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Pumpkin Cream Cheese Truffles!!
Pumpkin Cream Cheese Truffles
Author: Alyssa
Serves: 12
A delicious no bake truffle that is combined with pumpkin and cream cheese!
Ingredients:
- ½ cup white chocolate chips
- 2 cups white chocolate chips (almond bark will also work)
- 1½ cup gingersnap cookie crumbs
- ¼ cup canned pumpkin purée
- ¼ cup graham cracker crumbs
- 2 tablespoon confectioners’ sugar
- ¼ teaspoon ground cinnamon
- Pinch of fine salt
- 2 ounces cream cheese, softened
Instructions
- In a large mixing bowl or kitchenaid mixer with paddle attachment, combine gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, cinnamon, salt and cream cheese and beat until smooth. Melt ½ cup chocolate chips in microwave every 30 seconds, stirring so that it doesn’t burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
- Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
- Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.
www.therecipecritic.com
Pumpkin Caramel Ice Cream Pie
Photo: Annabelle Breakey; Styling: Karen Shinto
Layers of spiced pumpkin ice cream and vanilla ice cream top gooey caramel on a graham cracker crust. It's a whole new way to have pumpkin pie.
Yield: Serves 12
Total:
Recipe from
More From Sunset
Recipe Time
Total: 1 Hour, 45 MinutesFreeze: 4 Hours
Nutritional Information
Amount per serving
- Calories: 361
- Calories from fat: 41%
- Protein: 3.4g
- Fat: 17g
- Saturated fat: 10g
- Carbohydrate: 51g
- Fiber: 1.1g
- Sodium: 135mg
- Cholesterol: 56mg
Ingredients:
- 1 1/2 cups plus 2 tbsp. sugar $Click to see savings
- 3/4 cup whipping cream
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter, melted $Click to see savings
- 2 cartons (14 oz. each) vanilla ice cream $Click to see savings
- 1 cup pumpkin purée, homemade or canned
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- About 1 tbsp. toasted pumpkin seeds (optional)
Preparation
- 1. Preheat oven to 350°. Mix 1 1/2 cups sugar and 1 cup water in a medium saucepan. Cook without stirring over high heat until sugar turns medium brown, 15 to 20 minutes, swirling pan at end to help brown evenly. Remove from heat and carefully whisk in cream (it will splatter). Pour into a heat-proof bowl; set aside.
- 2. Meanwhile, grease a 10-in. metal pie pan. In a medium bowl, mix crumbs, remaining 2 tbsp. sugar, and the butter with a fork until combined. Press over bottom and up sides of pie pan. Bake until golden brown, about 5 minutes.
- 3. Pour half of caramel into pie pan, tilting pan so it spreads evenly over crust. Put in freezer to chill 20 minutes. Set aside remaining caramel to use when serving.
- 4. Soften ice cream at room temperature 10 minutes. Empty 1 carton into bowl of a stand mixer. Beat until smooth (like soft-serve), about 20 seconds. Quickly spread over caramel layer. Return to freezer, making sure it sits level.
- 5. Beat second carton of ice cream the same way. Add pumpkin purée and spices; blend just until combined. Spoon pumpkin ice cream over vanilla ice cream. Freeze until firm, 4 to 6 hours.
- 6. Let soften in refrigerator about 15 minutes. Use a warm knife to cut slices. Rewarm caramel to drizzle over top and sprinkle with pumpkin seeds if using.
- Make ahead: Up to 1 week, covered in freezer.
Pumpkin-Chocolate Chip Cake
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
This simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.
Yield: 9 squares
Total:
Cost per Serving: $.82
Recipe from
More From Allyou
Recipe Time
Prep Time:Bake: 1 Hour
Total: 1 Hour, 15 Minutes
Nutritional Information
Amount per serving
- Calories: 555
- Fat: 29g
- Saturated fat: 12g
- Protein: 9g
- Carbohydrate: 67g
- Fiber: 3g
- Cholesterol: 105mg
- Sodium: 359mg
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 1/4 cups sugar $Click to see savings
- 3 large eggs $Click to see savings
- 1 cup canned pumpkin puree $Click to see savings
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour $Click to see savings
- 1/3 cup milk $Click to see savings
- 1 cup miniature chocolate chips
- 1 cup chopped walnuts $Click to see savings
Preparation
- 1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray; line with parchment.
- 2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
- 3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.
Also featured in: All You, November 2011
Pumpkin-Almond Cheesecake
Photo: Levi Brown
If your springform pan is loose and prone to leaking, wrap the bottom of it completely with heavy-duty aluminum foil before scraping the batter into it and baking. You can also place the pan on a baking sheet in the oven so that nothing drips on the floor of your oven. Serve the cheesecake unadorned for informal dining, or garnish with the whipped topping and almond brittle to add a special touch to your holiday dessert buffet. «less
If your springform pan is loose and prone to leaking, wrap the bottom of it completely with heavy-duty aluminum foil before scraping the batter into i... more»
Yield: Serves 14
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On: 20 MinutesTotal: 12 Hours
Nutritional Information
Amount per serving
- Calories: 263
- Fat: 12.2g
- Saturated fat: 5.7g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.1g
- Protein: 6.3g
- Carbohydrate: 32.1g
- Fiber: 1.2g
- Cholesterol: 88mg
- Iron: 1mg
- Sodium: 199mg
- Calcium: 71mg
Ingredients:
- Almond cake:$Click to see savings
- 6 tablespoons sugar $Click to see savings
- 1/4 cup butter, softened
- 1/8 teaspoon salt
- 4 ounces almond paste $Click to see savings
- 2 large eggs
- 1 ounce cake flour (about 1/4 cup) $Click to see savings
- 1 tablespoon dark rum
- Cooking spray $Click to see savings
- Cheesecake:$Click to see savings
- 1 cup (8 ounces) 1/3-less-fat cream cheese, softened $Click to see savings
- 1/3 cup (3 ounces) fat-free cream cheese, softened
- 1/2 cup sugar $Click to see savings$
Click to see savings
- Dash of salt
- 3 large eggs $Click to see savings$
Click to see savings
- 1 vanilla bean, split lengthwise $Click to see savings
- 1 1/4 cups canned unsweetened pumpkin
- 1/3 cup plain 2% reduced-fat Greek yogurt $Click to see savings
- 1/8 teaspoon ground ginger
- Brittle:
- 1/2 cup sugar $Click to see savings
- 1 1/2 tablespoons water $Click to see savings
- 1 1/2 teaspoons light-colored corn syrup
- 3 tablespoons sliced almonds, toasted
- 1 tablespoon butter
- Remaining ingredient:
- 14 tablespoons frozen fat-free whipped topping, thawed
Preparation
- 1. Preheat oven to 350°.
- 2. To prepare almond cake, combine 6 tablespoons sugar, 1/4 cup butter, 1/8 teaspoon salt, and 4 ounces almond paste in a large bowl; beat with an electric mixer at medium speed until light and fluffy (about 3 minutes). Add 2 eggs, 1 at a time, beating well after each addition. Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Stir flour and rum into sugar mixture. Spread the batter evenly into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (do not remove or loosen sides of springform pan).
- 3. Reduce oven temperature to 300°.
- 4. To prepare the cheesecake, place softened cheeses, 1/2 cup sugar, and salt in a large bowl; beat with a mixer at medium speed just until blended. Add 3 eggs, 1 at a time, beating at low speed just until each addition is incorporated. Scrape seeds from vanilla bean, and reserve bean for another use. Add seeds, pumpkin, yogurt, and ginger to cream cheese mixture; beat at low speed just until blended. Pour the cream cheese mixture evenly over top of cooled almond cake. Bake at 300° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill for 8 hours or overnight.
- 5. To prepare brittle, line a baking sheet with parchment paper; coat parchment paper with cooking spray. Combine 1/2 cup sugar, 1 1/2 tablespoons water, and corn syrup in a small saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, for 7 minutes or until mixture is golden. Remove from heat. Stir in almonds and butter. Quickly spread sugar mixture in a thin, even layer over prepared parchment; cool completely. Break into 14 pieces. Slice cheesecake into 14 slices; top each serving with 1 tablespoon whipped topping and 1 piece brittle.
We saved the best for last!!!......
How To Make Pumpkin Spice Lattes (Even Better Than Starbucks!)
Cooking Lessons from The Kitchn
Here's how to make a spicy, frothy pumpkin spice latte at home. It's so easy, and you'll have enough to share with someone you truly love. Don't skip the whip.
Real pumpkin! Not just spice.
Ours, on the other hand, is a recipe that originated with Kathryn, a core writer in the early days of The Kitchn, and she included a touch of pumpkin for delicious and full-bodied pumpkin spice flavor.
Last but not least, it's cheaper than those coffee shop drinks. As Kathryn says, "For those of us on a budget, those little cups of spicy goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients (especially the sugar), so you can tweak the recipe to your liking."
Especially if you like extra whipped cream. Especially then. We won't tell.
Tester's Notes
I've whipped up Kathryn's pumpkin spice concoction several times now, and I made some changes from the original recipe. First of all, I cook the pumpkin and the spices for a moment in the saucepan, which gets rid of any raw squash flavor and makes the spices toastier. Secondly, I think that the real key to this recipe is a healthy dose of black pepper, which cuts through the sweetness and the coffee for a spicy bite. Enjoy — no password needed!— Faith, August 2014
Previous image 
Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
How To Make a Pumpkin Spice Latte at Home
Makes 2 drinks
What You Need
Ingredients2 tablespoons canned pumpkin1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form
Equipment
Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker
Instructions
- Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
- Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
- Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
- Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
- Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Substitutions
- Milk Fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
- Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
- Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.
- Pumpkin Pie Spice Substitute: No pumpkin pie spice? No problem — use our recipe to make it out of cinnamon, ginger, and other spices: Recipe: Pumpkin Pie Spice Mix
- Espresso Substitute: If you don't have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.
Recipe Notes
- Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1 cup pureed or canned pumpkin with 4 teaspoons pumpkin pie spice, 1 teaspoon black pepper, and 1 cup sugar. Stir in 1 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.
