Fall is a wonderful time of year! The air is crisp, the leaves are changing, oversized sweaters and riding boots make an appearance and best of all, the pumpkin flavor makes its debut. The hype of the pumpkin is right around this time of year with pumpkin pie being featured at most Thanksgiving dinners.
However, are you looking for a way to incorporate your favorite fall flavor in recipes other than the traditional pumpkin pie? Mix up your Thanksgiving festivities with one of these fun and delicious recipes!
Pumpkin Pie Brownies
Ingredients:
4 tablespoons (1/2 stick) unsalted butter, plus more for pan
3 ounces bittersweet chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup, plus 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup, plus 2 tablespoon solid-pack pumpkin
2 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional
1. Preheat oven to 350 degrees Fahrenheit. Butter a mini muffin pan.
2. Melt the chocolate and butter and mix together.
3. In a separate bowl, mix together the flour, baking powder, cayenne and salt.
4. In another bowl, mix together the eggs, sugar and vanilla. Add in the flour mixture.
5. Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon and nutmeg.
6. Fill the muffin pans with brownie mixture first and top with the pumpkin batter.
7. Sprinkle with nuts and chocolate chips.
8. Bake for 20-30 minutes.
9. Let cool on wire rack and then time to eat!
Pumpkin Cake Pops
Ingredients for cake:
1/2 cup canola oil
1 cup sugar
2 eggs
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking power
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 cup pumpkin puree, fresh or canned
Ingredients for cream cheese frosting:
4 tablespoons unsalted butter (softened)
4 tablespoons cream cheese (softened)
1 cup powdered sugar
1/2 teaspoon vanilla extract
Ingredients for cake pops:
2 (8 ounce) containers of candy shell, such as Dolci Frutta creamy white shell
24 wooden or bamboo skewers (barbecue skewers) or wooden Popsicle sticks.
First make the cake! Preheat the oven to 350 degrees F. Grease a 10-inch square pan with butter and dust with flour. Cover the bottom of the pan with a piece of parchment paper.
1. Whisk oil, sugar and eggs together.
2. In a separate bowl, mix together the flour, baking soda, baking powder, salt and spices.
3. Add the flour mixture to the wet ingredients. Then, stir in pumpkin puree.
4. Pour batter into cake pan and back for 30 to 40 minutes.
To make the icing: Mix together butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Then add vanilla extract.
To make cake balls: Crumble the cooled cake into a large metal bowl. Add 1/4 cup of the frosting and using a spatula mix together. Roll a 1-2 inch ball. If mixture is too dry or crumbly, add more icing. After cake is rolled in balls. Place in the freezer for 15 minutes.
For the outer layer: Melt the creamy white shell according to manufacturer’s instructions. Once cake balls have set, dip wooden skewer into melted white shell and stick halfway into the cake ball. Roll the cake ball in the candy shell until fully covered.
Allow candy shell to harden, sprinkle with cinnamon and bon appétit!
Pumpkin Pie Bars
Ingredients for Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Ingredients for Icing:
8-ounce package of cream cheese (softened)
1/2 cup butter or margarine (softened)
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Use a 13-by-10 inch baking pan, and grease the pan.
To make the bars:
1. Mix together eggs, sugar, oil and pumpkin until light and fluffy.
2. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.
3. Combine the dry ingredients to the pumpkin mixture. Mix together until thoroughly combined and the batter is smooth.
4. Bake for 30 minutes.
To make the icing:
1. Combine cream cheese and butter.
2. Add sugar and mix until combined.
3. Stir in vanilla.
4. Spread on cooled pumpkin bars.
5. Time to enjoy!
Hope these unique twists on the pumpkin pie get you into the Thanksgiving spirit! Enjoy!