5 Most Popular

Pumpkin Recipes
PRINT & ENJOY ALL SEASON LONG!
 Pumpkin Poke Cake
Pumpkin Poke Cake is a perfectly-spiced cake drizzled with sweetened condensed milk and 24 servings
topped with a fluffy cream cheese topping and crunchy toffee pieces. It's a fall dessert your
30 minutes
friends and family will rave about!

INGREDIENTS DIRECTIONS
2 cups flour 1. Preheat the oven to 350°F and grease a 9×13" pan with cooking
2 cups sugar
spray.
2 teaspoons baking powder
2. In a large bowl, whisk together the flour, sugar, baking powder,
1 teaspoon baking soda
1/2 teaspoon salt baking soda, salt and pumpkin pie spice.
1 tablespoon pumpkin pie spice 3. Add the oil, pumpkin and eggs and stir until the batter is smooth
1 cup vegetable oil (you can mix by hand or with an electric mixer/stand mixer).
One 15 ounce can pureed pumpkin
4. Pour into the greased pan and bake for 30-35 minutes.
4 eggs
One 14 ounce can sweetened condensed milk 5. Poke holes into the cake with the back of a wooden spoon or a
One 8 ounce package cream cheese softened straw.
1/4 cup powdered sugar 6. While the cake is still hot, drizzle the sweetened condensed milk
1 teaspoon vanilla
over the holes, giving it time to soak in; let the cake cool.
One 8 ounce tub whipped topping
1/2 cup toffee bits (with or without chocolate) 7. Place the cream cheese in the bowl of a stand mixer and mix until
1/2 cup chopped pecans, optional smooth.
8. Add the powdered sugar and vanilla and mix til combined.
9. Add the whipped topping and stir until smooth.
10. Spread the topping over the cooled cake.
11. Sprinkle with toffee bits and pecans, if using.
12. Let sit for 8 hours or overnight in the refrigerator before enjoying.
 Pumpkin Churro Mini Muffins
These moist mini muffins are perfectly spiced and full of pumpkin flavor. The 16 servings

cinnamon sugar coating gives them a delightful crunch to add to the texture! 22 minutes

INGREDIENTS DIRECTIONS
1 3/4 cups flour
1. Preheat oven to 375° and grease mini muffin
1 cup sugar
1/2 cup brown sugar
tins*. (Makes about 48)
1 teaspoon baking soda 2. Combine the flour, sugar, brown sugar, baking
1/2 teaspoon salt soda, salt and spice in a medium sized mixing
1 tablespoon pumpkin pie spice
bowl; set aside.
2 eggs
One 15 ounce can pumpkin puree 3. In a large mixing bowl, whisk together the
1/2 cup butter melted eggs, pumpkin, and the melted (and slightly
Cinnamon Sugar Coating
cooled) butter.
1/2 cup sugar
1/2 tablespoon ground cinnamon
4. Stir in the dry ingredients and mix until just
combined. (Don't overmix; batter will be thick)
5. Fill each muffin tin cavity about 3/4 full.
6. Bake for 10-12 minutes, or until the a toothpick
comes out clean (or with some moist crumbs
stuck to it – but no gooey batter).
7. Let cool for a couple minutes before removing
from the pan; let cool completely.
8. Combine the cinnamon and sugar. Roll the
mini muffins into the mixture and serve!
 Pumpkin Lush 20 servings
Four delicious layers make up this immaculate Pumpkin Lush!! With a crunchy gingersnap
crust, cream cheese, pumpkin spice pudding and whipped topping, it's a fall dessert that
5 hours
captures the essence of the season in every layer!

INGREDIENTS DIRECTIONS
Crust
2 cup gingersnap cookie crumbs (~30 Nabisco Make the Gingersnap Crust
gingersnap cookies, crushed) 1. Preheat oven to 350℉.
1/3 cup butter melted
2. Combine the gingersnap crumbs and melted butter.
Cream Cheese Layer
3. Press into the bottom of the baking dish.
8 ounces cream cheese softened
1 teaspoon vanilla 4. Bake for 10 minutes; remove from the oven and cool
One 8 ounce tub whipped topping completely.
Pumpkin Pudding Layer
One 3.4 ounce packet instant butterscotch pudding mix
One 3.4 ounce packet instant vanilla pudding mix Make the Cream Cheese Layer
2 1/2 cups milk 1. Stir together the softened cream cheese and vanilla.
One 15 ounce can pumpkin puree
2. Fold in the whipped topping and spread over the crust.
1 tablespoon pumpkin pie spice
Topping
3. Pumpkin Pudding Layer
One 8 ounce tub whipped topping 4. Pour the milk into a large bowl.
Additional crushed gingersnap cookies, chopped 5. Whisk in the 2 packets of pudding mix.
pecans and/or pumpkin pie spice optional
6. Add the pumpkin puree and pumpkin pie spice and stir until
combined.
7. Spread over the cream cheese layer.
8. Cover and refrigerate for 4+ hours to set.

Top and Garnish

1. Once the pudding has set, spread the whipped topping over
the dessert.
2. Garnish with extra gingersnap crumbs, chopped pecans
and/or a sprinkle of pumpkin pie spice.
3. Cut into squares and serve cold.
 Pumpkin Cheesecake Bars 36 servings
Pumpkin Cheesecake Bars are the perfect fall dessert! With layers of streusel,
cheesecake filling and a swirl of pumpkin, they’re gorgeous and so delicious! 55 minutes

INGREDIENTS DIRECTIONS
Bottom + Top Layer 1. Preheat oven to 350°F and line the bottom and sides of a 9×13 pan
One 15.25 ounce box yellow cake mix
1/2 cup butter melted with parchment paper. Lining the pan helps to remove the bars
1 teaspoon pumpkin pie spice
and cut them easier.
1/2 cup finely chopped pecans
Cream Cheese Layer 2. In a mixing bowl, combine the cake mix, melted butter, pumpkin
One 8 ounce package cream cheese softened
One 14 ounce can sweetened condensed milk pie spice and chopped pecans.
1 egg 3. Press about half of the mixture into the bottom of the pan and
1 teaspoon vanilla
Pumpkin Layer set aside the remainder.
One 15 ounce can pumpkin (pumpkin
4. In another bowl, stir the cream cheese until nice and smooth.
puree, NOT pumpkin pie mix)
2 eggs Then add the sweetened condensed milk, egg and vanilla and
1 tablespoon flour
whisk until smooth; set aside. NOTE: This mixture will be
1/2 cup sugar
One 5 ounce can evaporated milk runnier than a typical cheesecake.
1 teaspoon pumpkin pie spice
1 teaspoon vanilla 5. In a separate bowl, combine all ingredients for the pumpkin
layer. Whisk until smooth and set aside.
6. Scoop the cream cheese filling and pumpkin filling over the
crust, alternating to create a marbled look. Use a butter knife to
carefully marble the fillings together. Again, these fillings are
both quite runny, but will set up after they bake. (See video for a
better understanding of what the batter will look like).
7. Sprinkle the remaining crust mixture over the top of the fillings.
8. Bake for 35-40 minutes* or until the bars don't move when
jiggled.
9. Let cool to room temperature then refrigerate until ready to
serve.
 Pumpkin Crisp
8 servings
With a smooth pumpkin filling and a crunchy flavorful topping, this is
80 minutes
the dessert you'll be craving all through the fall!

INGREDIENTS DIRECTIONS
Filling 1. Preheat oven to 350°F.
One 15-ounce can pumpkin 2. Grease a deep square pan or a 2-3 qt casserole dish.
2/3 cup sugar 3. In a large bowl, whisk together all of the filling
One 5-ounce can evap. milk ingredients; pour into the prepared dish.
3 eggs 4. In a medium bowl, combine the gingersnap cookie flour*,
1 teaspoon vanilla extract oats, brown sugar, soda and powder. Then, use a fork to
2 teaspoons pumpkin pie spice incorporate the butter into the dry mixture.
1/4 teaspoon salt 5. Evenly sprinkle the topping over the pumpkin filling.
Topping 6. Bake for 35-45 minutes, or until the center of the pumpkin
1 cup Gingersnap cookie "flour"* pie filling reaches 175°F. The center will still have a little
1 cup quick oats wiggle, but it won't be
1/3 cup brown sugar super runny.
1/4 teaspoon baking soda 7. Serve with ice cream
1/4 teaspoon baking powder or whipped topping,
1/2 cup butter softened if desired.