It's fall and that means that it is the perfect time to fill your kitchen with pumpkin spice treats! If you've been dying to make some pumpkin spice treats but have no idea where to begin, I can help! I've got all of my top pumpkin spice treats that not only taste delish, but they are super easy to make too! So girls, you ready to fill your kitchen with pumpkin smells and spicy treats?
The very first pumpkin spice treat that we're going to make is tiramisu! While you might think this Italian dessert should never include pumpkin, you are wrong! This pumpkin spice treat is the perfect way to impress your guests and it is super easy to make! Personally, this is one of my favorite fall desserts!
1/4 cup pure maple syrup or maple-flavor syrup
1 tablespoon bourbon
1/2 15 ounce can (3/4 cup) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup whipping cream
1/4 cup granulated sugar
1/2 8 ounce container mascarpone cheese, softened
1 tablespoon powdered sugar
1/2 cup whipping cream
1 3 ounce package ladyfingers, split
Ground nutmeg or freshly grated nutmeg
Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.
For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.
If you are looking to really impress your colleagues this fall, why not bring them some pumpkin spice treats in the form of a muffin? These pumpkin spice muffins are bouncy, moist and so delicious, I can't ever stop eating them! Seriously, I just made them this morning and they were super easy, plus delicious!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened.
Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
Another absolutely must when it comes to pumpkin spice treats is pumpkin spice cheesecake! The best thing about this particular cheesecake is it's no-bake! It's super easy to make and it's hard to make when you are looking for something to really impress your guests at a party. Give it a try girls!
3/4 cup finely crushed graham crackers
2 tablespoons butter, melted
1 8 ounce package reduced-fat cream cheese (Neufchatel)
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1/2 cup fat-free milk
2 teaspoons vanilla
1/2 teaspoon finely shredded orange peel
2 8 ounce package fat-free cream cheese
1 15 ounce can pumpkin
1 teaspoon pumpkin pie spice
1 envelope unflavored gelatin
1/4 cup orange juice
For crust, in a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
For filling, in a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
In a Food Processor Or Blender, Combine Fat-free Cream Cheese, Pumpkin, Remaining 1/4 Cup Sugar, Remaining 1/4 Cup Milk, And The Pumpkin Pie Spice. Cover And Process Or Blend until Smooth
In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.
Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.
If you are looking for a pumpkin spice treat that you can bring to the office and blow everyone away, this is it! This treat is not only super easy to make, but it's so delish too! It's one of the treats that I am actually going to incorporate into my Thanksgiving desserts!
1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies
Crystallized ginger, for decoration, optional
Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
While desserts are great, they are not the only pumpkin spice treats out there! This pumpkin spice soup is not only super filling but it's great to make a bunch of and then to freeze! It'll make a great fall soup that you can have any time of the year!
8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).
I look forward to pumpkin roll cake every single fall and now that I know how to make it? I'm going to make it all year round! This pumpkin spice treat is not only delicious, but it's also great to freeze and thaw out later! It does take a little bit of skill to make and roll, but once you get that down, it's easy!
3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
4 eggs , separated
1 cup granulated sugar , divided
2/3 cup canned pumpkin (not pumpkin pie filling)
1 tablespoon lemon juice
1/2 cup ground pecans
Filling & Icing:
1 package (8 ounces) cream cheese , softened
4 squares (1 ounce each) white chocolate , melted
1/3 cup caramel ice cream topping
6 cups thawed, frozen whipped topping
For the cake, preheat oven to 375ºF. Line base of 11 x 17 in. jelly roll pan with parchment paper; set aside.
In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold in. Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.
Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
Cover and refrigerate 2-3 hours or until ready to serve.
Even though summer is own and smoothies aren't exactly what I am looking for when the weather starts to get colder, a pumpkin smoothie is not only delicious, but it's also super autumnish! If you are looking for the perfect smoothie to have on the hotter fall days, this is it!
1/2 cup canned pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
Combine ingredients in blender and puree until smooth.
Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping. For a fun touch, add a pinch of cinnamon or a few colored sprinkles. Serves 2 or 3.
While Starbucks might have their pumpkin spice latte back on the menu, why spend the money when you can make your own? This recipe is not only super easy, but it's actually really delicious and tastes just like Starbucks, without you having to spend the money!
2 shots of espresso
(6-7 oz milk, heated and frothed)
2 tsp of sweetened condensed milk
1 tb. canned pumpkin (or 1 tsp. pumpkin spice syrup)
2 tsp pumpkin pie spice
whipped cream topping
Pour condensed milk, canned pumpkin or syrup, and 2 tsp pumpkin pie spice into a mug. Add espresso shots and stir in milk. Spoon on froth and top with whipped cream.
Use additional pumpkin pie spice and shave chocolate bars with your vegetable peeler to sprinkle on top for garnishes.
Finally, no pumpkin spice treats list would be complete without a fresh and delicious pumpkin pie on it! It's not only super fresh, but this version takes all of those old pumpkin guts and uses them in just the right way! This is a great way to use your pumpkin guts after you clean out your carving pumpkins!
1 1/2 cups (cooked) mashed pumpkin guts.
1 cup milk
1 cup sugar
2 eggs, beaten
1 tsp. cinnamon
1/2 tsp. ground allspice
1/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla
2 Tbsp. melted butter
Prepared pie crust
In a medium sauce pan, mix together all ingredients and heat on medium until hot, but do not boil. Immediately pour pumpkin mixture into your prepared shell and bake at 350 degrees for about 45 minutes. A knife inserted into the center of your pie should come out clean once the pie has set.
With fall here, what pumpkin spice treats are you going to make? These are some of my favorites, what other pumpkin spice treats are you favs? Give 'em up below!
Top Image Source: pinterest.com
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