Holy late post, y’all!
I had planned to make these delicious peanut butter pumpkins this week, but lo-and-behold, the candy melts I was using never thinned out and the “pumpkins” turned into a gloppy mess…
So off to the grocery I went to grab the ingredients for something completely different. Thank goodness for Pinterest!
These Parfaits are a pumpkin pie/cheesecake hybrid and oh-so-yummy! The fragrant cinnamon and nutmeg combined with the rich, mousse-like filling is an amazing compliment to cinnamon-graham crust. Try them ASAP!
Pumpkin Cheesecake Parfaits
– 1 sleeve cinnamon graham crackers
– 2 Tbsp. Butter, melted
– 2 bricks cream cheese, softened
– 1 cup canned pumpkin pie filling
– 1/2-3/4 cup powdered sugar
– 1 tsp. cinnamon
– 1/4 tsp. nutmeg
– whipped topping
1. Crush cinnamon Grahams and mix with melted butter until thoroughly combined. Layer 2 Tablespoons of mixture into the bottom of 6 small mason jars. Press down lightly.
2. In a mixing bowl, beat together cream cheese and pumpkin pie filling. Mix in powdered sugar, cinnamon, and nutmeg until smooth.
3. Spoon in 2 Tablespoons of filling on top of the graham layer in the mason jars. Smooth into a solid layer.
4. Layer in 2 more tablespoons of graham mixture, then level and top with 2 tablespoons of pumpkin mixture.
5. Top with a scoop of whipped topping and a sprinkle of cinnamon.
The great thing about serving these in mason jars? Just screw on the lid and take them to go!
If you love pumpkin and cheesecake, “like” this post or comment below with your favorite pumpkin treat!
My favorite part of fall has to be the multiple visits to local pumpkin patches.
There’s something so nostalgic about hopping into a straw-seated tractor bed, running through a corn maze, and picking out a variety of pumpkins to carve. So naturally, when I found out I’d be spending a day at work at the pumpkin patch with little ones, I knew immediately what I needed to make.
These Pumpkin Spice Whoopie Pies are easy to make and fun to eat. They are great for outdoor fun and are mildly spiced to be kid-friendly.
Pumpkin Spice Whoopie Pies
– 1 box spice cake mix
– 15 oz pumpkin purée
– 1/2 cup oil
– 1 container Cool Whip
– 1 small box vanilla or cheesecake pudding mix
1. In a mixing bowl, combine cake mix, pumpkin, and oil and stir until combined.
2. Scoop out a tablespoon of batter and place on a parchment lined baking pan. Continue until all batter is used.
3. Bake at 350 degrees for 12-15 minutes or until cooked through. Let cool.
4. In a bowl, combine Cool Whip and pudding mix until thoroughly combined.
5. Flip over half of the cakes and scoop on a tablespoon of cool whip frosting. Sandwich with another cake to make a Whoopie pie.
Soft, moist, and full of creamy “frosting”, these Whoopie Pies were a big hit with the kiddos and are sure to be an even bigger hit with all pumpkin-spice obsessed consumers!
If you love pumpkin-everything or Whoopie pies, “like” this post and post your pictures in the comments below!
October is here, y’all! This was my favorite time of the year in Ohio. Crunchy leaves on the ground, a cool breeze in the air, boots with jeans; how could you not love Fall!
In Cali, it’s a bit different, but feeling nostalgic, I’m dedicating all of my October posts to pumpkin goodies!
This weeks dessert is smooth and chocolately with a hint of creamy pumpkin pie. Take these to the office this week and really kick off Autumn with a bang!
Pumpkin Cheesecake Brownies
– 1 8×8 brownie mix, prepared and baked
– 1 block cream cheese, softened
– 1/2 cup pumpkin purée
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– 3/4 cup heavy cream
– 2 cups chocolate chips
1. Place cooked and cooled 8×8 brownie into a foiled 8×8 baking pan
2. In a mixing bowl, cream together cream cheese, pumpkin purée, sugar, and vanilla and mix until thoroughly combined.
3. Spread pumpkin mixture over brownie evenly. Place in fridge.
4. In a large heatproof bowl, heat heavy cream in microwave 1-2 minutes or until bubbly. Pour in chocolate chips and let sit for 5 minutes. Whisk until completely smooth.
5. Pour chocolate ganache over pumpkin mixture in pan. Refrigerate 2-4 hours or overnight.
6. Using a knife dipped in hot water, slice brownies into 16 pieces. Dip and clean knife after each cut.
These brownies are super easy and even more decadent. Embrace fall, y’all; it’s filled with sweet treats!
What are your favorite pumpkin desserts? Share your comments and photos below and be sure to “like” this post if you’re excited for more Fall confections