Easy Pumpkin Pull-Apart Loaf

Easy Pumpkin Pull-Apart Loaf

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It's like having pumpkin pie for breakfast!

Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes
Servings 8 servings Calories 117 kcal

Ingredients

3/4 cup pumpkin puree not pumpkin pie mix
1/2 cup granulated sugar divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
1 teaspoon cinnamon

Glaze:

1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

Instructions

Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (use the kind with flour for best results).

Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside. Open the can of biscuits and slice each in half horizontally.

Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture. Lay one slice of dough flat.

Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.

Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing.

Note: the center shouldn't be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.

To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve. Store loosely covered for up to 2 days.

Pumpkin Cheesecake

Pumpkin Cheesecake
Found https://iambaker.net/pumpkin-cheesecake/

PREP TIME 15 MINS
COOK TIME 1 HR 45 MINS
CHILLING TIME 8 HRS
TOTAL TIME 2 HRS
COURSE: DESSERT
SERVINGS: 12

Ingredients

CRUST
2 1/2 cups graham cracker crumbs
1/4 cup to 3/4 cup unsalted butter, melted (I prefer 3/4 cup for a moist and dense crust, some commenter's prefer less)
1/4 cup granulated sugar
1 1/2 tsp. salt, divided

CHEESECAKE
2 1/2 cups granulated sugar
2 lb (four 8-ounce packages) cream cheese, softened
1/4 cup sour cream
1 can (15 oz) pure pumpkin
6 large eggs, lightly beaten
1 tbsp. vanilla extract
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
Whipped cream
Chopped pecans, optional

Instructions

CRUST

Preheat oven to 325°F. Spray a 10-inch springform pan with non-stick cooking spray and wrap the bottom with tin foil.

In a large bowl mix together the graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/2 teaspoon salt. Press the crumb mixture into the bottom and up the sides of the pan.

Bake for about 15 to 20 minutes, then remove from oven and set aside to cool slightly.

CHEESECAKE

In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer) Add 2 1/2 cups sugar and mix well. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.

Pour into the cooled crust. Place your pan into a roasting pan and fill halfway with water. Bake for about 1 hour 45 minutes the turn off the oven and open the door to let out some heat then close again and leave the cheesecake in the oven for about an hour.

Remove from oven and out of the roasting pan and let cool to room temp. Cover and refrigerate for at least 8 hours or overnight.

Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional)

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

 Ingredients

For the filling
 8 oz. cream cheese, softened
 1 cup powdered sugar

For the muffins
 3 cups all-purpose flour
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon ground cloves
 1 tablespoon plus 1 teaspoon pumpkin pie spice
 1 teaspoon salt
 1 teaspoon baking soda
 4 large eggs
 2 cups sugar
 2 cups pumpkin puree (or a 15 oz can will work fine)
 1 1/4 cups vegetable oil

For the topping
 1/2 cup granulated sugar
 5 tablespoons flour
 1 1/2 teaspoons ground cinnamon
 4 tablespoons cold unsalted butter, cut into pieces

Instructions
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. (My batch made 28 muffins for some reason.) Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Crock Pot Sugar-Free Pumpkin Pie Bars

Crock Pot Sugar-Free Pumpkin Pie Bars
 Prep Time 15 minutes
 Cook Time 3 hours
 Total Time 3 hours 15 minutes
 Servings 16
 Calories 151 kcal
 Author Brenda Bennett | Sugar-Free Mom

Ingredients
Crust
3/4 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/2 cup raw unsalted sunflower seeds or sunflower seed flour
1/4 teaspoon salt
1/4 cup Swerve
4 tablespoons butter softened
Filling
1 29 ounce can pumpkin puree
1 cup heavy cream
6 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon liquid stevia
1 teaspoon pure stevia extract
Optional: 1/2 cup sugar-free chocolate chips such as the brand Lily's

Instructions

Place all ingredients for the crust in a food processor and process until fine crumbs.
Grease the bottom of a crock pot or slow cooker.
Press the crust mixture onto the bottom of the crock pot as even;y as possible.
Add the filling ingredients to a stand mixer and blend until combined well.
Stir in or top filling with optional chocolate chips if desired.
Pour mixture onto the crust.
Cover and cook on low 3 hours.
Uncover and let it cool 30 minutes then refrigerate the entire crock pot for at least 3 hours.
Slice and serve!

Recipe Notes
Weight Watchers Points Plus: 4*
Nutrition Facts
Crock Pot Sugar-Free Pumpkin Pie Bars
Amount Per Serving (1 g)
Calories 151 Calories from Fat 112
% Daily Value*
Total Fat 12.4g 19%
Saturated Fat 5.4g 27%
Cholesterol 85mg 28%
Sodium 155mg 6%
Total Carbohydrates 6.2g 2%
Dietary Fiber 3.4g 14%
Sugars 1.8g
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes
from my friend Barb

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Pumpkin Scones

I have yet to meet a scone I didn't like but store bought they are sooo expensive. Why? They are always pretty simple ingredients and a wander though the spice cabinet. You don't even have to roll the dough. So what makes it so special? I can't wait to try these for breakfast. Yum!

Pumpkin Scones from http://sweetpeaskitchen.com/2010/09/pumpkin-scones/

These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are brushed with a scrumptious powered sugar glaze and drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to please!

 YIELD: 12 Scones

Ingredients:
For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk 1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.

Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.

Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.

Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

Pumpkin Cupcakes
Recipe from The Cupcake Suite http://thecupcakesuite.blogspot.com/2012/10/october-pumpkin-cupcakes.html

Makes 1 Dozen
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
2 eggs
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil

Whisk flour, baking powder, baking soda, salt, and spices together in medium bowl. In a larger bowl mix remaining ingredients until completely smooth. Slowly add flour mixture and stir until combined.

 Bake at 350° for 20 minutes, or until toothpick comes out clean.

Brown Sugar Cream Cheese Frosting
Makes enough for 12 cupcakes
6 ounces cream cheese
6 tbs butter, softened
1/4 plus 2 tbs brown sugar
pinch of salt
1 1/4 cup powdered sugar
1/2 tsp vanilla

Beat cream cheese and butter with electric mixer until smooth and fluffy. Add brown sugar and beat until incorporated. Add powdered sugar 1/2 cup at a time, beating well each time. Add remaining ingredients and beat for addition 2-5 minutes.

Pumpkin Cake

When it gets cold I think cooking and gasp, even baking . . .people who know me get that baking is a rare occasion for me except at this time of year. While I love to cook, tweak, and adjust recipes. Baking is a follow the recipe kind of thing or it doesn't work. I think this is easy enough that anyone can do it, even me.


From http://www.bigredkitchen.com/2008/11/two-ingredients-pumpkin-cake-with-apple-cider-glaze/

Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. heat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish.

Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting.

Serves 8.

Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Brownie Pumpkin Cheesecake

Recipe by
BettyCrocker

Prep Time: 15 minutes
Total Time: 4 hours 10 minutes
Servings: 12 servings

Ingredients

Brownie Base
1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

Directions

1 Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

2 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.

3 Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.

4 Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

Pumpkin Spice Cupcakes

http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-spice-cupcakes?gclid=CK24xoOf4ZYCFRxNagod7SuPPA

Cheesecakes Pumpkin

Cheesecakes Pumpkin

Crust: (doubled on right side)
3/4 cup Graham wafer crumbs ---1 and ½ cups
3 tablespoons Melted butter or margarine ----6 Tablespoons

Filling:
1 cup Cream cheese ----2 cups
1/4 cup Sugar----½ cup or more
1 large Egg ----2 lg eggs
2/3 cup Pumpkin -- cooked or canned ---- 1 and 1/3 cups
3/4 teaspoon Cinnamon ----1 and ½ teaspoon

GARNISH
Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter.
Mix together and press into 8x8" pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy.
Beat in sugar then egg.

Blend dry ingredients together and beat into cream cheese mixture.
Beat in pumpkin.

Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.

Garnish with whipped cream or topping just before serving.
Serve like a pie or in smaller squares.

Bake in small casserole square glass pan.
If doubled use 9x13” pan.

Pumpkin Cake

Pumpkin Cake

4 eggs beaten well
2 C. sugar
2 C. pumpkin (canned)
1 1/2 C. oil 3 C. flour
2 tsp. baking soda
2 tsp. baking powder
4 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1C. walnuts (coarsley chopped)

Sift all dry ingredients together & set aside.
Add sugar to beaten eggs, mixing well, then add pumpkin & oil, blending well.
Add flour mixture, a small amount at a time, then add nuts, mixing well.

Bake in a well greased bundt/tube pan at 350 degrees for approx. 60 mins
or til cake is done.
Cool approx. 15 mins, then invert onto wire racks to finish cooling.
When cake is completely cooled, I use a small strainer & spoon to sprinkle
powdered sugar on top.

Libby's(R) Pumpkin Roll with Cream Cheese Filling

ooooo this sounds good
I love cake roll of almost any kind but I have never tried
making one

Libby's(R) Pumpkin Roll with Cream Cheese Filling
Submitted by: Libby's®
From Allrecipes.com
Delicious and easy to make.
Servings: 10
Ingredients: 1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions:
1. PREHEAT oven to 375 degrees F.
Grease 15 x 10-inch jelly-roll pan; line with wax paper.
Grease and flour paper. Sprinkle towel with powdered sugar.

2. COMBINE flour, baking powder, baking soda, cinnamon,
cloves and slat in small bowl. Beat eggs and sugar in large
mixer bowl until thick. Beat in pumpkin. Stir in flour
mixture. Spread evenly into prepared pan. Sprinkle with nuts.

3. BAKE for 13 to 15 minutes or until top of cake springs
back when touched. Immediately loosen and turn cake
onto prepared towel. Carefully peel off paper. Roll up cake
and towel together, starting with narrow end. Cool on wire
rack.

4. BEAT cream cheese, powdered sugar, butter and vanilla
extract in small mixer bowl until smooth. Carefully unroll
cake; remove towel. Spread cream cheese mixture over
cake. Reroll cake. Wrap in plastic wrap and refrigerate at
least one hour. Sprinkle with powdered sugar before serving,
if desired.

This recipe is featured within our Allrecipes All-Time Favorite
Best Brand Recipes cookbook. If you would like to learn more,
please click http://www.allrecipes.com/bestbrands?tsrc=ef

Pumpkin Seeds

http://www.pumpkinnook.com/cookbook/recipe03.htm
Pumpkin Seeds

Description: A traditional, healthy snack to during fall pumpkin carving.
Make sure to check out the various different flavors you can use.

Ingredients: Seeds of one pumpkin and salt.

Preparation Directions:
Extract seeds from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350 degrees for approximately
20 minutes.

Check every five minutes and stir, adding more salt or to taste.
Check seeds to see if they are done by taking a sample out,
allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.

Flavor Variations:
There is no rocket science required here.
You can make as many different flavors of pumpkin seeds
as you can imagine.
Replace the salt from the recipe above seasonings.
Here are some we suggest you try:

Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.

Tex-Mex Style- Sprinkle powdered Taco seasoning onto the
seeds. This is better mixed in a bowl first. Add more red
pepper powder for a really hot seed!

Cajun style- Mix seeds in a bowl with a packet of cajun
seasonings mix. If you like it really spicy, add extra hot sauce.

Garlic Salt- yum!

Hint: Want more ideas? Just think about the flavors of
popcorn and give it a try!

Serving Tips and Suggestions:
Try using reduced salt for an even healthier snack.
Leftover seeds can be kept fresh in an airtight container
or frozen for extended periods.