In our opinion, you can never have too much pumpkin this time of year. Instead of making the same old pumpkin pie this year, try one of these delightful pumpkin recipes that all of your fall guests are sure to love!
Pumpkin and Cream Cheese Muffins
- 8 oz. cream cheese
- 3 eggs
- 2½ c. sugar
- 2½ c. flour
- ¼ c. pecans
- 3 tbsp. butter
- 2½ tsp. cinnamon
- ½ tsp. salt
- 2 tsp. baking powder
- ¼ tsp. baking soda
- 1¼ c. solid-packed pumpkin
- ⅓ c. vegetable oil
- ½ tsp. vanilla extract
- Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
- Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean — 20 to 25 minutes. Cool on wire racks.
Easy Pumpkin Swirl Brownies
For pumpkin swirl filling:
3 oz. cream cheese, softened
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (18 oz.) box brownie mix
- Heat oven to 350 degrees F. Line a 9-inch square pan with parchment paper and spray with nonstick cooking spray.
- In a medium bowl, beat all filling ingredients with an electric mixer on low speed until smooth. Set aside.
- In a large bowl, mix brownie batter, oil, water and eggs as called for on box. Pour 3/4 of the batter into prepared pan. Pour pumpkin swirl filling evenly over batter. Pour remaining brownie batter evenly over filling. Swirl through batter several times with a knife for a marbled effect.
- Bake 45 to 50 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely before cutting into 16 squares. Store covered in refrigerator up to 4 days.
Pumpkin Cheesecake Snickerdoodles
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. freshly-ground ground nutmeg
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- Filling Ingredients:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 2 teaspoons vanilla extract
- Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- 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.
- To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
- Preheat oven to 350 and line your 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 the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape 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 the prepared baking sheet 2 inches apart.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
- 3 large eggs
- 1 c. granulated sugar
- ⅔ c. canned pure pumpkin
- ¾ c. all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. ground cinnamon
- 2 c. toasted walnuts
- 1 package cream cheese
- 1 tbsp. unsalted butter
- ¾ c. confectioners’ sugar
- ¾ tsp. pure vanilla extract
- Heat oven to 350 degrees F. Lightly coat a 15 1/2- by 10 1/2- by 1-inch jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray.
- In a large bowl, whisk together the eggs, granulated sugar, pumpkin, flour, baking soda, and cinnamon. Spread the batter into the prepared pan. Sprinkle with 1 1/2 cups walnuts and bake until the cake is puffed and a wooden pick inserted in the center comes out clean, 10 to 15 minutes.
- Let the cake stand for 5 minutes, then sprinkle the remaining 1/2 cup walnuts over the top. Place a clean kitchen towel directly on top, then a baking sheet on top of that. Invert the cake, then remove the pan and parchment. Starting from a long side, gently roll up the cake with the towel. Place seam-side down on a wire rack and let cool completely, about 30 minutes.
- When ready to assemble, using an electric mixer, beat the cream cheese and butter until combined. Beat in the confectioners’ sugar and vanilla until light and fluffy, about 2 minutes. Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with the cream cheese filling, reroll into a log, and transfer to a serving platter.