By Elizabeth Dubos
1. Chocolate Chip Pumpkin Blondies
Prep Time: 10 Minutes, Cook Time: 40 Minutes
Ingredients:
2 cups all-purpose flour
1 1/2 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks)
2 cups granulated sugar
2 eggs
1 can (15 oz) pumpkin puree
1 tablespoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 tablespoon ground cinnamon
2 cups mini milk chocolate chips
Instructions:
- Preheat oven to 350˚F
- Line a 9 X 13 inch baking dish with parchment paper
- In a large bowl mix together dry ingredients.
- In a separate medium bowl use electric mixer to combine butter and sugar
- In the same medium bowl mix eggs, pumpkin puree, and vanilla extract
- Add medium bowl mixture to large bowl in thirds
- Note: Add 1/3 medium to large & mix, add 2/3 medium to large & mix, add 3/3 medium to large & mix
- Bake 35 to 40 minutes
- Allow chocolate chip pumpkin blondies to cool 30 minutes before serving
2. Pumpkin Cheesecake Bars
Prep Time: 30 Minutes, Cook Time: 1 hour 15 minutes
Ingredients:
Crust:
2 cups all-purpose flour
1/2 cup unsalted butter (4 tablespoons)
1/2 cup granulated white sugar
Cheesecake Layer:
8 oz cream cheese
1/2 cup granulated white sugar
1 egg
1 tablespoon vanilla extract
Pumpkin Layer:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
1 cup granulated white sugar
1/2 teaspoon salt
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 tablespoon ground cinnamon
Instructions:
- Preheat oven to 350˚F
- Line a 9 X 13 inch baking dish with parchment paper
- Prepare Crust: Combine flour, butter, and sugar until blended. Hand knead dough into 9 X 13 inch baking dish. Bake 12–15 minutes until golden. Cool 10 minutes.
- Prepare Cheesecake Layer: In a separate medium bowl combine cream cheese, sugar, egg, and vanilla extract until smooth.
- Prepare Pumpkin Layer: In a separate medium bowl combine pumpkin puree, evaporated milk, sugar, eggs, cinnamon, salt, vanilla extract, ginger, and nutmeg.
- Pour cheesecake layer over cooled crust.
- Pour pumpkin layer over cream cheese.
- Bake 50–60 minutes
- Refrigerate overnight then serve!
3. Pumpkin Cheesecake Mousse
Prep Time: 10 Minutes, Cook Time: Overnight Chilling
Ingredients:
8 oz cream cheese
1/2 cup granulated sugar
1 can (15 oz) pumpkin puree
1 instant vanilla pudding mix (recommended Jell-O)
1 cup whole milk
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 tablespoon ground cinnamon
Optional Toppings: Whipped cream & crushed gingersnap cookies
Instructions:
- In large bowl combine cream cheese and sugar until smooth
- Add pumpkin puree, pudding mix, nutmeg, ginger, and cinnamon
- Gradually add milk 1/2 cup at a time
- Refrigerate overnight
- Serve with whipped cream and crushed gingersnap cookies
4. Pumpkin Pudding
Prep Time: 10 Minutes, Cook Time: Overnight Chilling
Ingredients:
1 instant vanilla pudding mix (recommended Jell-O)
1 can (12 oz) evaporated milk
1 can (15 oz) pumpkin puree
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 tablespoon ground cinnamon
Optional: Whipped cream for topping
Instructions:
- Follow pudding mix directions and substitute reg. milk for evaporated milk
- Refrigerate 5 minutes
- Add to pudding mix and combine pumpkin puree, nutmeg, ginger, and cinnamon
- Refrigerate overnight
- Serve with whipped cream
5. Pumpkin Cookies
Prep Time: 10 Minutes, Cook Time: 18 minutes, Makes 36 Cookies
Ingredients:
1 can (15 oz) pumpkin puree
2 cups flour
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 tablespoon ground cinnamon
1 3/4 cups granulated sugar
1/2 cup unsalted butter (1 stick)
Optional Glaze: Combine 2 cups powdered sugar, 4 tablespoons whole milk, 1 tablespoon unsalted butter, and 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350˚
- Line baking sheets with parchment paper
- In large bowl combine flour, baking powder, baking soda, nutmeg, ginger, cinnamon, and salt
- In medium bowl combine sugar and butter until well blended.
- In latter medium bowl add pumpkin puree, egg, vanilla extract until smooth
- Add medium bowl mixture to large bowl in thirds
- Using 1 inch ice cream scooper place cookie dough on prepared baking sheets
- Bake 15–18 minutes
- Cool for 5 minutes then drizzle glaze over cookies
- Let set for 10 minutes in refrigerator before serving
Edited by London Koffler