkin puree   

12 oz evaporated milk 

1 cup granulated sugar

1/4 cup brown sugar

2 tsp cinnamon

1/2 tsp ginger 

1/2 tsp salt  

1 tsp pure vanilla

1 box butter pecan cake mix  

1/4 cup brown sugar

3/4 cup melted butter

Beat the eggs slightly. Add the pumpkin puree, evaporated milk, sugars, cinnamon, ginger, salt and vanilla. Pour the mixture into a greased slow cooker. Top with the powdered cake mix and sprinkle with brown sugar. Drizzle melted butter evenly over the top. Cook on low for 3-4 hours.

Tips:
 When I served this, it was still piping hot, and therefore very soupy (which was not altogether a bad thing). It will set up more as it cools, just like any other custard. I think the sweet spot is where it's not piping hot, but still a bit warm. Then it's set up a little, but still good with ice cream!

I couldn't find butter pecan cake mix, so I just used a regular butter cake mix, and then topped it with a couple handfuls of chopped pecans. Use any kind of cake mix you like! Spice cake, white, yellow, even carrot. Btw, the added texture of the pecans was just the perfect thing! Just sayin'!
Also, I just used 2 tsp of pumpkin pie spice blend instead of the cinnamon and ginger. All good! 

Side note, I think I may cut back on the butter just a bit next time. Maybe cut it to just 1/2 cup.

Here's a tip from 365 Days of Slow Cooking, which was passed on by The Gunny Sack: 

To keep the top of the cobbler from becoming too soggy, place a tea towel or a couple pieces of paper towel over the slow cooker, and then place the lid on top. This prevents any condensation from dripping back into the cobbler!

Pumpkin Cupcakes with Cinnamon Swiss Meringue Buttercream

 So, I was looking for a recipe for pumpkin cupcakes. Yes, yes, I know I already have a recipe for Pumpkin Cupcakes on my website, but I figured, more is more, right? And like the other recipe, many recipes use cream cheese frosting for their pumpkin cakes, so I was thinking, maybe I'd try doing a cinnamon Swiss Meringue, instead. Mmmm... good idea. This CLEARLY falls squarely into the "how can this not be good?" column.
 I did my usual search, trying to find just the right recipe, and as usual, there were several criteria I needed to meet. Well, for one thing, I wanted 24 cupcakes. I was making it for my fabulous group of theater friends, and 12 was just not gonna cut it.  Also, whenever I bake something pumpkin, I want a recipe that uses the whole can of pumpkin. Don't you hate when a recipe just calls for 1/2 cup? What are you supposed to do with the rest of the can of pumpkin? Yes, I know, put it in the fridge, and save it for something else, right? Only it's usually a science experiment in my fridge by the time I get back to it. For me, it's better to just use the whole can on the first go. Great. Ok, so I happened to see a recipe for cupcakes on a website called Live Well, Bake Often. The recipe only made 12 cupcakes, which made me wonder if doubling the whole recipe was an option. As I scrolled through the comments section at the bottom of the recipe, a baker asked if it could be doubled. Danielle, who is the blogger, responded that making THIS cake recipe would be better for 24 cupcakes, so that's how I happened to find it. (Did all of that make sense?) Anyway, as my Dad would have said "It was like going around my ass to get to my elbow, but I got finally got there."
 Anyway, the recipe is PERFECT. You literally just throw all of the wet ingredients into a bowl, mix them up, and then stir in the sifted dry ingredients. It's just that easy. It also bakes up to become the most perfect cupcakes you've ever seen and I think this is now my go-to recipe!
See? More really IS more! And topping them with the cinnamon Swiss meringue buttercream turns them from great cupcakes into OMG Cupcakes. Like, seriously.
 So, thank you, Danielle over at Live Well, Bake Often, for the fabulous recipe. And thank you to the reader who left the comment. Funny how things work out sometimes, isn't it?



For the cupcakes:

2 cups all-purpose flour
2 tsp baking powder 
1 tsp baking soda 
2 tsp pumpkin pie spice blend
1 tsp ground cinnamon 
1 tsp salt 
1 (15oz) can pumpkin puree 
1 cup vegetable oil
1 cup brown sugar 
1/2 cup granulated sugar 
4 large eggs 
2 tsp pure vanilla extract


Preheat oven to 350°F.
Place cupcake papers into 2 cupcake pans to make a total of 24 cupcakes. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Using a 2 oz ice cream scoop, fill each of the cupcakes evenly. Place pans in oven. Bake for about 20-22 minutes, switching pans about halfway through (to insure even baking). The cupcakes are done when the tops spring back when lightly tapped, or when an inserted toothpick comes out clean.



For the Cinnamon Swiss Meringue Buttercream;

5 large egg whites
pinch of salt
1 cup plus 2 tbs granulated sugar
1 1/2 tsp pure vanilla extract
1 lb (4 sticks) butter, at room temperature
2 tsp ground cinnamon

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and cinnamon. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Tips:

The cupcake recipe should make EXACTLY 24 cupcakes. When you're filling up the cupcake pans, if you come up a little short, just take a little from this one and a little from that one until all are filled evenly. They bake up to the perfect dome over the top, and they don't spread out to stick to your pan, which I greatly appreciate. 

The buttercream recipe is Martha Stewart's, and it's my go-to for Swiss Meringue. There are MANY versions of Swiss Meringue, ranging from just 2 or 3 egg whites all the way up to as many as 9 or more. This one is my favorite because it always turns out perfectly, you can tweak it to make it new (adding the cinnamon was my extra little twist!) and most importantly, it has the smoothest creamiest texture, and as much as I hate the expression, it has the perfect mouth feel. Some recipes have what I call a sort of plastic texture, and that's just not my favorite thing at all. This one wins.

Of course, if you don't want to do this buttercream, you can choose any other favorite frosting, or just swirl some regular Cream Cheese Frosting onto your cupcakes. It's just that sometimes I feel like that's what everyone uses on EVERYTHING and I was going for something a little different.
But you do you!

Pumpkin Dream Cake

Ok, so, you may be wondering "what is a Dream Cake?" Honestly, I have no idea, so basically I'm asking the same question. At first, I guessed that it's a cake that uses Dream Whip, which is a brand of whipped topping mix. But then I saw many recipes (like this one from a website called The Novice Chef) that don't include it. So that made me wonder what exactly constitutes a "Dream Cake." Is it the structure? or maybe the amount of layers? Nope. Some dream cakes have two layers, some have three, some have four, or even more. Some are baked in a 9x13 pan, and some are baked in a tube or Bundt pan. Is it the frosting? Nope. The frostings vary too.. some are whipped toppings, some are cream cheese, some are chocolate, and on and on.
Not the structure, not the layers, not the frosting. Hmm..
 So I guess the only thing that makes it a Dream Cake is the fact that you love it so much that it could be described as "dreamy." I know. I know. It's a little bit weak, but actually, do we really care? I mean, all we really care about is how good it is, am I right??? And yes, let me tell you, this cake is good enough to be described as dreamy! I mean, we're not talking Zac Efron Dreamy or anything, but still... this cake is pretty darned dreamy. And it's perfect enough for your next special occasion. Add this one to your holiday repertoire! And in the meantime, if you find out what a Dream Cake is, please let me know, OK? Great then.



Cake:
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

Frosting:
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar



For the cake:
Preheat oven to 300°F.
Grease 3 8-inch round cake pans. Set aside.
In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely or chill before frosting.


For the frosting:
In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla, and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.



Tips:
 I'm sure you can bake this in 2 9" layer pans instead of 3 8" pans. I would just keep an eye on it while it's baking, just to be sure!

Crisp and Chewy Pumpkin Cookies

For years and years, I've wished for a pumpkin cookie that was more chewy than cakey. I mean, don't get me wrong, I do love the favorite pumpkin cookies, but they're very soft and cakey and frankly not very cookie-like.
 Then I happened upon a blog called Life Made Simple, and apparently she and I had the same wish! Thankfully, she figured out how to make a cookie and not a cakey! Who knew that using melted butter and corn starch along with limiting the eggs to just one yolk would do the trick? BRILLIANT!
So, thank you, Natalie from LMS, for solving this mystery.
This will now be my go-to pumpkin cookie recipe!


1/2 c. unsalted butter, melted
1/2 c. granulated sugar
1/2 c. brown sugar
1 1/2 tsp. vanilla extract
6 tbs. pumpkin puree
1 egg yolk
1 1/2 c. flour
1 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice


 In a large mixing bowl of the bowl of a stand mixer, beat the melted butter and sugars for 2 minutes on high. Add the vanilla extract, pumpkin puree, and egg yolk, mix on low until just combined.
 In a medium size mixing bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon, and pumpkin pie spice. With mixing speed on low, gradually combine with the wet ingredients, mixing until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 1 hour.
 Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat. Scoop balls of dough using a standard size cookie scoop and place on the prepared baking sheet. Place in the oven and bake for 10-12 minutes or until golden brown on the edges. The cookies will be slightly puffy but they will flatten as the cool. The longer you bake them the more crispy they will become. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely, about 5 additional minutes.

Tips:
The original recipe included chocolate chips, but I prefer to leave them out. It always seems to me chocolate takes over when it's paired with another flavor, and I wanted pumpkin to be the star here. To be fair, I tried the recipe with mini chocolate chips and with pecans. I still prefer just plain pumpkin!
She also uses bread flour in the original recipe but stated that AP flour was also fine. Since I didn't have any bread flour on hand, I went with it and they turned out great!

Joey's Autumn Harvest Stew

Ok, so let's talk about my FAVORITE new recipe in quite a long time.
Every so often, I'll come up with an idea that I can't seem to get out of my head, and this was absolutely one of those times. I was thinking that I wanted to do a savory something with fresh pumpkin. A one-pot dish sounded like a good idea... maybe a soup? or a stew? Yes, definitely something along those lines. I also thought it might be cool to add a few other autumnal ingredients. Another kind of squash, maybe some corn, and definitely something green for color. I also had the idea to include barley to add a little body to the stew. Again, ideas that just stick in my mind until I go ahead and try them. I did some googling, found a couple recipes to use as inspiration, and this was the result! This stew has the most AMAZING flavor, you won't even believe it. I'm not even kidding when I tell you that I couldn't stop eating it! It's rich but not heavy, hearty but not too filling, fresh but still very deep with flavor. It's also cozy and comforting and it'll definitely hit the spot. It only took about an hour to make, but it has the taste of something that is simmered all afternoon. And it lends itself to any number of variations. I think that's one of my favorite things about this recipe. I'll probably NEVER make it the same way twice! Want to make it completely vegetarian? Use vegetable broth and leave out the meat. Don't like barley? Add rice instead! The possibilities are endless.
 I think the reason I love this one so much is that it feels like something my Mom would make. She used to say to me "Just put it in a pot and let it cook." It sounds simple, but seriously, that's how she always did it. It's definitely the best way to cook and it's how I learned! So you should absolutely give this one a try. It definitely tastes like home, like a big hug in a bowl.
 I hope you like it :)
 


2 tbs butter 
2 tbs olive oil 
1 medium onion, chopped 
2 cloves garlic, chopped
several sprigs of fresh thyme, tied together with cotton twine 
2 tbs fresh sage, chopped
1 or 2 bay leaves
2 tsp kosher salt 
1 tsp black pepper
1 tsp paprika 
2 cups fresh pumpkin, peeled, seeded, cubed
1 acorn squash, peeled, seeded, cubed
1 can cream style corn
8 cups chicken or vegetable broth
1/2 cup pearl barley, uncooked 
2 big handfuls of kale, chopped
1/2 rotisserie chicken, pulled from the bone and shredded
1 cup heavy cream
1/4 cup flour 
crisped and crumbled bacon, optional


In a large pot, melt butter and oil together over medium heat. Add onions and garlic. Saute for just a few minutes until the onions begin to soften and the garlic becomes fragrant. Add the herbs, seasonings, pumpkin, and acorn squash. Toss all until well coated. Add the corn and the chicken broth. Bring it to a bowl then reduce the heat to simmer. Add the barley and give it a good stir. Simmer for about 45 minutes. Add the chopped kale and the shredded chicken. Stir in the cream. Make a slurry with the flour and 1/2 cup cold water. Add to the pot. Stir and simmer until it thickens. Adjust seasoning if needed. Remove thyme bundle and bay leaves from the pot. Serve deep soup bowls. Garnish each bowl with crumbled bacon, if desired.


Tips:
This is one of those recipes where you really don't need a recipe. The amounts are just guidelines. Taste as you go, and add as much or as little as you like. It will all work!
I used pumpkin and sweet dumpling squash, but you can use butternut, acorn, or literally any of the nearly 150 varieties that are out there. Use any kind you like! Use potatoes instead of barley, add carrots, parsnips, turnips, or any other root vegetable. Use the recipe as a springboard to make it your own!

Joey's Pumpkin Salsa

 This one is as surprisingly delicious as it is unexpected. I'm the first in line when it comes to pumpkin spice EVERYTHING, but I'm sure I've never thought of doing a pumpkin SALSA! And guess what!?!? It's absolutely DELISH!!! It has a few of your regular salsa ingredients but then it also has pumpkin and cinnamon too! Who knew?? Whodathunkit? Seriously, it really does work! I had a few friends over for a pumpkin themed dinner and movie, and they immediately LOVED it! They could instantly tell that it was PUMPKIN, but it still tastes like salsa! Crazy, right?? I think that tiny little bit of cinnamon is what makes it. It's really good!!!
 So if you're having a party, or just a simple movie night with a few friends, give the unexpected a try! The pumpkin fans in your life will thank you for it!

olive oil
1 small onion, minced
2 cloves garlic, minced
2 medium tomatoes, diced
2 10oz cans diced tomatoes with chilis
1 jalapeno pepper, seeds and membranes removed, minced
1 cup purchased salsa (your choice of hot or mild)
1 15oz can pumpkin puree
1 tsp sugar
1 tsp salt
1 tsp cinnamon
pinch of crushed red pepper flakes, (or to taste)
Small handful of fresh cilantro, chopped

Add a couple tbs of olive oil to a small sauce pan. Add minced onions and garlic. Gently saute until they begin to soften. Remove from heat. Add to a large mixing bowl, along with all remaining ingredients. Stir until well combined. Chill until ready to serve with your choice of chips.


Tips:
-If you are not a fan of cilantro, just use fresh parsley!!!
-The next time I make this, I'll definitely add a can of whole kernel corn. I would have added it this time, but I didn't happen to have any on hand. You could also add a can of (drained and rinsed) black beans.

Pumpkin Cheesecake

 If you're looking for a CLASSIC pumpkin cheesecake recipe, this is definitely it! As I was searching for recipes and comparing ingredients, I chose this one specifically because it doesn't have too many bells and whistles. Sometimes I find recipes that have so many fillings and toppings and spices that the main ingredient gets completely lost. But with this one, it's just straight up pumpkin and cream cheese, not too many spices, and a little cinnamon and whipped cream on top. In my humble opinion, it's how pumpkin cheesecake is supposed to taste!
 Ok, now, don't be intimidated by the thought of making a cheesecake. It's really easy! The most important thing is to buy a springform pan. After that, it's all downhill! Just follow the directions and there you go! This recipe is from Betty Crocker, but I tweaked it ever so slightly. It's so perfectly delicious. I think this is now my go to pumpkin cheesecake recipe.
 Once you taste it, it'll be yours too!


Crust:

1 3/4 cups graham cracker crumbs (about 24 squares)

2 tablespoons granulated sugar

1/2 cup butter or margarine, melted

Filling:

1/4 cup flour

2 tsp pumpkin pie spice

1 tsp rum extract, if desired

1 can (15 oz) pumpkin puree

4 packages (8 oz each) cream cheese, softened

1 cup packed brown sugar

2/3 cup granulated sugar

5 eggs
1/2 cup heavy cream
 

 Heat oven to 325°F. Grease 9-inch springform pan with shortening.  In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar, and the melted butter. Press crumb mixture in bottom of pan. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled. Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, rum extract, and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually stir in pumpkin mixture and heavy cream until smooth. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door about 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Top with whipped cream, if desired. Store covered in refrigerator.

Tips:
 The original recipe called for adding 2 tbs brandy. I decided to add 1 tsp rum extract instead. It was a total game changer! In fact, I think it's what makes this pumpkin cheesecake stand out from all the rest! I also added the heavy cream to the batter (which was also not in the original recipe) because I think it makes it more velvety and smooth. Just sayin!
If you're worried about your cheesecake cracking in the center, I've heard that it helps to put a pan of hot water in the oven on the rack below your cheesecake. TBH, I'm not sure if that works or not. As far as I can tell, the main factor in cheesecake crackage is temperature. If you take a hot cheesecake out of the oven and put it in the cold fridge, you're gonna wind up with the San Andreas Fault right down the middle of your cake. Best to leave it in the oven and turn off the heat, then let it SLOWLY cool to room temperature before you put it in the fridge to chill. And if you do wind up with the San Andreas Fault, don't worry! Just cover the top with whipped cream! No one will ever know!

Pumpkin Streusel Bars

I was recently looking for a pumpkin cheese something, and I happened upon these little gems on Sally's Baking Addiction. Honestly, if you've never looked at her website, you really should. I've shared many of her recipes in the past, and they never disappoint! The same is true for this one! They're rich but not heavy, and have just the right amount of sweetness to let the pumpkin and spices shine through. And the gingersnap crust makes it even better!
 OK, ok,  I know it may seem like there are a lot of ingredients and a lot of steps, but it's really not that big of a deal. You just make each component and you layer it on top, that's all. Easy peasy! And one of my favorite things about this recipe is the fact that you do it ahead. Since it needs to refrigerate for several hours, you can easily do this a day or two ahead of time which makes it a time saver! Take it from someone who is ALL about time management when it comes to cooking for a big crowd. If you can do anything ahead of time, do it! So, thank you, Sally, for sharing your awesome recipe.
And if you love pumpkin as much as I do, you need to try this recipe. You'll be glad you did!

Crust:
1 1/4 cups gingersnap cookie crumbs
2 Tablespoons granulated sugar
1/4 cup unsalted butter, melted

 Filling:
 8 oz cream cheese, softened to room temperature
1/2 cup granulated sugar
3 large eggs
2 tsp vanilla extract
1 1/4 cups pumpkin puree 
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger

Topping:
1/2 cup old-fashioned oats
1/3 cup packed light or dark brown sugar
1/4 tsp ground cinnamon
1/4 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed

Glaze:
1/2 cup confectioner's sugar
1/2 tsp vanilla extract
2 tbs milk or cream


 Preheat the oven to 325°F. Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
For the crust:
Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling. Turn oven up to 350°F.
For the filling:
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl on high speed until creamy and smooth, about 1 minute. On low speed, add the eggs one at a time, beating well after each addition. On medium speed, beat the vanilla, pumpkin, sour cream, cinnamon, cloves, nutmeg, and ginger in. Continue beating until everything is combined and creamy. Pour the filling into the warm crust. Set aside.
For the topping:
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling. Bake for about 45 minutes, making sure to loosely cover the bars with aluminum foil around the 30 minute mark. The foil prevents the top from getting too brown. The bars are done when the edges are lightly browned and the center is set-- this could be slightly before or after the 40 minute mark. Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours - or overnight. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars.
For the glaze:
Just whisk the glaze ingredients together until smooth. Drizzle bars with glaze or top with whipped cream if desired.


Tips:
Instead of sour cream, you can also use Greek yogurt, and instead of the spices, you can use Pumpkin Pie Spice blend (which is basically the same spices anyway. It's just easier!)
Instead of gingersnaps, use any kind of cookie you like! shortbread, vanilla wafers, and of course graham crackers would be great as well!
Wanna make it in a 9x13 pan? double everything!
Sally's make ahead tip is the bars stay fresh in an airtight container in the refrigerator for up to 5 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and glazing.

Caramel Pumpkin Poke Cake

  Whenever I start to blog about a recipe, I always try to find something creative to add to the story. It could be where/how I happened to find the recipe, or maybe it was for a specific event or something seasonally festive. But somehow my blogs all wind up sounding the same "this recipe is so easy!" or "it's the perfect recipe to make ahead of time!" or "it's so delicious!" and of course "You should try this!"
 But here's the thing.. Those are my FAVORITE kinds of recipes! I mean, that's pretty much the best kind of recipe, right? One that is easy, convenient, and delish!! So I'm making no apologies for sometimes sounding like a broken record. There. I said it.
 So this brings me to this week's recipe! It's SUPER easy to make, it's a total do ahead, and you won't even believe how delicious it is!! (you knew I was gonna say that, right?).
 I made this for Anthony, one of my dearest friends in the whole wide world, and he texted me the very next day saying "I NEED to try to make this cake! It's my new favorite thing!" hehehe That works for me! I also shared some with my friend Michelle and she immediately asked me for the recipe. So there you go. This one meets all of the CWJ criteria and I'm owning the fact that I often say the same thing about my recipes because it's all still true!
Oh, and one more thing... You should definitely try this!!!!!


Cake:
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice blend
1/4 tsp salt
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup whole milk

Caramel Topping:
1/2 cup caramel sauce
1/2 cup heavy cream
pinch of salt


Whipped Cream Frosting
1/2 cup cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract


Preheat oven to 350F. Lightly grease an 8x8 square pan.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, spice blend, and salt. In another large mixing bowl, beat together on medium speed the oil, sugar, and brown sugar until combined. Beat in the egg until smooth. Beat in the pumpkin and vanilla. Add the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Spread the batter into the pan and bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Meanwhile, combine the caramel sauce with the cream and pinch of salt. While the cake is still warm, poke roughly 16 holes into the cake (4 rows of 4 holes each) with the bottom of a long and round handle of a wooden spoon or similar object.  Pour caramel mixture over the cake, making sure to fill the holes. Let the cake cool completely. Stir the powdered sugar and vanilla into the heavy cream until dissolved, then whip into stiff peaks. Top your chilled cake with whipped cream (be sure to fill up the holes!) and serve.

Tips:
  If you want to use a 9x13 pan, just double everything! Then you'll be able to use up the whole can of pumpkin instead of using just a cup and then having nothing to do with the rest. The can of pumpkin may be just shy of the doubled amount, but I think it'll be close enough that you can get away with it. Don't forget to double the caramel mixture as well!
If you like, you can add a little extra salt to the caramel and cream. Because, well, salted caramel.
  As always, whenever I'm baking something in a pan, I like to line it with parchment paper with a couple inches hanging over the edge. Then I can use the paper as a sling to lift the whole thing out of the pan at once. In this case, I left it in the pan, poured the caramel sauce over everything, then chilled it in the fridge before removing it from the pan.

Cream Cheese-Filled Pumpkin Bread

 For years and years, any time I've ever made pumpkin bread, I've used my Mom's recipe for Pumpkin Loaf. It's simply perfect as it is, doesn't need any bells or whistles (as my Mom would say), doesn't need any icing or even powdered sugar. It's perfect as it is.
 But then I saw this recipe on a blog called Averie Cooks, and I thought "Why not? Lets switch things up this time!" So I did! I figured this one probably falls into the "how can this not be good" category, and I was absolutely right.  It's just as delicious as you'd think a rich layer of cream cheese filling in the middle of your pumpkin bread would be. So that's really all there is to say about it! If you're always looking for your next pumpkin something to try (like I am), then you should try this one! Oh
Oh wait, actually, there is one other thing I should say..
I love all of the tips that are included right in the recipe about testing for doneness. My favorite sentence is "Watch your bread, not the clock." I think that hits a note with me because that's how Mom always cooked. If you asked her how long to cook something, she'd say "Until it's done." Gotta love it! Thanx, Averie!

Bread:
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste

 Cream Cheese Filling:
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

 Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. 
Bread – In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside. 
Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Tips:
I didn't have coconut oil, so I used regular vegetable oil. Worked perfectly! I added extra spice because I like a spicier pumpkin bread, and in my opinion there's no such thing as too much cinnamon! I also added the optional pinch of salt because it makes everything taste better!!
On Averie's blog, it says "Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months." My only thought is that there's no way this will last a week sitting on the counter. Mine was gone after the first day!

White Chocolate Pumpkin Snickerdoodles

 For ages, I've been looking for a good pumpkin cookie recipe. Not that I don't LOVE the Chocolate Chip Pumpkin Cookies that Cathy always makes, but they're a little more cakey than cookie. What I really wanted was a COOKIE. You know, like with a crispy chewy texture. And then I happened upon this recipe on a blog called Sally's Baking Addiction. They're AMAZING! So easy to make, crispy and chewy, and just exactly what I wanted!
 Tbh, I had planned on posting the recipe in October when I usually do all pumpkin recipes, but I figured I'd save this one for the holiday season. Even though they're pumpkin, I still feel like Snickerdoodles scream Christmas, dontcha think? So here they are!
 You should definitely add them to your festive cookie repertoire. They're perfect for a cookie swap, and I just bet Santa would love them if you leave some for him along with a tall glass of milk. Oh, and one other thing... be sure to read through Sally's make ahead tips following the recipe. (Time management is always a good thing!) And definitely make 2 batches. Or three. Or four. I promise you they won't last very long! Love love love 'em!


1/2 cup unsalted butter
1/4 cup packed light or dark brown sugar
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
6 Tablespoons pumpkin puree
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
1/2 cup white chocolate chips or chunks


 Heat oven to 350ºF.
 Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. Cover the dough and chill for 30 minutes. Chilling is mandatory!
Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.

Make ahead tips: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Dutch Apple Pumpkin Crisp

  Whenever someone asks me what my favorite dessert is, I always say "a hot apple something with vanilla ice cream and caramel sauce." Whenever someone asks me what my favorite PUMPKIN  dessert is, I always say "I've never met a pumpkin dessert I didn't like!" So, imagine how excited I was when I found THIS recipe!!  It's the best of both worlds!! Yummy delicious spiced pumpkin with apples, topped with a crispy crumble topping. HEAVEN!! This is a Betty Crocker recipe, but actually I found it on a blog called Crumbs and Chaos. And it's super easy to make too! You don't even need a mixer! Perfect for a special holiday dessert or just because you're in the mood for a warm comforting Fall treat! Betcha there won't be any leftover! Try it!



2 cups apples, peeled and chopped
3/4 cup flour
3/4 cup brown sugar
1/4 cup butter, softened
3/4 teaspoon pumpkin pie spice, divided
1 cup pumpkin puree
1/3 cup sugar
1/4 cup milk
2 tbs flour
1 egg

Preheat oven to 350°.

Place apples in the bottom of a 9 inch pie plate. Microwave 2 1/2 – 4 minutes, until apples are crisp tender.

In a small bowl, mix together 3/4 cup flour, brown sugar, butter and 1/4 teaspoon pumpkin pie spice. Stir together until crumbly, set aside.

In a medium bowl, whisk together pumpkin, sugar, milk, 2 Tablespoons flour, 1/2 teaspoon pumpkin pie spice and egg. Pour over apples in pie plate. Sprinkle crisp topping mixture over pumpkin layer.

Bake 30-35 minutes or until golden brown and set. Let cool 30 minutes, serve with whipped cream or vanilla ice cream.

 

 

Tips:

To be quite honest, I didn't even measure the pumpkin pie spice. I always wind up adding more anyway, so I just threw some in. Like Mom always said, if you like a lot, add a lot!

Oh and yes, I served mine with caramel sauce, because that's just how I roll. But you serve it how you like it!

Pumpkin Cream Cheese Swirl Bars

If you know me, you know that I'm always looking for new and yummy pumpkin recipes. Sweet, savory, and everything in between, I love all things pumpkin. So I decided that my pumpkin collection needed an easy "picky uppy" something that would be perfect for you to make for a party or your next family get-together. Then I found this recipe on a blog called Sally's Baking Addiction. (if you haven't checked it, out, you simply must. LOTS of fabu recipes there!)
 So here we go! They're moist and cakey, and the cream cheese swirl is what pushes it over the top. SO rich and perfect, and the cinnamon pumpkin seeds add just the right amount of added crunch.
 Having a party? Now you know what dessert to make! Just place them on a tray and watch them disappear. Better yet, make a double batch, and then you'll have leftovers! More is more!


Bars
1 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon ground cinnamon
2 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt

Cream Cheese Swirl
 8 oz cream cheese, softened to room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup pepitas tossed in a sprinkle of ground cinnamon


 Heat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined.
In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer.
In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
 Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Sprinkle cinnamon-pepitas on top of the swirled batter.
Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week.


Tips:
 As stated on the SBA blog, these bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.
Definitely use the foil or parchment as the recipe directs. It makes it SO much easier to lift the whole batch out of the pan in one go. Then you can use a large knife to make perfect cuts, and you won't ruin your pan!
 

Pumpkin Creme Brulee

 Looking for a pumpkin pie alternative? I believe I have the answer! Have you ever made a creme brulee? It's really not very difficult to make and it always impresses everyone, even just at the mere mention of it. Add some pumpkin and a vanilla bean, and now you have a sophisticated dessert that is perfect for any special occasion holiday meal.
 As I was browsing recipes, I noticed that many of them use lots of spices. Yes, of course I love all the warm fall spices that go perfectly with pumpkin, but in this case, I wanted a simpler flavor, one that would not disguise the flavor of the pumpkin. All I wanted was a sweet pumpkin custard, rich and sweet and smooth and velvety. And then I found it! It was on a blog called Love and Olive Oil, and it's AMAZING. It's perfect for a holiday dinner because a total do-ahead. Even if you're not cooking for a special occasion, you should give this one a try!


1 cup heavy cream
1/2 vanilla bean
2 egg yolks
1/4 cup light brown sugar, packed
1/2 cup canned pumpkin
1/4 cup turbinado or granulated sugar

Preheat oven to 300ºF. Bring a pot of water to a gentle boil (this will be used for the water bath later).
Scrape out the seeds of the vanilla bean with a paring knife. In a small bowl, whisk together egg yolks, brown sugar, pumpkin, and vanilla until light in color.
Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam. Pour into 4 (4-ounce) shallow ramekins. Arrange ramekins in a baking pan and place pan on oven rack. Carefully pour in just enough boiling water to reach halfway up the sides of the ramekins.
Bake for 25 to 30 minutes or until just set. Remove from water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.
Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, you place the custards on the top rack of a broiler set to high, and broil until sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.

Tips:
 I know the recipe only calls for 1/2 of the vanilla bean, but I used the whole thing. As far as I'm concerned, vanilla falls into the same category as cinnamon: there's no such thing as too much. So I scraped out the insides of the whole vanilla bean, and then placed the empty pod in the cream as I was heating it. Vanilla cream! Then I discarded the pod and added the cream to the recipe as directed. I also added just the tiniest pinch of salt, just to enhance the pumpkin flavor a bit.