Category: Pumpkin

Pumpkin Cheesecake Bars

10/9/2019

The season of fall brings out the true baker in me. Quite honestly its the smells that fill the house while the noise of our little ones fill the halls of our home. It's brings JOY to my soul. I cherish this time of year. It's also the best time of year to run outside because of the cool weather which makes it "ok" to have all the sweets & baked goods in the house! This recipe is fairly easy but just a little time consuming! You will want to bring this to any fall holiday parties or if you are having people over during the thanksgiving season! They will not disappoint I can promise you that!

RECIPE:

Ingredients:

For the crust:

1⅔ cup graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar

For the cheesecake layer:

16 ounces cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
1 teaspoon vanilla extract

For the pumpkin layer:

1 cup pumpkin puree, canned (not pumpkin pie mix)
2 eggs
½ cup milk
½ cup brown sugar
½ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 envelope unflavored gelatin
¼ cup water

For topping:

Whipped cream

INSTRUCTIONS:

Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside

To make crusts:

In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
Lightly press crumb mixture into prepared baking dish

To make cream cheese layer:

In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
Add eggs, one at a time to cream cheese mixture, beating well after each addition
Add vanilla extract and beat one more time
Spoon mixture on top of prepared crust and spread evenly
Bake for about 30-35 minutes or until just set
Remove from the oven and cool completely on a cooling rock
While the crust is cooling prepare the pumpkin layer

To make a pumpkin layer:

In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
Cook and whisk every few minutes for 10 minutes
Remove from the heat and whisk in the vanilla extract
In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
Turn heat to low and stir to melt gelatin completely
Remove to heat
Add gelatin mixture to pumpkin mixture and combine until smooth
Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
Cut into bars
Serve with whipped cream if desired

Enjoy & share it with those you love!

pumpkin whoopie pies

10/26/2018

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These whoopie pies are so unbelievably soft and full of yummy fall flavor. An all time hit at our house, they do not last long. I usually can't even get them all cooled enough to frost before hands are snatching them up. If you are having a holiday get together, people over for dinner, a cookie exchange or really just because these are the ones you want to go to! They will not disappoint I can promise you that!

RECIPE:

Ingredients:

For the Whoopie Pies

3 cups all purpose flour
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup vegetable oil
1 15oz can pumpkin not pumpkin pie filling!
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon ground
1 tsp cloves ground
1 tsp ginger ground
1/2 TSP tsp nutmeg ground
1 tsp vanilla extract

For the Cream Cheese Filling

1 stick butter unsalted
1 8oz package cream cheese softened
16oz powdered sugar
1 tsp vanilla extract

Instructions
Pumpkin Whoopie PiesPreheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin.
Add eggs one at time, mixing well after each addition, followed by the vanilla.
In a separate bowl, sift together the dry ingredients.
Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.
Bake for 11 minutes and cool on a rack

Cream Cheese Filling

Beat together cream cheese and butter. Add powdered sugar and vanilla. Frost flat side of half the pies and top with another piece.
Enjoy!

Pumpkin Cheesecake Bars

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