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!!! 

 

Pumpkin Bread with Cinnamon Honey Cream Cheese Spread!

So many of you have been asking for pumpkin recipes and it is that time of year.  While I like most things involving the use of pumpkin...pumpkin pie, pumpkin muffins, pumpkin roll, I think pumpkin bread is one of my favorites which is why I am starting with it.

This is a really moist pumpkin bread recipe and is wonderful just by itself, but if you want to kick it up to a whole new level, make the 'Cinnamon Honey Cream Cheese Spread' to slather on it...oh my, it is good stuff!   It's perfect for breakfast or a late afternoon snack.

This recipe makes two big loaves of bread or I made one big loaf and four mini loaves to share with other people.  You could make eight mini loaves for little gifts or to place in a gift basket with other sweets or a gourmet coffee or tea sampler.  Wouldn't that make a nice inexpensive gift for those folks you want to show some gratitude for during the holidays?

Here is what you will need for this pumpkin bread and the cream cheese spread:

1 cup vegetable oil
2/3 cup water
4 eggs, beaten
3 cups sugar
3  1/2 cups all purpose flour
1  1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1  16 oz. can pumpkin
1 cup nuts, chopped  ( walnuts or pecans work best)

Cinnamon Honey Cream Cheese Spread
1  8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon


Preheat oven to 350 degrees.

Combine the oil, eggs, water and sugar,  Sift together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.   Add the pumpkin and the wet mixture (eggs, oil, water, sugar).  Blend just until the dry ingredients are wet.  Stir in the chopped nuts.

Grease 2   9" x 5" loaf pans well.   Divide the mixture evenly between the two pans.   Bake for 1 hour.   A pick inserted into the middle should come out clean. 

Or you can do mini loaves.  I did one large loaf and 4 mini loaves.  The mini loaf pan only needs to bake about 50 minutes. 



To make the cream cheese spread, blend the softened cream cheese with the honey and cinnamon.  Place in the refrigerator until ready to serve. 

Pumpkin Bread with Cinnamon Honey Cream Cheese Spread! 



Pumpkin Cheesecake Pie!

 This is a great pumpkin pie recipe if you are looking for something a little different from the traditional baked pumpkin pie!   It's also a really good pumpkin dessert for those people who think they don't like pumpkin.  Even the kids will love this one!   It's sort of pumpkin pie meets cheesecake.   

Here is what you will need for this one:

1 large graham cracker crust (the one that says 2 extra servings or if you make your own, make a deep dish crust)

1 (8 oz.) pkg. of cream cheese, softened

1 cup, plus 1 Tbs. milk, divided

2 Tbs. powdered sugar

1 tsp. vanilla

1 (8 oz.) container frozen whipped topping, thawed and divided

2 small (3 oz.) boxes of instant French vanilla pudding (be sure to get instant)

1 (15 oz.) can of pumpkin (not pumpkin pie filling)

1 tsp. cinnamon

1 tsp. pumpkin pie spice

Beat cream cheese with 2 Tbs. powdered sugar, 1 Tbs. milk and vanilla until smooth.  Fold in 1/2 of the frozen whipped topping.   Pour into the graham cracker crust and smooth to the edges.

Beat the remaining 1 cup milk with the pudding mixes. Beat in the pumpkin, cinnamon, and pumpkin pie spice.  Spread over the cream cheese layer.  Refrigerate for 3-4 hours before serving. 

 

Serve topped with a dollop of the remaining whipped topping, sprinkled with a little pumpkin pie spice or cinnamon!

Pumpkin Spice Chess Squares!

These "Pumpkin Spice Chess Squares"  taste just like Fall should taste!  They have just a bit of pumpkin and a hint of spice that makes them so yummy!   This is an adaptation of the original recipe for what we have always called Chess Squares and have been making for years.  That basic recipe can be adapted in various ways to create so many great flavors!  This would be a great addition to your Thanksgiving menu!   Here is what you will need:

1 (15.25 oz.) yellow or butter cake mix

1/2 cup butter, melted (1 stick)

1 egg

Filling

1/2 cup butter, softened to room temperature

1  (8 oz.) pkg. cream cheese, softened to room temperature

3 eggs

1 (15 oz.) can pumpkin (not pumpkin pie filling)

2 tsp. vanilla

1 tsp. cinnamon

1 tsp. pumpkin pie spice

pinch of salt

3 cups confectioner's sugar

Preheat oven to 350 degrees.

Mix the butter, cake mix and egg together and press it into the bottom of a 9"x13" baking dish you have sprayed with nonstick baking spray.

Beat the butter and cream cheese until light and fluffy.  Beat in the eggs, pumpkin, vanilla, cinnamon, salt and pumpkin pie spice.  Gradually beat in the confectioner's sugar until well combined. Pour over the crust.  Place in the preheated 350 degree oven for 40 -45 minutes!

The top will just be starting to crack a little. It might still look a little jiggly, but as it cools it will firm up.  Allow to cool completely before serving. 

Slice in squares and serve with a dollop of whipped cream!





Pumpkin Crunch!

This "Pumpkin Crunch" is the perfect pumpkin dessert for those who might not be big on pumpkin desserts!  It's more of a delicious spiced cake that has just the mildest pumpkin flavor.  The addition of the pumpkin makes this really moist.  It's also not a difficult dessert to make.   Here is what you will need:

1 (15oz.) can of pumpkin (not pumpkin pie mix)

1 (12 oz.) can of evaporated milk

4 eggs, lightly beaten

1 cup sugar

2 tsp. pumpkin pie spice

1 tsp. cinnamon

1/2 tsp. salt

2 tsp. vanilla

1 butter cake mix (can use a yellow cake mix)

1/2 cup quick cooking oats

1 cup chopped pecans or walnuts

1 cup butter, melted (2 sticks)

Preheat oven to 350 degrees.

In a mixing bowl, mix the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, salt, and vanilla. 

Pour into a 9"x13" baking pan that has been sprayed well with nonstick spray.

Mix the cake mix with the oats and chopped nuts and sprinkle over the top of the pumpkin mixture.

Pour the melted butter evenly over the top. 



I sprinkle with a little more cinnamon.  Place in the oven and bake for 55 to 60 minutes!

Serve warm with whipped cream or ice cream!



Pumpkin White Chocolate Blondies!

   

I have always loved the brownie's cousin, the blondie.  Sometimes, I am not sure that I don't like the blondie even better.  This takes the blondie and changes it up with the addition of pumpkin and white chocolate and the result is so moist and delicious.  This is a simple recipe that you can stir together in no time and even those who say they don't like pumpkin will love it.   Here is what you will need:

1  1/4 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 eggs, beaten
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter, melted
1 tsp. vanilla
1 cup white chocolate chips
1/2 cup nuts, chopped (walnuts or pecans)
confectioners sugar to sprinkle the top

Preheat oven to 350 degrees.

Line a 9 inch square baking pan with foil ( I used the Reynolds nonstick)  and spray with nonstick baking spray.

Mix together the flour and seasonings with the baking powder and salt.

With a wire whisk (not an electric mixer) mix together the pumpkin, eggs, sugars and butter.  Add the vanilla.

Whisk the pumpkin mixture into the four mixture.  Fold in the white chocolate chips and the nuts.  Spread in  the prepared baking pan.  Bake for 30-35 minutes. 

Let cool completely.  I like to sprinkle with some powdered sugar or you can melt some of the white chocolate chips and drizzle over the top for a pretty finish.

Pumpkin White Chocolate Blondie's!

Nana's Pumpkin Roll!

This is my mother's pumpkin roll which she has been making for years.  I don't know how many years and wouldn't even begin to try to guess how many of these pumpkin rolls she has made.  She starts making them right before Thanksgiving and she makes them right on through Christmas.  The holidays just wouldn't be right without her pumpkin roll. This looks like it might be hard to make, but really after you get he hang of it, it's not.  I don't have the step by step pictures this time, because my mother had this one made by the time I got there with the camera.  She moves fast for a grandma...lol.   Here is what you will need for this:

Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg

Filling
1 cup confectioners sugar
1  8 oz. pkg. cream cheese
1 tsp. vanilla
1/2 cup butter, softened

Preheat oven to 350 degrees.

Beat eggs for 3 minutes. Gradually add in the sugar.  Mix in the remaining ingredients. Pour onto a well greased cookie sheet (15"x10").  Bake for 15 minutes.  Turn out onto a clean kitchen towel. Let cool.

While it cools, make the cream cheese filling by whipping the cream cheese, confectioner's sugar, butter and vanilla together.

Spread filling over the baked roll.  Roll into a roll with it still in the towel.  It will slice best if you place it in the refrigerator to chill for at least 30 minutes.  Slice in even slices and place on a serving tray.  You can leave this refrigerated for several days before serving as long as it is wrapped up tightly.   See how easy that was and you will be so impressive with your baking skills this holiday season!

Nana's Pumpkin Roll!