pumpkin truffles

the goods:

filling:

1/2 cup pumpkin puree

1 and 1/2 cups gingersnap cookie crumbs, plus more for garnish

2 tablespoons confectioners' sugar

1/4 teaspoon cinnamon

1/2 teaspoon salt

4 ounces cream cheese, room temperature

1 cup white chocolate chips

topping:

12 ounces white chocolate, chopped

2 teaspoons vegetable shortening

For the filling: Place a triple layer of paper towel on a baking sheet. Using an offset spatula, spread the pumpkin puree into a thin, even layer. Place another triple layer of paper towels on top of the puree and lightly press to absorb moisture. Once towels are saturated, carefully peel back top layer and discard. Grasp one side of the bottom towels and fold the pumpkin layer in half into itself. Do this again, flipping pumpkin onto the baking sheet. Transfer the pumpkin to the bowl of a food processor. Add the gingersnap crumbs, sugar, cinnamon, salt, and cream cheese; process until smooth. Melt the chocolate in a medium bowl set over a pan of simmering water. Add the melted chocolate to the pumpkin mixture and process until smooth. Scrape down the sides of the bowl and process until completely combined. Transfer the mixture to a shallow bowl, cover and freeze for 1 hour.
Line a baking sheet with parchment paper. Using a 1-ounce cookie scoop, shape the dough into balls and place on prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.
Line a second baking sheet with parchment paper. Melt the chocolate and shortening together in a medium bowl set over a pan of simmering water. Place pumpkin ball on a fork and hold over the bowl of melted chocolate. Spoon the chocolate over the ball and carefully dip the bottom of the ball into the chocolate. Gently tap the fork on the side of the bowl to shake off excess. Use a toothpick to slide the truffle off the fork and onto the prepared baking sheet. Garnish with a few gingersnap crumbs before the chocolate sets; repeat with remaining pumpkin balls. Chill truffles in the fridge until set.

pumpkin chocolate cupcakes

the goods:

chocolate batter:
1 and 1/3 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup light brown sugar
1 and 1/3 cups buttermilk
4 egg yolks (save whites for pumpkin batter)

pumpkin spice batter:
2 cups (scant) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
4 egg whites
2 cups pumpkin puree
1 cup light brown sugar
3/4 cup canola oil
3/4 cup granulated sugar

vanilla bean buttercream:
1 cup (2 sticks) unsalted butter, room temperature
6 cups powdered sugar
2 vanilla beans, scraped
1 teaspoon vanilla extract
pinch of salt
6 tablespoons heavy cream

Preheat oven to 350 degrees, and line two 12-cup muffin pans with paper liners.
Make the chocolate batter by combining the flour, cocoa powder, baking soda, and espresso powder in a large bowl. Whisk together, then make a well in the center of the dry ingredients and add the oil, vanilla, brown sugar, buttermilk, and egg yolk. Stir together with a wooden spoon until combined. Set aside.
Make the pumpkin batter by combining the flour, baking powder, baking soda, salt, and spices. Whisk together, then make a well in the center and add egg whites, pumpkin, brown sugar, oil, and granulated sugar. Stir together with a wooden spoon until combined. Set aside.
Using a small cookie scoop (1 tablespoon), drop a dollop of chocolate in the bottom of each paper liner. Next, drop a dollop of pumpkin batter on top of each chocolate layer. Continue with another dollop of chocolate and another dollop of pumpkin until all the cups are filled and the batter is used up.
Bake the cupcakes for 17-20 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean with a few moist crumbs attached. Let the cupcakes cool in the pan for 1 minute before removing to wire racks to cool completely.
To make the frosting, beat the butter in a stand mixer until light and fluffy, about 1-2 minutes. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating. Add the heavy cream 1 tablespoon at a time until completely incorporated. Scrape the bowl down and whip for 1 minute more until light and fluffy.
Frost cooled cupcakes with the vanilla bean frosting and serve.

pumpkin walnut crunch cake

the goods:

crunch topping:

3 cups walnuts

3 cups mini Nilla wafers

3 cups brown sugar

1 cup (2 sticks) butter, melted

pumpkin cake:

1 and 1/4 cup sugar

3/4 cup (1 and 1/2 sticks) butter, room temperature

1 can (16 oz.) pumpkin puree

2 and 1/2 cups flour

1/2 cup sour cream

1 tablespoon vanilla extract

1 tablespoon pumpkin pie spice

2 and 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

4 eggs

frosting:

2 blocks (16 ounces) cream cheese, room temperature

8 ounces marscapone cheese

1 cup (2 sticks) butter, room temperature

2 cups confectioners' sugar

1 tablespoon vanilla extract

Make the crunch topping: In a food processor, pulse cookies to a fine crumb. Add walnuts and pulse to a fine chop. Add in brown sugar and mix well. Add in melted butter and blend together. Divide mixture into four 9-inch cake pans (1 very full cup per pan), reserving about 1 cup for the top of the cake. Press it into the bottoms of the pans in an even layer (I use the bottom of a glass or measuring cup).

Preheat oven to 350 degrees. 

Make cake: In a stand mixer, beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl a few times as needed. Add in pumpkin, flour, sour cream, vanilla, pumpkin pie spice, baking powder, baking, soda, and salt. Mix just until blended. Add in eggs, one at a time, just until blended. Divide batter equally into your 4 prepared pans, smooth it out and make it as level as possible. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Put remaining crunch in a baking pan and bake for about 10 minutes. Allow cakes to cool for 10 minutes, then turn them out onto wire racks to cool completely. Break up extra crunch mix into small bits to decorate cake with.

Make the frosting: Whip cream cheese, marscapone, and butter until very smooth and creamy. Slowly add in the sugar while mixer is on low. Add in vanilla and mix well.

Assemble the cake: Place your first layer crunch-side-up on a serving plate. Spread a generous amount of frosting to cover entire surface. Place second layer crunch-side-up and repeat until all layers are stacked. Put remaining frosting on top and sprinkle with broken up crunch. Refrigerate any uneaten (if there is any) cake.

soft glazed pumpkin sugar cookies

the goods:

1/2 cup (1 stick) butter, room temperature

1/2 cup vegetable oil

1/2 cup pumpkin puree

1 cup granulated sugar

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

2 eggs

4 cups flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

glaze:

3 cups confectioners' sugar

4 tablespoons water

1/4 teaspoon pumpkin pie spice

 Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, stir together butter, oil, pumpkin, sugars, vanilla, and eggs until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using a 1 and 1/2 tablespoon scoop and flatten to 1/2-inch thick using the bottom of a glass dipped in sugar. Bake for 8-9 minutes. While cookies back, whisk together glaze ingredients until smooth. Once cookies are out of the oven, cool for 3 minutes on baking sheet before transferring to a rack set over wax paper.  Spread a couple teaspoons of glaze over each warm cookie. Let glaze set a couple of hours before serving.

pumpkin caramel kiss cookies

 

the goods:

 

3 and 2/3 cups flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 stick unsalted butter, room temperature

1/2 cup shortening

1 cup sugar

1 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

cinnamon sugar to coat the cookies (1/4 cup sugar and 1 teaspoon cinnamon)

bag of Hershey Caramel Kisses

 

Preheat oven to 350 degrees. Cream together the butter and shortening. Add sugar and brown sugar and beat well. Add the egg, salt, pumpkin pie spice, baking powder, and pumpkin puree. Mix until combined. Gradually add the flour while mixer is on low until all the flour is incorporated. Scoop out by the tablespoonful, and roll into a ball. Coat in cinnamon sugar and place 2-inches apart on a parchment-lined baking sheet. Gently flatten the cookies with the bottom of a glass. Bake 10 minutes. While still hot from the oven, place a kiss in the center of each cookie pressing down slightly. Let cool on baking sheet. 

pumpkin cream cheese muffins

 

the goods:

 

filling:

8 ounce cream cheese, softened

1 cup powdered sugar

 

muffins:

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 tablespoon plus 1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1 and 1/4 cups vegetable oil

 

topping:

1/2 cup sugar

5 tablespoons flour

1 and 1/2 teaspoons ground cinnamon

4 tablespoons sold unsalted butter, cut into pieces

 

Prepare the filling: combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer mixture to a piece of plastic wrap and shape into a log about 1.5-inches in diameter. Smooth the plastic tightly around the log and reinforce with a piece of foil. Transfer to the freezer and chill until slightly firm, 2 hours.

Make the muffins: Preheat the oven to 350 degrees. Line 2 muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, and oil. Mix on medium-low speed until blended. With the mixer on low speed, slowly add in the dry ingredients, mixing just until incorporated.

Make the topping: combine the sugar, flour, and cinnamon in a small bowl; whisk to blend. Add the butter pieces and pinch with your fingers until the mixture resembles wet sand. Transfer to the refrigerator until ready to use.

Assemble the muffins: fill each muffin cup with a small amount of batter (I used my 1-tablespoon cookie scooper), just enough to cover the bottom. Slice the log of cream cheese into 24 equal pieces. Place a piece of cream cheese into each muffin cup. Divide the remaining muffin batter among the cups to completely cover the cream cheese.. Sprinkle a small amount of crumb topping over each.

Bake 20-25 minutes. Transfer to a wire rack to cool completely.

pumpkin cheesecake snickerdoodles

 

the goods:

 

3 and 3/4 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

 

filling:

8 ounces cream cheese, softened

1/4 cup granulated sugar

2 teaspoons vanilla extract

 

cinnamon-sugar coating:

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

dash of allspice

 

 

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside. In an electric mixer, beat together the butter and sugars on medium-high speed until fluffy. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

Make the cream cheese filling by blending the cream cheese with the sugar and vanilla until combined. Chill for an hour.

 

Preheat oven to 350 degrees and line baking sheets with parchment paper. In a small bowl combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of batter, flatten it like a pancake between your palms. Place a teaspoon of the cream cheese mixture in the center. Form another tablespoon of batter into a little pancake and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon-sugar coating and place on prepared baking sheets 2-inches apart. Repeat until all the dough is gone.

 

Flatten cookies with the bottom of a heavy glass and bake for 10 minutes or until the tops start to crack. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.

chocolate oatmeal sandwich cookies with pumpkin buttercream

 

the goods:

 

1 cup unsalted butter, room temperature, divided

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract, divided

1 cup uncooked quick-cooking oats

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

1 and 1/2 cups confectioners' sugar

4 tablespoons pumpkin puree

orange food coloring

 

Beat 1/2 cup butter along with granulated sugar and brown sugar until light and fluffy. Add egg; beat until blended. Reduce speed to low; add milk and 1 teaspoon vanilla. In a small bowl, combine oats with flour, cocoa powder, baking soda, and salt. Gradually beat into butter mixture just until blended. Stir in chocolate morsels. Cover and chill for 30 minutes.

Preheat oven to 350 degrees. Drop dough evenly in 2 tablespoon mounds onto parchment-lined baking sheets. Bake for 10 minutes. Cool on baking sheets 1 minute then transfer to wire racks to cool.

Beat remaining 1/2 cup butter and confectioners' sugar at medium-high speed with an electric mixer until creamy. Add pumpkin; beat until blended. Add remaining 1 teaspoon vanilla and orange food coloring, as desired; beat well.

Arrange half the cookies upside down on a work surface. Spoon frosting over center of cookies. Top with remaining cookies pressing gently to distribute frosting.

pumpkin-chocolate whoopie pies

the goods:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup pure pumpkin puree

1 cup packed light-brown sugar

1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature

3/4 cup heavy cream

2/3 cup unsweetened cocoa powder

1 and 3/4 cups confectioners' sugar, plus more for serving

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined. Drop dough in 2-tablespoon mounds, 1 inch apart, onto a parchment-lines baking sheet. Bake until tops of cookies spring back when gently pressed, about 14 minutes. Transfer to wire racks to cool. Repeat with remaining batter.

In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwhich with remaining cookies. Dust with confectioners' sugar to serve.

icebox pumpkin-mousse pie

the goods:

crust:

30 chocolate wafers, such as Famous

2 tablespoons dark-brown sugar

5 tablespoons unsalted butter, melted

filling:

1 and 1/2 cups pure pumpkin puree (from a 15-ounce can)

4 ounces cream cheese, room temperature

1/2 cup packed dark-brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup pure maple syrup

1 cup cold heavy cream

topping:

1 cup cold heavy cream

1 tablespoon confectioners' sugar

Make crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up side of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

Make filling: In clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down side as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).

Make topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

pumpkin cupcakes with cream cheese frosting

the goods:

cupcakes:

1 cup pure pumpkin puree (from a 15 oz. can)

1/2 cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

3 large eggs

frosting:

12 ounces cream cheese, room temperature

10 tablespoons (1 and 1/4 sticks) unsalted butter, room temperature

1 and 1/2 cups confectioners' sugar, sifted

2 teaspoons pure vanilla extract

1 to 2 tablespoons whole milk (optional)

Preheat oven to 350 degrees. Lightly coat 24 standard muffin cups with nonstick cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla.

In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.

Scoop 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.

Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes.

Meanwhile, make frosting: In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with milk if necessary.

Generously frost cupcakes.

Enjoy!

pumpkin icebox pie

the goods:

crust:
16 cinnamon graham crackers
1 tablespoon dark-brown sugar
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, melted and cooled

filling:
3 teaspoons unflavored powdered gelatin (from 2 packets)
1 can (29 ounces) pure pumpkin puree -or homemade pumpkin puree
4 ounces cream cheese, room temperature
1 can (12 ounces) evaporated milk
1 cup packed dark-brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (plus more for garnish)
3/4 teaspoon salt

topping:
1 cup heavy cream
1 tablespoon confectioners' sugar



Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand.



Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely.



Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth.



In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.



Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours or up to overnight. To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.

pumpkin cream pie

the goods:

crust:
1 and 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
3 to 6 tablespoons ice water

pie:
1 can (15 ounces) pure pumpkin puree
2 large eggs
3/4 cups packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy cream

topping:
1 teaspoon unflavored gelatin
1 and 1/2 cups heavy cream
1/4 cup granulated sugar



Make crust: In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly, but holds together (add up to 3 tablespoons water, 1 tablespoon at a time to receive desired consistency). Don't overmix. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch thick disk. Refrigerate until firm (about 1 hour).
On a floured work surface, roll dough to a 14-inch round. Place in a 9-inch pie plate. Gently fit into bottom and up sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Crimp rim of crust.
Preheat oven to 400 degrees. Press aluminum foil onto crust, draping over rim of pie plate. Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove weights and foil; let crust cool completely, and set aside.

Reduce heat to 350 degrees.



Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream.



Pour mixture into cooled crust.



Place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour.



Let cool on a wire rack, 1 hour; refrigerate to cool completely, 2 hours or up to overnight.



Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.



With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more.



Sprinkle with more cinnamon before serving.