Fall is just around the corner and there is a ton of stuff to check out in the upcoming season. My personal favorite thing to do in fall is to check out the pumpkin patches. Of course, there are carnivals with lots to do and admission is usually affordable. Also, the fact there is Pumpkin spiced everything makes me enjoy it even more. I recommend trying the Pumpkin Spiced Cold Brew from Starbucks. It’s a great way to set the mood for Fall.
Make a list for yourself of things you’d like to do. Pick apples, go to a pumpkin patch, carnival, Oktoberfest, haunted house, check out a fall festival, the events are endless. Try getting lost in a corn maze, or even go for a hayride. The food, in my opinion, is the best part of the Fall season. I recommend eating pumpkin bread, candy apples, pumpkin pie, fried apples!
I love getting together with my friends and carving pumpkins and drinking apple cider. My friends really enjoy when I do my own take on certain desserts and meals and add Pumpkin. So I’ll be sharing a couple of my favorite recipes I make and I hope you share them with your loved ones too. Enjoy the Fall season!
Caramel Apple Butter Snickerdoodle Cookies
Serving Size
3 dozen cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon apple pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted (stove top or microwave)
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup apple butter
- 36 soft caramels, unwrapped
- 1/4 cup sugar
- 2 teaspoons cinnamon
Directions
- In a medium bowl, whisk together flour, baking powder, salt, cream of tartar, apple pie spice, and 1/2 teaspoon cinnamon. Cover with plastic wrap and Set aside.
- In a large bowl, using a stand or electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy. Beat in the eggs and vanilla followed by the apple butter. With the mixer on low, add the dry ingredients until incorporated.
- Chill the dough for about 2 hours in the refrigerator or 30-45 minutes in the freezer.
- Once the dough is chilled, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon.
- Use a cookie scoop or spoon, make the dough into balls, portion out the dough. Flatten each scoop of dough into a disk. Place a soft caramel in the middle and then wrap with dough.
- Roll into a ball and toss it in the cinnamon-sugar mixture until completely coated. Transfer the dough balls to the prepared baking sheet, space them about 2 inches apart.
- Bake for 15 minutes or until lightly golden.
- Allow the cookies to rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
Pumpkin-Spiced Cookies
Ingredients
Cookies:
- 2 cups butter softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 eggs
- 2 teaspoons vanilla
- 1 15- ounce can pumpkin
- 4 cups all-purpose flour
Frosting:
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 3 to 4 cups powdered sugar add until desired consistency
- (optional) extra ground cinnamon sprinkled on top
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer beat butter on medium speed for 30 seconds.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves, and nutmeg. Beat until combined.
- Beat in the eggs and vanilla until combined. Then, add the pumpkin. Beat in as much of the flour as you can using the mixer.
- Stir in remaining flour with a wooden spoon.
- Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes or until tops is set.
- Transfer to wire racks to cool.
- For the frosting, in a small saucepan heat butter and brown sugar until melted and smooth.
- Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. (I made a double batch of the frosting and ended up using all of it. I recommend doing the same.)
- Spread frosting on cooled cookies. Sprinkle with additional cinnamon, if desired.
Twisted Pete’s Pumpkin Mac ‘n Cheese
Serving Size
8 to 1o as a side dish
Ingredients
- 1 pound pasta
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of nutmeg
- 1 cup pumpkin puree
- 3 cups freshly shredded cheese (I used sharp cheddar)
- 8 strips thick-cut bacon, cooked
- 1/4 cup panko bread crumbs
Directions
- Begin by cooking your pasta according to the package directions. I like mine al dente. Strain the water from the cooked pasta and set the pasta aside.
- Preheat your oven to 350 degrees F.
- In a medium or large oven-safe Dutch oven, add a thin layer of olive oil (or bacon grease). Then add your onions and sauté them until they start to golden. Toss in your garlic and cook for another minute.
- Next, melt your butter with onion and garlic. When melted, slowly whisk in the flour. Continue cooking and whisking for a minute.
- Slowly mix the milk into the mixture until smooth. Continue to cook the mixture while stirring frequently until it bubbles and thickens. At this point, reduce the heat to low.
- Stir in the onion powder, salt, pepper, nutmeg, and pumpkin puree until smooth. Then add your shredded cheese. Whisk the cheese cause until melted and smooth.
- Remove from heat, add your cooked pasta, and stir. Then, add your bacon and stir.
- Sprinkle the panko crumbs over top. Then, top with the reserved cheese.
- Cover with a lid and bake for about 20 minutes until the cheese is melted and bubbling.
Pumpkin Cinnamon Rolls
Ingredients
Dough:
- ¼ ounce package yeast
- ½ cup of warm water
- ½ cup scalded milk
- ¼ cup of sugar
- 1/3 cup butter melted
- 1 teaspoon salt
- 1 cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 egg
- 4 – 5 cups all-purpose flour
- Filling:
- ½ cup softened butter (plus more for pan)
- 3/4 cup sugar (plus more for pan)
- ¼ cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Maple Cream Cheese Frosting:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups confectioner’s sugar
- ½ teaspoon vanilla
- ½ teaspoon Mapleine (maple extract)
- ¼ teaspoon salt
Instructions
- In a small bowl, dissolve yeast in warm water and set aside.
- In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon.
- Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add yeast mixture.
- Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead the dough on a lightly floured surface for 5 to 10 minutes.)
- Place in a well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.
- When doubled in size, punch down dough.
- Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread softened butter all over the dough.
- In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough.
- Beginning at the 15-inch side, roll up the dough and pinch edges together to seal.
- Cut into 12 to 15 slices.
- Coat the bottom of 13 x 9 baking pan with butter and sprinkle with sugar.
- Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
- Preheat oven to 350 degrees F.
- Bake for about 30 minutes or until nicely browned.
- Meanwhile, mix cream cheese, butter, confectioner’s sugar, salt, Mapleine, and vanilla until smooth. For a thicker icing, add more powdered sugar.
- Spread the icing over slightly cooled rolls.
Pumpkin Cake
Ingredients
Topping:
- 2/3 cup firmly packed brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1 1/2 cups flour
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup canned pumpkin
- 1 cup firmly packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
Instructions
- Begin by preparing the topping. In a medium saucepan, cook the brown sugar, butter, vanilla, and salt over medium heat, stirring constantly. Stir until smooth.
- Remove from the heat and whisk in the flour until smooth.
- Transfer to a sheet of wax (or parchment paper). Cool completely.
- Next, preheat your oven to 350 degrees Spray an 8-inch square baking pan (or 8×10-inch rectangular baking with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk together the pumpkin, brown sugar, oil, eggs, sour cream, and vanilla.
- Add the flour mixture to the pumpkin mixture, whisking until just combined.
- Pour batter into prepared pan. Then, break the cooled topping into chunks/crumbs and sprinkle on top of the batter.
- Bake for 40-45 minutes or until toothpick inserted near the center comes out clean.
Pumpkin Bread Pudding
Ingredients
- Light brown sugar and granulated sugar
- Spices including cinnamon, nutmeg, ginger, cloves
- Salt
- Eggs and egg yolks
- Half and half
- Whole milk
- Canned pumpkin
- Vanilla
- Hearty French bread
- (optional) Toasted pecans, caramel sauce and whipped cream for topping
Directions
- Preheat oven to 350 degrees.
- In a mixing bowl whisk together sugar, spices, and salt.
- Whisk in eggs and egg yolks.
- Stir in half and half, milk, pumpkin, and vanilla.
- Place bread cubes in an extra-large mixing bowl.
- Pour milk mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
- Spoon mixture into a buttered baking dish
- Bake in preheated oven until set, about 45 – 50 minutes.
- Let cool for a few minutes then cut and serve with toppings.