5 Easy Pumpkin Flavored Dessert Recipes by Elizabeth Dubos

5 Easy Pumpkin Flavored Dessert Recipes
By Elizabeth Dubos
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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:

1. Preheat oven to 350˚F
2. Line a 9 X 13 inch baking dish with parchment paper
3. In a large bowl mix together dry ingredients.
4. In a separate medium bowl use electric mixer to combine butter and sugar
5. In the same medium bowl mix eggs, pumpkin puree, and vanilla extract
6. 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
  1. Bake 35 to 40 minutes
  2. 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:

1. Preheat oven to 350˚F
2. Line a 9 X 13 inch baking dish with parchment paper
3. 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.
4. Prepare Cheesecake Layer: In a separate medium bowl combine cream cheese, sugar, egg, and vanilla extract until smooth.
5. Prepare Pumpkin Layer: In a separate medium bowl combine pumpkin puree, evaporated milk, sugar, eggs, cinnamon, salt, vanilla extract, ginger, and nutmeg.
6. Pour cheesecake layer over cooled crust.
7. Pour pumpkin layer over cream cheese.
8. Bake 50–60 minutes
9. 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:

1. In large bowl combine cream cheese and sugar until smooth
2. Add pumpkin puree, pudding mix, nutmeg, ginger, and cinnamon
3. Gradually add milk 1/2 cup at a time
4. Refrigerate overnight
5. 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:

1. Follow pudding mix directions and substitute reg. milk for evaporated milk
2. Refrigerate 5 minutes
3. Add to pudding mix and combine pumpkin puree, nutmeg, ginger, and cinnamon
4. Refrigerate overnight
5. 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:

1. Preheat oven to 350˚
2. Line baking sheets with parchment paper
3. In large bowl combine flour, baking powder, baking soda, nutmeg, ginger, cinnamon, and salt
4. In medium bowl combine sugar and butter until well blended.
5. In latter medium bowl add pumpkin puree, egg, vanilla extract until smooth
6. 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

1. Using 1 inch ice cream scooper place cookie dough on prepared baking sheets
2. Bake 15–18 minutes
3. Cool for 5 minutes then drizzle glaze over cookies
4. Let set for 10 minutes in refrigerator before serving

 
Edited by London Koffler