Pumpkin Cinnamon Roll Casserole

Well here we are, one day to go before the Super Bowl of cooking days!  Can you believe it’s already here?  And it will go as quickly as it came.  Leaving us to do this all over again in just a few short weeks for Christmas.

When we were growing up, one of our many Thanksgiving family traditions was cinnamon rolls for breakfast.  My mom would wake up much earlier than the rest of us (although I am sure she never went to sleep, as she was up all night prepping for the next day), and make, from scratch, the most scrumptious cinnamon rolls.  When the smell of those buttery, rich rolls made their way through the house and straight to our noses, still lazy on the pillow, we couldn’t get up fast enough.  So this year, I took a spin on that favored tradition, and tried a Pumpkin Cinnamon Role Casserole.

Now, I had seen various versions of this recipe done on cooking shows and online, but most required the preservative packed Pillsbury brand of rolls.  And if you haven’t figured it out already, that’s not my style.  I try my best to keep those out of my day to day cooking, but every now and then they creep in in the form of Oreo’s or Skinny Cow Ice Cream.  Hey, I’m not perfect!  So imagine my delight when I discovered that Annie’s makes their own organic version of those gooey treats in a pop can.  I was thrilled!  They are a bit pricier than their Doughboy cousin, but are so worth it.  The flavor is richer, and you don’t have the guilt of putting something into your body that you can’t even pronounce.  Thank you Annie’s!!! So when mixed with a little bit of pumpkin, you cannot go wrong! It is a breakfast casserole fit for fall. Best of all, this recipe can be made a day beforehand and stored in the refrigerator.  Just pop the dish in the oven whenever you are ready, and wait for it to bake up fresh for breakfast.  Although nothing compares to Mom’s cinnamon rolls, these will still be sure to please.

Before I finish this article up, I just want to take a moment for another Thanksgiving tradition, highlighting the things I am most thankful for.  I have a roof over my head, food on my table, a job to wake up and go to each day, and to live in a country that allows me freedoms most others in our world are not afforded. I am also so very blessed to be surrounded each day with the love of wonderful friends and family.  More importantly, that they are all in good health! So on that note, Happy Thanksgiving Cupboard Followers!  I hope you enjoy the day celebrating all the things you are thankful for, big or small.

Happy tastings,

Lauren

 

Pumpkin Cinnamon Roll Casserole

Ingredients

  • Three 5-count Annie’s refrigerated cinnamon roll dough, with icing
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup organic Milk, 2%
  • 1/2 cup brown sugar (light or dark), packed
  • 1/4 cup granulated Sugar
  • 1 Tbsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt, or to taste
  • confectioner’s sugar frosting (recipe below)

Directions

  1. Preheat oven to 375F. Spray a 9×9-inch pan with cooking spray; set aside.
  2. Cut each cinnamon roll into 9 smaller pieces.
  3. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
  4. To a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
  5. Evenly pour the mixture over the cinnamon roll pieces.
  6. Evenly drizzle the icing. If the icing is cold, warm on the stove for about a minute and it will make drizzling easier.
  7. Bake for about 40 minutes to an hour (depending on your oven), or until the top is set in the center and lightly golden brown.
  8. In a medium bowl, mix ingredients for the icing (recipe below).
  9. Evenly pour atop of casserole. Serve immediately, while still warm..

Confectioner’s Sugar Icing

Ingredients

  • 2 cup Confectioners’ sugar
  • 4 tbsp Cream or milk (or more if needed)
  • 2 tspn vanilla extract

Directions

  1. Mix all three ingredients together, until fully incorporated.
  2. Add more milk if thinner consistency is preferred.

White Almond Naked Cake…

Hello Cupboard Followers!

It’s been a couple of weeks since my last post, but as it is this time of year, life has been a little bit crazy.  After the Halloween soiree, family coming into town, house sitting, and what feels like the 150 birthdays that were celebrated lately, things have finally started slow down.  And I have decided to welcome this little breather with open arms, because in just a few days we have Thanksgiving, followed by all the other hustle and bustle brought by Christmas and New Years.

Speaking of those back to back birthdays, I thought I’d share with you a very special cake that I made for a very special Mom.  So you see, baking a cake for her is always a little daunting.  When it comes to anything produced in a kitchen, she is the biggest critic (especially with me!).  And everything else about her birthday is always so well done.  The dinners, the décor, the friends and the family….I would just die if my cake to end the night was sub par.

And this year was no exception.  A special thank you to my wonderful friend Lena, who so graciously helped get us get set up at the always outstanding Mission Ranch in Carmel.  That was where Mom wanted to go, and I am so glad we did!  We had the best time….great music, joyful conversation, plenty of boozy beverages, and delectable food.  Next time any of you go, or if you haven’t been already, I highly recommend the Prime Rib.  Seriously mouth watering!  And if you don’t believe me, believe the 10 people at our table who ordered it and didn’t have a lick left on their plate. YUM!!

So how do you follow that?  Well, this year I thought to keep it simple.   Let’s leave the frill and the fuss to the dinners and cocktails and leave the cake with only one requirement. Tasty.  My mom is a lover of all things almond, so this year I put together a simple white cake, infused with almond and vanilla bean.  Because Vanilla bean really is vanilla on steroids.  Don’t you just love when you take a bite of something and see those little flecks of flavor?  It’s almost reassuring you that your sweet treat was made with best and you only deserve the best, right?  Ok enough of the vanilla.  So, keeping the cake simple, I went for a naked look.  Not that naked!  Get your mind out of the gutter!  I am talking about a naked cake.  You know, the cakes that need not an outer layer of buttercream, because they’re just so darn yummy on their own?  And something about the barely there frosting is so refreshing.  And we can feel a little less guilty about indulging in a cake with a bit less butter and sugar.  Seconds anyone?  Needless to say, this cake exceeded my expectations, and more importantly, garnered an approving smile from my mother.  Success!

Happy Tastings,

Lauren

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White Almond Cake

Ingredients

  • 2 (18.25 ounce) package white cake mix (I used the Pillsbury Purely Simple-No preservative and no bleached flour, so it’s A-ok with me!)
  • 2 cup all-purpose flour
  • 2 cup white sugar
  • 2 teaspoons salt
  • 2 2/3 cups water
  • 2 cups sour cream
  • 6 tablespoons vegetable oil
  • 2 teaspoons almond extract
  • 2 vanilla bean pods
  • 8 egg whites
  • Vanilla Almond Buttercream Frosting (recipe follows)

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 round cake pans.
  2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed.
  3. Slice vanilla pods down the middle, and scrape clean the insides with a knife.  Add in with water, sour cream, vegetable oil, almond extract, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  4. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool before frosting.
  5. Spread about a half cup, or more, of frosting in between each layer.
  6. Use remaining frosting the coat the outside of that cake, just so.  You want to to able to see the layers, so lightly frost.  Make sure the buttercream and cake layers are even  with each other on all sides

*Disclaimer, I only used 3 out of 4 of the cakes for this recipe.  The fourth, I froze to use for a later time….By all means, use the 4th cake.  I just felt it would be too tall for what I needed.

Vanilla Almond Buttercream

Ingredients

  • 3 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 2 vanilla beans
  • 2 tablespoons milk

Directions

  1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and milk.
  2. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

 

Double, Double, Toil and Trouble

“But there are some things I know for certain: always throw spilt salt over your left shoulder, keep rosemary by your garden gate, plant lavender for luck, and fall in love whenever you can.” -Practical Magic

Happy Halloween Everyone!

Anyone who knows me, knows that Halloween is one of my favorite holidays.  In fact, it’s second to Christmas (THAT is my Super Bowl).  But when I say I’m into Halloween, I’m not talking about the gore and slasher flicks that give you nightmares for weeks (Yes, weeks. I can’t even stomach the trailors). What I enjoy most about Halloween are the things a little more PG.  The pumpkin carving, ABC Family’s (Now FreeForm TV, but I refuse to call it that) 13 Days of Halloween, seeing trick or treaters scurry through the streets with candy filled buckets in tow, watching Hocus Pocus and Practical Magic more than I should admit, and all the memories it brings back to me as a kid in costume.

Way back when, before it was the now Angelina’s, my family had Village Pizza in Toro Park.  And every Halloween our parents rounded up the very eager troops and took us to the pizza parlor to fill us up on cheese and carbs before we made the great trek throughout the neighborhood.  Smart idea, fill the bellies before we knock on doors and are handed over fists full of sweets.  So now that we are older and the pizza parlor and childhood haunts are fond but distant memories, I decided to start some traditions of my own.  An annual Spooktacular Gathering with friends and family! So today I am sharing with you three ghoulish recipes that I used this past weekend at our second Halloween get together.  Jack Skellington Oreos, a Spooky Chocolate Trifle and Pumpkin Cheesecake Cookies from my first post.  I hope you all enjoy this Haunted Holiday!  I sure have, and look froward to all the magic and mischief next year will bring.

Happy Tastings-

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Jack Skellington Oreos

Ingredients

  • One package double OR mega stuff Oreos
  • Lollipop sticks
  • 2-12oz. packages good quality white chocolate chips (I use Ghirardelli baking chips)
  • 2 Tablespoons powdered sugar
  • 1 teaspoon milk
  • Black food coloring
  • Black Ribbon for Bow Ties

Directions

  1. Melt the white chocolate morsels over a double boiler.  Set aside to cool.
  2. Separate Oreos and dip the tip of the lollipop stick in the white chocolate.  Firmly press into the frosting half of the Oreo and reattach the other half.
  3. Dip oreo into the chocolate and make sure it is fully coated.  Set aside on a wax covered baking sheet.
  4. Once the chocolate had hardened, mix together your powder sugar, milk and black food dye.
  5. Using a very small baking paint brush, hand paint the face of Jack Skellington onto the chocolate dipped Oreos.
  6. Allow to dry, add back ribbon for bow ties and then serve.

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jack-skellington-oreos

Spooky Chocolate Trifle

Ingredients
  • Chocolate cake (Any recipe you desire. I use an old family recipe.  You can also use a box.)
  • 2 – 3.3 oz boxes instant chocolate pudding
  • 4 cups milk (2 per pudding box)
  • 1 container Extra Creamy Cool Whip
  • 1 package Oreos (crushed)
  • 1 1/2 cups heavy whipping cream
  • 3-4 tablespoons powder sugar
  • 2 teaspoons vanilla extract
  • chocolate syrup
  • glass trifle dish

Directions

  1. Make chocolate cake ahead of time, and let cool.  Cut into cubes.  They do not have to be perfect, as they will be layered
  2. While cake is cooling, make pudding using the directions on the back of the boxes.
  3. Once pudding is set, fold container of cool whip to into the pudding until fully combined.
  4. Add a third of the cake cubes to the bottom of the trifle dish and add a third of the crushed Oreos. Spread on a third of the pudding cream mixture and repeat layers.
  5. Using a beater, mix together the whipped cream, powdered sugar, and vanilla extract until stiff peaks form. Add as last layer on top of the trifle.
  6. Add chocolate syrup to the top ,starting in the middle, and swirl around in circles until you get to the edges. Using a toothpick, draw out lines from the center to create syrup web.

7. Chill 6 hours to overnight.  Serve.spider-trifle-2spider-trifle-1

No Bake Reese’s Peanut Butter Cheesecake

Happy Wednesday Cupboard followers!

So here we are, in the middle month of fall and everything looks the way it should.  The foliage is flecked with variations of rust and gold, pumpkins flank the entrances to every door way, promotions of Fall Festivals at local schools leave us stammering to find the winning recipe for the bake sales…..and it’s 80 degrees outside!!!  I mean, really.  If it wasn’t for the aforementioned, you could have fooled me into believing we got a second chance at summer.

And as it is every year at this time, my calendar is flooded with birthdays of those closest to me.  Mom, Dad, boyfriend and cousins.  And if that’s not enough, I have the largest work event of my entire year right smack dab in the middle of it all.  It’s fine, I got this.  I may collapse at the end of this week, but not without baking a couple of birthday cakes to celebrate a few of my favorites.

First up, we have the boyfriend who loves cheesecake.  It’s not my first confection of choice, but when done correctly and with the right additives, it’s in the running for a close second. And with these rising temperatures outside, a cold and creamy cheesecake was fitting.  So, with flying back from my work adventures in Orlando only just Monday night, and needing to celebrate his birthday the very next day (because of course his true birthday was while I was away selling leafy greens) I knew I had to attempt the impossible.  Try to make a cheesecake with NO requirement of refrigerating over night, giving it the proper time to settle into the silky sweet treat that it is.  Oh how I do appreciate a challenge!

Thank goodness for Pinterest and a recipe I found months ago.  A recipe so easy, Carrie Bradshaw could have whipped it up herself, without having to remove any of her sweaters out of the oven.  Because you guessed it, this is a a No Bake Cheesecake!!! It only took 3 hours vs the normal 12 needed for your traditional New York style.  Add a little bit of peanut butter and A LOT of Ryan’s favorite Reese’s Pieces, and voila!  A cheesecake equal parts rich and creamy, salty and sweet, you’ll want to keep this one in the archives.  I know I will….

Happy Tastings,

Lauren

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No Bake Reese’s Peanut Butter Cup Cheesecake

Ingredients

For Peanut Butter Blondie Crust:

  • 2 cups creamy peanut butter
  • 2 cups granulated sugar
  • 2 eggs

For White Chocolate Peanut Butter Cheesecake:

  • 12 ounces cream cheese, room temperature
  • 1 1/2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 8 oz. container extra creamy whipped topping
  • 2 – 4 oz. white chocolate baking bars, melted, cooled (I used Ghirardelli)
  • 11 oz. bag miniature Reese’s peanut butter cups, unwrapped, whole

For Topping:

  • 11 oz. bag miniature Reese’s peanut butter cups, unwrapped, coarsely chopped
  • 1/4 cup creamy peanut butter
  • 2 oz. of a white chocolate baking bar, melted (I used Ghirardelli)
  • 2 oz. of a milk or semisweet chocolate baking bar, melted (I used Ghirardelli here, too.)

Directions

Peanut Butter Blondie Crust:

  1. Preheat oven to 325°F.
  2. In a large bowl, combine peanut butter, sugar, and eggs.
  3. Spread evenly into the bottom of a very well-greased 8-inch spring form pan.
  4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
  5. Cool completely in pan on a wire rack.  Meanwhile, prepare cheesecake.

White Chocolate Peanut Butter Cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add peanut butter, powdered sugar, and whipped topping, beating until smooth.
  3. Beat in the 2 melted white chocolate bars in a slow stream.
  4. With the cookie crust still in the pan, spread about a cup of the cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust.  This will act as the ‘glue’ for the Reese’s cups on this layer.
  5. Arrange the one of the 11 oz. bags of whole Reese’s cups in a single layer, covering the entire surface of the crust.
  6. Place in the refrigerator for 20 minutes so that the Reese’s cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. It will help to get it a little firmer, so that it will spread into a mound on the crust more easily.
  7. Once chilled, remove both the crust and cheesecake mixture from the refrigerator.
  8. Add remaining cheesecake mixture on top of the Reese’s cups layer in the springform pan.  Adding the layers while still in the pan will help to keep the layers even with each other.
  9. Remove the spring form pan slowly.  Smooth around the edges of the cake with a butter knife or spatula, and make the cheesecake layer as even as possible.
  10. Once the sides are even, wipe any excess cheesecake mixture off of the sides of the cookie layer with a damp paper towel.

For Topping:

  1. Scatter the other 11 oz. chopped Reese’s cups on top of the cheesecake.
  2. In a double broiler on a stove top, melt the last 2 oz. of white baking chocolate over medium heat, until thin and runny.  Drizzle it over the chopped Reese’s cups.
  3. Repeat step 2 with the 2 oz. milk chocolate.
  4. Return finished cake to the refrigerator to chill for at least 2 hours. Cut and serve!

Butternut Squash Two Ways…..Savory and Sweet!

Happy Monday Cupboard followers!  I had a little bit on fun this weekend experimenting with yet another one of Fall’s delectable gifts…..Butternut Squash!  And being that this harvest veggie is a staple in our home, I was excited to mix it up and try some new recipes!  While the classic cubed and roasted version is a great go to during the week (especially mixed with Brussels Sprouts and Bacon), I thought to challenge myself and transform this savory squash into something more than just a side.  Why not make it the main attraction on your dinner plate?  Better yet….let’s sweeten it up and serve it as dessert!

So this week I experimented and put together two recipes that I think you will all enjoy…Butternut Squash Pasta with Pancetta and Goat Cheese AND a Butternut Squash Pie.  That’s right folks, a sweet and silky pie!  And if you remember my predicament last week (the nearly impossible feat of finding a grocery store that WASN’T out of my beloved Libby’s Pumpkin Puree), this Pie could be a life saver when you need to make a last minute Pumpkin dessert and there is no puree to be found.

Let’s face it, many of us have been in a situation where you’re a week out from Thanksgiving, get invited to a last minute holiday gathering and are expected to bring a seasonal dessert.  You scour the grocery shelves for any trace of pumpkin only to leave the store sorely disappointed and in a panic (or maybe that’s just me?).  But no worries, this Butternut Squash Pie has your back and will you bring you out of that dark and dismal place.  It will even score you some kudos points with everyone at the party because it is THAT good! And who knew Butternut Squash could be so tasty as a pie?

Hopefully you enjoy both of these recipes as much as I did.  And the rest of my family, as there are no leftovers to be had today!

Happy Tasting,

Lauren

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Butternut Squash Pasta with Pancetta and Goat Cheese

  • 1 medium butternut squashes, peeled and cut into thirds
  • 4 tablespoons olive oil
  • 2 teaspoons sea salt and about 2 teaspoons cracked pepper (You will use half to season the squash in the oven, and the other half for the breadcrumbs)
  • 1 1/2 cups home made breadcrumbs,  made ahead of time (recipe below)
  • 1/3 cup, plus 1 tablespoon fresh chopped sage
  • 4 tablespoons unsalted butter
  • 4 ounces pancetta , diced
  • 1/4 cup grated Romano cheese
  • 6 ounces goat cheese, crumbled

Preheat oven to 425º F.

Using a spiralizer ( I prefer a table top one like my WonderVeg), spiral the squash into spaghetti like noodles.  TIP: If you don’t have a spiralizer, this dish would work just as well if you cut the squash into small cubes and roasted them.  Place the butternut noodles on a large baking sheet, with edges, and toss with 2 tablespoons of the olive oil, as well as a teaspoon each of salt and pepper

Place in the oven and roast for about 15 minutes or until the noodles are tender, but not mushy. Remove from the oven.

Meanwhile, heat a large skillet over medium heat and add the other 2 tablespoons olive oil. Once hot, add the bread crumbs, tbsp. chopped sage, remaining salt and pepper.  Cook, stirring for 4-5 minutes or until golden brown. Remove the bread crumbs from the pan to a plate.

Place the butter, remaining 1/3 cup sage leaves and pancetta in the skillet.  Cook over medium heat until the butter is browned and the pancetta crisp.  Next, add in the butternut squash noodles and Romano cheese.  Toss to coat.  Add the breadcrumbs and crumbled goat cheese at the very end, right before serving.  I tried to save some of the breadcrumbs (about ¼ cup) and sprinkle atop each plate, individually.  It gives the plate a little extra pop!  Why not make your food as visually appealing, as it is tasty.  Because this plate definitely is!

Homemade Breadcrumbs

  • 4 cups Sourdough Bread
  •  1/4 cup Olive Oil
  •  1/2 teaspoon Garlic Powder
  •  1/2 teaspoon Salt
  •  Cracked Black Pepper To Taste

Preheat the oven to 375º F.

Chop bread into 1” cubes.  In a large bowl, combine the bread, olive oil, garlic powder, salt, and pepper. Toss well to distribute the ingredients.

Spread the bread cubes out on a sheet pan, giving them plenty of space in between and bake for about 10-15minutes, or until golden brown and crisp.

Once bread crumbs have cooled, place in a Ziploc bag and smash into smaller pieces.  You don’t want them too fine, as you will want some crunch when you add them to you pasta dish.  Any cubes left over are great frozen and used for salads at another time!

Butternut Squash Pie

  • 3 cups butternut squash puree made from 1 small/medium squash, halved lengthwise, peeled, and seeded, and chopped into 1-inch pieces
  • 1 cup half-and-half
  • 1 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • Pie Crust (I prefer the recipe below, courtesy of Barefoot Contessa, but a premade once can be substituted if needed)
  • Whipped cream

Preheat oven to 350º F.

Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.

Transfer squash to a food processor, puree and pour into a large mixing bowl.

Add half-and-half, brown sugar, cinnamon, nutmeg, and salt and mix with an electric hand mixer, scraping down sides of bowl as needed. Add eggs, and mix until combined.  Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).  Cool completely. Serve with whipped cream, if desired.

Perfect Pie Crust (Barefoot Contessa)

  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 tspn kosher salt
  • 1 tblspn sugar
  • 1/3 cup very cold shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

 

Pumpkin Cheesecake Cookies

And in the blink of an eye, it’s that time of year again where everywhere you go, every one of our senses are overwhelmed with all things pumpkin.  And I am NOT offended by it!  In fact, I am one of those crazed people who rushes to my local grocery store and stocks up on cans  of Libby’s Pumpkin Puree as soon as the first fall leaf touches ground.  Clearly I am not the only one, as the first store I went to was wiped clean of any trace of this fall elixir.

A few weeks ago I stumbled across a recipe that is perfect if you ever have a little bit of pumpkin left over in a can (but who are we kidding, this is a very rare scenario).  Since this recipe requires only a half cup of pumpkin per batch, it really is the perfect option to help you rid any left overs you may have.

These cookies are equal parts chewy and savory, and have just enough crunch from the graham cracker crumb coating.  Another lovely fact about these scrumptious little fall treats is they require no eggs, baking powder, or baking soda.  So you don’t have to worry about having any sort of rising issues (joy!).  And I recommend eating these chilled, like you would actual cheesecake, and with a cup of Pumpkin Spice Latte of course!

pumpkin-cheesecake-cookie-doughpumpkin-cheesecake-cookies-crumb-coatpumpkin-cheescake-cookies-on-traypumpkin-cheesecake-cookies-and-pumpkin

Prep Time: 5mn
Cook Time: 18mn
Total Time: 23mn

INGREDIENTS

  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1/2 cup canned pumpkin (Libby’s brand and not pumpkin pie mix)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup graham cracker crumbs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup graham cracker crumbs (for rolling the cookies)
  • 1/4 teaspoon pumpkin pie spice (optional)

DIRECTIONS

  1. Preheat the oven to 350° and line 2 sheet trays with parchment paper.
  2. In a large bowl, stir together cream cheese, butter, and pumpkin until completely smooth.
  3. Add in the sugar and vanilla and stir until combined.
  4. Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely mixed and smooth.
  5. Scoop into balls (about a tablespoon and a half, or medium cookie ) and roll in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired).
  6. Place on the tray and bake for 15 minutes. Remove and slightly press down so they are flat.
  7. Bake for 3 more minutes.
  8. Repeat with remaining dough.
  9. Let cool and store in the fridge. These are best served cold, just like regular cheesecake.
Servings: 36