Caramel Pumpkin Lush!

 

This time of year my mind turns to recipes I can make that include pumpkin, sweet potatoes, or apples, the things that are plentiful and so good here during Autumn.    I must admit I am one of those people who love all things "pumpkin spice" and I did even before it became such a thing with the latte drinking crowd!   I just love pumpkin and anything cinnamon or pumpkin spice flavored!   

That is how this dessert came to be.  There are some similar recipes online, but I sort of adapted it to make it my own version,  and it's delicious!!!  This is great for serving company or to take to a big family dinner, because it serves several people.  Here is what you will need:

1/2 cup butter (1 stick), softened
2 cups self rising flour
1 cup nuts, chopped pecans, divided
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar

1 cup confectioner's sugar

1 cup canned pumpkin puree (not pumpkin pie mix)

1 tsp. cinnamon

1 tsp. pumpkin pie spice
1 tsp. vanilla

2 (3 oz.) small boxes instant vanilla pudding mix
3 cups milk

1/2 cup plus 2 Tablespoons caramel ice cream topping

16 oz. frozen whipped topping, thawed and divided 

Garnishes

Fall sprinkles

candy corn

Preheat oven to 350 degrees.   In  a mixing bowl, combine the flour and the softened butter.  Spray a 9"x13" baking pan with nonstick spray.  

 Pat the flour and butter mixture into the pan evenly.  Sprinkle 1/2 cup of chopped pecans over all and press them lightly into the crust before you bake it.   Bake for 15 minutes or until lightly browned.

Remove from the oven and allow the crust to cool.  

In a large bowl, with an electric mixer, beat the cream cheese, confectioner's sugar, pumpkin, cinnamon, pumpkin pie spice and vanilla until smooth.  Fold in two cups of the whipped topping until blended. Spread evenly over the crust.  

In another large bowl beat the dry pudding mixes with the cold milk until thickened.  Beat in 1/2 cup of caramel topping.  Spread over the cream cheese layer.  

Drop the remaining whipped topping by spoonfuls over the top and spread evenly.

Drizzle the top with the other 2 Tablespoons of caramel topping and sprinkle with the rest of the chopped pecans.    You can also garnish with Fall colored sprinkles!!! 

Refrigerate for 3-4 hours or overnight!!!

When ready to serve, cut in squares!  I garnished with a little candy corn for an extra Fall touch!!!   This is wonderful dessert for Fall and the upcoming holidays and it keeps in the fridge for several days!!! Enjoy!!! 

 

Cream Cheese Sugar Cookies!

When my son was little, we always made sugar cookies for the holidays!!!  We had so much fun with it!!!  I have tried many different recipes and this one is one of the best tasting ones I have tried.   The dough is really tender and delicate which makes a delicious cookie. 

There is a key to working with this dough, it needs to chill overnight or all day long at least to get very cold.   Then you only need to roll half at a time and refrigerate the other half until you are ready.  As long as the dough is very cold it's easy to deal with.  

 Here is what you will need:

1 1/4 cups white sugar

1 cup butter, softened to room temperature

4 oz. cream cheese at room temperature

1/2 tsp. salt

1 tsp. vanilla flavoring

1 egg yolk

2   1/4 cups all purpose flour

In a large mixing bowl, beat the sugar, butter, and cream cheese until it's well blended.  Add the salt, vanilla flavoring, egg yolk and flour and mix until a soft dough forms.   Pull the dough off the sides and form a ball.  Cover and refrigerate overnight or at least for 8 hours.

When you are ready to bake, preheat your oven to 375 degrees.  Roll half the dough on a lightly floured surface to about 1/8 inch thickness.   Refrigerate the rest of the dough until ready to use.  Cut into shapes with lightly floured cookie cutters.  Place about 1 inch apart on ungreased cookie sheets.  I like to use parchment paper or nonstick foil on my cookie sheets.   You can sprinkle with colored sugar or leave plain to decorate after baking with icing.   Bake  on center rack for 8 to 10 minutes or just until slightly brown.    Cool completely before frosting.