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Pumpkin Spice Snickerdoodles

Grace Hayes — Sat, 22 Nov 2025 17:56:29 +0000

Pumpkin Spice Snickerdoodles – a fall twist on the class snickerdoodle cookie, a yummy pumpkin flavored soft and buttery cookie coated in cinnamon sugar.

I asked my fiance Kal what kind of cookie I should add to my list of fall desserts to make and he begged for a snickerdoodle cookie. To be fair, hes been asking me to make snickerdoodles all year long. Todays his lucky day that I decided to make a yummy fall snickerdoodle since I needed to used up this can of pumpkin.

This batch makes 20 snickerdoodles, and I woke up this morning to there only being 8 left…I made these yesterday LOL!

Pumpkin Spice Snickerdoodles

1 stick of unsalted butter, melted
1/2 cup of granulated white sugar
1/2 of packed brown sugar
1/4 cup of pumpkin puree
1 large egg yolk
2 tsps vanilla
1 1/2 cups all purpose flour
1 tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 teaspoon salt
1/4 cup sugar and 2 tsp cinnamon for cinnamon sugar mixture

Preheat the oven to 350 degrees.

In a large bowl, combine the sugars and melted butter. Add in the pumpkin, egg yolk, and vanilla.

In a separate bowl, whisk together the flour, pumpkin pie spice, bakind powder, and salt. Slowly add the flour mixture into the dough and mix until fully combined. Cover the dough with cling wrap, then refridgerate for 45 minutes.

Roll the dough into 1 1/2 tsp sied balls, and coat them in cinnamon sugar. Place evenly on a baking sheet and bake for 10-12 minutes. Let cool for about 5 minutes on cookie sheet then transfer to a wire cooling rack to cool the rest of the way.

In my kitchen, sometimes we like to make things from scratch. That includes pumpkin puree! It was so simple and since we always buy pumpkins this time of year anyways it ensures it doesn’t go to waste! You can also make pumpkin seeds out of it too for a yummy kind of healthy snack.

Yield: 20 cookies

Pumpkin Spice Snickerdoodles

Prep Time 55 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 1 hour 12 minutes

Ingredients

1 stick of unsalted butter, melted
1/2 cup of granulated white sugar
1/2 of packed brown sugar
1/4 cup of pumpkin puree
1 large egg yolk
2 tsps vanilla
1 1/2 cups all purpose flour
1 tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 teaspoon salt
1/4 cup sugar and 2 tsp cinnamon for cinnamon sugar mixture

Instructions

Preheat the oven to 350 degrees.
In a large bowl, combine the sugars and melted butter. Add in the pumpkin, egg yolk, and vanilla.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Slowly add the flour mixture into the dough and mix until fully combined. Cover the dough with cling wrap, then refridgerate for 45 minutes.
Roll the dough into 1 1/2 tsp sized balls, and coat them in cinnamon sugar. Place evenly on a baking sheet and bake for 10-12 minutes. Let cool for about 5 minutes on cookie sheet then transfer to a wire cooling rack to cool the rest of the way.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 117Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 11mgSodium: 110mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 2g

Pumpkin Patch Brownies

Grace Hayes — Fri, 21 Nov 2025 12:35:07 +0000

Pumpkin Patch Brownies – make this cute and tasty pumpkin patch on top of these delicious brownies!

This was such a fun recipe to create! It’s a perfect thing to have your littles help you with. They can help mix the brownie batter, they can put the little pumpkins on top, and theyb can even help you make the “grass” with the frosting!

Pumpkin Patch Brownies

1 cup of sugar
2 eggs
1/4 cup of unsalted butter, melted (1/2 stick)
1 tbsp vanilla
1/3 cup of all purpose flour
1/2 cup of unsweetened cocoa powder
1/4 tsp of baking powder
pinch of salt

Frosting

1/2 stick of butter
1 cup of powdered sugar
splash of vanilla
green food coloring

Preheat the oven to 350 degrees and line an 8×8 pan with parchment paper.

In a mixing bowl, combine the sugar, eggs, butter, and vanilla. In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt.

Combine the dry ingredients with the wet ingredient until well completely mixed together.

Pour into the lined 8×8 pan, using a spatula to spread the batter out evenly. Bake for 20-22 minutes, or until a toothpick comes out clean.

Remove from the oven and allow to cool completely before decorating.

For the frosting, Whip the butter, powdered sugar, vanilla, and green food coloring using a stand mixer or handheld mixer for about 5 minutes to create a buttercream frosting. You’ll have to eyeball the amount of food coloring until you get the desired green color.

You can use professional cake frosting tools or you can just use a plastic baggie with a hole cut in the corner. Place little dots of frosting where you plan to put the pumpkins, then place the pumpkins on those dots. Then, pipe the frosting into little grass pieces or leaves right next to the pumpkins.

Once all the pumpkins have grass, you’re done! Time to enjoy with the little ones!

Pumpkin Patch Brownies

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 30 minutes

Total Time 1 hour 7 minutes

Ingredients

1 cup of sugar
2 eggs
1/4 cup of unsalted butter, melted (1/2 stick)
1 tbsp vanilla
1/3 cup of all purpose flour
1/2 cup of unsweetened cocoa powder
1/4 tsp of baking powder
pinch of salt
1/2 stick of butter, softened
1 cup of powdered sugar
splash of vanilla
green food coloring

Instructions

Preheat the oven to 350 degrees and line an 8x8 pan with parchment paper.
In a mixing bowl, combine the sugar, eggs, butter, and vanilla. In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt. Combine the dry ingredients with the wet ingredient until well completely mixed together. Pour into the lined 8x8 pan, using a spatula to spread the batter out evenly. Bake for 20-22 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely before decorating.
For the frosting, Whip the butter, powdered sugar, vanilla, and green food coloring using a stand mixer or handheld mixer for about 5 minutes to create a buttercream frosting. You'll have to eyeball the amount of food coloring until you get the desired green color. You can use professional cake frosting tools or you can just use a plastic baggie with a hole cut in the corner. Place little dots of frosting where you plan to put the pumpkins, then place the pumpkins on those dots. Then, pipe the frosting into little grass pieces or leaves right next to the pumpkins.
Once all the pumpkins have grass, you're done! Time to enjoy with the little ones!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 33mgSodium: 46mgCarbohydrates: 40gFiber: 2gSugar: 31gProtein: 3g

Glazed Pumpkin Coffee Cake

Grace Hayes — Mon, 22 Sep 2025 12:25:57 +0000

Glazed Pumpkin Coffee Cake – a moist, tender pumpkin cake with a streusel topping and glaze with hints of the warm cinnamon and pumpkin spices.

Let’s bring in this fall season with a breakfast favorite but fall flavored.

This cake is moist thanks to the pumpkin puree, with not just a cinnamon flavor but also nutmeg and cloves to complement it. There’s a layer of streusel in the middle and then a layer on top. And the glaze is just a simple powdered sugar glaze made with heavy cream, pumpkin spice, and pumpkin spice.

You can buy premade pumpkin spice at the store, but you can also make it yourself here. And you can find the recipe to make homemade pumpkin puree here.

Glazed Pumpkin Coffee Cake

For the streusel :

2 1/2 cups all purpose flour
1 1/2 cups brown sugar
1 cup granulated sugar
1 tsp salt
1 tbsp cinnamon
1 tbsp pumpkin spice
1 cup of butter, melted (2 sticks)

For the Pumpkin Coffee Cake :

2 1/4 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp salt
1 tbsp pumpkin spice
1 tbsp cinnamon
1/2 cup butter, softened (1 stick)
1 can pumpkin puree
4 eggs
1/4 cup vegetable oil
1 tbsp vanilla

For the glaze :

1 cup powdered sugar
1/2 cup heavy cream
a splash of vanilla
1 tsp pumpkin spice

Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Set aside.

In a mixing bowl, make the streusel by combing the flour, sugars, salt, cinnamon, and pumpkin spice. Mix in the melted butter to create a clumpy, sand like mixture. Set Aside.

In a separate mixing bowl, make the cake batter by combining the flour, sugars, baking powder and soda, salt, cinnamon, and pumpkin spice. Using a beater, mix in the butter, pumpkin puree, eggs, vegetable oil and vanilla and beat for about 2 minutes. the batter should be light and fluffy.

Now pour about half of the batter into the prepared baking dish. Spread about half of the streusel mixture on top of that layer, then spread the remaining amount of batter on top of that streusel layer. Then add the rest of the streusel on top.

Bake for 45-50 minutes at 350 degrees.

Let the cake cool for at least 20 minutes before cutting into it.

For the glaze, combine the powdered sugar, heavy cream, vanilla, and pumpkin spice. Drizzle on top of the cake and serve it up!

Yield: 15 servings

Glazed Pumpkin Coffee Cake

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Streusel

2 1/2 ups all purpose flour
1 1/2 cups brown sugar
1 cup granulated sugar
1 tsp salt
1 tbsp cinnamon
1 tbsp pumpkin spice
1 cup butter, melted (2 sticks)

Pumpkin Coffee Cake

2 1/4 cups all purpose flour
2 cups sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp salt
2 tbsp pumpkin spice
1/2 cup butters, softened
1 can pumpkin puree
4 eggs
1/4 cup vegetable oil
1 tbsp vanilla

Glaze

1 cup powdered sugar
1/2 heavy cream
splash of vanilla
1 tsp pumpkin spice

Instructions

Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray. Set aside.
In a mixing bowl, make the streusel by combing the flour, sugars, salt, cinnamon, and pumpkin spice. Mix in the melted butter to create a clumpy, sand like mixture. Set Aside.
In a separate mixing bowl, make the cake batter by combining the flour, sugars, baking powder and soda, salt, cinnamon, and pumpkin spice. Using a beater, mix in the butter, pumpkin puree, eggs, vegetable oil and vanilla and beat for about 2 minutes. the batter should be light and fluffy.
Now pour about half of the batter into the prepared baking dish. Spread about half of the streusel mixture on top of that layer, then spread the remaining amount of batter on top of that streusel layer. Then add the rest of the streusel on top.
Bake for 45-50 minutes at 350 degrees. Let the cake cool for at least 20 minutes before cutting into it.
For the glaze, combine the powdered sugar, heavy cream, vanilla, and pumpkin spice. Drizzle on top of the cake and serve it up!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 634Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 100mgSodium: 645mgCarbohydrates: 100gFiber: 2gSugar: 66gProtein: 6g

Sweet Potato Pie

Grace Hayes — Wed, 27 Nov 2024 17:22:07 +0000

Sweet Potato Pie- a southern favorite during the holidays! A graham cracker crust, sweet potatoes, and marshmallows on top!

At my house, we love a good sweet potato dish, and this year it’s Sweet Potato Pie! We like to flip-flop between sweet potato pie and sweet potato casserole.

Last year, we made the best slow cooker, sweet potato casserole.

And this one isn’t a traditional sweet potato pie. I think it’s typically made with a regular pie crust with dough, but I was really craving a graham cracker crust.

So, if you really want it to be traditional, go ahead and substitute the crust. The recipe will work either way.

Sweet Potato Pie

1 sleeve of graham crackers, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 can of yams, drained or 2 large sweet potatoes
2 eggs
1 cup brown sugar
1/2 cup heavy whipping cream
1/4 cup unsalted butter, melted
1 tbsp vanilla
1/2 tsp salt
1 tbsp pumpkin spice
1 cup mini marshmallows

Make the crust. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom and sides of the pie dish. Bake for 5-10 minutes until the edges are golden.

Increase the oven temperature to 400 degrees to prepare the potatoes. If using yams, disregard this step. Pierce the sweet potatoes with a fork several times then place on the baking sheet and bake until fork tender, about 1 hr and 20 minutes. Carefully the remove the skins from the potatoes and mash the potatoes in a bowl.

Reduce the oven temperature to 375 degrees. Whisk the eggs and brown sugar together. Add in the heavy whipping cream, butter and vanilla. Add in the potatoes/yams, salt, and pumpkin spice. Pour into the crust. Cover the filling with the marshmallows.

Bake for 45-50 minutes, then let cool completely before serving.

This is absolutely the dish to bring to that holiday family gathering!

Sweet Potato Pie

Ingredients

crust

1 sleeve of graham crackers, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Pie filling

1 can of yams, drained or 2 large sweet potatoes
2 eggs
1 cup brown sugar
1/2 cup heavy whipping cream
1/4 cup unsalted butter, melted
1 tbsp vanilla
1/2 tsp salt
1 tbsp pumpkin spice
1 cup mini marshmallows

Instructions

Make the crust. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom and sides of the pie dish. Bake for 5-10 minutes until the edges are golden.
Increase the oven temperature to 400 degrees to prepare the potatoes. If using yams, disregard this step. Pierce the sweet potatoes with a fork several times then place on the baking sheet and bake until fork tender, about 1 hr and 20 minutes. Carefully the remove the skins from the potatoes and mash the potatoes in a bowl.
Reduce the oven temperature to 375 degrees. Whisk the eggs and brown sugar together. Add in the heavy whipping cream, butter and vanilla. Add in the potatoes/yams, salt, and pumpkin spice. Pour into the crust. Cover the filling with the marshmallows.
Bake for 45-50 minutes, then let cool completely before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 139mgCarbohydrates: 34gFiber: 2gSugar: 24gProtein: 2g

Pumpkin Pie

Grace Hayes — Wed, 27 Nov 2024 17:21:34 +0000

This is the simplest recipe for the most delicious and decadent Pumpkin Pie!

I am learning to love pumpkin! I’ve been trying new recipes each fall with different variations of pumpkin flavors and some have been great and some have not.

My family isn’t the biggest fan, like when I told my dad (who lives in a whole other state) that I was learning how to make this Pumpkin Pie, he said absolutely not.

And I was just like well it’s a good thing you don’t live here so you don’t have to eat it.

Luckily for me, my fiance, Kal, is a literal garbage disposal. And by that, I mean he eats almost anything and everything I make. He even helps me make some of the recipes I try.

He also loves the benefits of being my personal garbage disposal because every time I make a new dessert, he’s the first one to get to try it. Well, after I get my pictures that is, haha.

This recipe is so simple and only needs a few ingredients, then pop it in the oven for about an hour and it’s ready to dig in to!

Pumpkin Pie

1 premade Pie crust dough
1 16 oz can of pumpkin puree
2 eggs
1/2 cup packed brown sugar
1 tbsp pumpkin pie spice
14 oz can of sweetened condensed milk

Preheat the oven to 400 degrees.

Spray a pie dish with non-stick spray. Place the premade pie crust dough into the pie dish, and press the dough to fit the shape of the dish. Set to the side.

In a medium to large mixing bowl, combine the pumpkin, eggs, brown sugar, pumpkin pie spice, and sweetened condensed milk.

Pour the pie filling on the crust n the pie dish. Bake for 40 minutes to 1 hour, until the filling is set, no longer jiggles, and a toothpick comes out clean when poked.

Serve with your choice of whipped cream, ice cream, or just by itself!

Yield: 12 servings

Pumpkin Pie

Ingredients

1 premade Pie crust dough
16 oz can of pumpkin puree
2 eggs
1/2 cup packed brown sugar
1 tbsp pumpkin pie spice
14 oz can of sweetened condensed milk

Instructions

Preheat the oven to 400 degrees. Spray a pie dish with non-stick spray. Place the premade pie crust dough into the pie dish, and press the dough to fit the shape of the dish. Set to the side.
In a medium to large mixing bowl, combine the pumpkin, eggs, brown sugar, pumpkin pie spice, and sweetened condensed milk.
Pour the pie filling on the crust n the pie dish. Bake for 40 minutes to 1 hour, until the filling is set, no longer jiggles, and a toothpick comes out clean when poked.
Serve with your choice of whipped cream, ice cream, or just by itself!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 151mgCarbohydrates: 45gFiber: 2gSugar: 33gProtein: 6g

The post Pumpkin Pie appeared first on Chocolate Chocolate and More!.

Pumpkin Cinnamon Rolls

Grace Hayes — Thu, 24 Oct 2024 00:55:36 +0000

Pumpkin Cinnamon Rolls – fall-flavored cinnamon rolls, homemade cinnamon rolls infused with pumpkin and the complementary spices, and a delicious pumpkin spice cream cheese topping!

I’ve been dying to start a season-themed cinnamon roll series and these Pumpkin Cinnamon rolls are the perfect start to the series!

I’m still learning all the tips and tricks when it comes to making different kinds of breads and so I was really nervous to make these. I knew it would take me a couple of times to get the recipe right considering making breads requires precise measurements and has to rise and be kneaded every so often.

I didn’t take me too long to perfect these, I actually had a really fun time making these with my fiance Kal. And with the help of my kitchen aid, I didn’t have to do much work when it came to kneading the dough.

I made the rolls the night before we went to the fair, since I was having my nephew spend the night, I wanted something quick and easy to make for him to eat that morning.

Pumpkin Cinnamon Rolls

Dough :

1/3 cup milk
4 tbsp butter (half a stick)
1/2 cup pumpkin puree
1/2 cup granulated sugar
1 teaspoon pumpkin spice
1/2 tsp salt
1 egg
2 and 1/4 tsps active dry yeast (1 standard packet)
2 and 2/3 cups of all-purpose flour

Filling :

1/2 cup of butter, softened (1 stick)
1 cup of brown sugar, packed
1 tbsp pumpkin spice

Cream Cheese Icing

8 oz cream cheese
2 tbsp milk
1 cup powdered sugar
1/2 tsp of pumpkin spice

Step 1 : Make the dough

Warm the milk and butter just enough to melt the butter. Set aside. Combine the pumpkin puree, sugar, pumpkin spice, and salt in a large bowl or the bowl of your stand mixer. Whisk in the warmed butter/milk, egg, and yeast. Using the dough hook, mix in 1 cup of flour, making sure to scrape down the sides of the bowl as needed, and mix for about 1 minute. Add in the rest of the flour and beat for another minute.

Keep the dough in the mixer and knead for 5 more minutes, or using your hands on a floured surface. If the dough becomes too sticky, you can add 1 tsp of flour at a time, making sure the dough remains a soft and slightly tacky dough, and not adding too much flour. You can always add more, but you can’t take it out once its in. The dough should be soft and if you poke it with your finger, it should bounce back, meaning its ready to rise.

Place the dough in a lightly greased bowl and turn the dough over until all sides of the dough are coated in the oil. Cover the bowl with plastic wrap or a towel. Allow the dough to rise in room temperature for 2 hours and it should double in size.

Punch the dough down to release the air. Roll the dough out into a 10×14 inch rectangle (as best as you can, mine certainly was not perfect).

Step 2 : Make the filling

Mix the softened butter, brown sugar, and pumpkin spice together. Spread it out evenly on the dough.

Roll the dough up tightly. Make 10-12 indents where yyou’d like to cut the dough, spacing them out as evenly as possible. Use a very sharp knife to cut the rolls,

Arrange in the greased pan and allow the rolls to rise again for about an hour, covering tightly with plastic wrap.

Stop here if you’d like to wait until the morning to bake them in the morning.

Preheat the oven to 350 degrees.

Bake the rolls for 25-30 minutes or until lightly browned on top and allow to cool for 10 minutes while making the icing.

Step 3 : Make the Icing

Soften the cream cheese in the microwave for about 30 seconds. Whisk in the powdered sugar and pumpkin spice.

Spoon onto the cinnamon rolls. Then share with the family. Or not, you could save them for yourself!

Yield: 12 rolls

Pumpkin Cinnamon Rolls

Prep Time 4 hours

Cook Time 30 minutes

Total Time 4 hours 30 minutes

Ingredients

Dough

1/3 cup milk
4 tbsp butter (half a stick)
1/2 cup pumpkin puree
1/2 cup granulated sugar
1/2 tsp salt
1 egg
2 and 1/4 tsps active dry yeast (1 standard packet)
1 teaspoon pumpkin spice
2 and 2/3 cups of all-purpose flour

Filling

1/2 cup of butter, softened (1 stick)
1 cup of brown sugar, packed
1 tbsp pumpkin spice

Cream cheese frosting

8 oz cream cheese
2 tbsp milk
1 cup powdered sugar
1/2 tsp of pumpkin spice

Instructions

Warm the milk and butter just enough to melt the butter. Set aside. Combine the pumpkin puree, sugar, pumpkin spice, and salt in a large bowl or the bowl of your stand mixer. Whisk in the warmed butter/milk, egg, and yeast. Using the dough hook, mix in 1 cup of flour, making sure to scrape down the sides of the bowl as needed, and mix for about 1 minute. Add in the rest of the flour and beat for another minute.
Keep the dough in the mixer and knead for 5 more minutes, or using your hands on a floured surface. If the dough becomes too sticky, you can add 1 tsp of flour at a time, making sure the dough remains a soft and slightly tacky dough, and not adding too much flour. You can always add more, but you can't take it out once its in. The dough should be soft and if you poke it with your finger, it should bounce back, meaning its ready to rise.
Place the dough in a lightly greased bowl and turn the dough over until all sides of the dough are coated in the oil. Cover the bowl with plastic wrap or a towel. Allow the dough to rise in room temperature for 2 hours and it should double in size.
Punch the dough down to release the air. Roll the dough out into a 10x14 inch rectangle (as best as you can, mine certainly was not perfect).
Mix the softened butter, brown sugar, and pumpkin spice together. Spread it out evenly on the dough.
Roll the dough up tightly. Make 10-12 indents where yyou'd like to cut the dough, spacing them out as evenly as possible. Use a very sharp knife to cut the rolls.
Arrange in the greased pan and allow the rolls to rise again for about an hour, covering tightly with plastic wrap. Stop here if you'd like to wait until the morning to bake them in the morning.
Preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes or until lightly browned on top and allow to cool for 10 minutes while making the icing.
Soften the cream cheese in the microwave for about 30 seconds. Whisk in the powdered sugar and pumpkin spice. Spoon onto the cinnamon rolls. Then share with the family. Or not, you could save them for yourself!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 361Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 264mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 4g

Homemade Pumpkin Apple Cider

Grace Hayes — Sun, 20 Oct 2024 01:49:28 +0000

Homemade Pumpkin Apple Cider – the best fall beverage but make it pumpkin flavored! Serve it iced or keep it hot!

I’m actually not the biggest fan of apple cider. I’d much rather have apple juice.

However, my fiance Kal loves apple cider. He’ll drink it at any time of the year, as long as he can find it in the grocery store.

Well last year, when I made it homemade, he has been nonstop asking for it since.

I’ll tell him to just get it from the store but he says it just isn’t the same.

And being the people pleaser I am and seeing that one of my main love languages is giving things/doing things for others, I got right to work on this delicious cider.

Homemade Pumpkin Apple Cider

7-8 granny smith apples
1 can of pumpkin puree
1 cup of brown sugar
1 tbsp of pumpkin spice
8 cups of water

Slice the apples into quarters.

Place the apples into a large stock pot. Pour in the water and bring it to a low boil over medium heat.

Add in the pumpkin puree, brown sugar, and pumpkin spice.

Turn the heat down to low and allow the cider to simmer for 30 minutes to an hour. The longer the ciders cooks, the more potent the flavor will be.

You’ll know it’s cooked long enough when the apples are beginning to mush and lose their color.

Remove from heat. Use a strainer to strain the pulp from the cider. I double strained mine, and you can also use a cheese cloth to make sure there is absolutely no pulp.

This cider can be served hot or cold, Its up to whatever fits you best! I prefer mine iced but Kal loves it fresh and hot out the pot!

Can be stored in the refrigerator for up to one week!

Yield: 8 cups

Homemade Pumpkin Apple Cider

Ingredients

7-8 granny smith apples
1 can of pumpkin puree
1 cup of brown sugar
1 tbsp of pumpkin spice
8 cups of water

Instructions

Slice the apples into quarters.
Place the apples into a large stock pot. Pour in the water and bring it to a low boil over medium heat. Add in the pumpkin puree, brown sugar, and pumpkin spice. Turn the heat down to low and allow the cider to simmer for 30 minutes to an hour. The longer the ciders cooks, the more potent the flavor will be. You'll know it's cooked long enough when the apples are beginning to mush and lose their color. Remove from heat. Use a strainer to strain the pulp from the cider. I double strained mine, and you can also use a cheese cloth to make sure there is absolutely no pulp. This cider can be served hot or cold, Its up to whatever fits you best! I prefer mine iced but Kal loves it fresh and hot out the pot!

Can be stored in the refrigerator for up to one week!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 42gFiber: 5gSugar: 34gProtein: 1g

Pumpkin Cream Cheese Swirl Muffins

Grace Hayes — Mon, 23 Sep 2024 17:05:07 +0000

Pumpkin Cream Cheese Swirl Muffins – the ultimate fall delight with a richly moist and cakey pumpkin muffin complimented with a cream cheese swirl.

IT’S OFFICIALLY FALL!!!! Time to commence the best time of the year!!

There is nothing better than this time of the year. This is the start of the holiday season, cool weather, time with family, soup and hot drinks. Like yes, Summer and Spring are nice, heck I was born right in the middle of the 2, but nothing compares to Fall and Winter.

The delectable Fall flavors are some of my favorites. The Pumpkin and pumpkin spice, cinnamon, nutmeg, all of it. I spend a considerable amount of time explaining to people who don’t like pumpkin that they still might like pumpkin spice. Pumpkin spice is just the mixture of spices that compliments pumpkin, but it doesn’t actually have any pumpkin in it.

I’ve explained that to my dad more times than I can count.

Pumpkin Cream Cheese Swirl Muffins

15 oz can of puree pumpkin
1/2 cup brown sugar
1 cup granulated sugar
2 tbsp vanilla extract
2 large eggs
1/2 vegetable oil
1 3/4 cup all purpose flour
1 tsp baking soda
2 tbsp pumpkin spice
1/2 tsp salt

Cream cheese swirl

1 large egg
1/4 cup granulated sugar
2 tsp vanilla
8 ounces cream cheese

Preheat the oven to 375 degrees, and line a large muffin pan with baking paper. I used these cute baking cups that I got from TJ Maxx.

In a mixing bowl, combine the flour, baking soda, pumpkin spice, and salt. Set aside.

In a separate bowl, whisk the pumpkin puree, brown sugar, and granulated sugar. Add in the vanilla, eggs, and vegetable.

Add in the flour mixture and mix until well combined.

Transfer to the muffin tin.

Beat the cream cheese, granulated sugar, vanilla, and egg. Take about 2 tbsp of the cream cheese mixture and swirl it on top of each muffin.

Bake for 25-30 minutes or until a toothpick comes out clean.

These can also be made as regular sized muffins, just bake them for about 20 minutes instead, making sure to check with a toothpick to make sure they are finished baking.

Yield: 12 large muffins, 24 regular muffins

Pumpkin Cream Cheese Swirl Muffins

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

Pumpkin Cream Cheese Swirl Muffins

15 oz can of puree pumpkin
1/2 cup brown sugar
1 cup granulated sugar
2 tbsp vanilla extract
2 large eggs
1/2 vegetable oil
1 3/4 cup all purpose flour
1 tsp baking soda
2 tbsp pumpkin spice
1/2 tsp salt

Cream Cheese Swirl

1 egg
1/4 cup granulated sugar
2 tsps vanila
8 oz cream cheese

Instructions

1. Preheat the oven to 375 degrees, and line a large muffin pan with baking paper. I used these cute baking cups that I got from TJ Maxx.

2. In a mixing bowl, combine the flour, baking soda, pumpkin spice, and salt. Set aside. In a separate bowl, whisk the pumpkin puree, brown sugar, and granulated sugar. Add in the vanilla, eggs, and vegetable. Add in the flour mixture and mix until well combined. Transfer to the muffin tin. Beat the cream cheese, granulated sugar, vanilla, and egg. Take about 2 tbsp of the cream cheese mixture and swirl it on top of each muffin.

3. Bake for 25-30 minutes or until a toothpick comes out clean. Let rest for about 5 minutes.

- These can also be made as regular sized muffins, just bake them for about 20 minutes instead, making sure to check with a toothpick to make sure they are finished baking.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 281Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 66mgSodium: 283mgCarbohydrates: 46gFiber: 1gSugar: 30gProtein: 5g

Glazed Pumpkin Loaf Cake

Grace Hayes — Sun, 25 Aug 2024 16:38:36 +0000

Glazed Pumpkin Loaf Cake – a dense, moist loaf cake, with a crispy streusel topping and a sweet creamy glaze.

One of the most easy things to make is a good loaf cake and nothing is more perfect at the start of fall than a good Pumpkin Loaf Cake.

It’s also one of the most satisfying to photograph like I could stare at the pictures of this loaf cake for days.

But that’s besides the point.

It’s officially August and school has started for my nephew and my friend’s kids and even my friends who attend classes at the local college.

So it’s officially the unofficial start of Fall. And pumpkin spice and everything nice season.

Glazed Pumpkin Loaf Cake

a 15 oz can of pumpkin puree
2 eggs
1/2 cup of milk
1/2 of vegetable oil
1 teaspoon of vanilla
1 cup of granulated sugar
1/2 cup of brown sugar
1 teaspoon of baking soda
1 tablespoon of cinnamon
1/2 teaspoon of salt
1 3/4 cup of flour

Streusel topping :

1/2 cup of flour
1/4 cup brown sugar
1/4 cup of granulated sugar
1 teaspoon of cinnamon
1/4 cup melted butter

Glaze :

1 cup of powdered sugar
1-2 tablespoons milk
1 teaspoon of vanilla
1 teaspoon of cinnamon

In a mixing bowl, combine the pumpkin, eggs, milk, vegetable oil, and sugars. In a separate bowl, combine the baking soda, cinnamon, salt, and flour. Add the dry ingredients to the wet ingredients.

Pour the batter into a greased or lined loaf pan.

In another bowl, make the streusel topping by combining the flour, sugars, cinnamon, and melted butter together. The mixture sugar have a crumble like texture.

Add the streusel topping on top of the batter in the loaf pan.

Bake in 325 preheated oven for about 1 hour and 15 minutes to 1 hour and 20 minutes.

Let the cake cool completely before removing form the pan and glazing the cake.

For the glaze, combine the powdered sugar, milk, vanilla and cinnamon. Pour the glaze on top of the cooled cake. Serve and Enjoy!

Yield: 12 servings

Glazed Pumpkin Loaf Cake

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Additional Time 30 minutes

Total Time 2 hours 5 minutes

Ingredients

Pumpkin Loaf Cake

a 15 oz can of pumpkin puree
2 eggs
1/2 cup of milk
1/2 of vegetable oil
1 teaspoon of vanilla
1 cup of granulated sugar
1/2 cup of brown sugar
1 teaspoon of baking soda
1 tablespoon of cinnamon
1/2 teaspoon of salt
1 3/4 cup of flour

Streusel topping

1/2 cup of flour
1/4 cup brown sugar
1/4 cup of granulated sugar
1 teaspoon of cinnamon
1/4 cup melted butter

Glaze

1 cup of powdered sugar
1-2 tablespoons milk
1 teaspoon of vanilla
1 teaspoon of cinnamon

Instructions

In a mixing bowl, combine the pumpkin, eggs, milk, vegetable oil, and sugars. In a separate bowl, combine the baking soda, cinnamon, salt, and flour. Add the dry ingredients to the wet ingredients. Pour the batter into a greased or lined loaf pan.
In another bowl, make the streusel topping by combining the flour, sugars, cinnamon, and melted butter together. The mixture sugar have a crumble like texture. Add the streusel topping on top of the batter in the loaf pan.
Bake in 325 preheated oven for about 1 hour and 15 minutes to 1 hour and 20 minutes. Let the cake cool completely before removing form the pan and glazing the cake.
For the glaze, combine the powdered sugar, milk, vanilla and cinnamon. Pour the glaze on top of the cooled cake. Serve and Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 247mgCarbohydrates: 64gFiber: 2gSugar: 43gProtein: 4g

Soft Pumpkin Chocolate Chip Cookies

Grace Hayes — Mon, 21 Nov 2022 14:49:33 +0000

Soft Pumpkin Chocolate Chip Cookies – soft and cakey, with a subtle pumpkin flavor, and perfectly complimented by the cinnamon and pumpkin spice.

As we all know I get a lot of my recipe inspiration from TikTok and I had seen a recipe for Pumpkin Chocolate Chip Cookies a little while ago (which could mean a few days or a few weeks… so I have no idea when I actually saw it haha).

Well, I’m finally ready to experiment and I can’t find the recipe. And I have terrible luck when it comes to making cookies, because they never turn out how I want them too.

Even if i follow the recipe exactly as it says, they either turn out undercooked, over cooked, falling apart, stuck to the pan, or not even close to how the recipes looked.

But I was determined to make these cookies TODAY. So I went back to TikTok, and started watching all of the videos to see what they all had in common and I took notes and everything.

And I’m basically just throwing things in the mixer just hoping that it’s going to work out. And I have to say, it turned out WAY better than I was expecting.

I was tempted to name these The Absolute Best Soft Pumpkin Chocolate Chip Cookies That You’ve Ever Tasted.

But that’s obviously too long of a name. So Soft Pumpkin Chocolate Chip Cookies will have to suffice.

Anywho, onto the recipe!

Soft Pumpkin Chocolate Chip Cookies

You’ll need :

1 1/2 cups of all-purpose flour
1 teaspoons of cinnamon
2 teaspoons of pumpkin spice
1/2 teaspoon of baking soda
1 cup of sugar
1 stick of softened unsalted butter
a splash of vanilla (measure with your heart)
1/2 cup of pumpkin puree (homemade or store bought)
chocolate chips (again, measure with your heart)

Start by preheating your oven to 350 degrees and greasing a cookie sheet.

In a medium sized mixing bowl, mix together the flour, cinnamon, pumpkin spice, and baking soda then set to the side.

In another bowl (or stand mixer), cream the butter and sugar together. Add in the pumpkin puree and vanilla. Then slowly add in the dry ingredients until everything is blended together. The dough should be light and fluffy.

Now pour in your chocolate chips. In my house, we don’t measure chocolate, we just pour until our hearts say to stop. But if you had to measure, I would say to do at least 1 cup of chocolate chips. Fold them into the batter using a spatula.

Now spoon the batter onto the greased cookie sheet. I used a big dinner spoon and literally plopped each cookie dough onto the sheet.

And if you want them to come out picture perfect, add a few more chocolate chips to the tops of each cookie and press them just a little bit into the dough.

Bake for 17-20 minutes. Let cool on the pan for 10 minutes, then enjoy!

Yield: 12 cookies

Soft Pumpkin Chocolate Chip Cookies

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

1 1/2 cups of all-purpose flour
1 teaspoons of cinnamon
2 teaspoons of pumpkin spice
1/2 teaspoon of baking soda
1/2 tsp of salt
1 cup of sugar
1 stick of softened unsalted butter
a splash of vanilla (measure with your heart)
1/2 cup of pumpkin puree
chocolate chips (again, measure with your heart, but at least 1 cup)

Instructions

Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick spray and set to the side.
In a large mixing bowl (or stand mixer), cream the butter and sugar together. add in the vanilla and pumpkin puree and combine.
In a separate bowl, combine the flour, salt, baking soda, cinnamon, and pumpkin spice. Slowly add this into the wet ingredients until completely combined. Fold in the chocolate chips.
Bake for 17-20 minutes. Let cool on the pan for at least 10 minutes before serving.

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