Swirled Pumpkin Cheesecake Brownie
First up I have to share a Swirled Pumpkin Cheesecake Brownie recipe from Our Best Bites.
Swirled Pumpkin Cheesecake Brownies
Recipe by Our Best Bites, inspired by ATK
Pumpkin Cheesecake Filling
4 ounces cream cheese
6 Tablespoons pumpkin puree
2 Tablespoons sour cream
2 Tablespoons brown sugar
1 Tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg
2/3 cup flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
4 ounces unsweetened chocolate, chopped
1 stick (8 tablespoons) butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla
1. For Cheesecake: Microwave cream cheese until soft, about 20-30 seconds. Add pumpkin, sour cream, sugar, flour, cinnamon, ginger, cloves, and nutmeg. Whisk to combine well and set aside.
2. Preheat oven to 325. Line a 8×8 pan with foil and spray with non-stick spray. In a mixing bowl, mix flour, baking powder, and cinnamon. In a separate bowl combine butter and chocolate. Microwave at 50% power, stirring occasionally, until melted, 1-2 minutes.
4. Whisk sugar, eggs, and vanilla together in a medium bowl. Add melted chocolate to mixture and whisk until incorporated. Add flour mixture and fold to combine.
5. Reserve 1/2 cup batter (put it in the bowl you melted your chocolate in.) Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter.
6. Microwave bowl of reserved batter until warm and pourable, 10-20 seconds. Using a spoon, dollop softened batter over cream cheese filling, 6-8 dollops. Use a knife and swirl batter through cream cheese filling, making a marbled pattern. Bake until toothpick inserted in center comes out with few moist crumbs attached 35-40 minutes. Let cool in pan on wire rack for 1 hour.
7. Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into squares and serve.
Baked Pumpkin Donuts
Next up is a yummy Baked Pumpkin Donut recipe from Betty Crocker.
2 cups Bisquick™ Complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
1 Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
2 In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
3 Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
4 Meanwhile, in small bowl, mix sugar and cinnamon.
5 Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
You can't forget the classics like a Libby's Pumpkin Roll from verybestbaking.com
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
1 pkg. (8 oz.) cream cheese
1 cup powdered sugar
6 tablespoons butter or margarine
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Pumpkin Pie Truffles
And finally if you're feeling extra fancy, you can make Pumpkin Pie Truffles from Adell at Baked in Arizona.
•18 golden oreo cookies (1/2 package)
•2 ounces cream cheese
•1/4 cup pure pumpkin puree
•1/2 teaspoon pumpkin pie spice
•2 Tablespoons + 1/2 cup powdered sugar, divided
•1/4 cup white chocolate chips
•12 ounces vanilla almond bark
•crumbled gingersnap cookie, optional
1.Put the oreos in a food processor and pulse until you have crumbs. Put the crumbs in a medium sized bowl & add the cream cheese, pumpkin puree, pumpkin pie spice & 2 tablespoons powdered sugar. Mix until combined.
2.Melt the white chocolate chips in the microwave. Add them to the pumpkin mixture and stir till incorporated. Put the mixture in the fridge (or freezer to save time) to chill for 30 minutes to an hour.
3.Put a 1/2 cup powdered sugar in a small bowl. Scoop desired size truffle from the pumpkin mix and drop into the bowl of powered sugar. Turn to coat. Roll into a ball and put on a parchment lined cookie sheet. (The powdered sugar helps them not stick to your hands too much but these truffles are a little messy to make into balls.)
4.Once the truffles are all formed, chill them in the freezer or fridge until pretty firm.
5.Melt the almond bark according to package directions. Dip the chilled truffles in the almond bark and set on the parchment paper. Sprinkle with the crumbled gingersnap and let set up in the fridge.
6.Store the truffles in the refrigerator. Serve chilled.
7.Makes around 15 truffles depending on the the exact size you end up forming. Recipe could easily be doubled.