Pumpkin Spice Blondies

I’m all about pumpkin this time of year! I had 3 pumpkins worth of puree, and these blondies were some of the goodies that we enjoyed from said puree. The recipe is a one-bowl wonder, found and adapted from Crazy for Crust, and comes together super fast. The resulting blondies are perfectly spiced, and their texture is just perfect!

 

 

Pumpkin Spice Blondies

Yield: One 9”x13” Pan

Ingredients:

  • ¾ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1/3 cup pumpkin puree
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, optional
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups semi-sweet chocolate chips

Directions:

Preheat oven to 350°F. Line a 9”x13” pan with aluminum foil and grease generously. Set aside.

In a large bowl, combine brown sugar, butter, pumpkin puree, and granulated sugar. Whisk until combined. Add egg yolk and vanilla extract and whisk until thoroughly combined. Mix in cinnamon, nutmeg (if using), baking soda, salt, ginger, and allspice. Add all-purpose flour and gently mix until just combined. Fold in chocolate chips.

Transfer batter to prepared pan. Use lightly dampened hands to press the batter evenly into the pan. Bake until the edges are lightly browned and the center looks slightly under baked, 18 to 25 minutes. Remove from oven and cool completely in the pan itself. Remove from pan, slice, and serve.

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Layered Pumpkin Cheesecake Bars

Are you all ready for the onslaught that is pumpkin season? I AM!

I’ve been swimming in pumpkin these past several weeks, and totally loving it! Also, I finally tried my hand at making my own pumpkin puree. You guys, it is SO easy! I had three pie pumpkins hanging around, much thanks to a field trip my son’s class took to an orchard (and also a local fall festival), so I rolled up my sleeves and got to work. All you have to do it trim off the stem and cut it in half, scoop out the seeds and stringy flesh, and roast them in the oven (350°F) for about an hour.  Once they’re done cooking, let them cool a bit, scoop out the flesh, and puree away (if you find it too thin, simply pour it into a strainer and let it sit until your desired consistency is reached)! So so easy!

So about this recipe- I made it several times last year, and it was always a hit. I tried again this year, and again it was a stunner. I love this recipe because it doesn’t require the crust to be pre-baked, and the filling is a one-bowl recipe.

(Recipe adapted from A Treats Affair.)

 

 

Layered Pumpkin Cheesecake Bars

Yield: One 9”x13” Pan

Ingredients:

For Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted

For Filling:

  • 4 packs (8 ounces each) cream cheese, at room temperature
  • 1 ½ cups sugar
  • 4 eggs, at room temperature
  • 1 cup pumpkin puree, canned or homemade
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice

Directions:

Prepare Crust:

Preheat oven to 300°F and set aside a aluminum foil or parchment paper lined 9”x13” pan.

In a medium bowl, combine graham crackers crumbs and melted butter. Transfer to prepared pan and press the crumbs on to the bottom of the pan. Set aside.

Prepare Filling:

In a large bowl, beat cream cheese and sugar on medium low speed until light and fluffy. Add eggs, one at a time, making sure to beat until thoroughly combined. Pour half of the mixture over the crust, and spread evenly.

To remaining cheesecake filling, whisk in pumpkin puree, cinnamon, nutmeg, ginger, and allspice. Carefully spoon mixture evenly over the pan.

Bake until the edges are set and the center is still a little wobbly, about 50 minutes. Remove from oven and cool completely. Refrigerate for at least 4 hours prior to serving.

Pumpkin Cinnamon Rolls (with Maple Cream Cheese Frosting)

You guys, pumpkin season is here and I’m all about it! I’ve made these rolls 5 times in the past month (not all for myself! I’ve been making them and handing them out like halloween candy)!  I’ve been going through cans of pumpkin like no one is watching, and I’ve got no intention of slowing down. There’s something just so irresistible about the combination of cinnamon and warm spices like nutmeg, cardamom, and ginger.  Oh Fall, how I love thee ❤

(Recipe adapted from Smitten Kitchen <<< you know you can’t go wrong with that!)

 

pumpkincinnamonrollspic

 

Pumpkin Cinnamon Rolls

With Maple Cream Cheese Frosting

Yield: 12 – 18 Rolls

Ingredients:

For Rolls:

  • ¼ cup unsalted butter
  • ½ cup whole milk, slightly warmed
  • 2 ¼ teaspoons yeast
  • 3 ½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 2/3 cup pumpkin puree, canned or homemade
  • 1 egg

For Filling:

  • 2 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • Pinch of salt

For Frosting:

  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons maple syrup
  • 2 tablespoons milk

Directions:

Make Dough:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container and allow it to cool slightly.

Combine milk and yeast in a small bowl and set aside for 5 minutes.

In the bowl of a mixer, combine all-purpose flour, brown sugar, sugar, salt, cinnamon, nutmeg, cardamom, and ginger. Mix on low speed until combined. Add browned butter, milk and yeast mixture, pumpkin puree, and egg. Mix on medium-low speed until combined. Reduce speed to low and mix for 5 minutes. Transfer dough to a large oiled bowl, cover, and set aside until doubled, approximately 1 to 2 hours.

Make Filling:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container.

In a medium bowl, combine brown sugar, sugar, cinnamon, and salt.

Assemble Rolls:

Lightly grease 2 9-inch pans, or one 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface and divide into 2 portions. Working with 1 portion at a time, roll the dough out into a large rectangle, about 9”x13”. Spread the browned butter evenly over the surface, followed by the sugar mixture.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a knife, gently cut the rolls into 6 to 9 even sections. Place them cut-side up in prepared pans. Cover and allow them to rise for an additional 45 to 60 minutes.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 minutes.

Make Frosting:

In a large bowl, combine butter and cream cheese. Mix on medium speed until light and fluffy. Add powdered sugar, and mix on low speed until completely combined. Add maple syrup and milk, and mix on medium speed until smooth and combined. Add additional milk if the consistency isn’t thin enough.

Pour or spread on rolls once they are done baking.

 

Note: Unbaked rolls can be prepared in advance. After being cut and placed in baking pans, cover and refrigerate. Remove a few hours before baking to allow them to finish rising.

Pumpkin Chocolate Chip Bread

I fell in love with the flavor of pumpkin a few years ago (here are just a few of the goodies I like to make with the flavorsome squash). I’ve been experimenting with it a bit more this season, and this delicious, moist, and autumn-centric Pumpkin Chocolate Chip Bread was a result of said testing. It pairs well on its own, or alongside a mug of steaming tea or coffee, and it is Zuni-approved 😉

(Recipe adapted from King Arthur Flour.)

 

PumpkinChocolateChipBreadPic

Pumpkin Chocolate Chip Bread

Yield: 1 Loaf

Ingredients:

  • 1 1/3 cups sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • 1/3 cup water
  • 2 eggs
  • 1 ½ cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • ¼ teaspoon ground all-spice
  • ¾ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a large bowl, beat together sugar, pumpkin puree, oil, water, and eggs until smooth.

Add all-purpose flour, baking soda, salt, baking powder, vanilla, cinnamon, and all-spice. Stir to combine. Fold in chocolate chips.

Pour batter into loaf pan and bake for 60 to 80 minutes, until an inserted toothpick comes out clean.

Allow bread to rest for 15 minutes, then transfer to a wire rack and cool completely.

Pumpkin Snickerdoodles

Pumpkin again?  Yup!  But I promise that I’m winding down my pumpkin obsession (only to make room for my apple obsession!) and I’ve only got a couple more recipes to share with you 🙂

These pumpkin snickerdoodles are something special.  Not only were these melt-in-your-mouth-soft, but these were also the first time that Zuni helped me in the kitchen.  I would roll the dough into balls and then place them in the sugar and spice mixture.  Zuni would roll them around, take a quick lick, and then roll them on the baking sheets 🙂  They were literally made with his love 🙂

PumpkinSnickerdoodlesPic

 

Pumpkin Snickerdoodles

Yield:  18 – 24 Cookies

Ingredients:

For Cookie Dough:

  • 1 ¾ cup + 2 tablespoons all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • ½ cup unsalted butter, at room temperature
  • ½ cup sugar
  • ¼ cup brown sugar
  • ¼ cup + 2 tablespoons pumpkin puree
  • ½ egg, scrambled
  • 1 teaspoon vanilla

For Coating:

  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Dash of allspice

Directions:

In a medium bowl, combine all-purpose flour, baking powder, salt, cinnamon, and nutmeg.  Mix well and set aside.

In a large bowl, beat butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.  Add pumpkin puree, egg, and vanilla, one at a time, and beat until incorporated.  Reduce speed to low and add in dry ingredients.  Mix until just blended.  Cover and refrigerate for at least 1 hour.

Preheat oven to 350˚F and set aside parchment lined baking sheets.

Combine and mix the ingredients for the coating and set aside.

Remove cookie dough from the refrigerator and scoop into small portions (about 2 tablespoons worth).  Roll into a smooth ball and toss it around in the sugar and spice mixture, ensuring that it is evenly coated.  Repeat with the remaining dough and place 2 to 3 inches apart on the baking sheets.

Dip the bottom of a drinking glass in water, then in the sugar and spice mixture.  Use the glass to lightly flatten the cookie dough balls.  Recoat the bottom of the glass as needed.

Bake the cookies for 10 to 12 minutes, until just set.  Remove from oven and allow to cool on sheets for 5 minutes.  Transfer to a wire rack and cool completely.

 

Adapted from Annie’s Eats.