Don’t let PSLs be your sole source of pumpkin this fall! Instead, try making these scrumptious pumpkin desserts— sweet treats minus the caffeine jitters.
No Bake Pumpkin Cheesecake via Creole Contessa
This super simple recipe is great for those without the benefit of a fully equipped kitchen, like the ones at The Commons on Kinnear in Columbus, Ohio and The Landing in Greenville, North Carolina.
You Will Need:
3 cups pumpkin snaps, ground
1 stick butter, unsalted, melted
2 cups whipped cream topping
For the Cheesecake:
2 8-ounce packs cream cheese, room temperature
1 cup pumpkin, canned
1 cup whipped cream topping
1 1/2 cups confectioners sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
4 tablespoons milk
For the Mousse Layer:
2 boxes jello pumpkin spice instant pudding
2 cups whole milk
2 cups whipped cream topping
Directions:
1. Mix melted butter with 2 1/2 cups snaps.
2. Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
To Prepare the Cheesecake Layer:
3. Add cream cheese and pumpkin into a mixer, beat well.
4. Add pumpkin, spices,vanilla, and sugar, mix well.
5. Add milk, mix well.
6. Fold in whipped cream topping.
7. Place mixture on top of snap layer in casserole dish.
To Prepare Mousse Layer:
8. Mix pudding with milk, fold in whipped cream.
9. Place on top of cheesecake layer using an off set spatula.
10. Top with remaining whipped cream and crushed cookies.
11. Cover with saran wrap and refrigerate about 4 hours before cutting.
12. Use a sharp knife to cut through cookie layer.
Pumpkin Snickerdoodles via Cooking Classy
You Will Need:
3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 + 1/8 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract
For Rolling
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
Directions:
1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
3. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
Pumpkin Swirl Brownies via Self Proclaimed Foodie
You Will Need:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/2 cup cocoa powder
1/2 cup mini chocolate chips
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
Directions:
1. Preheat oven to 350 degrees F. Line or grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In a medium sauce pot over medium heat, melt butter. Continue to cook while it foams and stir constantly until it browns and you see some brown specks at the bottom and it starts to smell a bit toasted (i.e. heaven). Remove from heat. Once butter cools a bit, add sugar and vanilla extract. Next, beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Add half the batter to a separate large bowl.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree and pumpkin pie spice.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with all of the pumpkin batter. The chocolate batter will be much thicker than the pumpkin batter. For the remaining chocolate batter, you can either spoon it on top or you can put it in a plastic bag, snip off the corner, and squeeze it onto the pumpkin in strips. Use a butter knife or a spatula to swirl the two batters together to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes (mine took exactly 40 minutes and they were perfect). Cool in the pan, cut into squares, and serve.
For tasty pumpkin dishes you can eat first thing in the morning, click HERE.