Pumpkin Cheesecake Cookies

Caden's school was having a feast for Thanksgiving and his grade was assigned the desserts. So we went for a hunt on Pinterest and found Pumpkin Cheesecake Cookies on Center Cut Cook. Caden said he liked them so I set out to make them for the kids. All and all it was a pretty easy cookie to make and I liked that they didn't spread so you could bake a lot at one time, especially since I was doubling the recipe.

INGREDIENTS:

8 ounces cream cheese, room temperature 

1/2 cup butter, room temperature 

1/2 cup canned pumpkin (not pumpkin pie mix) 

1 1/2 cups granulated sugar 

1 teaspoon vanilla 2 cups flour 

1/2 cup graham cracker crumbs 

1 1/2 teaspoons pumpkin pie spice 

1/2 teaspoon cinnamon 

1/2 cup graham cracker crumbs (for rolling the cookies) 

1/4 teaspoon pumpkin pie spice (optional)

DIRECTIONS:

Preheat the oven to 350° and line 2 sheet trays with parchment paper. 

In a large bowl, stir together cream cheese, butter, and pumpkin until completely smooth. 

Add in the sugar and vanilla and stir until combined. 

Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. 

Carefully mix until it is completely mixed and smooth. Scoop into balls and roll in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired). 

Place on the tray and bake for 15 minutes. 

Remove and slightly press down so they are flat. 

Bake for 3 more minutes. 

Repeat with remaining dough. 

Let cool and store in the fridge. These are best served cold, just like regular cheesecake.

ALEXIS NOTES: I used the pumpkin puree that I made previously this week (click for post on how to roast full pumpkin and make puree). I ended up having a box of graham cracker crumbs that I bought for a project I was asked to make then they didn't end up go threw with the order (found at Target).

 

Happy Thanksgiving!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

How to Roast a Whole Pumpkin - Then turn into Pumpkin Puree

I bought 2 sugar pumpkin's for the boys when we did the photo shoot at the pumpkin patch. They were great decoration and before the squirrel ate them or I threw them away I decided to make some pumpkin puree. Most of you know I love to bake BUT I usually have very little time so I need easy things to make!

I found this perfect and EASY way to roast a WHOLE pumpkin and then turn into puree on Detoxinista. Let me just say this was freaking easy!

What you Need:

Sugar Pumpkin

Sharp Knife

Glass Casserole Dish

How To Roast a Whole Pumpkin

1. Preheat your oven to 350F.
2. Rinse off the pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
3. Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin.
4. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
5. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.

1. Use a large spoon to scrape out the seeds, and reserve them for another use.
2. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed! You may have to do this in batches, depending on the size of your pumpkin.
3. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it’s shelf life indefinitely.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Pumpkin Harvest Bones (Dog Treat)

Next dog treat to make was a Pumpkin Harvest Bone I found this recipe on Food.com. We had enough to even share when we took our pup for a doggy play date! Since I'm pumpkin obsessed the dog is getting lot's of pumpkin treats also!

Ingredients

• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 teaspoon salt
• 2 tablespoons dry milk
• 2 1/2 cups flour ( wheat is probably better!)
• water

Directions

1. Preheat oven to 350 degrees F.
2. Blend eggs and pumpkin together; add salt, dry milk, and flour.
3. Add water as needed to make the dough somewhat workable.
4. The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
5. You will need to mix this with your hands because it is too stiff for an electric mixer.
6. Roll to 1/2-inch thick.
7. Cut into shapes.
8. Place 1" apart on ungreased cookie sheet.
9. Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

Gift bag for our doggy play date!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Pumpkin Cheesecake (A little Lighter)

For Thanksgiving I wanted to make a dessert that wasn't so high in fat and calories.  I Google search light Thanksgiving meals and came across this Pumpkin Brulee Cheesecake on Food Network.  Their was VERY pretty and the did a brulee on top that I skipped (let's say because I wanted to and not that I didn't run out of time .. lol).

The cheesecake was moist and very yummy, I doubled it knowing I would take the left over to my friends house who was watching the boys while I was away in Boston.  So mine took a lot longer to cook and got a little more brown then I would have liked to.

Ingredients
8 sheets honey graham crackers
1 tablespoon unsalted butter, melted
12 -ounces 1/3rd less fat cream cheese, at room temperature
1/2 cup light brown sugar, packed
1/3 cup plus 3 tablespoons granulated sugar
1/2 teaspoon kosher salt
2/3 cup low-fat (2%) Greek style plain yogurt
2 large eggs, at room temperature
2 large egg whites, at room temperature
1 15 -ounce can pumpkin puree
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract

Directions
Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F.

Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely.

Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.

Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight.

Any treats planned to make?

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Pumpkin Season ... Chocolate Pumpkin Peanut Butter Fudge

I love this season and Pumpkin comes into play.  Now I'm about to head to Boston for work in 3 weeks so I'm sticking to my diet, BUT I still love to make things for my friends. My friend who helps me out when I'm out of town, she's a sweetie and I made this fudge for her and her family!  My top layer didn't harden like I wanted but it came out of my mold nice and I was told they were yummy.

I found this yummy recipe for Chocolate Pumpkin Peanut Butter Fudge on DietHood's Blog.

Ingredients

• 1 can (14-oz) sweetened condensed milk, divided
• 1-1/3 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 tablespoon canola oil
• 1/2 cup pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup smooth peanut butter
• 1/4 teaspoon pumpkin pie spice
• 1/3 cup chopped pecans

Instructions

• Line an 8x8 pan with foil; grease with cooking spray and set aside. In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.
• 
  
• Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted. Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute. Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted. Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.
• 
  
• Pour over previously prepared chocolate layer and spread evenly using an offset spatula.
• Sprinkle with chopped pecans. Refrigerate for 2 hours or until firm.

ALEXIS NOTES: Mine pumpkin layered didn't completely harden up but it was firm enough after sitting in the fridge overnight.  I used a silicone mold that I sprayed and was able to pop the fudge right out.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Pumpkin Time ... Pumpkin Snickerdoodles

My bestie posted on FB a recipe for Pumpkin Snickerdoodles.  I already had one marked to make for her so I thought it would be a good day to surprise her with a special treat. The recipe I made was found on A Bitchin' Kitchen for Pumpkin Snickerdoodles.

Really simple to make but very yummy, I broke down and had one .. it's been one of those weeks.

For the cookies:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. 

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Pumpkin Pie Popcorn

Next on my pumpkin list is Pumpkin Pie Popcorn, I found several recipes but went with the one I found on Family Bites.  It was a simple recipe, the only hard part is the putting in the oven and checking and stirring every 20 minutes.

OK this is what I learned READ the recipe I accidentally went with 350°F instead of 250°F on my first batch.  I also found a tin disposable pan was easier to do the stirring instead of cookie sheet.  My first batch was a little darker then I would like.  It was still tasty but not perfect!

LOL I just noticed the glow from y computer fan made this looks crazy :).

Pumpkin Pie Popcorn (adapted from Orangette)

• 10 cups air popped popcorn, salted
• 1 cup packed brown sugar
• 1/4 cup light corn syurp
• 6 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water.

Bring to a simmer over medium-high heat. Continue to simmer, whisking often, and bring to a boil.  Allow the mixture to boil for about 2 minutes, whisking occasionally. Immediately remove the pan from the heat, and whisk in the baking soda and pumpkin pie spice.

Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Transfer the mixture to the prepared baking sheet.

Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.

I made extra so I could take some to Boston for my co workers and bosses.  One of my co-worker has been asking for treats so I thought I'd bring some when I go this week. Let's hope they travel well.

Hope you are all have an amazing week!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Any Thanksgiving Plans?

Peekaboo Pumpkin Pound Cake with Brown Butter Pecan Icing

I saw the most amazing Peekaboo pumpkin pound cake with brown butter pecan icing on Sheknows.com.  I just had to try it out, I did learn it was a lot of work.  BUT it did turn out very cool.  I used a plastic pumpkin cookie cuter, NEXT time I will use a nice metal one with a longer stem.  My stem was a little small so when I put the pound cake mix on the top of the cooked pumpkin shapes it didn't make the pumpkin pop like it should.

This really is a time consuming recipe but when they cut into the bread and see the pumpkin shape it will blow anyone away.  It so was worth all the time!  This recipe is really like making 3 breads and merging them together.

Ingredients:

For the pound cake

• 1 (14-ounce) box pumpkin bread mix (I made homemade version)
• 1 (16-ounce) box pound cake mix (I made homemade version)
• Orange food coloring

For the icing

• 8 tablespoons (1 stick) butter
• 3-1/2 cups powdered sugar
• 3 tablespoons evaporated milk
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional)

Prepare Pumpkin Bread

Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown).  I made a homemade pumpkin bread instead of using a box mix.  

pumpkin bread INGREDIENTS

• 1 1/2 cups (200g) flour
• 1/2 teaspoon of salt
• 1 cup (200 g) sugar
• 1 teaspoon baking soda
• 1 cup (240 ml) pumpkin purée*
• 1/2 cup (120 ml) olive oil
• 2 eggs, beaten
• 1/4 cup water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 cup (120 ml) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

METHOD

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.  

Make Pound Cake

Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.  (I made my pound cake from scratch - SEE recipe below).

Pound Cake Ingredients
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Prepare the Icing

Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom. Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

Icing Cake

Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired. Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

Step by Step how to make:

Small Pumpkin Cookie Cutter used:

Large Pumpkin Cookie Cutter Used

Left Over Pound Cake Mix

So I made a bunt cake for the Tutor.

Hope you give this one a shot!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.